1/3 cup reduced-fat peanut butter
1/4 cup honey
3 tablespoons yellow miso (soybean paste)
2 tablespoons water
2 teaspoons fresh lime juice
1/8 teaspoon ground red pepper
1 pound skinless, boneless chicken breast halves
12 romaine lettuce leaves
2 cups (2-inch) julienne-cut carrot
2 cups (2-inch) julienne-cut peeled jicama
1 cup (2-inch) julienne-cut seeded peeled cucumber
1 cup fresh bean sprouts
1 cup shredded red cabbage
Combine first 6 ingredients in a bowl; stir well with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add chicken; cook 4 minutes on each side or until done.
Cut the chicken into 1/8-inch-thick slices.
Cut off the raised portion of the main vein of each lettuce leaf.
Divide chicken evenly among lettuce leaves; top with carrot, jicama, cucumber, bean sprouts, and cabbage, dividing evenly.
Roll up, and secure with a pick.
Serve with sauce.
Calories: 285 (24% from fat) Fat: 7.7g (sat 1.7g,mono 3.3g,poly 2.2g) Protein: 23.1g Carbohydrate: 31.8g Fiber: 5g Cholesterol: 48mg Iron: 1.8mg Sodium: 431mg Calcium: 43mg
Cooking Light, MARCH 2001