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Asian Lettuce Wraps

3/4 pound boneless, skinless chicken breast, cooked and coarsely shredded
1/4 pound fresh bean sprouts
1/2 small head Napa or Chinese cabbage, shredded (about 3 cups)
1 medium carrot, shredded (about 1 cup)
6 scallions (green onions), thinly sliced
1/4 cup white vinegar
3 tablespoons canola oil
2 tablespoons light soy sauce
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1/2 teaspoon black pepper
1 to 2 heads Bibb lettuce, separated to obtain 20 leaves

In a large bowl, combine chicken, bean sprouts, cabbage, carrot, and scallions; mix well.

In a small bowl, combine vinegar, canola oil, soy sauce, sesame oil, garlic, ginger, and black pepper; mix well then pour over cabbage mixture. Mix until evenly coated.

Spoon an equal amount of chicken mixture onto center of each lettuce leaf and fold like an envelope. Turn over and place on a serving platter.

Makes 20 Wraps (12 Wraps Per Servings)

Nutritional Information: Calories 164; Fat 7g; Carbs 10g; Protein 14g; Sugar 2g;
Sodium 62mg
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