1/23/2012
Tonight was lettuce wrap night.
I covered a chicken in butter, garlic, and California Chili powder, stuffed it with oranges, limes, salt, and pepper, and roasted it at 425-ish for about two hours. The key is to let it cook undisturbed for about 40 minutes, then start basting it. Part way through, I added a few cups of chicken broth to the bottom of the pan.
The filling for the lettuce wraps is red and green cabbage, shredded carrots, and (I cheated here) a jalapeño Greek yogurt that I buy from Costco. Its healthy and more flavorful than mayo.
Not to toot my own horn, but if you haven’t let me cook for you, you are only cheating yourself.
