Chicken Lettuce Wraps

So for some odd reason, I thought yesterday was Tuesday. Only for a brief while, but still, I feel like it threw me off for the week. 

On another note, I hate how muggy and hot it gets during the day here! I love warm, nice weather.. but I guess deep down I love it when there is a nice chill in the air. I think that's why I love fall so much. And I definitely have fall fever creeping up on me!

I'm going to share one of my favorite recipes. It's simple, easy, and only requires a few ingredients.

It's Chicken Lettuce Wraps. If you don't like meat, then skip it! My sister doesn't eat meat and has this without it all the time, and still loves it. So you can easily adapt with this recipe, which is something that I love about cooking.

Oh and it's GLUTEN FREE!

(sadly, I still do not have a working camera, I need to get on that asap. So for now, here is a wonderful pic from google images, just so you get the gist of what they look like.)

There are many ways of making this recipe, I will share with you how I make it sometimes, and you can choose to add ingredients or leave some out. I also like to use short cuts with the sauce :)

Chicken Lettuce Wraps

1 head of Boston Bibb Lettuce - take out the core with a knife

1 lb of chicken breast or boneless chicken thighs (I like the thighs, they are cheaper and keep their moisture better!)

about 3 carrots cut into 2 inch strips

1 or 2 cucumbers cut into 2 inch strips

1/2 package of rice noodles

*additional ingredients - sliced almonds, chopped peanuts, bean sprouts, water chestnuts, scallions*

*For the marinade for the chicken and for the sauce I drizzle on top, I buy gluten free sauces that are already prepared, you don't have to get gluten free if you don't want to! Here are a few ideas:

(gluten free Thai Peanut Sauce)

(gluten free sweet chili sauce)

Preheat the oven to 400 degrees.

The night before, marinate the chicken in your favorite sauce. Or if you can't do that, it's okay too, just baste the chicken in the sauce.

On a greased baking sheet, place the chicken and roast in the oven for about 1/2 an hour.

While the chicken cooks, bring a pot of water to a boil, and cook the rice noodles. Follow the directions on the package. When they are done, rinse and cold water, allow to dry and put in the fridge to cool.

Now start cutting the carrots and cucumbers into slices.

Wash and separate the lettuce leaves.

I refrigerate everything while I wait for the chicken to finish. 

Once the chicken is cooked, take it out and with two forks, begin shredding it. It doesn't have to be perfect, and you can finish it off with a knife.

I like to serve these in an assembly line, so everyone can make their own. 

In one bowl, goes the chicken, another the cucumbers, another the noodles, and another the carrots, and the lettuce in a pile on the side, and any other additional ingredient can go in it's own bowl.

I also love serving it with a peanut sauce, and with a sweet teriyaki or chili sauce. I put these in separate bowls with spoons.

This is such a fun and healthy recipe for a get together or even just a snack for yourself. I love eating healthy but with a busy lifestyle it's not always possible. Every ingredient here is also very easy to store in your fridge for up to a week! When you are on the go, pull out the stuff and make a few quick wraps.

I hope soon that I get a camera that works well, so I can start taking pictures again, and even share more of myself and my kitty. Since I am lacking a lot of those.

Enjoy the recipe! 

Peace, Love, and Lettuce

Laura