Wednesday, September 21, 2011

Italian Chicken Lettuce Wraps

I've wanted to make lettuce wraps for a long time. I always enjoy them when I order them as an appetizer, and they seem easy and healthy. When I saw a recipe for Chicken Lettuce Wraps in the September 2011 Cooking Light -- even though they're Italian-flavored, rather than the typical Asian-flavored -- I thought I'd give it a try.

I made a few adjustments, based on what we had and what I could find:
  • I ended up cooking the onions a bit with the chicken. I thought the raw onion flavor might be too overpowering.
  • Instead of green olives (which I love but Nate does not like), I used capers, which we already had.
  • I couldn't find Bibb lettuce, so I just big leaves of green lettuce.

Unfortunately, this dish didn't turn out well at all (which, if I would have read the comments on the recipe, I would have discovered others didn't care for it either). It really didn't have much flavor, and surprisingly, the lettuce flavor was really overpowering. I think some of it had to do with the fact that the chicken I used -- while it was safe in the freezer -- was fairly old and dry.

I'd love to try making lettuce wraps again, but I think I'll go for the more traditional Asian-flavored ones. Anyone have a good recipe?

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