Tag Archives: wraps

Thai Chicken Lettuce Wraps

In my efforts to eat healthy some days are more successful than others.  This meal was probably the healthiest one I made all week, and definitely one of the tastiest as well.  It was a huge hit with the kids too.

If you don’t like it spicy, you will want to reduce or eliminate the Thai or serrano peppers.  Made according to the recipe, these definitely have a bit of a kick!

One note on ground chicken:  I typically don’t like to buy it.  For some reason it seems to always have a bit of a mysterious gritty texture that I don’t enjoy.  Unless you are close friends with the guy at the meat counter, there is no way to know exactly what is ground up in there.  Instead I buy chicken thighs and grind them up myself in my food processor.  A few pulses is all it takes.  It results in a coarser, juicier texture which I like, and no weird grit!  Plus you have the advantage of choosing exactly what parts of the chicken you want to eat.  I usually opt for thighs since I find them a bit more flavorful. That being said, if you’re in a hurry or just don’t want to mess with it, by all means buy ground chicken instead.

Not a fan of lettuce wraps?  Admittedly they are a little messy but I love them.  However, once you’ve made this mixture there is no reason you couldn’t put it in a wrap, tortilla, rice paper, pepper half or pita pocket.  Or just dig in with a fork.  Whatever conveyance you choose, these are just plain yummy!

Thai Chicken Lettuce Wraps.  Delicious!

Thai Chicken Lettuce Wraps. Delicious!

Thai Chicken Lettuce Wraps
(adapted from Cooking Light)

4 tsp. canola oil, divided
1/2 cup minced shallots
1/2 cup (or more) thinly sliced red bell pepper
4-5 cloves garlic, minced
1 pound chicken thighs (or ground chicken)
2 Thai or serrano chiles, minced (less if you don’t like it spicy)
1 tbsp. fish sauce
2 tsp. brown sugar
2 tsp. soy sauce
1/4 tsp. black pepper
1 cup basil leaves, coarsely chopped or torn
1 tbsp. lime juice
Lime wedges
Large lettuce leaves (I like to use butter lettuce for this since the leaves are sort of bowl-shaped)

Cut chicken into chunks and add to a food processor.

Making ground chicken.  I prefer this to buying ground chicken.  It only takes a few extra minutes!

Making ground chicken. I prefer this to buying ground chicken. It only takes a few extra minutes!

Pulse until coarsely ground.

A few pulses and voila!  Ground chicken.

A few pulses and voila! Ground chicken.

Heat a large nonstick skillet over medium-high heat.  Add 2 tsp. oil to pan; swirl to coat.  Add shallots and sauté 2 minutes.  Add bell pepper; sauté one minute.  Add garlic and cook for another 30 seconds.  Remove shallot mixture from pan and set aside.

Add remaining 2 tsp. oil to pan; swirl to coat.  Add chicken.  Cook and stir 5 minutes or until browned, crumbling with your stirring utensil as it cooks.  Drain well if there is extra juice in the pan.  Reduce heat to medium.  Add chiles; cook one minute.  Add shallot mixture back in.  Stir in fish sauce, brown sugar, soy sauce and black pepper.  Cook one minute or so until everything is heated through and combined well.  Remove pan from heat.  Stir in basil leaves and lime juice.

There is nothing stopping you from just eating this with a fork if you're no fan of lettuce wraps.  Dig in!  Otherwise, load up the wrap of your choice with this yummy concoction!

There is nothing stopping you from just eating this with a fork if you’re no fan of lettuce wraps. Otherwise, load up the wrap of your choice with this yummy concoction!

Serve in lettuce leaves with lime wedges or just dig in with a fork!

 

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One Pork Roast, Many Meals – Pineapple Pork Wraps

I hadn’t planned to buy a roast.  The weather is warm, I’m trying to eat lighter, and really, comfort food wasn’t really what was on my menu this week.  But there it was on sale at a great price and it made me think, why not?  Cook once and eat for several days?  Sure.  And why does pork roast have to mean heavy and unhealthy?  It doesn’t.

I let the roast cook in the morning while it was still nice and cool, drained off the fat, shredded the meat and put it all away.  I was going to cook it in the crock pot but it was too big to fit!  This mammoth thing will easily make three or four meals for us.  I decided on quickie sandwich wraps for dinner #1.  I love pork and fruit together and this combo made for a delicious, light dinner.  For these wraps, you can use the pork warm or cold, whichever you prefer.

For the basic pork roast, scroll down for the recipe. I keep it fairly simple so it will work in a lot of different recipes.

Need other ideas for using up leftover pork roast?  Check out BBQ Pulled Pork Sandwiches, Shredded Pork Tacos, or Shepherd’s Pie!

Pineapple Pork Wraps

Pineapple Pork Wraps

Pineapple Pork Wraps

Shredded pork (about 1/2 cup per wrap)
1/2 cup thinly sliced pineapple
Mixed greens
Large wraps (we used the spinach herb wraps)

Pile the ingredients in the middle of the wrap, fold in the ends, roll up and slice in half.  Secure with toothpicks if needed.

Pineapple Pork Wraps

Pineapple Pork Wraps

Basic Pork Roast

Pork Butt or Shoulder Roast
1 onion, sliced or diced
2 cloves garlic
1 8 oz. can diced green chiles
Salt & pepper

Rinse pork roast and place fat side up in a dutch oven.  Sprinkle with salt & pepper, top with onion, chopped garlic and green chiles.  Put a lid on and roast at 350˚ for 3-4 hours, until tender and falling apart.  Pull apart with two forks to shred.

Alternatively you can do this in the crock pot (mine was too big this time, so I did it in the oven instead).  When I cook it in the crock pot, I turn it on high for the first hour, then down to low to cook the rest of the day.

Ready to pop into the oven or crock pot.

Ready to pop into the oven or crock pot.

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