Friday, December 30, 2011
Chicken & Beets Lettuce Wraps
1 cup chicken broth
1 cup water
3 medium-sized beets (2 cups), trimmed, peeled, & finely diced
1 Tbs. olive oil
Sea salt, to taste
Black pepper, to taste
2-1/2 cups cooked boneless, skinless chicken breasts, finely diced
1/2 cup crumbled blue cheese
2 bushels of Romaine Hearts lettuce leaves
Ranch dressing, to drizzle
In a medium size pot, mix rice, broth, and water together, over high heat. Bring to a boil, then reduce heat to a simmer and cover. Cook for 35-40 minutes, or until all liquid is absorbed.
Meanwhile, add oil to a large pan, over medium heat. Add the beets and season with salt. Cook until beets are fork tender.
Once the rice is done, combine the rice, cooked chicken, beets, blue cheese crumbles, salt and pepper. NOTE: Your rice and chicken mixture will turn completely pink from the beets. If you don't like the look of a pink meal, then fill free to-- A) mix everything, except the beets, adding those to your wraps lastly B) layer everything individually in your lettuce wraps. C) accept the fact that your dish looks funky all pink and just enjoy the flavors!
Place a spoonful of the rice mixture into each romaine heart lettuce leaf. Drizzle ranch dressing over the top. You just pick up the whole leaf like a spoon and eat it with your hands!