Lettuce wraps are so versatile and you can use any variation of fish, meat or veggies. For these I used shredded chicken, julienned cucumber, and carrot. To add a huge punch of flavor I drizzled with a ginger almond butter dipping sauce. These are so tasty and they don’t look too shabby either.
Boston lettuce leaves
Cooked chicken, shredded
1 Carrot, julienned
1/3 English cucumber, julienned
A few cilantro leaves
For the Almond Butter dipping sauce:
1 Tbsp finely grated ginger (I recommend using a microplane)
1 clove of finely grated garlic (again, I recommend a microplane)
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp Almond butter
1 Tbsp water
1/2 Tsp toasted sesame oil
Pinch of red chili flakes (optional)
First make the dressing so all of the flavors have time to blend together. Add all ingredients for the almond butter dipping sauce to a jar with a lid and when lid is firmly tightened shake to incorporate all ingredients.
Next assemble the lettuce wraps: on one lettuce wrap add the carrots and cucumber then shredded chicken. Drizzle with the dipping sauce and finish by topping with fresh cilantro leaves.
I absolutely love parsnips and had a bunch in the fridge that I normally would have added to my assorted roasted vegetables but was trying to think of something new to do with them. I am pleased to report that this experiment is well worth repeating. Who knew parsnips would work so perfectly as fries? They even look just like them too. These tasted deliciously indulgent and I already know how to use up my left over curry sauce. I’ll share that next.
Baked Parsnip Fries
Parsnips, peeled and cut into evenly sized strips (4-5 parsnips for 2 people)
A few tablespoons of olive oil
A few pinches of Sea salt
Preheat oven to 425F. Place parsnips on one layer on a baking sheet, drizzle with the olive oil and sprinkle with sea salt making sure they are evenly coated and not crowded together so they’ll brown nicely. Roast for 15-20 minutes or until nicely golden checking half way thru – stir with a baking spoon to allow other sides to brown.
Curry Dipping Sauce
1/2 Cup plain Greek yogurt
1 tsp olive oil
1/2 tsp onion powder
1/4 tsp curry powder
1/4 tsp garlic powder
1/8 tsp turmeric
pinch of sea salt
pinch of cayenne (optional if you like a little heat)
Mix all ingredients together in a bowl. I recommend making an hour or more ahead of time so the flavors have more time to blend together.