Recipes

Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing.

Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture.

Serve with lime wedges. Garnish with chopped peanuts, if desired. Yield: 4 servings (serving size: 2 wraps and 2 lime wedges)

1 tablespoon canola oil 1 tablespoon dark sesame oil 1 tablespoon rice vinegar 1 tablespoon low-sodium soy sauce 1 1/2 teaspoons chili-garlic sauce 1 teaspoon grated peeled fresh ginger 1/2 teaspoon grated orange rind 2 garlic cloves, minced Dash of sea salt 4 (6-oz) skinless, boneless chicken breast halves Cooking spray 8 Boston lettuce leaves (about 1 head) 1 cup fresh mint leaves (about 10 ounces) 1/2 cup bean sprouts (about 2 ounces) 1 lime, cut into 8 wedges Chopped peanuts (optional)