fbpx

Sweet and Salty Lettuce Wraps

Sweet and Salty Lettuce Wraps
Print
Ingredients
  1. 1 lb of ground chicken or pork
  2. 2-3 ounces of chopped water chestnuts
  3. ¼ cup of chopped pineapple
  4. 1 clove of minced garlic
  5. ½ teaspoon of freshly grated ginger
  6. 4-5 tablespoons of This Little Goat Went to Tokyo cooking sauce*
  7. 2 sliced green onions cut on the bias
  8. 1 head of Bibb or Boston Lettuce, leaves separated
  9. 1 tablespoon of oil (canola)
Instructions
  1. Heat oil in pan. Add chicken and cook until no longer pink. Add garlic and ginger. Add water chestnuts, pineapple, and This Little Goat Tokyo cooking sauce. Toss in pan until thoroughly mixed. Remove from heat and sprinkle with green onions.
  2. Arrange lettuce leaves on tray or platter. Spoon a teaspoon of chicken mixture onto each lettuce leaf. Drizzle Tokyo cooking sauce over chicken mixture (optional) and serve.
Notes
  1. *Little Goat sauces are available at Marcel's Culinary Experience
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Key West Chicken Wraps

Key West Chicken Wraps
Print
Ingredients
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  7. 1 ripe mango, diced
  8. 1 avocado, diced
  9. 1 small jalapeño, minced
  10. 1/2 jicama, peeled and diced
  11. 1 head Boston leaf lettuce, separate and clean and dry leaves (or 4 soft whole grain tortillas)
  12. 2 tablespoons fresh cilantro, chopped
Dressing
  1. 2 tablespoons fresh lime juice
  2. 1 tablespoon white balsamic vinegar
  3. 1 teaspoon honey
  4. 1/2 teaspoon salt, 1/4 teaspoon white ground pepper
  5. 1/4 cup extra virgin olive oil
Instructions
  1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
  2. When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 20 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees. Dice chicken into bite size pieces.
  3. For the dressing: combine lime juice, vinegar, honey, salt and pepper. Whisk in olive oil. Set aside.
  4. In a large bowl, combine avocado, mango, jicama, and jalapeño. Add dressing to taste. Fold in chicken. Season, as needed, with more dressing.
  5. When ready to serve, arrange lettuce leaves or whole grain tortillas on a platter. Divide Key West Chicken Salad amongst leaves or tortillas. Garnish with cilantro and serve.
  6. Serves 4
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/