Oh lettuce wraps… how we love you so. Lettuce wraps are so versatile and so tasty, not to mention very healthy! Using different types of lettuce not only provides a variety of nutrients but eliminates a lot carbs that breads and wraps have. This was our first time cooking the lettuce and having warm lettuce wraps. We decided to use kale as it has a very strong flavor plus loaded with nutrients. The kale leaves will be very soft so be careful when you are filling them. These will keep in the fridge for a few days so they are perfect to make ahead for tomorrow’s lunch. They can also be eaten cold. Makes 4 wraps
4 large kale leaves
½ cup chopped chicken, cooked
1 Tbsp cherries, diced
1 Tbsp apples, finely chopped
1 Tbsp onion, diced
1 tsp balsamic vinegar
¼ tsp sea salt
¼ tsp black pepper
- Fill a large stockpot half way with water and bring to a boil. Add in whole kale leaves and cook until soft, but still slightly tender. You don’t want them to fall apart while pulling them out.
- While kale is cooking, combine remaining ingredients in a small bowl and mix together.
- Gently remove kale leaves from water and fill with ¼ of the chicken mixture.
- Carefully roll up kale and secure with toothpick if desired. Sprinkle rolled wraps with additional salt and pepper if desired.