Asian Lettuce Wraps

Our version of the yumminess from Pei Wei

Ingredients
1 lb minced chicken (raw or minced cooked chicken)
1 bunch green onions, thinly sliced
2 teaspoons minced garlic
2 cups shredded carrots
6 tablespoons Hoisin sauce
3 tablespoons soy sauce
2 teaspoons sesame oil
½ teaspoon hot chili paste (or hot and sweet chili paste)
1 small head green cabbage*
2 small heads iceberg lettuce

Instructions
Wash and finely shred cabbage.*
Wash and cut the iceberg lettuce to make the leaves resemble little bowls.
Pat dry and chill Heat a fry pan over medium-high heat.
Cook the chicken, green onions and garlic for 5 to 7 minutes, or until browned.
Add the shredded carrots, Hoisin sauce and soy sauce.
Stir frequently until thoroughly heated.
Remove from heat and stir in the sesame oil and chili paste.
Serve by spooning a thin layer of cabbage shreds into each lettuce leaf.
Top the cabbage with the minced chicken mixture.
Serve with sides of soy sauce, Hoisin sauce or chili sauce as desired.
Wrap the filling up in the lettuce leaf. Enjoy.

*Prepare white rice can be added to or substituted for the cabbage.

Makes 8 servings

Nutritional Information (without lettuce, cabbage or rice)

1 serving: 1/2 cup (92 grams): Calories 117.6, Fat 2.3g, Carbohydrates 9.3g, Fiber 1.3g, Protein 14.4g and PointsPlus 3