Sesame Chicken Lettuce Wraps
Friday, 15 August 2008
Lunch is usually my least complicated meal of the day. Easy preparation, little clean-up. Usually I make a simple salad with whatever greens and veggies I have from the farmers’ market, add some beans or smoked turkey, and top it with some variety of nuts and an olive-oil/lemon dressing. Today, Friday, was the last day of the week before I go to the farmers’ market again, so it was make-whatever’s-left-in-the-fridge day. Those are my most creative days – they get me out of a rut, and I discover something I might not otherwise have tried.
So today my vegetable drawer had nothing but a couple Yukon gold potatoes, some garlic, a few green scallions, and a quarter of a red pepper from the night before. There were just a few leaves left on my head of butter lettuce, and two slices of oven-roasted chicken breast from the deli. Perfect!
Ingredients per lettuce wrap:
3 leaves butter lettuce
2-3 slices oven-roasted chicken breast
1/4 red bell pepper
3-4 green scallion stems
toasted sesame oil
1/2 tsp sesame seeds
Wash the butter lettuce and layer the leaves on a plate. Place 2-3 slices of chicken breast on the leaves. Slice the red bell pepper lengthwise, and place the strips on the chicken along with the green scallions. Drizzle with toasted sesame oil and sprinkle with the sesame seeds. Roll into a wrap, and enjoy!