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

                     Salinas, California