Tonight was one of those nights where E and I could not decide on what to make for dinner. Takeout or cook? Chicken or fish? Burgers or Thai? Any suggestions we made to each other garnered a shrug, a "whatever", an "I could do that .. I guess."
As the night got later and later, we realized it'd make more sense just to order in, so I called up the local specialty burger place down the street. They didn't answer, so I drove over, getting pretty darn excited for the Athens Veggie with feta and tzatziki sure to head my way.
I got there.
And they were closed.
Lights out, empty parking lot. On a random Tuesday.
My dreams were crushed. Luckily,
my favorite store in the whole world the local grocery store is conveniently across the street. I didn't have time to make (good) burgers, given the late hour in the night (and the hungry boyfriend back home), so I had to improvise. And quickly.
While we sometimes do the frozen-meal thing, I didn't really feel like doing that tonight. I needed something more personal; I've been slacking in the home-cooked meals lately and - while we did just decide to order takeout - I thought we needed something a little better than overprocessed premade food in a bag.
I did a quick lap around Shoprite,
sped home, and whipped up these Chicken Lettuce Wraps faster than it usually takes me to make most dinners for the two of us. Seriously, this took 15 minutes between walking in the door and plating. This makes a fantastic weeknight meal, and I will warn you: while these don't taste like the famed P.F. Chang lettuce wraps, these have more varied flavor and texture. (I have made P.F. Chang-style wraps in the past and will be happy to share that recipe too!)
Definitely give these a shot, especially if you're short on time. If you are allergic to peanuts, simply omit the peanut sauce and add slightly more teriyaki!
Chicken Lettuce Wraps
- 1 Rotisserie chicken, cut up and loosely shredded
- 1 cup sliced mushrooms
- 1/2 cup water chestnuts, diced
- 1/4 cup low-sodium soy sauce
- 1/2 cup peanut sauce
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- Shredded carrots
- Diced green onions
- Diced cucumber
- Chinese noodles, if desired
- 8 big leaves of Romaine lettuce, rinsed and dried
Over medium heat, combine the three sauces, mushrooms, water chestnuts, and garlic in a covered pan for 6-8 minutes, or until mushrooms are cooked through. Then add chicken and cook til heated through, about five more minutes.
Spoon into lettuce leaves, and add carrots, green onions, cucumber, and Chinese noodles for crunch. Enjoy!