Thai Lettuce Wraps

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

Directions:

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.

Number of Servings: 4-8

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