Thai Chicken Wrapped in Lettuce (Laab)

1 pound ground chicken
1/2 cup water
5 green onions, thinly sliced, green and white parts
2 shallots, thinly sliced
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
2 tablespoons fish sauce
2 tablespoons ground rice *
1/4 to 1/2 teaspoon crushed red chile flakes
Juice of 1 lime
2 heads Boston lettuce, leaves separated

Heat a large, heavy skillet over medium-high heat; add chicken and water. Cook, stirring occasionally and breaking up large pieces, until chicken has turned completely white, about 7 minutes. Remove from heat; drain chicken. Combine chicken, green onions, shallots, mint, cilantro, fish sauce, ground rice, chile flakes and lime juice in a serving bowl; toss well.

Place lettuce on a plate. Let diners prepare their own wraps by placing a spoonful of chicken on a lettuce leaf and rolling it up.

* To make ground rice, heat a small, heavy skillet over medium-high heat. Add 1/4 cup rice (jasmine or sticky rice is best, but use whatever you have on hand); stir constantly until the rice turns golden brown, about 10 minutes. Remove from heat; let cool. Grind in a coffee mill or spice grinder. You will have some left over for another time.

Yield: 4 servings

Per serving: 162 calories (38 percent from fat), 7 g fat, 2 g saturated fat, 56 mg cholesterol, 10 g carbohydrates, 16 g protein, 757 mg sodium, 2 g fiber