Asian Chicken Wraps

(Serves 4)

Ingredients:
Oil 1 tablespoon
Sesame Oil 1 tablespoon
Vinegar 1 tablespoon
Soy Sauce 1 tablespoon
Hot Sauce 1 tablespoon
Gingerroot, minced 1 tablespoon
Orange rind, minced 1 tablespoon
Garlic, minced 2 cloves
Chicken Breasts, boneless 1 pound
Head of Boston Lettuce 1 large
Mint Leaves 1 cup
Fresh bean sprouts, washed 1/2 cup
Lime 1

Method of Preparation:
1. In a bowl, combine the two oils, vinegar, soy sauce, hot sauce, gingerroot, orange rind and garlic, add the chicken and mix well and refrigerate for 4 hours.
2. Heat a large skillet and cook the chicken in the pan until done.
3. Let cool and chop in narrow lengths.
4. Lay lettuce leaves on a flat surface, sprinkle with mint leaves, bean sprouts and squeeze of lime juice.
5. Gently roll out like a sausage and keep seam side down.  When done, eat dipped into a bit of soy sauce.  Serve at once.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “Family Wellness Week” aired during the week of May 14, 2007.