Chicken Lettuce Wraps

Lettuce wraps are one of the easiest weekday meals for the working professional. They are quick, simple, delicious, and healthy.  I love this recipe because it blends the warm chicken filling with the crisp cool toppings.  They also make great leftovers .

Chicken Lettuce Wraps

Source:  Modified from Cooking Light Magazine, August 2012

Serves:  4

1 cup chopped onion

2 tsp. minced garlic

1/2 tsp cinnamon
1/2 cumin

6 oz lean ground chicken

1/2 cup chopped parsley

1/2 cup sliced grape tomatoes

1/2 cup diced cucumber

1/4 cup plain fat-free yogurt

1/4 cup red pepper hummus (spicy hummus is great as well)

8 Boston lettuce leaves - removed from stock, rinsed, and dried

2 tablespoons mint leaves, coarsely chopped

1 tablespoon pine nuts, toasted
salt and pepper to taste
olive oil (approximately 2 tsp)

In a large skillet, heat oil over high heat.  Add onions, garlic, cinnamon, cumin, chicken and salt and pepper to pan.  Cook for 5 minutes or until chicken is done.  Combine parsley, tomato, and cucumber in a small bowl.  Combine yogurt and hummus in a small bowl.  Fill bottom of lettuce leaf with chicken mixture, top with cucumber mixture and hummus mixture.  Sprinkle mint and pine nuts evenly on top of assembled lettuce wraps. 

Note:  The original recipe says to combine the chicken and the cucumber tomato mixtures before placing in lettuce leaf.  If you plan on eating all of the wraps in one sitting, I would recommend this approach.  However, if you plan to have left overs then keeping them separate will prevent the cucumbers and tomatoes from getting soggy when storing in the fridge. 

Enjoy!

Miss J

Ratings:
Miss J, 9 out of 10
Moe, 8 out of 10