Chicken wraps with plum sauce

Chicken second courses

Plum sauce was one of my first low-sodium cooking coups. The kind you buy in the store often has 140mg of sodium per tablespoon. But I thought, maybe, if I mixed plum jam with ginger and unseasoned rice vinegar, I could make a passable substitute. Somehow, it worked. And if you cannot find plum jam, you can use any dark berry jam in its place. <br /> <br />The whole meal is very simple to put together and the deep purple sauce against the orange carrot sticks and bright green lettuce cups is pleasing to the eye as well as to the palate. This is a great family-style dish that cooks up quickly and will wow your guests too. Leftovers are great cold the next day for lunch; just reheat the sauce.