Last night’s dinner was almost a bust.

Somehow, just being away at my dad’s for a couple days threw things off with my awareness of what food I actually had in the house! I thought I had all the fixins’ to make a certain Asian-style chicken lettuce wrap with peanut sauce recipe. Nope. I had less chicken than I thought and some of the key ingredients that were there when I left for dad’s were now gone. (I forgot – hubby likes to eat, too!)

So, I had a last minute scramble that turned out to be a winner, according to the other people I live with!

We ended up with a Southwest chicken fajita-ish lettuce wrap sort of concoction!

I baked organic free-range chicken breasts, chopped/shredded them up, then finished them on the stove top, simmering in chicken soup stock and fajita seasonings. I cooked some organic brown rice (quickly – and the kids liked the little ‘crunch’ of slightly undercooked rice!) and added it to the pan. Then I sliced some red, orange and yellow peppers and added those.

We used nice, fresh, giant Romaine leaves as the wraps. Dee-lish! We had fresh green beans along with the lettuce wraps, too.

I was totally making this up on the fly… hubby was on his way home from a quick (last minute) trip to the grocery store at any moment, so I was trying to hold off… he had some of the missing ingredients on his list! Alas, the little people were FAR too hungry to wait any longer!

It worked out just fine… and I’ll make it again!