Guys, it’s been a rough week. And it’s only Tuesday! Actually, I’m just being a baby, but I haven’t had coffee since Sunday and it’s been really hard. I decided to give it up (at least for a little while) since I had been getting bad stomachaches. Anyways. Lack of caffeine aside, Ari and I have made these chicken lettuce wraps a few times — particularly as we have been trying to eat less gluten. They are pretty much as easy as it gets, and make a great quick dinner during the week.
Chicken Lettuce Wraps (adapted from Food & Wine)
1 store-bought rotisserie chicken
1/2 cup mayonnaise
2 tablespoons Sriracha (or less)
2 teaspoons honey
1 tablespoon mustard
1 avocado
2 scallions, thinly sliced
1/4 cup peanuts
1 head butter or Boston bibb lettuce
Shred chicken into bite-size pieces. In a small bowl, combine mayo, Sriracha, honey, and mustard. Season with salt and pepper. Mix with chicken in a large bowl. Set aside (can be made two days ahead and refrigerated).
Place a spoonful of chicken onto a lettuce leaf, and top with a slice of avocado, scallions, and peanuts. Serve immediately. 
These wraps look great–and so quick and easy! Plus, I love the lettuce wrap as a different way to get your salad–or “salad” maybe.
These look really tasty! Yum! Thanks for posting.
The wraps look delicious! Plate image is simply gorgeous!
Thank you! They are super easy too.
These look good, and I don’t even eat chicken
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