Kids love these.

For picky eaters, just prepare all the ingredients, and let everyone garnish their wraps.


  • 1 tablespoon canola oil
  • 1 tablespoon dark sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons chili garlic sauce (such as Sriracha)
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon grated orange rind
  • 2 garlic cloves, minced
  • Dash of sea salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 8 Boston lettuce leaves (about 1 head)
  • 1 cup fresh mint leaves (about 10 ounces)
  • 1/2 cup bean sprouts (about 2 ounces)
  • 1 lime, cut into 8 wedges
  • Chopped peanuts (optional)

Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.

Yield: 4 servings (serving size: 2 wraps and 2 lime wedges)

CALORIES 265(32% from fat); FAT 9.3g (sat 1.3g,mono 4g,poly 3.1g); PROTEIN 40.7g; CHOLESTEROL 99mg; CALCIUM 47mg; SODIUM 363mg; FIBER 1g; IRON 2.2mg; CARBOHYDRATE 3.3g
Cooking Light, JANUARY 2006