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Sesame Chicken Noodle Under Wraps
Makes 6 servings

8 oz. spaghetti or angel hair soy pasta
6 oz. soft silken tofu
1/4 cup water
3 tbsp. tahini paste or smooth peanut butter
2 tbsp. light soy sauce
1-1/2 tbsp. toasted sesame oil
2 tsp. seasoned rice vinegar
2 tsp. honey
2 tsp. minced fresh gingerroot
1 tsp minced garlic
1/4 tsp. chili-garlic sauce or dried red pepper flakes
1/8 tsp. salt
2 cups shredded cooked chicken
1/2 medium cucumber, peeled, seeded and cut into thin strips
4 green onions, sliced
6 large lettuce leaves
2 tsp. toasted sesame seeds
Chopped cilantro, optional

Cook noodles according to package directions until just tender. Drain, rinse with cold water, and drain completely. In a blender or processor puree tofu, water, tahini or peanut butter, soy sauce, 1 tbsp. of the sesame oil, vinegar, honey, gingerroot, garlic, chili sauce, and salt until smooth. Set aside. In a large bowl toss cooled pasta with remaining 1/2 tsp. sesame oil. Add chicken, cucumber, and green onions. Drizzle with tofu mixture. Toss. Serve in lettuce leaves. Sprinkle with sesame seeds and cilantro, if desired.

Notes: Tested the peanut butter option. It worked fine. I liked the flavor as well or better.

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