A few weeks ago, I had lunch at Fez, in downtown Phoenix. Such yummy decisions to be made on this fusion Mediterranean style menu. After some deliberation, my dining companion and I decided to get the Fez Lettuce Wraps and one of the kisras.
Both of these were amazing, and both my dining companion and I were mentally taking notes, as to how we might prepare those lettuce wraps at home. We loved the addition of dates, which gave a nice sweet surprise.
Well, that was a few weeks ago, and I kind of forgot about it...that is until this past weekend. I needed an appetizer to bring to a dinner party and originally had something else planned. But, after noticing some chicken breasts in the refrigerator that needed to be used ASAP, it immediately came to me. FEZ. Lettuce. Wraps. Done!
I played with a the pomegranate molasses and a few other things to get just the right taste of the pomegranate vinaigrette. Mmmm...just as I remember it to be, tangy, with a hint of sweet. Perfect!
Romaine leaves are used rather than iceberg. I like the difference, as I think it creates a prettier presentation, and easier "wrap," and slightly better nutrition. I didn't feel like running out to the store, so I substituted a dried fruit mixture that I had in the pantry for the dried pears and cherries. I always have dates on hand, so they were added in as well. Although, I do want to make these again and try the pear/cherry fruits.
Thanks to Scott for grilling the chicken breasts for me. I forgot to mention, I sprained my ankle and fractured my foot earlier that day. We made the appetizer in between spending time in Urgent Care. This is a Public Service Announcement; exercise is bad for you. :)
FEZ LETTUCE WRAPS
1 – ½ cup grilled chicken, diced
½ cup jicama, diced
1/2 cup dried fruit trail mix (or dried pears and cherries)
½ cup (8-10 dates) slivered
1-2 heads of Romaine lettuce
¼ cup pomegranate molasses
2 Tbsp. Red wine vinaigrette
1 heaping tablespoon Dijon mustard
1 Tbsp. Honey, or more – to taste
2 Tbsp extra virgin olive oil
Mix chicken ingredients together and add ½ of the vinaigrette. Stir to combine. Lay out romaine lettuce leaves over plate. Add chicken mixture and leave extra at bottom of leaves. Cover with slivered almonds and drizzle remaining vinaigrette.