Monday, March 12, 2012

Laptop Lunches #66

Chicken salad lettuce wraps; yogurt-ranch dressing with grape tomatoes, celery sticks, bell pepper strips, and carrot sticks; and a sliced peach.

I had some chicken leftover from the enchiladas you saw yesterday (I always do), just enough to make these lettuce wraps with the baby romaine I had in the fridge. They're super easy. I got the idea from 501 Bento Boxes, but this is my own take on that technique, and the recipe:

About 1/3 cup cooked, shredded chicken
About 1/2 small spear of celery, chopped fine
Enough light mayo to bind together
Salt and pepper to taste (if chicken is not seasoned enough on its own; mine was)
5 baby romaine lettuce leaves, washed and dried

Mix chicken, celery, mayo, salt, and pepper in a small bowl. Carefully cut about 1/2 of the stem of out each lettuce leaf, leaving a cup and two flaps. spoon a small amount of chicken salad into the cup, then wrap flaps around the chicken. Arrange in cup.

This is one of the better lunches I've had in a while--much though I appreciate the use of leftovers (and I guess technically the chicken was leftover), a fresh meal is a good perk-up on certain days! Work-wise, it was a good one.

I've noticed that a whole lot of what I eat is gluten-free, I'm going to start tagging the gluten-free lunches as such, in case that is helpful to anyone.

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Bento Lunch

Allergy-Friendly Friday with Cybele Pascal

1 comment:

  1. This is so awesome! I found your site through Cybele. I remember graduate school - I wish I ate like you...my brain would have worked so much better!! Good luck with your studies!

    Be Well,
    --Amber

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