Source: Smucker's

Chicken breast, vegetables, and noodles are rolled in lettuce leaves and served warm.

Servings

3 oz package ramen noodles
1 Crisco® Original No-Stick Cooking Spray
1 tbsp fresh ginger root , grated
2 medium garlic cloves , minced
3 tbsp Smucker's® Creamy Natural Peanut Butter
0.33 cup rice vinegar
0.25 cup low sodium soy sauce
2 cup cooked chicken breast, diced
0.5 cup chopped red bell peppers
4 oz canned water chestnuts , chopped
4 scallions , sliced diagonally into 1/4 inch thick slices
2 tbsp fresh cilantro , chopped
12 Boston lettuce leaves , washed and dried
1 cup Smucker's® Orange Marmalade with Splenda

1 Break ramen noodles and save flavor packet for another use if desired. Cook noodles according to package directions; drain.
2 Spray a large nonstick skillet with non stick spray. Add ginger and garlic and cook on medium-high heat 1 minute. Add the peanut butter, rice vinegar, and soy sauce, stirring over medium heat until well combined.
3 Remove pan from heat. Add chicken, noodles, peppers, water chestnuts, onions, and cilantro. Mix to combine well. Cover and refrigerate.
4 To serve, top each lettuce leaf with noodle salad; turn in sides and roll up. Heat 1 cup marmalade in a microwave-safe bowl on HIGH for 20 seconds or until melted. Serve as a dipping sauce for rollups.