Friday, May 21, 2010

Thai Lettuce Wraps

So I love lettuce wraps. Really love them. To the point where, when I go out to eat at any restaurant I often order lettuce wraps as my meal. I have tried lots of lettuce wrap recipes that call for lots of crazy ingredients. Things you don't normally have around the house. So I buy all the stuff and then I am disappointed because they don't taste as good as I think they should. When I found this recipe, I was super excited because most of the ingredients I had already. I was hoping it would be better than the rest. I was not disappointed. They were delicious! My hubby loved them too! Plus, they were so easy to make. I am so happy to have found this recipe. A huge thanks to Sister's Cafe for the fantastic recipe!

Thai Lettuce Wraps

1 T extra virgin olive oil
2 boneless, skinless chicken breasts, chopped into small chunks
Salt and freshly, ground black pepper
1 red bell pepper, chopped
1/4 c. sweet chili sauce
1/4 c. honey
1 iceberg lettuce heads, cut into halves or quarters (I did halves.)
1/2 c. honey-roasted peanuts, chopped
Juice of 1 lime
1 handful basil, chopped (fresh is best but not essential)

Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. (Or you can use Pam, and a little water when needed to save calories.) Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.  Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. Add the chopped peanuts, lime juice, and basil to the chicken mixture before serving. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Serve and enjoy! (You could also just have each individual add the chopped peanuts, lime juice, and basil to their own chicken mixture according to their tastes. It's up to you.)

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