Patter Fam Sauces

Italian Lettuce Wraps - serves 20
12 cups coarsely shredded cooked chicken
3 cups roasted red, yellow and green bell peppers coarsely chopped
1 1/4 cups paper-thin slices red onion
1 cup slivered almonds, toasted
1/2 cup drained capers
2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
20 Romaine Lettuce Leaves
1 (4-ounce) piece Parmesan, shaved with a peeler

Toss the chicken, bell peppers, onion, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.

Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil


Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.

Yield: 1 3/4 cups



Check out all the classes that we used this recipe in:




Written by Joyce Peters — April 14, 2016

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