4g carbohydrates per serving
- 1 cup Sargento® Whole Milk Ricotta Cheese
- 2 Tbsp. chopped fresh cilantro or parsley
- 1 tsp. curry powder, preferably Madras or hot
- 1-1/2 cups chopped, cooked chicken or turkey
- 1/4 cup chopped, roasted salted peanuts
- 8 large Boston or red leaf lettuce leaves
- Combine Ricotta cheese, cilantro and curry powder in a medium bowl; mix well. Stir in chicken and peanuts.
- Spoon 1/4 cup mixture into center of each lettuce leaf; fold ends over; roll up and serve.