Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps(Adapted from CL)

1 tablespoon canola oil
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoons Sriracha
1 teaspoon freshly grated ginger
1/2 teaspoon grated orange rind
2 garlic cloves, minced
1/8 teaspoon salt
4 6-ounce skinless, boneless chicken breasts
8 Boston lettuce leaves
1 cup fresh mint leaves
1/2 cup bean sprouts
1/4 cup chopped peanuts

In a small bowl, combine the first 9 ingredients and whisk together. Remove 2 tablespoons and set aside to dress the wraps before serving. Set remaining oil mixture into a ziploc bag. Add chicken breasts and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.

Preheat grill to medium-medium high heat. Grill chicken for about 12 minutes or until chicken is done, turning once. Cool 5 minutes before slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Scatter chopped peanuts over each wrap.

Serves 2-4