Alright Chitlins, are we all lightening up our diets around here? Cutting back on the cookies (wah), backing off the chocolate (boo), stepping away from the cakes and on the stair-master (look at your will power!). Good for you! I’m proud, really I am.
I’m gunna help you out. Still got a few New Years left overs floating around, or maybe you stocked up on veggies because of this “polar vortex” or whatever the heck they’re calling it these days, and are feeling totally uninspired. Fear not noble readers! I am here to help you out.
Let’s talk lettuce wraps. These are probably my favorite little thing to whip up when I can’t think of anything else. You know, besides my old standby of roasted Brussels sprouts and couscous. The possibilities for these are endless.
I made these last week with some of the left over roasted duck for an extra special treat, but turkey, or chicken would work just as well. As would some nice cooked white fish. Something that adds that bit of protein you’re craving but without a strong flavor. Or if you’re feeling a little decadent, steak is a nice option as well. Just make sure you slice it very thin after cooking so you don’t struggle with it later.
Don’t worry though, it’s not all veggies and healthy meals for me. I got a beautiful set of donut pans for Christmas from The BF and you can bet your tuckus I spent all of this snowy/rainy/freezing weekend testing recipes. So far we’re at 7 test batches and I’m still not happy. Onward!
- 1 cup shredded roasted duck (or chicken, or turkey, or steak, or clean/light fish)
- ½ cup each of shredded red and green cabbage
- ½ cup shredded carrots
- 1 tsp garlic, crushed
- ½ tbsp sesame oil
- ½ tsp hot chili oil (optional)
- 1 large head of Boston lettuce, the large outer leaves removed, rinsed, and patted dry
- In a large skillet over medium heat, heat up the oils and sauté the garlic until fragrant, about 5 minutes.
- Add the cabbages and carrots and cook about 8 minutes, until softened slightly but with a crunch.
- Add your protein of choice and cook until heated through.
- Remove from heat.
- Arrange the lettuce leaves four dishes, about 2 - 3 per person, with natural curve of the leaf creating a small bowl.
- Add a pile of the cooked filling to the center in a line and roll the outer leaves like a taco. I like to serve mine with brown rice and a mix of hoisin sauce and Sriracha for a little extra heat. You could also add peanut sauce if that's your jam. Spice it up!