Vietnamese Turkey (Chicken) Wraps

From Weight Watchers New Complete Cookbook



Ingredients:
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
1/4 to 1/2 tsp red chile paste
1/4 cup water
2 carrots, cut into matchstick size pieces
1 cucumber, seeded and cut into matchstick size pieces
2 tbsp finely chopped onion
2 tbsp rice vinegar
2 tsp peanut oil
10 oz boneless, skinless turkey breast, cut into thin strips
2 cups hot cooked rice
2 heads Boston lettuce, cleaned and separated into leaves
1/2 cup whole mint leaves
1/2 cup whole cilantro leaves
3 tbsp unsalted, dry-roasted peanuts, chopped

Directions:
1. To prepare the dipping sauce, in a small serving bowl, whisk together 2 tbsp of the fish sauce, the lime juice, sugar, and chile paste with the water; set aside.

2. In a medium nonreactive bowl, combine the carrots, cucumber, onion, and vinegar; let stand 20 minutes. Drain, discarding the vinegar, and place in a medium serving bowl.

3. In a large nonstick skillet or wok, heat the oil. Saute the turkey until no longer pink, 1-2 minutes. Sprinkle with the remaining tbsp fish sauce and place in a medium serving bowl.

4. To assemble a wrap, spoon about a tbsp each of the rice, turkey, and cucumber-carrot mixture into a lettuce leaf; top with 1-2 mint and cilantro leaves, sprinkle with peanuts and fold the lettuce leaf over to enclose the filling. Dip into the sauce.

Serves 4. POINTS Value per serving: 7

Comments:
I skipped the fish paste because that just sounds gross. Used chicken rather than turkey, iceberg instead of Boston, but kept everything else pretty much the same. I was not too impressed. I ate one lettuce wrap and then gave up on it - they were too messy! I ate the chicken with some rice and the dipping sauce. That was really good.