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Peanut Chicken Lettuce Wraps

So there’s this hormone called leptin and it makes you full. For the past two weeks or so mine has apparently become dangerously deficient. Maybe it’s the wet weather? All I know is I’m hungry all the time, and since I zipped a dress on Monday that wouldn’t zip on Thursday, I’m ready to get past it. This is just the sort of recipe you need to make when you’re hungry and sick of portion control but your pants are tight. Lean chicken in a sauce with just the right amount of fat (fat equals fullness), tossed with broccoli slaw which you could pretty much eat buckets of. Then, instead of serving the salty/sweet/spicy umami-rich (thank you fish sauce) concoction over rice or in a tortilla, it’s wrapped in tender butter lettuce leaves. The second time I made this I skipped the hot sauce in the mixture (so I wouldn’t heart about it from the kids) and Rich and I just added it to our wraps.

Worried that this meal might be “too light” for the husband or growing kids? I served it with roasted sweet potatoes and some oven-baked brown rice with ginger and peanuts. No one was hungry when dinner was over, not even me.

Peanut Chicken Lettuce Wraps

Serves 4

1/3 c. creamy natural peanut butter

2 tbsp. tamari or soy sauce

Juice of 1 lime

4 cloves garlic, minced

2 tbsp. honey

2 tsp. fish sauce

2 tsp. Sriracha

2 chicken breasts, cooked and chopped

4 c. broccoli slaw (or 1, 12 oz. bag)

1/4 tbsp. roasted peanuts, roughly chopped

2 heads Bibb/Boston/Butter lettuce

1. Whisk peanut butter through Sriracha in a large bowl until blended.

2. Add chicken, slaw and peanuts and stir together.

3. Divide into lettuce leaves and serve.