Shorten the time to table by using cooked rotisserie chicken and the chopped vegetables from a bag of Asian salad mix.

Ingredients

• 2 Cups cooked Rotisserie chicken
• 12-16 oz. bag Asian Salad Mix, any brand (save the dressing and toppings for another day)
• 1 onion, chopped
• 2-3-inch length of ginger root
• 2 cloves Garlic, minced OR 1-2 Tablespoons Garlic paste
• Optional: 1/2 cup shredded carrots
• 2 Tablespoons soy sauce
• Pam vegetable spray or 2 teaspoons sesame oil
• 1 head of butter lettuce

Chop the onion into large sections and brown over medium high heat in a non-stick skillet sprayed with Pam or coated with 2 teaspoons sesame oil. If using garlic pods, brown the garlic with the onions.

Scrub the ginger root well and cut into about 8 pieces. Once the onions begin to brown, add the carrots and ginger to the skillet. After stir frying the vegetables for 1-2 more minutes, add the vegetables from the salad mix and stir fry for 30-45 seconds. Turn off heat and remove skillet from the hot burner.

In a food processor, chop the cooked chicken very fine. Remove the chicken and then mince the cooked vegetables. If using the garlic paste, add it to the cooked vegetables prior to processing.

Using the still warm skillet, combine the chicken, vegetables and 2 Tablespoons of soy sauce.  Transfer to a serving bowl and add a bowl of  butter lettuce leaves.

Each person can create their own wraps by adding about 1/4 cup of the chicken filling to a butter lettuce leaf. Pick up with your fingers and eat like a taco.