Curried Chicken and Apple Lettuce Wraps
- 1 cup (250 mL) diced cooked chicken breast
- 1/4 stalk celery, diced
- 1/4 cup (50 mL) apple, skin on, diced
- Small handful cilantro, finely chopped
- 1/4 cup (50 mL) low-fat yogurt
- 1 tsp (5 mL) curry powder
- Juice of one lemon
- Pinch each salt and pepper
- 4 big leaves red or Boston lettuce (Be sure the lettuce you choose as your wrap is sturdy enough to hold in the chicken).
In a medium bowl, combine diced chicken, celery, apple and cilantro.
In a separate small bowl, stir together yogurt, curry powder and lemon juice. Add to chicken mixture and fold together. Season with salt and pepper to taste.
Lay washed lettuce leaves on a clean workspace. Place one-quarter of the chicken mixture on each leaf. Tuck in the sides of lettuce and roll up from the end. Cut rolls in half and secure leaves with a toothpick.
Vegan Barbecue Portobello Quesadillas
- 1/2 cup prepared barbecue sauce
- 1 tablespoon tomato paste
- 1 tablespoon cider vinegar
- 1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper
- 1 tablespoon plus 2 teaspoons canola oil, divided
- 1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
- 1 medium onion, finely diced 4 8- to 10-inch whole-wheat tortillas
- 3/4 cup shredded Monterey Jack cheese
- Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan
- Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.