- Makes 8
- 2 7-ounce bags Miracle Noodle Angel Hair
- 6 tablespoons sweet chili sauce (Taste of Asia brand preferred)
- 6 tablespoons fresh lime juice
- 3 tablespoons oyster sauce (Lee Kum Kee brand preferred)
- 2 tablespoons apricot preserves
- 1 tablespoon old-fashioned creamy peanut butter (made only with nuts and salt)
- 1 teaspoon Chinese 5-Spice
- Kosher salt
- Freshly ground black pepper
- 8 large green-leaf lettuce leaves
- 6 ounces skinless roast chicken breast, torn into thin strips (about 11/2 cups)
- 16 3x1/4-inch strips red bell pepper (24 to have 3 strips per wrap)
- 16 3x1/4-inch strips jicama
- 16 3x1/4-inch strips mango
- 16 3x1/4-inch strips red onion or green onion tops
- ½ cup chopped fresh mint
- Prepare the angel hair according to the package directions, but after rinsing, lay out the noodles on paper towels to dry. Cut through the noodles a few times to shorten the strands.
- Combine the chili sauce, lime juice, oyster sauce, preserves, peanut butter, and 5-spice powder in a medium bowl; whisk until blended. Season the sauce to taste with salt and pepper.
- Arrange the lettuce leaves on a work surface. Cut off 2 to 3 inches of the bottom of each leaf, if very long. Place the angel hair in the center of each leaf, dividing evenly. Top with chicken, bell pepper, jicama, mango, and onion. Drizzle each with generous 1 tablespoon dressing, then sprinkle with mint.
- Fold top of leaf over filling, then fold the sides over snugly and roll to enclose (one end will be open), or just fold sides up like ‘taco’ style. Serve with the remaining dressing.
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