Lettuce Wraps

 

1/2

cup apricot preserves

1/3

cup fresh lime juice

2

tablespoons lite soy sauce

2

garlic cloves, minced

1

teaspoon cornstarch

1

tablespoon dark sesame oil or vegetable oil

2

boneless skinless chicken breast halves, finely chopped

1/2

cup chopped seeded cucumber

1/2

cup grated carrot

2

tablespoons chopped peanuts

1

teaspoon grated gingerroot

1

teaspoon chopped garlic

16

leaves (about 2 heads) butterhead (Bibb or Boston) lettuce

• 1 In small bowl, combine preserves, lime juice, soy sauce and garlic; mix well. Spoon 1/4 cup sauce into 1-cup measuring cup. Stir in cornstarch until smooth; set aside. Refrigerate remaining sauce in bowl until serving time.
• 2 Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until browned, stirring frequently. Stir in cucumber, carrot, peanuts, gingerroot and garlic. Stir in reserved sauce with cornstarch. Cook 2 to 3 minutes or until bubbly and thickened, stirring constantly. Spoon mixture into shallow dish. Cover; refrigerate 30 minutes or until cooled.
• 3 Spoon 2 tablespoons chicken mixture onto center of each lettuce leaf. Fold sides of lettuce in toward center; roll up like burrito. Secure with toothpicks. Place seam side down on serving platter. Serve immediately, or cover and refrigerate until serving time. Serve wraps with sauce.