thai lettuce wraps

Sometimes it seems like I only eat well on weekends. Weekdays can be draining with the whole working, commuting, waking up thing. It shouldn’t be like this. We should eat well always.

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So it was Tuesday. I was craving take out. Mostly because the idea of being off the couch for long enough to put something vaguely resembling a meal together in the kitchen seemed daunting. But I knew I had gone a little buck wild at Whole Foods and needed to eat some of the lovely produce I had purchased, so the only solution was to turn them into a take-out-esque meal to satisfy the take out cravings.

Behold Thai chicken lettuce wraps. They are sneakily convenient, most of what I needed I had in the house. With more vegetables these could have easily been vegetarian. They would happily take some shrimp in place of chicken, and if I could handle spicy foods I would definitely have added some chili flakes to the sauce. Alas, my taste buds are wimpier than my stomach for those sorts of things.

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And poof, the cry for take out was silenced.

thai lettuce wraps
serves 4

For the wraps
6 boneless skinless chicken thighs, diced
1 cup broccoli, chopped
2 carrots, diced
2 leeks, diced
1 cup dry roasted unsalted peanuts, finely chopped
1 head of iceberg or butter lettuce

For the slaw
1 cup pre-shredded slaw mix (or just red or green cabbage)
1 tbs red wine vinegar
½ tsp sesame oil
salt and pepper to taste

For the sauce
1 ½ tbs creamy peanut butter
2 tbs terryaki sauce
1 tsp seasame seeds
1 tsp brown sugar

  1. Whisk together all the sauce ingredients. Set aside. Combine all slaw ingredients and toss to combine. Set aside.
  2. Trim excess fat off the chicken thighs and dice into small pieces. Cut the vegetables into similar sized pieces.
  3. Heat two tablespoons of canola oil in a pan over medium-high heat. Add the chicken, stirring occasionally to brown on all sides (about 7 minutes).
  4. Turn heat down slightly and add in the vegetables stirring occasionally, cook until softened. Remove the pan from the heat and add the sauce coating everything. Chop peanuts and stir them in as the final touch.
  5. Carefully remove leaves from the head of lettuce to form little cups for the filling. (Some will rip, it’s inevitable. Don’t panic, that’s why they are wraps.) Add filling and slaw to each individual cup for eating.

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thai lettuce wraps

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