Leafy Chicken Wraps Food

LEAFY CHICKEN WRAPS

Leafy Chicken Wraps image

Forget the chicken sandwich - have a few of these leafy treats. When Daniel Green needed to drop a considerable amount of weight eight years ago, he didn't just go on a diet: He learned to cook and create his own lowfat meals. Nearly 70 pounds lighter, he launched an international modeling career - only to find he'd rather be in the kitchen than on the catwalk. Now Green shares cooking tips on British television and here for _Self_, in this moo shu-inspired dish. Its do-it-your Self assembly is perfect for dinner with friends.

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 head romaine lettuce
1 tbsp olive oil
1 clove garlic, peeled and crushed
1/2 large onion, diced
1 1/2 lb chicken breast, diced
1 tbsp soy sauce
1 tbsp fish sauce (found at Asian grocery stores)
1 tbsp sherry (or 3 tbsp vegetable broth)
6 large shiitake mushrooms, diced
1/4 cup water chestnuts, diced
1/4 cup carrots, shredded
2 tbsp cornstarch
Plum sauce (found at Asian grocery stores)

Steps:

Rinse lettuce leaves and spin dry. Heat oil in a large pan. Add garlic and onion and cook over medium-high heat 1 minute, stirring often. Add chicken and cook 5 minutes. Add soy sauce, fish sauce, sherry, mushrooms, water chestnuts, and carrots and cook 5 minutes more. Whisk cornstarch with 2 tbsp water; add to pan and stir until sauce has thickened. Place mixture in a serving dish.
For wraps: Spoon chicken onto a lettuce leaf and season with plum sauce.

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