Tuesday, December 7, 2010
Tasty Tuesday: Chicken Lettuce Wraps
This Looks like a lot of ingredients but it goes really fast.
1 cup Whole Berry Cranberry Sauce
1/2 cup Cranberry Juice Cocktail
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon minced fresh ginger root
2 teaspoons chili garlic sauce
2 garlic cloves, minced
2 tablespoons lime juice
1 tablespoon grated lime peel
1 1/2 cups shredded cooked chicken breast
1 cup Dried Cranberries
1/2 cup shredded carrot
1/3 cup thinly sliced green onions
1/4 cup minced fresh mint
1/4 cup minced fresh basil
12 Bibb or Boston lettuce leaves
1/2 cup chopped salted peanuts
Combine the first seven ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.The sauce will reduce and become thick syrup, if it get to thick just add a touch of water. The consistency should resemble molasses. Remove from the heat; stir in lime juice and peel; set aside.
Combine the chicken, dried cranberries, carrot, green onions, mint and basil in a small bowl.
Place about 3 tablespoons chicken mixture on each lettuce leaf. Top with 1 tablespoon cranberry sauce mixture and 2 teaspoons peanuts. Fold lettuce over filling. Serve with remaining sauce.