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
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).