Spicy Asian Lettuce Wraps

This recipe comes from Cooking Light's March 2005 issue. A great way to use up leftover chicken. Cooked, chopped shrimp or pork would work in these wraps also. Easy & Yummy!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2 1⁄2 ounces cellophane noodles (bean threads)
• 1⁄4 cup  minced fresh cilantro
• 1⁄4 cup low sodium soy sauce
• 1  tablespoon  chili paste with garlic
• 2  teaspoons  dark sesame oil
• 2  cups  chopped roasted boneless skinless chicken
• 12  large boston lettuce leaves or 12  large romaine lettuce leaves

Directions

1. Cover bean threads with boiling water and let stand for 5 minutes, or until softened.
2. Drain, and rinse under cool water.
3. Chop noodles.
4. While bean threads soak, combine cilantro, soy sauce, chile paste and oil in a large bowl, stirring with a whisk.
5. Add noodles and chicken to soy sauce mixture; toss well to coat.
6. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf, then roll up and enjoy!