Chicken Spinach Salad Spicy Lettuce Wraps
Lets just make this quick and dirty. well not too dirty
I made these with the absolute intention of making space in the fridge. I used to make “Fuji wraps” which is what my co workers would ask me for when Italian wasn’t cutting it for the evening. They were a mixture of diced veggies and meat in a soy and spicy Asian sauce piled into Romain lettuce. This is actually a play on a spinach salad this wrap. It can be mixed into a more Italian style by using balsamic vinegar instead of Sriracha , pancetta instead of turkey bacon , and extra virgin olive oil instead of soy sauce.
I hope you fill your lettuce with all things yummy and enjoy the spring with some fresh veggies.
4 pieces of turkey bacon sliced
1 cup of shredded cooked chicken
2 1/2 cups of spinach leaves washed
1/2 small onion minced
1 clove of garlic minced
1/2 cup of corn cut from the cob
1 tablespoon of oil
1 tablespoon of soy sauce (this is adjusted more or less regarding salt of your bacon and how your chicken was cooked)
Sriracha to taste
black pepper to taste
5-7 pieces of Romain lettuce
put oil in the pan heat till hot add sliced pieces of turkey bacon cook till crisp and set aside on a paper towel
to the pot add onion and saute till translucent then add garlic and cook for 5 minutes
add spinach and corn and cook till spinach is wilted and corn is heated through
last add the cooked chicken and turkey bacon so it doesn’t get dry. heat it through and incorporate all ingredients
If you want the turkey bacon to be really crispy top the lettuce wraps with the bacon and don’t mix in with the other moist ingredients
Add soy sauce and black pepper
Taste and adjust seasoning
Scoop into lettuce leaves and Top with Sriracha to your preference.
Easy!
if you make it the Italian way then you just render the pancetta like the turkey bacon, set it aside
add balsamic to the chicken to season
and top with very good extra virgin olive oil to finish
Cheers