This is a great weeknight dinner and a creative use of leftover chicken.

Dressing:

¼ cup lime juice

2 tablespoons peanut butter

2 tablespoons soy sauce

2 teaspoons minced fresh ginger

1 teaspoon sugar

¼ teaspoon red pepper flakes

Filling:

1-1/2 cups shredded, cooked chicken

1 cup bean sprouts

1 cup thinly sliced red onion

½ cup shredded carrots

½ cup chopped cilantro

1/3 cup chopped peanuts

Wrap:

Lettuce leaves or rice papers

Whisk together all the dressing ingredients. Stir in chicken and refrigerate for about 4 hours. Mix with remaining ingredients and wrap in lettuce leaves or rice papers.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!