Chinese Lettuce Wraps

During the summer I look for meals and recipes that are lighter, and leave out the bread. I usually opt for salads when I can or recipes loaded fresh from the garden herbs and spices. This recipe by Chef Art Smith from Love Your Veggies meets most of my requirements for a great summer meal.

The Chinese lettuce wraps are loaded with spices, and light on the bread. Using lettuce leaves as a clever wrap. Don’t just take my word for it check it out for yourself.

Chinese Lettuce Wraps

You’ll need:
3/4 pounds chicken tenders

Marinade:
6 ounces non‐fat plain yogurt
1 tablespoon Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
2 tablespoons chopped fresh mint

Filling:
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon fresh ginger, minced
1/2 red bell pepper, seeded and cut into 1/8-inch strips
1 carrot, peeled and coarsely shredded
1 cup red cabbage, coarsely grated
1 cup bean sprouts
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon fresh mint leaves, chopped
1 tablespoon Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 head large leaf lettuce, such as romaine or butter lettuce
1 bunch fresh basil leaves

Instructions:

1. In medium bowl, combine yogurt, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix and mint.
2. Add chicken tenders and stir well to combine. Refrigerate for 30 minutes.
3. Pre‐heat oven to 350° F.
4. In a large skillet heat 1 tablespoon oil over medium heat.
5. Stir in garlic and ginger and sauté for 1 minute.
6. Add bell peppers, carrots, cabbage, bean sprouts, cook for 1 minute or until vegetables are soft
7. Add soy sauce and sesame oil.
8. Cook for 1 minute.
9. Add mint and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, heat for 1 more minute.
10. Let cool.
11. Place marinated chicken tenders on a parchment lined sheet pan and bake for 10‐ 15 minutes until chicken is done.
12. Let cool
13. Lie lettuce leaves flat and place chicken on lettuce, spoon on cooled filling and add 1‐2 fresh basil leaves.
14. Roll up like a burrito and serve.

Recipe created by Chef Art Smith and kitchen tested by students at Common Threads on behalf of Hidden Valley® Salad Dressings.

Image via Love Your Veggies