What's for Dinner?

Chicken Lettuce Wraps with Peanut Sauce

If you can boil water and chop vegetables, you can cook this delicious, colorful, healthy dinner in no time. I put this together for a late dinner for me and Mr. C last night (we have a peanut allergy in the family so this one is an adults only meal) and it was so easy and totally delicious. Adapted from Katie Brown's cookbook, Weekends- Making the Most of Your Two Treasured Days, this was a winner, even if it wasn't really the weekend.

We won't tell Katie.

Ingredients

2 lbs. leftover roast chicken

(I made the kids chicken tenders earlier in the evening for dinner which were simple chicken breast cutlets with sea salt and olive oil. Two hours later I shredded up their leftovers to use in this recipe)

1/2 pound angel hair pasta

1 head of Boston lettuce, washed and dried

1 large cucumber, peeled, seeded and julienned

2 large carrots, peeled, and julienned

1 whole red bell pepper, julienned

For the Peanut Sauce

juice of 1 lime

3 tablespoons soy sauce

3 tablespoons creamy peanut butter

4 teaspoons brown sugar

1 clove garlic, minced

2 teaspoons grated ginger

Here's What You Do

1. Shred the chicken

2. Prepare the pasta

3.In a blender combine all ingredients for the sauce

4. For each wrap, top a lettuce leaf with noodles, chicken, and vegetables. Drizzle the peanut sauce over the ingredients, fold and enjoy!

We savored our meal with a bottle of Dal Masa Gamballara Classico 2009, a minerally, yet full bodied white wine from the Veneto region in Italy. It perfectly enhanced the ginger in the peanut sauce and was a great choice as it was neither too light nor too steely, but perfectly rounded out with zesty, floral notes.

About $9.99 at France 44.