I originally came across a version of this recipe when we were living in L.A. while I was regularly doing my grocery shopping at Vons. What’s Vons, you ask? It’s like Safeway…but in California. What’s Safeway? Never mind, not important. The recipe was featured on their website for awhile, but it’s no longer available. No fear…I have made a few changes according to preference and have this tasty recipe ready for sharing! And you’ll want to make this soon….like this week, they’re so good. The crisp lettuce, the sweet and savory flavors with some Asian flare…my mouth is watering just thinking about it! Just be sure you use fresh cherries (and get all the pits out), because I once used frozen cherries and the texture was….yeah, don’t do it. Use FRESH dark cherries and you will be set for a healthy & delicious meal anytime (and yes, I would totally eat this for breakfast!).
Cherry Chicken Lettuce Wraps
- 1 tablespoon oil of choice
- 1 tablespoon minced fresh ginger root
- 1 1/4 pounds skinless boneless chicken breast halves, cut into bite size pieces
- 1 tablespoon water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 pound fresh dark sweet cherries, pitted and halved
- 1 1/2 cups shredded carrots
- 1/2 cup chopped green onion
- 1/3 cup toasted and sliced almonds
- 12 lettuce leaves
- Heat 1 tablespoon oil in a large skillet over medium high heat.
- Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
- In a large bowl, whisk together water, vinegar, soy sauce and honey until mixed together.
- Add chicken mixture, cherries, carrot, green onion and almonds; toss together.
- Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.