Chicken and Chickpea Lettuce Wraps



I had a pic of these on my Facebook page the other night and promised I would share this recipe on my next blog! This was delicious!! Husband and I kept eating it, which is okay because it’s pretty healthy. Here’s what you need:

1 head of iceberg lettuce, washed, drained, and cut into serving “cups” for wrapping
1 can (15-oz.) chickpeas (or garbanzo) I use Goya Chickpeas in the Hispanic section, drained & rinsed
1-lb. boneless, skinless chicken breasts, cubed
1 small shallot, chopped
2 zucchini (or yellow squash) chopped
1 cup chicken broth
3 tbsp mild or hot red curry paste (found this in asian/thai shelf, small jar)
2 tbsp. roasted cashews
2 tbsp. chopped fresh cilantro
Salt and pepper
Extra Virgin Olive Oil (EVOO-I use butter flavor from an olive oil company)
Soy sauce (just put the bottle on the table when serving)

What to do:
In a large skillet, cover bottom with 2 tablespoons of EVOO and add cubed, raw chicken. If you like garlic, you can add some garlic salt, but my family does not, so I don’t. Cook chicken, stirring occasionally, until golden brown. Add the can of drained, rinsed chickpeas and chopped zucchini (or squash). In a small bowl whisk the chicken broth, and red curry paste, and chopped shallots then add sea salt and black pepper to taste. Pour that mixture into the skillet over the chicken and vegetable mixture and mix well, bring to a simmer and stir occasionally for about five minutes and until chicken is fully cooked. Remove from heat and add some chopped cilantro (two tablespoons) and 2 tbsp. of cashews, then mix and serve in a bowl next to your lettuce cups for filling. After filling your lettuce cup with chicken mixture, sprinkle on soy sauce and enjoy!

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