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1
To make the sauce: Place the soy sauce, lime juice, brown sugar, and chili paste in a small bowl and stir until combined.
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2
To make the wraps: Cut the chicken into 3- or 4-inch pieces.
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3
Coat a large saute pan with cooking spray and add the chicken.
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4
Cook over medium-high heat, turning occasionally, for 10 minutes, or until the chicken is cooked through.
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5
(Cut into one of the pieces to make sure there is no pink inside.)
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6
Remove the chicken from the pan, let cool, and cut into 1/4-inch cubes.
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7
Meanwhile, peel the onion and chop into 1/4-inch pieces.
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8
Peel and finely chop the garlic.
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9
Trim the zucchini and mushrooms, discarding the ends, and dice into 1/4-inch pieces.
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10
Drain the bamboo shoots and cut into 1/4-inch pieces.
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11
Peel the cucumber, cut into matchstick-size pieces (about 1/8 by 1/8 by 2 inches), and set aside for the garnish.
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12
Remove and discard the stem and seeds from the red pepper, cut into very thin slices, and set aside for the garnish.
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13
Separate the lettuce leaves from the head, wash, and let dry on paper towels.
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14
Place the lettuce, cucumber, and red pepper on a plate, cover with plastic wrap, and refrigerate until ready to serve.
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15
Coat the saute pan with more cooking spray and add the onion and garlic.
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16
Cook over medium-high heat, stirring occasionally, for 10 minutes, or until the onion is translucent.
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17
Add the zucchini and mushrooms, cover and cook over medium-high heat for 5 minutes.
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18
Add the chicken, bamboo shoots, ginger, and half of the sauce and cook, uncovered, for 2 to 3 minutes, until most of the liquid is absorbed.
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19
Place the filling in a bowl and serve with the lettuce leaves, cucumber, red pepper, peanuts, and remaining sauce on the side.
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20
To assemble, place some of the filling inside a lettuce leaf.
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21
Arrange some of the cucumber and red pepper over the filling.
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22
Sprinkle with some of the chopped peanuts, drizzle with the sauce, and wrap up like a burrito.
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23
This recipe makes enough that you could probably just leave out the chicken and still have enough to serve four people, or you could add extra mushrooms or zucchini.
