Saturday, July 3, 2010

Lettuce Wraps

My neighbors have a nice crop of lettuce in their garden, of which I am encouraged to help myself to, so lettuce wraps were a nice light summer meal last night. My daughter has a friend over for the weekend and she said it was one of the best meals she'd ever had. This is the kind of food we like kids to get excited over, so if they love it then I'm happy to make it.
Wash and spin your lettuce leaves and place in a plastic bag in the refrigerator. Slice 3 full boneless breasts of chicken into 1/4 inch thick slices. Saute them in some olive oil until just browned. Add a tbsp of chili powder, 1/2 tsp ground ginger, 1/2 tsp ground thyme, 1 tbsp of fresh sliced basil. Salt and pepper. Cook for another 5 minutes or until the chicken is cooked through. I added a little corn and black bean salad that I had on hand, which gave it a nice kick. Most markets that have a nice prepared food section will offer a corn and black bean salad.
Slice two summer squash and one zucchini into 1/4 dice:
Slice 1/2 sweet white onion (Vidalia) into 1/2 moons. Saute onion in about a tbsp of olive oil for about 3 minutes. Add the squash and cook for another 4-6 minutes.
Grate some carrot (If available, organic is best for all your veggies). Slice some cherry tomatoes and add a little balsamic vinegar to them. Now place all your veggies and the chicken in serving bowls. Just like you would do when making tacos. Plate the lettuce and serve a little Pecorino Romano cheese on the side.

The wraps can get a little messy, but they're well worth it. You can always resort to a fork it things get out of hand. Enjoy!

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