Light and Sassy Spicy Chicken Wrap

1 pound chicken tenderloins, cut into 1/2-inch pieces

1/8 teaspoon pepper

2 tablespoons canola oil, divided

1 medium onion, finely chopped

1 small green pepper, finely chopped

1 small sweet red pepper, finely chopped

1 can (8 ounces) sliced water chestnuts, drained and finely chopped

1 can (4 ounces) mushroom stems and pieces, drained and finely chopped

2 garlic cloves, minced

1/3 cup stir-fry sauce

1 teaspoon reduced-sodium soy sauce

8 Bibb or Boston lettuce leaves

1/4 cup salted peanuts

2 teaspoons minced fresh cilantro

• Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
• Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through.
• Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling. Yield: 4 servings.

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