Happy Saturday friends! I don’t know if it’s the unseasonably warm weather (high 40s today!) or what, but I just cannot seem to wrap my head around the fact that Christmas is in twenty days. TWENTY. And I’ve bought exactly one gift so far. And not a single decoration has seen the light at my place. I’m telling you, every. year.!
Despite my unpreparedness for the upcoming holidays, I did make a dish recently that is not only super simple and delicious, it would be perfect for holiday parties! I made these lettuce wraps as a weekend lunch, but depending on the size of your lettuce leaves, this could easily be a great option at a cocktail party for a light appetizer. Fill a serving dish with the cabbage/chicken mixture, and a plate piled high with lettuce leaves, and let guests serve themselves! It would make a great, light option amongst all the heavier holiday goodies, and these are gluten free as long as you use tamari and GF hoisin sauce. The sauce strikes a nice balance between sweet, savory, salty and tangy. Because we’re swapping the lettuce for the traditional pancake, 3 of these wraps come in at under 200 calories. Perfect justification for another glass of champagne. Hey, it’s the holidays!
These are great for busy days/nights, because they come together in under a half an hour, and you can use leftover rotisserie chicken. If you want to make the chicken from scratch, either poach the chicken breasts or simmer in a deep skillet covered with a splash of chicken stock until cooked through.
I hope you try these and enjoy them as much as I did!
mu shu chicken lettuce wraps.
inspired by cooking light.
3 tablespoons tamari or soy sauce
1.5 tablespoons dry sherry
1.5 tablespoons dark sesame oil
1.5 tablespoons gluten free hoisin sauce (Wok Mei is a good GF brand)
1.5 teaspoons rice vinegar
1 tablespoons garlic, minced
1.5 tablespoons fresh ginger, minced
4 cups shredded cabbage + carrots (I used a 14 oz. package of coleslaw mix)
2 small chicken breasts (about 8 ounces), cooked and shredded
1/2 cup scallions, sliced, divided
2 heads baby romaine, leaves separated
1/4 cup chopped cashews (optional)
Combine the tamari, sherry, hoisin, vinegar and sesame oil in a small bowl.
Heat a large skillet over medium high heat and swirl one tablespoon of grape seed oil to coat the pan. Add the ginger and garlic and cook for 30 seconds, being careful not to brown/burn. Add cabbage mixture and soy sauce and cook for 1 minutes, stirring frequently. Add cooked chicken and 1/4 cup of the scallions to the pan and continue to stir and cook, until cabbage is just barely wilted.
Transfer mixture to a serving bowl and garnish with remaining scallions. Serve with baby romaine or Bibb lettuce leaves. Garnish with cashews if desired.
Serves 4 as a main dish, 8 as an appetizer.
**Please use organic ingredients wherever possible**