Continuing with my avocado celebration how about a turkey rollup

Sorry this post was supposed to go up Monday but with the excitement  of the new season you know….

Ingredients

  • Avocado sliced
  • Store roasted turkey sliced thin
  • Romaine lettuce shredded
  • Cranberries
  • Thinly sliced tomato
  • Whole wheat wrap

 

How

Layer lettuce, cranberries, turkey, tomato and avocado roll tightly

Cut the wrap in half, or don’t bother–it’s ready to eat

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sorry forgot to take picture took this with my camera

How To Roll Up A Wrap

Picture borrowed from Entre Fogones con Mimi!

how-to-roll

 

You can make an open-ended wrap or a closed one.  And everyone seems to have their own best way to wrap a wrap.  This is how I wrap a wrap.

Smear sandwich cranberry within an inch of the perimeter of the tortilla.

Layer makings in a wide swath down the center of the tortilla and to within a couple inches of the left and right edges—kind of a rough rectangle.

 

To make a closed end wrap, fold both the right and the left edges over the goodies and roll from the bottom.  To make an open-ended wrap, fold only one edge.

 

If I make a closed end wrap, we cut the wrap in two at an angle and eat half at a time, or share with my honey.

 

If the tortilla is a little stiff and hard to wrap and keep closed, try microwaving the tortilla under a paper towel for 15 to 20 seconds.  It will be more pliable

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Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar

Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar

I don’t know about you but I just love the flavor of Hoisin sauce not sure what it is about it but it is soooo good. I had a craving for it the other day and when I took the boneless chicken breast out of the freezer I kind of thought that a lettuce wrap would be a good thing to make. I included the avocado because I am still celebrating the beginning of avocado season. Anyway this is a dish that is from the gut one never knows what is in the frig or cabinets and what tickles the taste buds until you see it.

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Ingredients

  • 1 boneless chicken breast
  • Pinch of salt
  • 1-2 tablespoons Hoisin sauce
  • 1 small shallot diced finely
  • 1 carrot thinly julienned
  • A few asparagus (depending on size) thinly julienned – another spring crop delight!
  • Small handful of raw cashews – minced
  • Romain or Boston lettuce leafs

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How

Pound the chicken breast to about ¼” thickness and dice roughly

Pan sear in a drizzle of olive oil until lightly browned about 2-3 minutes over medium heat.

Remove to cutting board and dice finer pieces

Return to pan add shallot cook about 1 minute

Add carrot, asparagus and cashews and cook for about 1-2 minute add the hoisin sauce and stir to coat.

Spoon into lettuce and enjoy.

I just sliced the avocado and drizzled with my 18 year old balsamic vinegar

Oh I used the leftovers in my salad that I brought for lunch today!!

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Similar post

Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce ( stevesacooking.com)

 

 

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Hoisin Sauce

Q. I’ve heard hoisin sauce is like a Chinese barbecue sauce, but I’m not sure if that’s true. What exactly is hoisin sauce?

A. In some ways, hoisin sauce is like a Chinese barbecue sauce: it’s used in Chinese cooking much like barbecue sauce is used in American cooking.

The Chinese use hoisin sauce as a glaze for meats and as a condiment. Hoisin is a reddish-brown sauce that’s salty, sweet, and spicy.

hoisin-sauce

Hoisin sauce is made from soybean paste, garlic, chilies, and various spices, and can contain sugar and vinegar.

Hoisin sauce is also sometimes called Peking sauce, because it’s used in making Peking duck.

Hoisin is a great glaze for meat and fish. A little dab of hoisin sauce also gives extra flavor to stir-fry and noodle dishes.

 

Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce

Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce

Ok I have been absent for a little while, I have been cooking and taking pictures but just got into politics and maybe a little lazy. Ok mostly a little lazy. I am still on the fend for yourself diet so a lot of what I make is spur of the moment, open the Frig and see what’s in there. We did buy a new crock pot, do they still call them that? I did a quick beef stew in a red wine gravy which came out great but that’s another post to come.

Ingredients:

Remember I eyeball most times 
  • 1 Tbsp. Peanut Oil.
  • About 1 lbs. of pork cutlet pounded then diced 1/8 to ¼” or smaller. If you partially freeze the cutlet it is so much easier to dice or mince.
  • 1 small onion 1 diced about 1/3 cup.
  • 1/2 red bell pepper minced
  • pinch or two of red hot pepper flakes cause spice is nice
  • 1/3 cup finely pan toasted pine nuts.
  • 1 ½ to 2 Tbsp. Hoisin sauce.
  • Kosher salt and pepper to taste
  • Romaine, Iceburg or Boston Bib Lettuce I suggest the Bib lettuce it wraps better. However, this was a spur of the moment meal. YA use what you’ve got.
  • 1 carrot diced small. I have a julienne which makes dicing so much easier

How:

In large skillet or WOK, heat the peanut oil until shimmering. Add the pork and stir fry over high heat until just cooked through about 3-5 minutes depending on the dice size. Use slotted spoon to remove the pork and put aside.

