Chicken lettuce wraps

 I first tried lettuce wraps at P.F. Chang's and loved them. I love the crisp cool lettuce and raw veggies, paired with warm chicken and noodles. I found a recipe for this in a Pampered Chef cookbook, but made some changes to make it my own.

In the summer, fresh and crisp meals like this are especially delicious.

Ingredients:
1 cucumber, sliced
1 carrot, shredded (or packaged matchstick carrots)
1 red pepper, thinly sliced
large lettuce leaves (for wraps)
1 lb. boneless skinless chicken
1/2 cup salted peanuts
1 package chicken ramen
1 cup hoisin sauce
1/4 cup soy sauce
1 Tbsp. EVOO
s/p

Directions:
Prepare chicken ramen according to package instructions, except drain off all the water once the noodles are cooked through, add seasoning packet and mix, set aside. Heat 1 Tbsp. EVOO in a large fry pan, add chicken. Season chicken with salt and pepper. As chicken browns, brush with 1/2 cup of bottled hoisin sauce. Cook through, slice.

In a large bowl, mix together the prepared ramen noodles, 1/2 cup of bottled hoisin sauce, the soy sauce, peanuts and chicken. Add 1/8 cup of each of the veggies, diced in small bits. Reserve the rest of the veggies.

Serve the noodle/chicken mix with the raw veggies and lettuce leaves - yummm!