These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Chicken Lettuce Wraps

From Tullahoma Locally Grown

<p>Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace—especially for those on a low-carb diet.</p>
Source: Cooking for 2 Spring 2009 (Entered by J.B. Brown)
Serves: 4 wraps

3 tbsp chicken broth
2 tbsp plus 2 teaspoons reduced-sodium soy sauce, divided
1 tbsp sherry or additional chicken broth
1 tsp cornstarch
1/2 lb ground chicken
1 tsp canola oil
1/4 cup shredded carrot
1 tsp minced fresh gingerroot
1/3 cup Farmer Brown's Raspberry Pepper Jelly
2 tsp hoisin sauce
1/8 tsp hot pepper sauce
1 each green onion, thinly sliced
4 each Farmer Brown's Bibb or Boston lettuce leaves

Step by Step Instructions
  1. 1.In a small bowl, combine the broth, 2 tablespoons soy sauce, sherry and cornstarch; set aside. In a large skillet, cook chicken in oil over medium heat until meat is no longer pink; drain. Add carrot and ginger; cook and stir for 2-3 minutes or until carrot is tender.
  2. 2.Meanwhile, for dipping sauce, combine the preserves, hoisin sauce, pepper sauce and remaining soy sauce; set aside. Stir cornstarch mixture; add to chicken. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in green onion.
  3. 3.Divide chicken mixture among lettuce leaves. Fold lettuce over filling. Serve with dipping sauce.