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It’s a wrap

I think the secret to really good wraps ultimately is the sauce or dressing. Without a killer sauce/dressing the wrap is just another dry sandwich.

Try these lettuce wraps. They come together fast with the shortcuts of rotisserie chicken and precut coleslaw mix. The lettuce takes the place of traditional pancakes or tortillas.

 

Mu Shu Chicken

Lettuce Wraps

2 tablespoons low-sodium soy sauce

1 tablespoon dry sherry

1 tablespoon hoisin sauce

1 teaspoon rice vinegar

1 tablespoon dark sesame oil

1 tablespoon minced garlic

1 tablespoon minced peeled fresh ginger

1 (14-oz.) package coleslaw (about 4 cups)

6 ounces shredded, boneless rotisserie chicken breast (about 1 1/2 cups)

1/2 cup sliced green onions, divided

12 Bibb lettuce leaves

1/4 cup chopped cashews

 

1. Combine first four ingredients (through rice vinegar) in a small bowl, stirring with a whisk.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; saute 30 seconds. Add soy sauce mixture and coleslaw; cook 1 minute or until coleslaw just begins to wilt. Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining 1/4 cup onions and cashews.

Serves 4; 193 calories each.

 

New citrus are making a move into the American market. Check out these little shots of flavor if you see them.

1. Variegared Calamondin — this is basically a cross between a mandarin orange and a kumquat. Its sour and juicy flavor is a good substitute for lemon.

2. Finger lime — these Australian cuties are bursting with little sacs of herbal, lemon-lime juice.

3. Sudachi — these Japanese lime-like fruits are prized for their acidic juice. Their flavor is zestier than either lemon or lime.

4. Yuzu — Japanese again with a distinct flavor like a complex blend of grapefruit, lemon and a very sour mandarin orange.

5. Kaffir Lime — looks like a regular lime with bumpy skin. A potent flavor with a herby kick.

(Source: Cooking Light)

 

The Bread Box

Fresh bread should be stored in a paper or porous bag (so it can breathe) at room temperature to keep crusts crunchy and crumbs moist.

Never put bread in the refrigerator, because it promotes staling; a day in the fridge can equal six days at room temperature.

 

Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists.

 

 

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