Chicken and Asparagus Lettuce Wraps

• 1 cup asparagus, washed and trimmed
• 4 (6-oz) skinless, boneless chicken breast halves
• 2 Tble extra-virgin olive oil
• 1 Tble rice vinegar
• 1 Tble low-sodium soy sauce
• 1 tsp grated fresh ginger
• 1/2 tsp grated orange rind
• 2 tsp minced garlic
• 1/2 cup grated carrots
• 1 head romaine lettuce

Chop the asparagus into pieces that are, at most, 1/3 inch long.  Slice the chicken breast into thin strips.  Mix the olive oil, vinegar, soy sauce, ginger, orange rind, and garlic in a bowl.  Add the chicken and asparagus and chill for 1 hour.  Pour into a skillet, add carrots, and brown for 10 – 12 minutes, until the chicken is done.  Drop a large spoonful of the cooked mixture onto the center of each lettuce leaf.  Roll like a burrito and serve.

Makes 6 servings

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Nutrition Facts

Amount Per Serving: Calories 250 – Calories from Fat 80 – Total Fat 9 g Saturated Fat 2 g – Cholesterol 95 mg – Sodium 190 mg – Total Carbohydrate 4 g Dietary Fiber 1 g – Sugars 2 g – Protein 36 g – Calcium 4% DV