Baby Romaine Lettuce Wraps
 
I’ve had plenty of versions of lettuce wraps, and they all seem to end up on my lap or running down my arms.  The easiest solution is to use baby romaine lettuce as the “cup” – not only do you benefit from the added nutrition, the crunchy baby romaine tends to keep its shape and not fall apart.
 
Total time:  25 Minutes;  Makes 15 Servings
 
Ingredients
  • 2 heads of baby romaine lettuce (about 30 leaves)
  • 4 cups of diced, cooked rotisserie chicken
  • 1 8oz. can of water chestnuts, finely diced
  • ½ cup dried shiitake mushroom, soaked in hot water to reconstitute, minced
  • ¾ cup asian style dressing (Tropics fat free Oriental works great)
  • ½ cup roasted peanuts, chopped
  • ½ cup sliced green onion
  • Salt & fresh ground black pepper to taste
  • ½ cup fried shallot*
Directions
 
Wash and separate baby romaine leaves, carefully keeping each leaf whole.  In a bowl, combine chicken through green onion and mix thoroughly. Season with salt and black pepper.  Spoon a rounded tablespoon of the mixture into each lettuce cup and top with a sprinkle of the fried shallot. 
 

* Fried shallot can be found in most Asian grocery stores. If you can’t find it, you can substitute fried won ton strips.