Romaine Hearts Lettuce Wraps
1 head romaine hearts
3 chicken
breasts, cooked and sliced
1 bunch cilantro
1/3 cup pine
nuts
3 cloves garlic
1/3 cup fresh
grated cheese
1/4 cup chicken
broth
1/2 cup oil
1 Haas avocadoes
2 red Roma tomatoes
1 bunch green
onions
Salt
and pepper
1. Blend
garlic cloves, 1 teaspoon of salt, cilantro leaves and pine nuts in a small food processors until you get a creamy texture.
2. Transfer
to a bowl and start adding oil while whisking.
Bring to desired pesto texture adding the chicken stock if needed. Finish with salt and pepper to taste.
3. Core
and seed tomatoes and cut into strips.
Slice green onions. Slice avocadoes.
Set aside.
4. Clean
romaine and separate leaves.
5. Mix
the chicken with the cilantro pesto.
6. Take
a leaf of romaine and put some of the chicken mixture on it. Add avocado slices, tomatoes and green
onions. Top with cheese.
Source: Andy Boy
D’Arrigo Brothers Growers