Tuesday, May 8, 2012

Teriyaki Chicken Lettuce Wraps and Menu Plan Monday

Holy long blog title, Batman.  I told you last week that I would post the recipe for my lettuce wraps, and since I made them last night, I figured, why not just post them today.  So here they are, in all their super yummy glory!

Alright, let's get started.  
First start with your chicken, I typically use a chicken breast that I've chopped up real small, but I had chicken left over from our roasted chicken last week so I used that.

To the chicken add your teriyaki sauce and peanut butter.

Chop up the peanuts (unless you're using crunchy peanut butter) and mix it in to the chicken mixture.

Take your ramen and remove the seasoning packet, save that for a dry rub or to spice up a vinaigrette.  

Cook the noodles according to package directions, drain, rinse and set aside.

Cut your cucumber and carrots into strips (the thinner the better), set aside.

Take a sharp paring knife and cut off as many leaves as you will need, close to the root ball.  Wash and dry the leaves, I find a salad spinner works great for this (by the way, if you eat salad, you should have a salad spinner, they're like $2 at Walmart).

Take the lettuce leaf, layer with a scoop of the chicken mixture, some ramen noodles and top with the cucumber and carrots.  So simple, delicious and if you let the chicken cool, it's a perfect summer meal!! I served it with a side of quick fried rice that I made with leftover brown rice from last week, super simple!  

I hope you try it, and let me know if you do!!

Teriyaki Chicken Lettuce Wraps

2 cups shredded or diced chicken, cooked
1/4 cup teriyaki sauce
2 Tbsp peanut butter
1/8 cup peanuts, chopped (omit of using crunchy peanut butter)
1 package ramen noodles
1/2 english cucumber
1 carrot
1 head butter lettuce

1.  Heat the chicken in a pan and add the teriyaki sauce and peanut butter, stir until combined, add the peanuts.

2. Cook the ramen noodles according to package directions, but do not add seasoning packet.  Drain, rinse till cooled and set aside.

3.  Slice the cucumber (remove the seeds) and carrot in to long thin strips (julienne) and set aside.  Wash and dry the lettuce leaves.

4.  To assemble, top each lettuce leaf with a scoop of the chicken mixture, a few ramen noodles and the cucumber and carrot...eat it up!!

This recipe has approximately 3 Weight Watchers Plus Points per serving.

Here's our menu for the week:

Crockpot Chicken in Enchilada Sauce over Brown Rice

Pizza with Olives, and Ground Turkey

Low Fat Lasagna Roll Ups

Chicken Tortilla Soup


Mother's Day


Also, I haven't decided yet, but I'm thinking about starting to plan my own breakfast and lunch so that my trainer knows that I will be eating my breakfast everyday (I love breakfast, but sometimes I don't eat it till late).  So, hopefully having it written down will help me to be more creative about my other meals...we'll see.  That would mean that Husband would have to make a new menu sheet for me, even though he just did one (still have yet to show you all).  What do you think?  Should I plan my b-fast and lunch too?  

Any fun things on your menu this week??


  1. I would start with just planning either breakfasts or lunches to start. I say breakfast! Lunches are always hard for me to plan.

  2. I seriously thought you had twine sitting on your lettuce! That is one crazy set of roots! And this meal looks delish. I'm making pizza for dinner tomorrow, but trying a new recipe for the crust that uses cauliflower (mixed with parmesan and an egg) as the crust...hopefully it turns out.

    As for meal planning all your meals, I know Danielle does it and I think someone else does as well. Maybe talk to her about it. Me? I kind of just eat cereal for breakfast and leftovers for lunch...not much meal planning there!