Thai Chicken Lettuce Wraps

• 1/4 cup rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons reduced-fat creamy peanut butter
• 1 tablespoon brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon sesame oil
• 1 teaspoon Thai chili sauce
• 1 garlic clove, chopped
• 3 tablespoons canola oil
• 1/2 cup minced fresh cilantro
• 2 cups cubed cooked chicken breast
• 1 small sweet red pepper, diced
• 1/2 cup chopped green onions
• 1/2 cup shredded carrot
• 1/2 cup unsalted dry roasted peanuts, chopped, divided
• 6 Bibb or Boston lettuce leaves

1. In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside.
2. In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

rice vinegar, lime juice, mayonnaise, peanut butter, brown sugar, soy sauce, fresh gingerroot, sesame oil, chili sauce, garlic, canola oil, fresh cilantro, chicken breast, sweet red pepper, green onions, shredded carrot, peanuts, boston lettuce leaves

Taken from www.tasteofhome.com/recipes/thai-chicken-lettuce-wraps/ (may not work)