About eight years ago I dined at a P.F. Chang's for the first time.  It might seem weird that I remember this, but it was my first day at a new job in a new city in a new state so kind of hard to forget. It was also the first (and only) time I had the pleasure of trying their famous "Chang's Chicken Lettuce Wraps".  I remember them tasting good, but it's hard to say if I thought that because I was starving and only tried one tiny portion or if I thought they were good because well, they were actually good.

In an effort to recreate what I thought were delicious chicken lettuce wraps, I decided to give them a shot for dinner a couple evenings ago.  I used the recipe from the Official Wildtree website and made just a couple changes/additions for some added oomph. The wraps were a little difficult to eat, but tasted good nonetheless.  I went with iceberg lettuce, but may look into a more "sturdy" lettuce next time.  Romaine might be a good choice for an added dose of B-vitamins and fiber.

Servings: 6-8

Ingredients:
3 T. Tamari Gluten-Free Soy Sauce
3 T. Wildtree's Teriyaki Sauce
2 1/2 T. rice wine vinegar
1 T. fresh lemon juice
1 T. minced fresh garlic
1 T. freshly grated ginger
2 1/2 T. & 1 T. Wildtree Natural Grapeseed Oil
1 1/2 T. sesame oil
4 boneless, skinless chicken breast, finely chopped
8 oz. mushrooms, finely chopped
8 oz. can water chestnuts, finely chopped
4 oz. can bamboo shoots, drained & finely chopped
5 scallions, sliced thin
1-2 heads iceberg leaves, washed & dried
**Wildtree Pacific Fusion Sauce for dipping

Preparation:
In small bowl, mix together soy sauce, teriyaki sauce, rice wine vinegar, lemon juice, garlic and ginger.  Set aside.

In large skillet, heat 2 1/2 tablespoons of grapeseed oil over medium-high heat. Add chicken and quickly stir fry until no longer pink.  Transfer chicken to a large bowl with slotted spoon. Cover to keep warm. Drain liquid from skillet.  Heat remaining 1 tablespoon of grapeseed oil in skillet over medium-high heat. Add mushrooms, water chestnuts and bamboo shoots. Cook for about 2 minutes, add chicken back to skillet and mix. Add sesame oil and stir. Add garlic and ginger sauce mixture and stir until hot and bubbly.  Lightly mix in scallions.  Serve wrapped in lettuce leaves and dip in Wildtree Pacific Fusion Sauce.

Recipe adapted from Asian Lettuce Wraps, courtesy Official Wildtree website.

Tonight's fajita dinner was quick, easy and so delicious. It's probably the third time I've made it in the last two weeks, however, it was the first time Jeremy and I forced Mason and River to eat the red peppers and onions as normally we allow them to garnish as they choose (which typically means only cheese for one and lettuce and tomato for the other). I say "forced" but it's not like we held them down and force-fed them. I may have had to throw a grounding threat or two out there for the sourpuss faces and sighs I had to endure, but in the end I am pleased to say - they survived. One came back for seconds as long as it consisted of "only chicken" while the other happily announced "Well, I won't be having another I can tell you that much!" as he placed his empty plate in the sink.  Gee thanks.  Note to self: teach boys better manners when expressing their opinions to the cook!  

Meanwhile, there's Allister in his high chair shoving down every little pepper, onion and chunk of guacamole he can get his chubby little hands on. At least ONE of the boys appreciated my efforts.  I know they say that children may need repeated exposure to foods before they become comfortable with them so guess we'll keep trying. 

Anyway, as for dinner...

I marinated about 2 pounds chicken breast in Wildtree's Natural Grapeseed Oil and Chipotle Lime Rub for several hours, cooked it up in the grill pan and sauteed with red peppers and onions.  Served with sour cream and guacamole that I made with Wildtree's Guacamole Mix.  Bon appétit!  All we were missing was some ice cold margaritas!

**Note: We've used the Chipotle Lime Rub for steak fajitas as well and decided they're better than any restaurant steak fajitas we've had in a long time.