Tempt my Tummy Tuesday.

So why we have been in the lockdown I have started to cook at home so much more. I know that even when things start to open I will be cautious of going to dine in places. Only doing Curbside pick up or delivery. I know that there is still a risk in those two choices, but it does give me a little peace of mind.  What I have now found is that I miss PF changs lettuce wraps.  Living in a big city you go out a lot more than when you only had a dozen different places to choose from between just a few small towns.  So last week we tried the @Tastefully simple Sweet Thai Lettuce wraps and they were amazing and the boys even liked them! So here is the recipe with what we used from the Tastefully simple pantry.  Enjoy the recipe and please leave a comment if you make it yourself, and I would love if you leave a picture as well if you take one!  You can order directly on the link in the side bar! 
  Sweet Thai Lettuce Wraps. 

  • 1 tablespoon olive oil
  • 1½ pounds boneless skinless chicken breasts, cut into ¾-inch cubes
  • 1/3 cup Tangy Thai Sauce
  • ¼ cup Mango Lime Sauce
  • 1 red bell pepper, cut into matchstick strips
  • 1 cup matchstick carrots
  • ½ cup dry-roasted peanuts
  • 18 leaves Boston (Bibb) or butter lettuce
  • 4 green onions, sliced

  1. In large skillet, heat oil over medium-high heat. Add chicken and Onion Onion™ Seasoning. Sauté until chicken is no longer pink, about 5 minutes.
  2. Stir in Tangy Thai Sauce and Mango Lime Sauce. Cook 3 minutes.
  3. Stir in red peppers, carrots and peanuts. Serve in lettuce leaves. Garnish with green onions.

Makes 6 servings.

Serve with fried rice.

Tip: For a thicker sauce, whisk together 1 teaspoon cornstarch and 1 teaspoon water. Add with vegetables.

Make-Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Place step 2 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well label and freeze. Thaw completely. Continue with step 1.

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