These Sorghum, Chicken and Veggie Lettuce Wraps with Pumpkin Dijon Vinaigrette are perfect for a protein and fiber filled lunch.
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.
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.
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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Disclosure: I am a consultant for the United Sorghum Checkoff Program and I was compensated to develop this recipe. As always, all opinions are my own.
- ½ cup cooked whole grain sorghum
- 2 ounces rotisserie or grilled chicken, diced
- 1/3 cup grape or cherry tomatoes, halved
- 1/3 cup red, orange or yellow bell peppers, chopped (3-4 mini peppers)
- 3 romaine lettuce leaves
- 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
- 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.
Do you include sorghum in your meals at home? Please share your ideas and cooking tips with me in the comments below!!