Chicken Lettuce Wraps

Oh the days when you could go to a restaurant and order an appetizer and enjoy it without having to worry about spilled milk, opened sugar packets and finger painting with ketchup!  If that is a foreign concept, then make this for dinner tonight!  Enjoy it in your own kitchen, where your kids can be as loud as they want, without getting withering glances from the surrounding tables.  I serve this dish "deconstructed" to my big little.  Remember to reserve some "sauce" on the side to dip pieces of chicken, carrots and lettuce into.
Sending Love,
Twin A

This recipe is adapted from "The Rest of the Best" book, from the Best of Bridge Series, or as we lovingly refer to it as "the brown book"  since the cover is of course brown!

The Sauce
3/4 cup hoisin sauce
1 1/2 tsp rice vinegar
1 TBSP honey
2 TBSP water
Juice from one lime
2 tsp sesame oil (I used olive oil because I had it on hand, worked fine)
1 large garlic clove minced
one inch of freshly grated ginger

The Wraps
2 Boneless chicken breasts (make it even easier by using leftover roasted chicken or stop by the store and get a rotisserie chicken!)
1/3 cup grated carrot
2 green onions, diagonally sliced
1 cup dry steam-fried noodles
1/2 cup peanuts (optional, I usually put them on the side)
1 head iceburg lettuce, separated into whole leaves, core removed

In a saucepan, mix sauce ingredients, heat until blended.  Remove and set aside to cool.  Poach chicken in small amount of water.  Cool.  Shread each chicken breast into bite size pieces.  Toss chicken, carrots and green onion with sauce.  Let stand 15 min.  Add noodles and peanuts.
To serve:  Fill lettuce leaves with chicken.  Tuck edges in and enjoy!

Yum, "_ettuce" Mama!

The horses outside our kitchen window this evening.  Can you spot the "fall" in the distance.