Recipe Source: An Issue of Canadian Living Magazine Appetizers & Snacks Recipe File

Lemongrass Chicken Wraps Amount Ingredient 2 pounds boneless skinless chicken breasts 1 green onion, minced 1 clove garlic, pressed 2 tablespoons lemon juice 1 tablespoon chopped fresh coriander 1 tablespoon minced lemongrass (white part only) or grated lemon rind 1 tablespoon fish sauce (or 1 teaspoon anchovy paste) 1 teaspoon hot pepper flakes 1 teaspoon packed brown sugar   Boston lettuce leaves   Fresh mint leaves Spicy Cucumber Relish:   1 English cucumber, diced 2 green onions, chopped 1/4 cup rice vinegar 1 tablespoon granulated sugar 1 tablespoon minced Thai or serrano chili pepper 1 tablespoon chopped fresh coriander 1/2 teaspoon salt

Preparation Tips:

Spicy Cucumber Relish: In bowl, combine cucumber, onions, vinegar, sugar, chili pepper, coriander and salt; let marinate at room temperature for at least 30 minutes or for up to 2 hours. Drain.
Meanwhile, cut chicken into 1/4 inch cubes. In large nonstick skillet over high heat, cook half of the chicken, stirring often, for about 8 minutes or until no longer pink inside; transfer to bowl. Repeat with remaining chicken.
Return first half of chicken to skillet. Stir in onion, garlic, lemon juice, coriander, lemon grass, fish sauce, hot pepper flakes and brown sugar; remove from heat and let cool to room temperature. Spoon some of the mixture over each lettuce leaf. Garnish with cucumber relish and mint. Fold lettuce over filling and roll up. Makes 8 servings.

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