Wednesday, May 24, 2017

Chicken Lettuce Wraps and Sesame Slaw

Chicken Lettuce Wraps and Sesame Slaw
Chicken Lettuce Wraps and Sesame Slaw

Here's another great way to use one of those rotisserie chickens sold at the deli in your favorite grocery. I love lettuce wraps - they're like egg rolls without all the extra fat and calories. I'm lucky enough to have kids that will eat lettuce, among lots of other veggies, so these are great for us. I like using the rotisserie chicken since it's already cooked and more tender than other pre-cooked chicken products. It's also pretty straight-forward without extra preservatives and junk added. The sesame slaw is fast and full of flavor and pairs perfectly with the lettuce wraps. Having similar ingredients in both recipes speeds prep-time, as well.

Chicken Lettuce Wraps

Hands-On Time: 15 minutes
Ready In: 20 minutes
Yield: 4 -6 servings


     1 Teriyaki flavored rotisserie chicken
     1/4 cup red pepper - diced small
     1/4 cup water chestnuts - diced small
     1/4 cup bamboo shoots - diced small
     2 tablespoons thinly sliced green onion
     2 tablespoons soy sauce
     1 tablespoon sesame oil
     1 teaspoon minced fresh ginger
     2 cloves garlic - minced
     8 - 12 lettuce leaves, depending on size


1. Remove meat only from rotisserie chicken and dice small. This should give you about 2 cups of diced chicken.
2. Toss chicken with remaining ingredients.
3. Cook until heated through - about 5 minutes.
4. Serve with lettuce leaves for wrapping.

Notes: A plain rotisserie chicken works fine for this.
We used Boston lettuce for our wraps, although any lettuce will do. I also like the crunch of romaine lettuce. Smaller lettuce leaves yield more wraps.

Sesame Slaw

Hands-On Time: 15 minutes
Ready In: 45 minutes
Yield: 8 servings


     4 cups shredded Napa cabbage
     1 cup shredded carrot
     1 cup snow peas - blanched and sliced thinly, lengthwise
     1/4 cup finely chopped cilantro


     2 tablespoons sesame oil
     2 tablespoons rice vinegar
     1/4 cup soy sauce
     1 teaspoon minced fresh ginger
     2 tablespoons thinly sliced green onion


1. Toss together cabbage, carrot, snow peas and cilantro.
2. Mix dressing ingredients well and pour over cabbage.
3. Toss well to coat.
4. Refrigerate for at least half an hour before serving.

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