Butter lettuce wraps for the win

I went on a lettuce wrap kick the last couple of weeks. Maybe it was the big, fresh looking butter lettuce on display at Costco. Maybe it was the email from Camille Styles with her perfectly arranged lettuce wraps, a perfect food photo I once aspired to but now settle for “sure, that looks like what I actually feed my family”. Whatever it was, it’s been a delicious ride!

My first foray into lettuce wraps were these weeknight-friendly Chicken Burger Lettuce Wraps from the aforementioned Camille. I LOVE the mint. I’ve also been on a tahini kick lately, so I subbed out the cilantro topping (since my husband hates it anyway) and drizzled tahini over the top instead. YUM, YUM, YUM. I’m getting hungry just writing this.

My second foray was a bit messier, but just as tasty. I saw this New York Times recipe for Spicy Sesame Noodles with Chicken and Peanuts. Things Cimorene loves: noodles, chicken, and peanuts. Win! It was a bit heavy on the carbs for our family, so I doubled everything but the noodles. I also eliminated the red pepper flakes and just used a little black pepper, since my family wouldn’t go for something that spicy. Instead of serving it on its own, I wrapped it up in the leftover butter lettuce leaves and holy moly. Crunch, crunch, yum! Don’t forget the napkins, though.