Tuesday, October 2, 2012

Chicken and Almond Lettuce Wraps

Eyefoods can be fun and tasty! This appetizer can be served at a dinner party or to your family as lunch. Have each person assemble his or her own wrap for extra fun. This recipe is loaded with both lutein and zeaxanthin.  Click here to download a printable copy of this recipe.

­            Ingredients
2 boneless, skinless chicken breasts,
   cooked and pulled into bite sized pieces
1 tbsp canola or olive oil
1 cup frozen peas, defrosted
1 orange pepper, chopped
2 green onion, chopped
1/4 cup sliced almonds
1 large orange, peeled with a knife, quartered and sliced
1/4 cup fresh cilantro leaves
Chopped Leaf lettuce leaves, Romaine lettuce leaves or
   kale leaves, washed and dried completely
1.             Mix poultry, peas, pepper, green onion, orange, almonds and cilantro in a bowl.
2.             In a separate bowl, combine almond butter, rice vinegar, soy sauce, honey and hot sauce.
3.             Add 2 tablespoons hot water and stir well. If sauce is too thick, add another tablespoon hot
            water. Continue until the sauce has the consistency of a thick salad dressing.
4.             Use 2 tablespoons of the sauce as dressing for the poultry mix. Toss gently to combine.
5.             Separate remaining dipping sauce into an individual bowl or ramekin for each person.
6.             Spoon chicken mixture into a lettuce or kale leaf and fold. Enjoy with the dipping sauce.

Tips: The chicken mixture can be refrigerated for up to two days. Serve cold or warm.
Optional zeaxanthin boost: garnish with goji berries.

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