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Thai Lettuce Wraps

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Submitted by: kitchngodess

 

Cooked shrimp and chicken are combined with julienned vegetables and a lime-garlic sauce, then spooned onto lettuce leaves to make these low-carb bundles.
 

Ingredients

  • Lime-Garlic Sauce:
  • 4 cloves garlic, minced
  • 2 tsp ground chili paste
  • 4 tablespoons minced or grated fresh ginger
  • 1/2 cup fish sauce
  • 1/4 cup fresh lime juice
  • 1/2 cup Splenda, not concentrated
  • 1 tsp toasted sesame oil
  • ........
  • 1/2 cup bean sprouts
  • 1/2 cup daikon radish, julienned
  • 1/2 cup carrot, julienned
  • 1/4 cup English cucumber, seeded and julienned
  • 8 large, cooked shrimp, cut in half lengthwise and tails removed
  • 1/2 lb skinless, boneless chicken breast, cooked, cooled, and cut into strips
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 8 large lettuce leaves, red-tipped or green leaf
  • Chopped peanuts
  • 8 long scallions, green part only, optional

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Method

Mix ingredients for sauce and set aside. Place bean sprouts, radish, carrot and cucumber in a bowl. Pour about HALF of the garlic-lime sauce over and toss together. Let stand 15 minutes, tossing occasionally. Place remaining sauce in a small bowl to serve with wraps. Assemble remaining ingredients for lettuce wraps on plates on the work surface. Place lettuce leaves on a flat surface such as a large cutting board. Divide ingredients equally among the 8 lettuce leaves. Sprinkle each open wrap generously with about a tablespoon chopped peanuts, and sprinkle with any remaining sauce from marinating the julienned vegetables. If desired, tie each wrap with a scallion; place on serving platter. Serve extra sauce on the side.

 

Notes: Light, delicious, healthy and low-carb. A fun take on salad.

 

Number of Servings: 4-8

 

Submitted by: kitchngodess ()

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