Delicious Asian Style Chicken Salad Wrap - Biggest Loer

I found this on a website and it looks likea nice lower fat alternative to the mayo filled chicken salads we are all used to. I have not tried it yet....can't wait to. Per serving: 191 calories, 16 g protein, 22 g carbohydrates, 4 g fat (less than 1 g saturated), 33 mg cholesterol, 5 g fiber, 637 mg sodium

• Ready In: 45 mins
• Serves: 4
• Yields: 8 2 wraps per person

Ingredients

• 1 (8 ounce) can bamboo shoots, drained and minced
• 1 (8 ounce) can water chestnuts, drained and minced
• 3  tablespoons sherry wine
• 2  tablespoons hoisin sauce
• 1  tablespoon  unsalted freshly ground peanut butter
• 2  teaspoons low sodium soy sauce
• 2  teaspoons  hot pepper sauce
• 2 (1/16ounce) packets sugar substitute (such as Splenda)
• 1  tablespoon  minced garlic
• 1  cup  minced onion
• 1⁄2 lb  ground chicken breast
• 2  teaspoons  minced fresh ginger
• 1⁄4 teaspoon salt
• 1  teaspoon  toasted sesame oil
• 8  small  leaves butter lettuce
• 1  whole green onion, chopped
• 1  small cucumber, seeded and sliced into 1-inch strips

Directions

1. In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.
2. Mist a large, nonstick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add the onion. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown. Increase the heat to medium-high.
3. Add the chicken, ginger, and salt. Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink. Add the reserved bamboo shoot mixture. Cook for 2 minutes, or until hot. Stir in the sesame oil.
4. Remove the pan from the heat. Spoon the chicken mixture, evenly divided, into the lettuce leaves. Set on a serving dish. Top with green onion and cucumber. Serve immediately.