Thai Lettuce Wraps

I know I always say I am amazed at the yummy-ness of recipes. This is another one. I could eat it every meal. And they were easy to whip up! Kaleb surprised me and kept eating and eating and eating. He ate as many wraps as I did. Andy even devoured them (which is unusual for him when it comes to something so closely related to a salad!)

There is not a good Asian food (Thai, Chinese, Mongolian...anything!) restaurant around here. After making this, I will stop searching and just make my own.

Lettuce Wraps
2 - 3 chicken breasts, minced (i think you could use canned chicken if you are in a hurry)
half red onion, finely chopped
2 cups shredded green cabbage
1 cup shredded carrot (or more if desired)
2 cloves garlic, minced
soy sauce (I used amino acids instead)
lettuce cups (cut ice burg in half and peel cups apart) wash and chill ahead of time
2 cups cooked rice

saute onion in hot oil until tender, add chicken and cook til no longer pink. Add the rest of the ingredients, except soy sauce, and saute about 2 minutes. Dont over cook the veggies, you just want to get them tender, not mushy. sprinkle with soy sauce for flavor.

Scoop into chilled lettuce cups and enjoy. I had some wheat sprouts on my counter, so we loaded ours with sprouts. We also added those little crunchy Asian noodles. I dont have a very good camera, I took about 20 pictures and none of them do these wraps any justice. They are delicious!!

You could serve them with peanut sauce if desired. I liked the flavor just fine without the sauce, but Andy ate it.
Peanut Sauce
1/4 cup creamy natural peanut butter
1/4 cup sugar
3 T soy sauce
3 T water
2 T olive oil
chili paste if desired

cook in sauce pan on low heat until sugar dissolves. whisk smooth. stir and keep warm.