Spicy Asian Lettuce Wraps

by Cate on April 16, 2004

Recipe courtesy of Cooking Light, March 2005

2-1/2 oz bean threads (cellophane noodles)
1/4 cup cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chili garlic paste
2 teaspoons dark sesame oil
2 cups, chopped roasted skinless, boneless chicken
12 large Boston lettuce leaves

Cover bean threads with boiling water. Let stand for 5 minutes, until softened. Drain and rinse under cold water. Combine cilantro,soy sauce, chili paste and oil, stirring with a whisk. Add noodles and chicken and toss well to coat. Spoon 1/3 cup down center of each lettuce leaf. Roll up.

Cate’s Notes: Love these, one of my favorite Summer recipes.

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