Lettuce Wraps

Each time Melanie and I get together for conference weekend scrapbooking, John really takes over and makes it easy for me to focus on getting our memories archived. He cooks, he cleans, he takes care of kids...he even switches the DVD for us when necessary. (Because we would not want to stop cropping for even the most mundane task!) Seriously...I have no idea how I ended up so lucky. John is just a really swell guy. And he just got a teeny bit better when he invented his own version of Lettuce Wraps, like our faves at P.F.Chang's. They were enjoyed by all at the scrappin' weekend. Thanks John! Here is how he does it:

Lettuce Wraps:
First make the marinade/dipping sauce by mixing the following in a small bowl:
1 c. Teriyaki Sauce (kikkoman)
2 tbsp. honey
4 dashes garlic powder
2 dashes black pepper
pinch ginger
pinch red pepper flakes
Set aside about 1/4 to 1/3 cup of this mixture in a covered container for your dipping sauce.

What you still have left will become the marinade. To that add:
1 tbsp rice vinegar
Fillet 2-3 raw chicken breasts and marinate in the fridge (in a zip-lock or large covered container) for 1-2 hours. Grill chicken (basting continually with marinade) on outdoor grill until just done. Do not overcook. Dice chicken as small as desired.

Serve dipping sauce, chicken mixture and large clean lettuce leaves. (As pictured) To assemble each wrap, place a few spoonfuls of the chicken into a lettuce leaf. Add a spoon or two of the dipping sauce and roll. Dip in the dipping sauce too if desired. So yummy!!