One of the things I love about Lance is that he is always up for trying new things. We love trying new restaurants and new foods to eat because sometimes being in a routine can get a lil boring. Our new favorite meal to eat is Thai Lettuce Wraps especially since its like 110 degrees outside and the humidity is a killer, lettuce wraps are not only filling but refreshing!
So if you have never had them I recommend trying them at The Cheesecake Factory that's where we first had them. Now since we can't go eat there every time we crave them we decided to make them. Lance and I like to sometimes to take a recipe and alter it to our liking and in doing that it may not always turn out but we talk it over and discuss what would work better next time. That's what happened with this recipe it was definitely edible but needs a few alterations. The lettuce was perfect fresh and crispy, the chicken was cooked just right, but it was our veggies. We mixed the veggies in a stir fry with the chicken and it got a little too much flavor so next time cook the veggies separately and we would add asian noodles to put in the lettuce wraps.
In case you want to try here's what we used but you can
always be creative and put what you think you would like:
1 lb or lil less of boneless skinless chicken strips
2 tbsp veg oil
montreal seasoning (for the chicken)
1 cup Mixture of veggie slaw (broccoli, cabbage, carrots)
3 cloves garlic minced
1 tbsp ginger
Soy Sauce depending on your liking
dash of basil(or fresh basil broken up)
dash of sesame oil (optional)
Cucumbers sliced (optional)
Heat oil on high, cook chicken about 2 min on both sides, then add garlic and ginger. In a separate pan add a lil oil cook veggie slaw, add soy sauce, basil. Wrap it all in the lettuce and enjoy!