Chicken Lettuce Wraps with Peanut-Miso Sauce

Ingredients

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

Equipment

• bowl
• frying pan
• whisk

Directions

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.
3. Add chicken; cook 4 minutes on each side or until done.
4. Cut the chicken into 1/8-inch-thick slices.
5. 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.
6. Roll up, and secure with a pick.
7. Serve with sauce.