orange poppy seed chick’n lettuce wraps
- 1 tsppoppy seeds
- 2 tspwhite wine vinegar
- 2 tblspvegetable oil
- 1 pkgmandarin orange crispy chick'n
- 1 orange
- 1/2 cupshredded carrot
- 1/2 cupsliced cucumber
- 1/4 cuptoasted slivered almonds
- 4-8leaves of boston bibb or iceburg lettuce
Remove sauce pack from mandarin orange crispy chick’n and place in a bowl of hot water for 3 minutes to defrost.
Empty sauce into a bowl and stir in poppy seeds and vinegar. Set dressing aside.
Preheat oil a non stick frying pan over medium heat. Add frozen chick’n and sauté, turning frequently, until golden and crispy, about 6 to 8 minutes. Set aside to cool 2 minutes.
Meanwhile cut away peel from orange, cut into segments and place in a large bowl.
Add cooled chick’n, carrot, cucumber, slivered almonds and drizzle with some of the dressing. Toss together until well combined.
Divide among lettuce leaves and serve with remaining dressing alongside.
Chef Tip: For another meal idea, serve the lettuce wrap filling over steamed rice.