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Ingredients

For sauce:

1 small Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 1 Tbsp); for less spice, use green bell pepper
1 Tbsp garlic, minced (about 2–3 cloves)
3 Tbsp brown sugar or honey
½ C water
½ Tbsp fish sauce
2 Tbsp lime juice (or about 2 limes)

For chicken:

1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced (about 2–3 cloves)
12 oz boneless, skinless chicken breast, cut into thin strips
1 Tbsp lite soy sauce
1 Tbsp sesame oil (optional)
1 Tbsp sesame seeds (optional)

For wrap:

1 (small) head red leaf lettuce, rinsed, dried, and separated into single leaves large enough to create wrap
8 fresh basil leaves, whole, rinsed and dried
2 cups bok choy or Asian cabbage, rinsed and shredded

Directions

  • 1
    To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat.  Remove from heat, and let sit in hot saucepan for 3–5 minutes.  Chill in refrigerator for about 15 minutes or until cold.
  • 2
    Prepare the chicken by heating oil in a large wok or sauté pan.  Add ginger and garlic, and stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.
  • 3
    Add chicken, and continue to stir fry for 5–8 minutes.
  • 4
    Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil.  Remove from the heat, and cover with lid to hold warm in hot sauté pan.
  • 5
    Assemble each wrap:  Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together.  Serve two wraps with ¼ cup sauce.
calories 242
Total fat 10 g
Saturated fat 2 g
Cholesterol 47 mg
Sodium 393 mg
Total fiber 3 g
Protein 21 g
Carbohydrates 17 g
Potassium 636 mg
Vitamin A 170%
Vitamin C 80%
Calcium 20%
Iron 15%
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Thank you 
Bahram Khandan 
Health & Wellness Coach 
Herbalife International
(949)954-0513

 
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