I just, sorry for tooting my own horn here, made the most wonderful dinner.
It must have just hit me right.
After my melancholy day yesterday and morning today (which was no doubt brightened by a wonderful playdate with Georgia's bff down here), I really feel this meal hit the spot.
It made the world seem brighter.
That may sound stupid. But it's true.
It was easily put together in fifteen minutes during naptime and was enjoyed after putting some work in at the school this afternoon. Oh, what a wonderful feeling to come home and have dinner ready for us!
I am so thankful for the incredibly fresh bounty we've been getting in our CSA basket each week. The quality of the produce is top-notch and really inspires me to create. That's a wonderful feeling.
This week, it was the beautiful head of bibb lettuce that did me in. Grown locally and harvested just a few days ago, it was aching to shine. I couldn't bring myself to tear it up and make a salad – oh no, this lettuce deserved better.
Insert: lettuce wraps.
So many of the recipes I looked up called for cooking a bit pot of vegetables and seasonings until very soft…but that wasn't going to work for me either. I wanted freshness. I wanted raw. I wanted to savor this deliciousness.
So, I made up my own.
Don't let the miso intimidate you. Just pick up a small tub of it in the refrigerated section of your health food store and get all up in it's fermented business. Or, you can easily omit it form the recipe. I promise, it will still be delicious.
Miso Chicken Lettuce Wraps
You will need:
– 1 1/2 cups of cooked chicken, chopped (I used leftover from ROASTING)
– 1 1/2 cups of grated organic carrot
– 1 1/2 cups of finely chopped cabbage
– 3 finely chopped green onions (both the green and white portion)
– 1/2-3/4 cup of toasted almonds
– 1/2 cup of sunflower or pumpkin seeds
– 1/4 cup of sesame seeds
– Lettuce leaves, for serving
For the dressing:
– 1/2 cup of high-quality extra virgin olive oil
– 1/4 cup of raw apple cider vinegar
– 1 tablespoon of miso paste (if you don't have, sub in tahini or just omit)
– 1 tablespoon of almond or peanut butter
– 1 tablespoon of raw honey
– 1 teaspoon of toasted sesame oil
Here's how easy this recipe is:
Step One: Combine the chicken, shredded carrot, chopped cabbage, chopped green onions, almonds, and seeds together in a bowl.
I decided to toast my chopped almonds and seeds to really bring out that delicious nut flavor. This ups the deliciousness factor.
Step Two: Combine the dressing ingredients together. I found a fork works well to smoosh out the chunks of miso and almond butter.
Step Three: Pour the dressing over the salad ingredients.
Step Four: Refrigerate until you need it. Then, pile a quarter cup or so of the salad mixture onto a beautiful piece of bibb lettuce, like so:
Roll 'em up. Scarf 'em down. Seriously. I am salivating.
I'd like to pretend like these three succulent lettuce wraps and the serving of brown rice and the persimmon were enough to really do me in. But I ain't lying to anyone here. After I finished these three, I made three more.
They were that good.
Yes, it's true. I ate six lettuce wraps. I have issues.
I also ate another portion of rice, but let's not worry about the petty details of this matter.
What's that? You can see me sipping on this delicious glass of hot chocolate made with whole milk and heavy cream as I type this? Details, my friend. Petty details.
And I have no defense. It's all true.
One of my favorite parts about these wraps is the amount of protein. You can easily stretch a small amount of chicken with the addition of seeds and nuts – it really adds a power boost and a wonderful crunch. This recipe easily made enough for four or five generous portions. We'll be enjoying it for lunch again tomorrow, no doubt.
Anyway. I'm off to read Harry Potter and finish this delicious cup of hot fat…I mean, hot chocolate…
Make these…and let me know what you think!
Unless you don't like them.
Because that would just be crazy.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Miso Chicken Lettuce Wraps
For the Wrap
- 1 ½ cups cooked chicken, chopped (I used leftover from ROASTING)
- 1 ½ cups grated organic carrot
- 1 ½ cups finely chopped cabbage
- 3 finely chopped green onions (both the green and white portion)
- ½ – ¾ cup toasted almonds
- ½ cup sunflower or pumpkin seeds
- ¼ cup sesame seeds
- Lettuce leaves, for serving
For the Dressing
- ½ cup high-quality extra virgin olive oil
- ¼ cup raw apple cider vinegar
- 1 tbsp miso paste (if you don't have, sub in tahini or just omit)
- 1 tbsp almond or peanut butter
- 1 tbsp raw honey
- 1 tbsp toasted sesame oil
- Combine the chicken, shredded carrot, chopped cabbage, chopped green onions, almonds, and seeds together in a bowl. I decided to toast my chopped almonds and seeds to really bring out that delicious nut flavor. This ups the deliciousness factor.
- Combine the dressing ingredients together. I found a fork works well to smoosh out the chunks of miso and almond butter.
- Pour the dressing over the salad ingredients.
- Refrigerate until you need it. Then, pile a quarter cup or so of the salad mixture onto a beautiful piece of bibb lettuce.
- Roll 'em up. Scarf 'em down.