Asian Chicken Wraps with Mango

 pg 26 Freestyle 3 SP
1 lb boneless, skinless chicken breasts, cut into ½” cubes
2 TBSP flour
¼ tsp salt
4 tsp Asian (dark) sesame oil
3 TBSP soy sauce
3 TBSP unseasoned rice vinegar
2 scallions, thinly sliced
3 garlic cloves, minced/pressed
1 TBSP minced, peeled fresh ginger
1 ripe mango, peeled, pitted, and chopped
2 TBSP ch. Fresh mint or cilantro
8 large Bibb lettuce leaves
¼ c roasted slated peanuts, finely chopped
Lime wedges
1. Place chicken in medium bowl; add flour and salt and toss to coat.
2. Heat 2 tsp oil in large nonstick skillet over med heat. Add chicken in batches and stir-dry until lightly browned, about 5 minutes. Transfer chicken to plate.
3. Meanwhile, stir together soy sauce and vinegar in small bowl. Set aside.
4. Add remaining 2 tsp oil to skillet. Add scallions, garlic, and ginger and stir-fry until fragrant, about 1 minute.  Add soy sauce mixture and chicken and stir-fry until chicken is cooked through, about 1 minute. Stir in mango and remove from heat. Stir in mint/cilantro.
5. Fill lettuce leaves evenly with chicken mixture and sprinkle with peanuts. Serve with lime wedges; roll up and eat.

In my opinion: Very good!