LETTUCE WRAPS

2 Teaspoons Olive Oil 2 (4 OZ) Skinless Boneless Chicken Breasts, cut in strips 2 Tablespoons Fresh Ginger, peeled & grated 2 Tablespoons Teriyaki Sauce 2 Tablespoons Rice Vinegar 1 Tablespoon Honey

1/2 Teaspoon Red Pepper 1/2 Teaspoon Cornstarch 1 1/2 Cup carrot, grated 1 Cup Fresh Bean Sprouts 1 Cup Snow Peas, cut into strips 1/2 Cup Green Onions, sliced 1/4 Cup Almonds, sliced & toasted 12 Bibb Lettuce Leaves

Heat oil in wok over medium heat. Add the next 2 ingredients and sauté 5 minutes, or until the chicken is done. Combine the next 5 ingredients in a bowl. Add to the chicken mixture. Add the next 4 ingredients and cook 3 minutes, or until sauce thickens. Stir in the almonds. Spoon 1/4-Cup mixture on to each lettuce leaf. Roll up and serve.

SERVINGS 4; CALORIES 189; FAT 6.2 g; PROTEIN 17 g; CARBS 17.3 g; FIBER 3.8 g; CHOL 33 mg; IRON 1.82 mg; SODIUM 403 mg; CALC 53 mg SERVING SIZE= 3 Wraps

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Updated 03/27/02