Rotisserie Chicken Lettuce Wrap
Recipe by Jennifer Burns, Owner, Emily G’s Jam of Love
Photograph by Kyle Ripley, Haigwood Studios
Popular and locally made Emily G’s jams have been delighting jam lovers for years. Owner Jennifer Burns recently published a cookbook, named after her business, using the different flavors of her collection. Here’s one of our favorites: rotisserie chicken lettuce wraps using Emily G’s jalapeño raspberry jam. emilygs.com.
Yield: 8-10 wraps
1 cooked rotisserie chicken
1/2 cup diced onions
1 clove garlic, minced
2 stalks celery, diced
1 tablespoon olive oil
1 cup stemmed and diced portabella mushrooms
4 green onions, chopped (some green stem included)
1 bunch cilantro, chopped
1 small can water chestnuts, drained and diced
1 10-ounce jar Emily G’s Jalapeño Raspberry jam
8-10 large lettuce leaves, chilled
shredded carrot for garnish (optional)
additional jam for garnish (optional)
Pull chicken meat from bones and dice into small pieces.
Sauté onion, garlic and celery in oil for 4 minutes. Add mushrooms and continue to simmer for 4 minutes over medium heat. Add chicken, green onions, cilantro and water chestnuts to vegetables. Stir in jam and heat thoroughly.
Top lettuce leaf with mixture. Roll in edges of lettuce and enjoy.
Flavors pairing suggestion: Armani Sparkling Rosé