I am a big fan of PF Chang's lettuce wraps. I came up with a homemade version of lettuce wraps that that are a little healthier than the restaurant original - but they don't taste nearly as good. When I found this recipe for Chicken Lettuce Wraps in the September issue of Cooking Light magazine, I had to try it. The ingredient list - artichokes, olives and tomatoes - sold.
I made a few substitutions in the recipe. I swapped black olives for green olives (personal preference) and vidalia onion for a red onion. (Quite simply, I didn't have a red onion.) The Cooking Light recipe also calls for fresh mozzarella cheese and I chose not to include that in my version. I also added sliced avocado.
Chicken Lettuce Wraps
1 pound ground chicken
1 cup thinly sliced vidalia onion
1/2 cup artichoke hearts, drained and chopped
1/4 cup tomato, diced
1 Tablespoon fresh oregano
1 Tablespoon fresh parsley, chopped
1/4 cup sliced black olives
1 Tablespoon fresh lemon juice
Butter lettuce leaves
1 pound ground chicken
1 cup thinly sliced vidalia onion
1/2 cup artichoke hearts, drained and chopped
1/4 cup tomato, diced
1 Tablespoon fresh oregano
1 Tablespoon fresh parsley, chopped
1/4 cup sliced black olives
1 Tablespoon fresh lemon juice
Butter lettuce leaves
Cook chicken in skillet until no longer pink. Stir in onion, artichokes, tomato, oregano, parsley. olives and lemon juice. Stir until heated through.
I really didn't know what reaction to expect from my family when I served them lettuce wraps but they really liked them. My kids and my husband each ate at least 2 wraps a piece. The lettuce leaves proved to be a frustration for my hungry teenagers who opted for the salad version after their first wrap. All in all, they were a hit and I will definitely make them again.
Bon Appetit!
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