Tuesday, July 15, 2008

Grilled Thai Lettuce Wraps - Ashley Whipple

2/3 cups bottled peanut sauce
2 Tbsp low-sodium soy sauce
2 Tbsp apple juice
1 lb chicken tenderloins
2/3 cups matchstick or shredded carrots
1/2 cup sliced sugar snap peas
1/4 cup chopped green onion
6 large iceberg lettuce leaves

1. combine peanut sauce, and apple juice in a small bowl. Reserve 1/2 cup. Pour the remainder in resealable plastic bag. Add chicken, seal bag, and toss to coat. Set aside.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium direct hear(300° F to 350° F). Grill chicken 3 minutes per side or until no longer pink. Remove from grill and shred with a fork.
3. Combine shredded chicken, carrots, sugar snap peas, onion, and reserved peanut sauce mixture in large bowl; mix thoroughly.
4. Place chicken mixture evenly in 6 lettuce leaves and serve.