Whenever I hear the word “lettuce wraps” my mind jumps to P.F. Changs. I love P.F. Changs, don’t get me wrong. But the problem with a lot of Chinese food places is the salt. Every time I eat something with soy sauce my saliva turns into dust and I feel like I need to get hooked up to an I.V. just to get my fluids back in check.

Green pepper, mushroom, jalapeno, purple onion

Put your chicken in a nonstick pan with a little olive oil and salt and pepper (kosher salt, if you have it- if you don’t use kosher salt, then you are missing out. it’s not much more expensive and it makes a drastic difference. seriously). After the chicken gets cooking a bit, toss the other ingredients in and cook until vegetables are tender. Make sure you keep an eye on them and toss them around a bit so nothing burns.

when chicken gets to this point, add the other stuff

Ok, so while that’s cooking you can get your fresh or “uncooked” ingredients ready. Here’s what you need:

what I started with for 2 people

For the cooked ingredients, you want to chop them pretty fine because you’re basically turning it all into a stuffing, and big pieces are harder to manage. For the fresh ingredients, you still want the pieces to be pretty small, but you can cut them however you want. Thin slices seem to work better imo.

ready to rock

By this time, the chicken and stuff should be cooked so take it off the heat and let is cool down for just a few minutes. To top it, you can use whatever salad dressing you have around or, if you’re feeling really daring, make your own vinaigrette. Here’s how we made ours:

finished product… makes me want to eat it again…

 I hope this gets your mind going a bit. Do you have a favorite salad that you just can’t get enough of but your spouse tries to tell you that salad isn’t a real meal? Well, turn that salad into lettuce wraps and no one can say “boo.” With a meal like this, who would complain anyway? Give it a try this week and let us know what you decided to use and how it turned out. We’d love to hear about it.