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| Cranberry Chicken Lettuce Wraps |
I've done a really good job of cooking magazine recipes this past year. I'm slowly but surely working my way through my file folders filled with pages ripped from magazines. Of course, I'm also always adding to it, so I'll never completely finish
that product...but that's the fun in cooking right? On the other hand, I've done a poor job of cooking from my ever-expanding cookbook collection. Perhaps that'll be a good goal for 2014?!
My mom recently attended an event where Dave Anderson of
Famous Dave's BBQ spoke and she came home with his Barbecue Party Cookbook, signed for me and everything! Even though one might argue that BBQ season is ending for the year (or is there such a thing?), I was eager to crack open this book and quickly selected his Cranberry Chicken Lettuce Wraps.
Although Dave's recipe calls for smoked chicken, I wasn't about to drag our smoker out on a weeknight so we opted for some baked and shredded chicken (to make it even easier, buy a rotisserie chicken!). I made a few changes to his recipe, but the overall concept was the same. We loved the wraps for a light dinner, but they would be a fun party appetizer as well! You could also serve the filling on bread or in a pita or with crackers.
What's your favorite cookbook to cook from?
One Year Ago: Black Bean and Grilled Corn Salad with Avocado & Chocolate Chip Cookie Bars with Cream Cheese Filling
Two Years Ago: Nuts & Bolts Snack Mix & Whole Wheat Jam Filled Ebelskivers
Three Years Ago: Maine & Boston Foodie Recap & Coffee Ice Cream
Four Years Ago: Praline Party Mix & Double Oat Breakfast Cookies
Cranberry Chicken Lettuce Wraps
adapted from Famous Dave's Barbecue Party Cookbook
Ingredients:
-1/2 cup mayonnaise
-1/2 cup plain yogurt
-1/4 tsp paprika
-1/2 tsp seasoned salt
-1/4 tsp fresh ground black pepper
-1 cup seedless red grapes, halved
-1/2 cup dried cranberries
-1/2 cup celery, sliced
-1/3 cup green onions, sliced
-1/2 cup toasted almond slivers
-1 rotisserie chicken, hand shredded
-2 small tomatoes, diced
-2 heads butter lettuce leaves
Directions:
1. Mix together mayo, yogurt, paprika, seasoned salt, and black pepper in a medium bowl. Add the grapes, dried cranberries, celery, onion, and almonds, mixing to combine.
2. Gently stir in the chicken and the tomatoes. Carefully remove (and wash) lettuce leaves from heads of lettuce. Fill heads with scoops of chicken salad. Serve immediately.
