A Picky Girl's Favorite

Our oldest doesn't tend to eat a huge variety of food, but she certainly loves this meal - which isn't your typical tacos, spaghetti, or pizza kind of dinner.  My friend Amanda first introduced me to this recipe years ago.  She literally came over to our house one afternoon with all the ingredients, and I watched her cook - and then we ate.  It was lovely.

Chicken Lettuce Wraps
3 tablespoons vegetable oil

4 chicken breasts, cut into thin, 2-inch-long strips
2 tablespoons grill seasoning, recommended brand Montreal Seasoning by McCormick
1 green pepper, cut into thin, 2-inch-long strips
1 onion, chopped
3 large cloves garlic, chopped (adjust to your taste)
3/4 cup hoisin sauce
1/4 cup chicken stock
1 head iceberg lettuce

  

 Heat a large nonstick skillet over high heat with the vegetable oil.

Season the chicken with the grill seasoning.

Add the chicken pieces to your pan and stir while it cooks through.
Add the bell pepper, onion, garlic and continue to cook until the veggies are tender.

While that's cooking, combine the hoisin sauce and the chicken stock in a small bowl.
Add the liquid to your skillet and stir to fully coat the chicken and veggies.
Combine and transfer to a serving bowl (or you can leave it in the pan like we do).

To assemble the wraps, peel a leaf off of your lettuce and place a spoonful (or two or three) of the deliciousness in the center.
Wrap the leaf around the mixture and enjoy!

This recipe is adapted from Rachael Ray's Chicken Lettuce Wraps because

-I'm not a huge fan of water chestnuts.

-I use whatever kind of peppers we have on hand.  Last night we had green.

-who knows what drama would unfold if we had bean sprouts on the table.

-I sometimes have sesame seeds on hand, and when I do - do I want or have time to toast them?  Usually not.

Easy, delicious, and all our girls (and our boy) enjoy it - I should probably make it more often!