Lettuce Wraps

This is from the Pillsbury website...

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Lettuce Wraps
Prep Time: 30 Min
Total Time: 1 Hr
Makes: 16 servings

INGREDIENTS

Sauce

1/2 cup apricot preserves
1/3 cup fresh lime juice
2 tablespoons lite soy sauce
2 garlic cloves, minced
1 teaspoon cornstarch

Wraps

1 tablespoon dark sesame oil or vegetable oil
2 boneless skinless chicken breast halves, finely chopped
1/2 cup chopped seeded cucumber
1/2 cup grated carrot
2 tablespoons chopped peanuts
1 teaspoon grated gingerroot
1 teaspoon chopped garlic
16 leaves (about 2 heads) butterhead (Bibb or Boston) lettuce

DIRECTIONS
* In small bowl, combine preserves, lime juice, soy sauce and garlic; mix well.
Spoon 1/4 cup sauce into 1-cup measuring cup. Stir in cornstarch until smooth;
set aside. Refrigerate remaining sauce in bowl until serving time.
* Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook
5 to 7 minutes or until browned, stirring frequently. Stir in cucumber, carrot,
peanuts, gingerroot and garlic. Stir in reserved sauce with cornstarch. Cook 2
to 3 minutes or until bubbly and thickened, stirring constantly. Spoon mixture
into shallow dish. Cover; refrigerate 30 minutes or until cooled.
* Spoon 2 tablespoons chicken mixture onto center of each lettuce leaf. Fold
sides of lettuce in toward center; roll up like burrito. Secure with toothpicks.
Place seam side down on serving platter. Serve immediately, or cover and
refrigerate until serving time. Serve wraps with sauce.