ASIAN LETTUCE WRAPS

2 teaspoons peanut oil
1 teaspoon toasted sesame oil
3 boneless, skinless chicken breast halves, cut into 2-inch strips
1 teaspoon minced garlic
1 teaspoon grated peeled ginger
1/4 cup chicken broth
1/4 cup smooth peanut butter
2 tablespoons mango chutney
18 large Bibb lettuce leaves, cleaned and dried
1 medium red bell pepper, seeded and cut into 2-inch thin matchsticks
1 cup snow peas, trimmed and cut into 2-inch thin matchsticks
4 green onions, trimmed and cut lengthwise into 2-inch thin matchsticks
3/4 cup honey roasted Georgia peanuts, roughly chopped
Directions:
Heat oils in a wok or large skillet over medium-high heat.
Stir-fry the chicken for 4 minutes. Add the garlic and ginger and saute
1 minute more or until chicken is no longer pink. Lower heat and add
chicken broth, peanut butter and chutney; stir until smooth and heated
through about 3 minutes. To assemble, lay the lettuce leaves on work
surface; then place equal amounts of the bell pepper, snow peas and
green onion matchsticks in the center. Next spoon the chicken mixture
on top then sprinkle with peanuts. Roll each lettuce leaf up and serve 3
onto each of 6 plates.

Recipe by: Margee Berry, White Salmon, WA

THE ORIENT EXPRESS WRAP
1/2 cup Hoisin sauce
1 tablespoon honey mustard
1/2 teaspoon garlic chili sauce
1/4 cup smooth peanut butter
2 teaspoons lime juice
1 teaspoons lime juice
1 teaspoon fresh grated ginger root
6 10-inch flour tortillas
2-6 ounce package grilled chicken breast strips or
2 left-over chicken breast halves cut into strips
1/2 cup chopped celery
1/3 cup chopped green onion
3/4 cup chopped Georgia honey-roasted peanuts
1/2 cup bean sprouts
Directions:
In a small bowl mix together the first six ingredients until blended.
Heat tortillas according to package directions and then lay on work surface
and spread peanut butter mixture equally in the center of each. Next lay
equal amounts of the remaining ingredients on top. Fold the edges of the
tortillas in 1-1/2 inches and start rolling from the bottom to form a cylinder.
Cut each in half.
Yield: Serves 6

Recipe by: Margee Berry, White Salmon, WA