Add the onion, carrot and red bell pepper to the skillet cook over medium or slightly lower heat until soften about 2-4 minutes. Stir in the pine nuts, and Hoisin sauce. Return the pork to pan stirring to coat evenly about 1 minute.

Spoon the mixture into lettuce leaves for wrapping.

Hint, you may have to remove pan from heat if it is too hot so it does not thicken up too much. You can always add a touch of chicken broth or water in needed but you want it semi thick not watery.

I served with Lyn’s homemade ginger pickled cucumbers on a bed of wide sliced carrots, now if she would only tell me how I could post.

Enjoy

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Lettuce wraps are turning up in restaurants across the country. First popular in Asian cuisines, lettuce wraps are now popping up on the menus of other styles of restaurants. In restaurants, they are most often offered as an appetizer, but I like them as my main course. Kids love them as they get to eat with their hands and it is ok. You don’t have to visit a restaurant to enjoy lettuce wraps. They’re quick and easy to prepare at home. This is also a great way to lower your consumption of carbohydrates by replacing the bread on a sandwich

Lettuce wraps are very easy to create with an almost endless array of ingredient variations. You can also use the same ingredients that you use in burritos, tortillas, pita bread, or spring rolls. Jut let your imagination and taste buds be your guide. They key to great wraps is the contrast of warm, flavorful fillings with the cool crunch of lettuce.

For a party, offer a variety of lettuces and a variety of fillings such as cold chicken salad, grilled beef teriyaki strips, Italian sausage, onions, shredded cheese, and water chestnuts.

Iceberg is the most common lettuce used, but the wide, strong leaves of romaine, red leaf, or slightly bitter escarole offer surprising changes of pace.

                                                                 

For best results, pick the largest, most pliable lettuce leaves. types to use are iceberg, red lettuce, radicchio and/or large spinach leaves. Dry lettuce well before using in the wraps.

To keep iceberg lettuce crisp, cut the core out. Fill the core with cold tap water, then drain for 15 minutes. It will stay crisp for up to two weeks in the refrigerator.

Lettuce wraps info from http://whatscookingamerica.net/Sandwich/LettuceWraps.htm

Five Spice Chicken in Lettuce wraps

Five Spice Chicken in Lettuce wraps

A long time ago when my sister was managing the new Joyce Chen’s Restaurant in the Transportation Building in the theatre district downtown Boston I was served minced chicken or pork in lettuce wraps it was out of this world. Years later in San Jose my boss took me to a friend’s restaurant and he gave me what he called Chinese tacos, essentially the same tastes and style. Ever since I have grabbed a bottle of hoisin sauce now and then, minced chicken or pork and came up with something like this, always slightly different always depending what I have lying around.

Ingredients:

Remember I eyeball most times but I have been eyeballing into spoons and cups for the blog, at least for now.

  • 1 Tbsp. Peanut Oil.
  •  About 1 ½ chicken diced 1/2 “or smaller this time I used breast was on hand but is better with thigh (dark). (If you have partially frozen chicken it makes the dicing much easier).
  • 1 small onion 1 diced about 1/3 “or smaller.
  • 1 carrot diced small.
  • 1 stalk celery strings removed and diced small.
  • ¾ tsp. Chinese Five Spice.
  • 1/3 cup finely chopped water chestnuts.
  • 3 Tbsp. chicken broth (water is fine if you don’t have).
  • 2 ½ to 3 tsps. Hoisin sauce.
  •  About 2 Tbsp. roughly chopped fresh cilantro (could fresh basil).
  • 2 scallions white and greens sliced thin.
  • ½ tsp. sesame oil (use light colored not dark)
  • Kosher salt and pepper to taste
  • Boston bib Lettuce romaine or iceberg would work in a pinch

How:

IN large skillet, heat the peanut oil until shimmering. Add the chicken and stir fry over high heat until just cook through about 5 minutes. Use slotted spoon to remove the chicken and put aside.

Add the onion, carrot and celery to the skillet cook over medium or slightly lower heat until soften about 4 minutes. Add the 5 spice and stir cook about 20-30 seconds you will smell it. Stir in the chestnuts, chicken stock and Hoisin sauce. Return the chicken to pan stirring to coat evenly about 1 minute.  Hint, you may have to remove pan from heat if it is too hot so it does not thicken up too much. YA YA I had the heat to high so be quiet! Now remove from heat add the Cilantro, scallions and Sesame seed oil and mix thoroughly. Spoon the mixture into lettuce leaves for wrapping.