Lettuce Wraps are all the rage! I was introduced to PF Chang's lettuce wraps a couple years ago but have never attempted any version at home. They don't have to be Asian-inspired but my first attempt was with this teriyaki marinade. Wrapping the mixture in lettuce just seems healthier than a tortilla. Mike's opinion: He loved them!
2-3 chicken breasts, cooked and shredded
3 Tbsp teriayki sauce/ marinade (plus extra to serve)
1/2 cup chopped green pepper
1-2 tsp ground curry
1 head of crisp lettuce
1 steam-in-a-bag whole wheat rice
1 can crushed pineapple
Crushed nachos as garnish (to taste)
In a large skillet, cook the chicken breasts throuroughly on med-high heat with a small amount of water. Then, shred before adding teriyaki sauce to the meat and reduce heat to warm through.
In a small skillet, sautee the green peppers until cooked but still a bit crunchy.
At the same time, steam your rice in boiling water according to package instructions.
Add sauteed green peppers, curry, and pineapple to sauced meat to heat thoroughly. Add rice when done and mix completely.
Serve in leaves of lettuce. Tips on wrapping in lettuce: You may want to freeze the lettuce for just a few minutes before dinner so it's nice and crisp to serve and assemble. break the core of the lettuce from the head first by bashing th ebottom on a counter (or cutting board) as the leaves will be easier to remove while remaining whole if lifting from the sturdier bottom. Lay out with the open side up and fill with warm meat micture.
Sprinkle, as desired, with crushed tortilla chips for added crunch and serve with additional teriyake sauce on the table for everyone to enjoy! This goes great witha simple oriental ramen noodle dish on the side as your veggies, fruit, and meat are already wrapped into one! Yum!
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