When I took the first bite of this wrap, I knew I had to share it on the site, and also document it so that I could make it again. It was so damn delicious.
And I didn’t have high hopes for dinner tonight, to tell you the truth! We’re in the middle of moving. I was packing all day. The fridge is empty. I had defrosted some chicken breasts [thank god] so I had something to work with.
I have also been trying to eat paleo-style (no carbs, pretty much) because everyone eating this way seems to have lost that ‘last five pounds’ and then some. No carbs. Whatsoever. Ok. Whatever it takes!
So my challenge tonight was to be both carbless, fast, and work with very little in the fridge.
Well whaddya know, it ended up being the most delicious thing we’ve had in weeks. For the kiddo-version, I also called upon some leftover rice and lentils from the day before, because el toddler is not carb-free whatsoever.
Here’s a picture of the grown up version, and yes, that’s a sauce of sriracha mayo, which is – I have decided – the best thing you could ever mix in your kitchen since tartar sauce.
Recipe (and toddler version and pic follows) – unless your kid likes lettuce/celery/sriracha:
1 head iceberg lettuce (Organic preferred but not always available)
3 sticks celery (diced)
1 cooking onion (diced)
6 mushrooms (sliced) (your choice of kind. We had sliced white in the fridge)
1 small knob of ginger, grated
1 handful (about 3) spring onions (diced)
1/4 cup toddler friendly vegetable like green peas or green beans (if applicable)
splash sesame oil
splash rice vinegar
3 breasts of chicken (2 will do, but I will make 3 next time. It’s that good.)
Prep: Once you’ve diced all the vegetables, prepare the lettuce by cutting the core off and separating and washing individual leaves. For your wraps, try to keep pieces bigger than your whole hand and keep in mind (as Jason reminded me, smartly) that this isn’t an oily taco shell or carby tortilla, it’s just a piece of lettuce, so go crazy, eat it 3 sheets thick.
1. Wash and trim the fat of chicken breasts. Dry completely and dice into dice sized cubes.
2. Place in a bowl to marinate. Cover in olive oil and a sprinkle of kosher or coarse sea salt.
3. Cover the bottom of your wok or favourite stir-fry pan in sunflower oil and bring to medium/high heat
4. Add a piece of diced onion. Check that heat is hot enough to sizzle but not so hot it will burn. Add rest of onion. Reduce heat to medium/low.
5. When onions begin to brown, add mushroom. Allow them to soften and brown (3 min)
In the meantime, if you are doing a toddler version, begin warming up a small, sunflower oiled, toddler portion pan. Add a small portion of the browned onion and mushroom, and then add diced chicken and allow it to brown on medium heat, then flip over and reduce heat and add pre-cooked rice and green veg.
6. Add celery and diced chicken to wok/stir fry. Allow to brown on medium/high heat. When browned on one side, flip over and reduce to medium/low heat. Try to pile the onions and celery and mushrooms on top of it so that they stay crunchy and don’t overcook.
7. Add a splash of sesame oil, tamari/soy, and a splash of rice vinegar. Add grated ginger and spring onion.
8. Simmer on med/low until ready to eat (5 min). In the meantime, check toddler version for doneness of chicken and overall temperature.
9. Mix about 2 tbsp mayo with 1 tbsp Sriracha (or to taste)
10. Serve it up! I did a bowl for the lettuce wraps, a server spoon and bowl for the contents, and a little side bowl of sauce with a spoon. Worked great.
For the baby version, I just took some extra time to make sure it was cool enough, and cut the chicken a bit smaller. For what it’s worth, she ate the whole thing (all the while asking us for “ham” ?!?! She is obsessed with the idea of ‘ham’ – incidentally, it’s also Jason’s favourite food group. Anywho.)