Spicy Asian Lettuce Wraps

Originally a Cooking Light recipe, these wraps are great as a festive appetizer or a simple supper. I've added a few ingredients according to my own taste, and these are a hit every time I make them. Great for a dinner if you're short on time (or trying to beat the heat in the kitchen in the summer). Serve with a simple salad and a spicy dipping sauce! You can also replace the chicken with cubed tofu or cooked pork--I've had good luck with both!

• Ready In: 20 mins
• Serves: 8
• Yields: 24 wraps

Ingredients

• 5  ounces bean threads, uncooked (aka rice or cellophane or glass noodles)
• 1⁄2 cup  minced fresh cilantro
• 1⁄2 cup low sodium soy sauce
• 2  tablespoons  chili paste with garlic
• 4  teaspoons  dark sesame oil
• 4  cups  chopped chopped roasted boneless skinless chicken
• 1⁄2 cup  roughly chopped roasted unsalted peanuts (or cashews)
• 1⁄4 cup  finely shredded raw carrot (optional)
• 1⁄4 cup  shredded raw cucumber (optional)
• 24  large boston lettuce leaves (or Romaine)

Directions

1. Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
2. While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles, chicken, and nuts to soy sauce mixture; toss well to coat. Stir in carrots and cucumber, if using.
3. Spoon 1/3 to 1/2 cup chicken mixture down center of each lettuce leaf; roll up. Serve immediately.