Healthy School Lunches with Harmons

Posted - Aug. 27, 2018 at 1:11 p.m.



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Chicken Lettuce Wraps
From Chef Lesli Sommerdorf for Harmons

Ingredients:
7 oz chicken breast or ½ (14-oz.) package extra-firm tofu, cut into ½” strips
1 Tbsp soy sauce
1 Tbsp vegetable oil
Salt and freshly ground pepper
1 tsp toasted sesame oil
1 romaine heart
1 small carrot, julienned
¼ English hothouse cucumber, halved lengthwise, seeded, julienned
Shredded beef jerky, for serving
Lime wedges, for serving
Fresh mint leaves, optional, for serving
Sweet chili sauce, for serving

Instructions:
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper or a silicone mat.
Cut chicken into ½” strips, place on prepared sheet, toss with soy sauce and vegetable oil, and season with salt and pepper. Cook chicken, tossing once or twice, until a thermometer registers 165 degrees, 20–25 min. Drizzle with sesame oil and toss to coat.
If using tofu, place on a paper towel-lined rimmed baking sheet. Top tofu with 2 more layers of paper towels and place a heavy frying pan on top. Let drain 15 min. Remove paper towels and slice tofu into ½" strips. Toss tofu with soy sauce and vegetable oil on baking sheet; season with salt.
Serve protein inside lettuce leaves with carrots, cucumbers, shredded beef jerky, lime wedges, mint, if using, and chili sauce alongside. Assemble just before eating.

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