Happy Insides

We have been seeing a ton of recipes for various types of lettuce wraps lately. We decided to give it a go and see if we could come up with a good recipe of our own. What resulted was a spicy and sweet meal that was definitely a crowd pleaser...or at least a Jason and Cassie pleaser. Both of us were very happy with how the meal turned out and certainly plan to make it again. You cook the chicken ahead of time in the crock pot making this meal not only really tasty, but also very simple.

Chicken Lettuce Wraps
Makes 4 servings
1-1.5 lbs. skinless chicken thighs (bone-in)
2 c. low sodium stock
3 T. low sodium soy sauce
2 T. rice vinegar
1 t. dried ginger
1 t. cumin
1/8 t. cayenne
1 t. sucanat
1 T. canola oil
1 c. mushrooms diced
1 c. green bell peppers diced
1/2 c. carrots diced
2 cloves garlic minced
1 c. cooked brown rice
1 T. all natural peanut butter
2 T. Siracha
1 T. rice vinegar
1 T. low sodium soy sauce
8-12 large romaine lettuce leaves cleaned and dried

1) in the morning ahead of time put the first 8 ingredients into the crock pot and let cook on low for 8 hours. Chicken should be moist and will shred easily. Remove the bones and shred the chicken.

2) heat canola oil in a medium pan and saute the mushrooms, bell pepper, carrots and garlic until tender.

3) Meanwhile whisk together the peanut butter, Siracha, rice vinegar and soy sauce.

4) Add the rice and chicken to the pan with the vegetables and mix well. Add the sauce and heat for a minute.

5) Serve the chicken and rice mixture on a plate with 2-3 lettuce leaves per person.