Thai Style Lettuce Wraps

Another one of my creations...several recipes tweaked together and made Flat Belly Style!! I use either chicken I grill with s/p and Chinese 5 spice or tofu sauteed in oil.

• Ready In: 45 mins
• Serves: 4
• Yields: 8 wraps

Ingredients

• 1  tablespoon canola oil
• 3  minced garlic cloves
• 2  cups bean sprouts
• 1⁄2 cup mushroom, diced
• 2  carrots, grated
• 1 1⁄2 cups green cabbage, thinly sliced
• 2  cups  cooked chicken
• 1  tablespoon lime juice
• 1  tablespoon  rice wine vinegar
• 1  tablespoon sugar
• 1  teaspoon  sesame oil
• 2  teaspoons reduced sodium soy sauce
• 2  tablespoons  clam juice
• 8  lettuce leaves
• 1⁄2 cup basil, chopped
• 1⁄2 cup peanuts, chopped

Directions

1. Heat oil and saute garlic, one minute. Add bean sprouts, mushrooms, carrots and cabbage-stir and cover. Cook over medium-low heat for 10-15 minutes or until veggies are soft (stir veggies around during this time, each time replacing the lid).
2. Combine chicken, lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, and fish sauce in separate bowl while veggies cook.
3. Add chicken to veggie mix and cook until moisture is mostly evaporated.
4. Serve in lettuce with 2 tablespoons chopped peanuts and basil to taste.