The holiday snack season has arrived.
Deviled eggs, meatballs, shrimp cocktail and cheese balls will all be on party tables for the next four weekends. They’ll add extra merriment — and extra calories — to Christmas, Hanukkah and New Year’s gatherings.
Lisa Valentine has an option for flavor and restraint. Her chicken salad wraps are a mix of protein, vegetables and spices and keep bread out of the mix altogether — they’re served in leafs of romaine lettuce.
“For those who are trying to watch their weight and want to eat healthier without all kinds of fattening stuff, this is a nice, healthy choice,” Valentine said. “The only thing that’s really bad in here is the mayo, but if you use light mayo it can be lighter fare compared to all the heavier foods that people have.”
The wraps are fast and — when served in a splash of crispy green — festive for the holiday season.
“It’s sort of like having a chicken salad sandwich without the bread,” Valentine said.
The wraps can be served as appetizers or as a main course for lunch or dinner. And Valentine said people should not lament the absence of onions. They’re getting capers, pickles, celery seed and red pepper in each bite. “They don’t need the onion,” she said.
People may miss cheese, but there’s no reason people can’t lay a small slice of Swiss or provolone on top of the lettuce and cover it with salad.
Lisa’s Chicken Salad Lettuce Wraps
3 chicken breasts, cooked and shredded
2 tablespoons capers
1 dill pickle, diced
1 roasted red pepper, diced
1 teaspoon Dijon mustard
3 tablespoons mayonnaise
1⁄4 teaspoon celery seeds
Salt and pepper, to taste
1 to 2 heads romaine lettuce (rinsed and separated into leafs)
Place shredded chicken in bowl; add all ingredients except romaine lettuce. Mix until blended.
Open romaine lettuce leaf and place spoonful of chicken salad inside. Wrap and serve.