Peanut-Scallion Chicken Lettuce Wraps

Lettuce cups filled with shredded chicken and a peanut-scallion-cilantro relish

I always get excited to spring forward for daylight's saving time. When you work full-time, it feels good to drive home and still be able to enjoy some sunlight while making dinner. Combined with the warm weather we've been having in L.A., I've been leaning towards making lighter and fresher dinners that don't require much time in the kitchen. These chicken lettuce wraps were a hit, and since I used leftover roasted chicken from a previous night's dinner, I was able to have these on the table in about 10 minutes. The sweet-salty-spicy-crunchy peanut relish (adapted from this recipe in Bon Appetit) packs a ton of flavor and texture into the wraps and compliments the juicy chicken and tender lettuce. It's a simple, light meal to enjoy for lunch or dinner on a sunny day.


Related Recipes:
- Asian Chicken Lettuce Wraps
- Chicken Pad Thai
- Sesame Peanut Chicken Satay


Chicken Lettuce Wraps with Peanut-Scallion-Cilantro Relish:

• Gently pull off the leaves from 1/2 head of butter lettuce* and arrange on a plate. Keep in the fridge until ready to assemble.
• Meanwhile, shred or slice 1-2 cooked chicken breasts or thighs (about 1-3/4 lb. total) into bite-size pieces.
• In a separate bowl, combine 1 sliced scallion, 1 tbsp. chopped cilantro, 3/4 c. roasted peanuts, 1 thinly sliced Fresno chile, 2 tbsp. brown sugar, and a pinch of salt.
• Taste peanut relish for seasoning and adjust as necessary.
• To assemble, stuff the chicken into the lettuce cups, then sprinkle the peanut relish on top. Garnish with more fresh cilantro.

Serves two

*Iceberg lettuce or savoy cabbage would also work.