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Makes 4 servings.

Ingredients

For sauce

1 small jalapeño chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 1 tablespoon); for less spice, use green bell pepper

1 tablespoon garlic, minced (about 2 to 3 cloves)

3 tablespoons brown sugar or honey

1/2 cup water

1/2 tablespoon fish sauce

2 tablespoons lime juice (about 2 limes)

For chicken

1 tablespoon peanut oil or vegetable oil

1 tablespoon ginger, minced

1 tablespoon garlic, minced (about 2 to 3 cloves)

12 ounces boneless, skinless chicken breast, cut into thin strips

1 tablespoon light soy sauce

1 tablespoon sesame oil (optional)

1 tablespoon sesame seeds (optional)

For wrap

1 small head red leaf lettuce, rinsed, dried and separated into single leaves large enough to create wrap

8 fresh basil leaves, whole, rinsed and dried

2 cups bok choy or Asian cabbage, rinsed and shredded

Directions

• To prepare the sauce, add all ingredients to a saucepan and bring to a boil over high heat. Remove from heat, and let sit in hot saucepan for 3 to 5 minutes. Chill in refrigerator for about 15 minutes or until cold.
• Prepare the chicken by heating oil in a large wok or sauté pan. Add ginger and garlic, and stir-fry briefly until cooked but not brown, about 30 seconds to 1 minute.
• Add chicken, and continue to stir-fry for 5 to 8 minutes.
• Add soy sauce, sesame oil (optional) and sesame seeds (optional), and return to a boil. Remove from heat, and cover with lid to hold warm in hot sauté pan.
• Assemble each wrap: Place one large red lettuce leaf on a plate. Add 1/2 cup chicken stir-fry, 1 basil leaf and 1/4 cup shredded cabbage, and fold together.
• Serve 2 wraps with 1/4 cup sauce.

Nutrition information

Serving size: 2 wraps, 1/4 cup sauce. Amount per serving: 242 calories, 10g total fat (2g saturated fat), 47mg cholesterol, 17g carbohydrates, 21g protein, 3g total fiber, 393mg sodium.

Source:National Institutes of Health