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