This was the recipe that I was most nervous about. . .we LOVE going to PF Chang's and ordering lettuce wraps so I didn't know how this recipe would turn out. I was looking through an old pampered chef recipe book and found a recipe for: Asian lettuce cool wraps
Needless to say, everyone was pleased. I was so relieved that they turned out well and was very happy when I found out how healthy they actually are. . .if you've never tried to make your own-it's definitely worth the try. . .
Today, Cris said that if I want to continue making new recipes after this week is done that he'll be more than happy to try them. . . .awwww- I LOVE MY husband!
Asian Lettuce Rolls
Ingredients:
2 packages (3 ounces each) baked chicken-flavor ramen noodles
1 cup cooked chicken, chopped
1 large red bell pepper
1/2 cup green onions with tops, thinly sliced, divided
1 jar (11.5 ounces) sweet and sour sauce, divided
2 tablespoons light soy sauce
1 garlic clove, pressed
1 1-inch piece peeled fresh ginger-root, pressed
1 medium cucumber, seeded and sliced
2 medium carrots, grated
1/4 cups peanuts, chopped
1 head green leaf lettuce, thinly sliced
16 small flour tortillas, at room temperature
1. Microwave 2 cups water on HIGH 5-6 minutes or until boiling. Add ramen noodles; microwave on HIGH 2 minutes longer; stir. Drain noodles and rinse under cold water.
2. Coarsely chop chicken. Slice top and bottom off red bell pepper, reserving center portion. Remove stem and chop top and bottom of bell pepper. Using chef's knife, thinly slice green onions. Transfer noodles, chicken, bell pepper and half of the green onions to a 2-Qt. batter bowl.
3. In small bowl, combine 1/4 cup of the sweet and sour sauce, soy sauce, garlic and ginger pressed with garlic press. Pour over salad ingredients in batter bowl, tossing to coat.
4. Slice the reserved bell pepper into julienne strips. Using lemon zester/scorer, score cucumber. Using a corer, remove seeds from cucumber. Thinly slice cucumber and grate carrots. Using a colander, wash and drain lettuce leaves, leaving them whole.
5. Pour remaining sweet and sour sauce into center of small bowl. Mix in peanuts and remaining green onions. Divide noodle salad and vegetables among remaining sections. To serve, top each tortilla with lettuce and fill with your choice of toppings.
Yield: 8 servings
LIGHT nutrients per serving:
Calories 400
Fat 10g
Sodium 1260 mg
Dietary Fiber 4g
NOTE: I used whole lettuce leaves instead of tortillas. I also opted out on adding the julienne strips of red bell pepper.
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