Asian Wraps

Asian Wraps

Makes 10 Servings

  • 3/4 pound boneless, skinless chicken breast, cooked and coarsely shredded
  • 1/4 pound fresh bean sprouts
  • 1/2 small head Napa or Chineses Cabbage, shredded (about 3 cups)
  • 1 medium carrot, shredded (about 1 cup)
  • 6 scallions, 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 teaspoons black pepper
  • 1 to 2 heads Bibb lettuce, separated to obtain 20 leaves

In a large bowl, combine the chicken, bean sprouts, cabbage, carrot, and scallions; mix well. In a small bowl, combine the vinegar, canola oil, soy sauce, sesame oil, garlic, ginger, and black pepper; mix well and pour over the cabbage mixture. Mix until evenly coated. Spoon an equal amount of the chicken mixture onto the center of each lettuce leaf and fold like an envelope. Place seam down on a serving platter.