Today’s Friday Foto is of Chinese Chicken-Lettuce Wraps. The filling is a combination of primarily chicken, shiitake mushrooms, and water chestnuts, which come together in great ways for both flavors and textures. The sauce that brings it all together combines tamari wheat-free soy, rice vinegar, sesame oil, and dry sherry. We serve our wraps using iceberg lettuce, though other people prefer another variety.
By the time this post goes live (I wrote it on Thursday and set it to post on Friday), I’ll be into Day 1 of a four-day, 142-mile, self-supported mountain bike ride through the desert and canyons from Fruita, Colorado to Moab, Utah. A full article about the trip will appear later this summer in an issue of Denver Magazine, but I’ll post a mini-update when I’m back. In the meantime, have a great weekend!
– Pete
Those are beautiful! I’d use Romaine leaves or serve this recipe over a little salad or a cole slaw mix. I have become quite the fan of such “salads” since going GF. I know others enjoy the GF wraps more than salads though.
You amaze me with you endurance stuff! Hope all is going fantastically!
Shirley