Got leftover cooked chicken? Sick of chicken sandwiches? Me too! Ditch the boring bread and make these chicken lettuce wraps. These chicken lettuce wraps are quick and easy to make and will perk up your lunch and still fill you up. Perfect for taking to work or for using up that leftover roast chicken from your Sunday lunch.
The toasted honey nuts really make these chicken lettuce wraps special so choose a nut you like if you’re not keen on cashews. If you have any nuts leftover use them in your salads or add them to your favourite stir-fry. I sometimes add them to berry and yoghurt breakfast pot, as a little treat. I got the recipe for the nuts from Jamie Oliver’s 3o Minute Meals – (Fiery Noodle Salad with Satay Chicken), which is a big favourite in our house.
Yoghurt dressing is perfect with these chicken lettuce wraps, you can adjust the garlic according to your own taste, I like a medium hit of garlic so I just use one clove. Just a little warning, raw garlic can be hard on your tummy so too much might not agree with you.
Time: 20 mins
1 Head of Lettuce ( I used butter lettuce), leaves removed and washed.
1 large leftover cooked chicken breast, shredded.
1 ripe avocado, sliced
1 carrot, peeled and thinly sliced
4 spring onions, sliced diagonally
4 cherry tomatoes, sliced
100g cashew nut
1 tsp runny honey
For the dressing:
4 big tbs natural yogurt, plain
1 clove of garlic, minced
Juice of half a lemon, plus a little zest
- Make the dressing, add the garlic, stir in the lemon juice and zest. Season with salt and pepper to your tasting. Refrigerate until your ready to use it.
- Make the honey nuts, heat a pan over a medium heat and add the nuts. Toss regularly and cook until golden brown. Add the honey and toss again until all the nuts are coated. Set aside.
- Start building your wraps, start with the chicken and then add the vegetables. Add some dressing and top with the nuts. Wrap, eat and enjoy!