This is from "Cooking Light"
4 servings (serving size: 3 lettuce wraps)
2 1/2 ounces bean threads (cellophane noodles) (I used Rice Noodles, just as long as they're really really thin)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted skinless, boneless chicken (I just grabbed a Rotisserie chicken)
12 large Boston or Romaine lettuce leaves (I used Green Leaf Lettuce)
Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.
213 (21% from fat)
4.9g (sat 1g,mono 1.8g,poly 1.5g)