Chicken Lettuce Wraps

 Well we started out wanting to make chicken lettuce wraps from a recipe we saw in my new book I got for xmas from a good friend, "true food" written by Andrew Weil, MD which I highly  recommend. The book is seasonal, sustainable and really simple. When looking in the freezer I realized I still had a present from a good friend in Mexico.. I had been waiting for a good group of people to indulge in this special treat with me. ABALONE... If you haven't had abalone you haven't lived. It is rich like lobster, but the texture is similar to calamari. The only problem is that if its not cooked the correct way it can be like chewing on a piece of rubber... Thankful for my goof friend Abel, and some passed down tricks from my dad, it came out to be tender and amazing, with no piece left behind.

Tenderizing the Abalone entails slicing it thin, and then whacking in with a hammer... Once it is thin you cover it in the scrambled egg mixture then the bread crumbs. Then it is fried in coconut oil.

The Green Sauce: The fact that i am revealing this recipe is special. This sauce is not only a staple to have in the fridge, but something you will want to drink! There are a lot of variations, but this one is what we made for the wraps. This sauce can be eaten on eggs, tacos, stir fries, salad dressing, well on anything.

• 1 bunch cilantro (stems and all)
• 1 large handful peeled garlic
• 1/4 cup lime juice
• 1/2 cup olive oil
• 2 jalepenos
• 2 poblanos (roasted)
• 1/4 cup honey/ brown sugar
• 3/4 tbsp sea salt
• 1/2 onion
• 1/4 cup rice wine vinegar

Blend all together. I am bad at measuring so you might need more salt, if too spicy more

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What goes in the wrap? Anything really...

• 3/4 cup diced jicama
• 3/4 cup diced carrots
• 3/4 cup shredded zucchini
• 3/4 cup shredded cucumber
• 3/4 cup sprouts (any ones you like)
• 1 cup kelp noodles (washed and drained)
• top with sesame seeds adn green sauce

Teriyaki Sauce

• 3/4 cup chopped fresh pineapple
• 1 fuji apple cut into wedges
• 1 tbsp fresh ginger minced
• 1 scallion chopped
• 1/2 cup packed light brown sugar
• 1/3 cup freshly squeezed orange juice
• 1/3 cup bragg's liquid aminos

Combine all ingredients in saucepan over medium heat. Bring to simmer and then reduce to low heat for 20 minutes, or unil fruit is soft. Allow to cool, then use imersion blender (or blender) to puree. Blend until to smooth.

Marinate chicken or shrimp in sauce for at least 1 hour.

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Wrap away!