Baby Romaine Lettuce Wraps

Description

I’ve had plenty of versions of lettuce wraps, and they all seem to end up on my lap or running down my arms. The easiest solution is to use baby romaine lettuce as the “cup” – not only do you benefit from the added nutrition, the crunchy baby romaine tends to keep its shape and not fall apart.

- Chef Michi

25 min

15 Servings

Ingredients

heads of baby romaine lettuce (about 30 leaves)

4 cup

cooked rotisserie chicken (diced)

1 can

water chestnuts (8 oz.; finely diced)

1/2 cup

dried shiitake mushrooms (soaked in hot water to reconstitute; minced)

3/4 cup

Asian style dressing (Tropics Fat-Free Oriental dressing works great)

1/2 cup

roasted peanuts (chopped)

1/2 cup

green onion (sliced)

salt (to taste)

fresh ground black pepper (to tatste)

1/2 cup

fried shallot (can substitute fried won ton strips)

Prep Time:

25 min

Total Time:

25 min

Instructions

Wash and separate baby romaine leaves, carefully keeping each leaf whole. In a bowl, combine chicken, water chestnuts, shiitake mushroom, dressing, peanuts, and green onion and mix thoroughly. Season with salt and black pepper. Spoon a rounded tablespoon of the mixture into each lettuce cup and top with a sprinkle of the fried shallot.

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