This Asian-Inspired Chicken Lettuce Wraps with Slaw is a solid recipe for many weeknight meals: The combination of soy sauce, oyster sauce, and hoisin sauce means the chicken can be easily added to rice, grains, and pasta without any additional seasoning. Have some in the fridge, and you'll be off to a great week.
In addition to the ingredients for the chicken wraps, pick up the following:
On Sunday night, prepare or buy a roasted chicken and make two batches of the slaw, leaving half of it dry without the white wine vinegar and oil.
Here's how all that can turn into meals for the week:
Wrap the roasted chicken and slaw into a taco using either a flour or corn tortilla. If you use a corn tortilla, slightly toast it in a frying pan with a splash of oil.
Make a sandwich! Spread the top and bottom slice of your bread with Sirachannaise Sauce.
Roll the chicken, slaw, and cooked rice in rice paper to make a fresh spring roll! If you want extra protein, roll in a few shrimp. Don't forget the duck sauce made with two ingredients— apricot jam and vinegar.
Peel and cube 2 medium sweet potatoes. Season them with salt, pepper, and paprika. Toss with a heaping amount of olive oil and roast for about 35-40 on 400° F. Serve with left over chicken fresh slaw.
Toss the dry slaw mix with your greens for a salad. Add chunks of avocado and any dressing you can whip up.
Trade the lettuce for rice noodles.
Make spring rolls for lunch using the slaw and the chicken.
Fold the slaw into cooked grains with soy sauce, sesame oil, and lime—add some canned tuna for extra protein.
Roll up the chicken and some avocado into nori for a makeshift sushi and really quick lunch.
Do you have other ways you wrap or roll your food? Share them with us in the comments below!