Healthy Chicken Wraps & Greek Salad!

CHICOPEE, Mass (Mass Appeal) – Lettuce wraps are easy to make, healthy and fun to eat! Kathleen Delaney, Personal Chef from MyGreatGrapes.com, showed us how to make healthy chicken wraps!

Korean Chicken Lettuce Wraps

Ingredients:
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange — platter garnish

Directions:
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms.
Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger.
Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions.
Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce alongside. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

 

Horiatiki Salata: Greek Salad

Ingredients:
4-5 large, ripe, tomatoes
1 large red onion
1 cucumber
1 green bell pepper
1/4 pound of feta cheese, sliced or cumbled
dried oregano
sea salt
top quality extra virgin olive oil
1 dozen olives (Kalamata, green Cretan olives, etc.)
pickled pepperoncini hot peppers (garnish)
1 tablespoon of water

Directions:
Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly.
Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

 

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