Ree Drummond's Grilled Chicken Lettuce Wraps | The Pioneer Woman | Food Network
Ree makes a fresh and easy lunch filling lettuce leaves with marinated grilled chicken, pesto and a bruschetta-style topping! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/tck1Gui. Get the recipe ▶ https://ift.tt/DlfkRSC Subscribe to Food Network ▶ https://ift.tt/FV7JorW Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Chicken Lettuce Wraps RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 30 min Active: 30 min Yield: 4 servings Ingredients Topping: 1/2 cup chopped artichoke hearts 1 small red onion, diced small 1 Roma tomato, diced small Juice of 1 lemon 2 tablespoons olive oil Kosher salt and freshly ground black pepper Filling: 1/4 cup olive oil 1 tablespoon minced rosemary 1/2 teaspoon crushed red pepper flakes 3 garlic cloves, minced Zest of 1 lemon Kosher salt and freshly ground black pepper 4 chicken cutlets To Serve: 10 to 12 butter lettuce leaves 1/2 cup grated Romano cheese 1/3 cup balsamic glaze 1/4 cup prepared pesto 10 basil leaves, torn Directions For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside. For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken. Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl. Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps. To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/U2tdrKe ▶ WEBSITE: https://ift.tt/l3tXHkZ ▶ FULL EPISODES: https://ift.tt/SdZwPsT ▶ FACEBOOK: https://ift.tt/tlcxifk ▶ INSTAGRAM: https://ift.tt/qamYCTA ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #GrilledChickenLettuceWraps Ree Drummond's Grilled Chicken Lettuce Wraps | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=5qvOVhQ00OQ
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