Chicken Lettuce Wraps With Peanut-Miso Sauce

• 1/3 cup reduced-fat peanut butter
• 1/4 cup honey
• 3 tablespoons yellow miso (soybean paste)
• 2 tablespoons water
• 2 teaspoons fresh lime juice
• 1/8 teaspoon ground red pepper
• Cooking spray
• 1 pound skinless, boneless chicken breast halves
• 12 romaine lettuce leaves
• 2 cups (2-inch) julienne-cut carrot
• 2 cups (2-inch) julienne-cut peeled jicama
• 1 cup (2-inch) julienne-cut seeded peeled cucumber
• 1 cup fresh bean sprouts
• 1 cup shredded red cabbage

1. Combine first 6 ingredients in a bowl; stir well with a whisk. Set aside.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Cut the chicken into 1/8-inch-thick slices.
3. Cut off the raised portion of the main vein of each lettuce leaf. Divide chicken evenly among lettuce leaves; top with carrot, jicama, cucumber, bean sprouts, and cabbage, dividing evenly. Roll up, and secure with a pick. Serve with sauce.

peanut butter, honey, yellow miso, water, lime juice, ground red pepper, cooking spray, skinless, carrot, jicama, cucumber, fresh bean sprouts, red cabbage

Taken from www.myrecipes.com/recipe/chicken-lettuce-wraps-with-peanut-miso-sauce (may not work)