One of my favorite things about summer is the variety of produce! I nearly squealed when I saw luscious cherries in the grocery store yesterday.
Anthocyanins, the natural chemical that gives cherries their dark red color, is a powerful antioxidant, natural pain killer, and anti-inflammatory.
Cherries have a short growing season, so get them while you can.
This recipe is one of my favorite fresh cherry recipes! I think wraps are the perfect summer choice for lunch or dinner. You can usually get more into a wrap than in a sandwich (especially fruits and vegetables), so they are filling without being too heavy.
Cherry Chicken Lettuce Wraps
- 2 Tablespoons sesame oil
- 1 Tablespoon minced fresh ginger
- 1½ pounds skinless, boneless chicken breasts, diced
- 2 Tablespoons rice vinegar
- 2 Tablespoons teriyaki sauce
- 1 Tablespoon honey
- 1 pound dark sweet (Bing) cherries, pitted and halved
- 1½ cup shredded carrots
- ½ cup sliced green onions
- ½ cup sliced almonds
- Romaine lettuce leaves (or tortilla wraps
- Heat about a tablespoon of oil in a large skillet or wok over medium-high heat. Add ginger and chicken and sauté till cooked through, about 7-10 minutes. Set aside.
- Whisk together the remaining oil, rice vinegar, teriyaki sauce, and honey in a large bowl. Add the remaining ingredients (except lettuce leaves). Toss the mixture together.
- Spoon the chicken mixture onto the center of a lettuce leaf; roll up the leaf around the filling and serve. Depending on the size of the lettuce leaves, you can also fold it in half and eat it like a taco!
Kyrie Collins is the publisher of Macaroni KID Highlands Ranch-Parker-Castle Rock-Lone Tree, Colo.