These Sorghum, Chicken and Veggie Lettuce Wraps with Pumpkin Dijon Vinaigrette are perfect for a protein and fiber filled lunch.
Sorghum, Chicken and Veggie Lettuce Wraps
Spring is only a few days away and I am longing for some warm weather and lots of outdoor activities. At this time of year, I’ve had my fill of soup and I start looking for lighter lunches full of protein, fiber and veggies. These Sorghum, Chicken and Veggie Lettuce Wraps definitely fit the bill.
Ancient Grain Sorghum
Sorghum is a hearty ancient grain that’s American grown, non-GMO, and has tons of nutritional benefits. For those of you looking to increase the plant based protein in your diet, sorghum is an ideal grain to incorporate into your recipes. Simply use it how you would typically enjoy rice or quinoa.
I love sorghum in lettuce wraps because it’s easy and goes with almost anything you have in the refrigerator. I highly recommend cooking a large batch on the weekend or overnight in a slow cooker and freezing the extra. It never gets soggy and will be ready for you in a jiffy for a quick breakfast, lunch or busy weeknight dinner.
Instant Pot Sorghum
Pressure cookers and instant pots are game changers when it comes to cooking whole grains. Prepare your sorghum in an instant pot in less than 30 minutes.
If you are in a hurry and don’t have time to make the dressing, simply stir in your favorite bottled variety. Fresh is best, but let’s be real, sometimes convenience wins. The sorghum will taste great no matter what you mix in. This recipe will also work with tuna, shrimp or any other protein source you choose. Enjoy!
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Sorghum, Chicken and Veggie Lettuce Wraps
Ingredients
- ½ cup cooked whole grain sorghum
- 2 ounces rotisserie or grilled chicken diced
- 1/3 cup grape or cherry tomatoes halved
- 1/3 cup orange or yellow bell peppers chopped (3-4 mini peppers)
- 3 romaine lettuce leaves
- Dressing:
- 1 Tablespoon Extra Virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons canned pumpkin
- 1/2 large clove garlic finely chopped
Instructions
- In a bowl, combine sorghum, chicken, peppers and tomatoes.
- In a second bowl, whisk together dressing ingredients.
- Add 2 Tablespoons dressing to sorghum mixture and gently combine.
- Distribute sorghum mixture onto 3 lettuce leaves.
- Drizzle with a little extra dressing if desired.
- Dressing recipe will make more than is needed for one serving. Cover and refrigerate the extra to use another time.
Nutrition
Sorghum, Chicken and Veggie Lettuce Wraps with Pumpkin Dijon Vinaigrette Label
Do you include sorghum in your meals at home? Please share your ideas and cooking tips with me in the comments below!!
Disclosure: I was compensated to develop this recipe in 2016. As always, all opinions are my own.
For more recipe inspiration to use up your batch or sorghum, check out some of my favorites:
Strawberry Vanilla Sorghum Parfait
Cherry Coconut Sorghum Parfait
Sweet Sorghum Salad with Apples, Pine Nuts and Raisins
Apple Cinnamon Raising Sorghum Bake
Blackberry Ricotta Breakfast Sorghum
Balsamic Sorghum with Peppers, Walnuts and Goat Cheese
Creamy Crunchy Avocado and Sorghum Salad
What a fantastic light meal!
I love the idea of a pumpkin dressing – must try this!
Thanks, Anne!