Have you had the lettuce wraps at PF Chang’s? They are so delicious that I wanted to try and copy them at home, since we are not eating out much these days.
I like to try and add as many vegetables to my recipes as possible just because no one eats enough vegetables right? This dish is more full of vegetables than the restaurant version, but I think it tastes great and so does my teenage son.
For example, I like to add cucumbers and a spicy marinaded cabbage slaw on top of the chicken. I also add raw carrots, water chestnuts (are these a vegetable?) and mushrooms.
This is a quick recipe that you can make in around 30 minutes if you are a fast vegetable chopper. The hardest part is the amount of chopping that you have to do. The cooking is quick. I like to make two pounds of chicken because this makes great left overs for lunch.
- - Mushrooms - 1 cup chopped
- - Carrots - 1 /2 cup shredded (if you can buy them that way, otherwise chopped finely)
- - Yellow onion - diced
- - 2 tablespoons of olive oil
- - 2 lbs ground chicken
- - 1/2 cup cucumber
- - 1/2 cup shredded purple cabbage
- - 1 can of water chestnuts drained (optional)
- - 2 green onions
- - 1 red bell pepper
- - 2 cloves of garlic
- - 1/4 cup coconut aminos (if you are gluten free) or soy sauce
- - 4 tablespoons Hoisin sauce
- - 2 teaspoons honey
- - 2 tablespoons apple cider vinegar
- - 1/4 teaspoon crushed red pepper
- - Lettuce leaves for wrapping
1.) Wash your lettuce leaves and set them on a towel to dry.
2.) Chop up your cucumbers.
3.) Chop cabbage into thin strips and put it in a bowl with 2 tablespoons of apple cider vinegar, salt & pepper. This makes into a slaw.
4.) Dice yellow onion and garlic.
5.) Dice red bell pepper and green onion.
6.) Rough chop mushrooms and water chestnuts - I like to buy the mushrooms already sliced and just run the knife through them a few times.
7.) If you didn't buy shredded carrots, chop a carrot into small pieces.
1.) Heat olive oil in a large skillet or saute pan (large enough to hold 2lbs of chicken).
2.) Add chopped yellow onion and garlic to the oil and saute for 2-3 minutes. Add salt and pepper.
3.) Add ground chicken and cook approximately 10 minutes until no longer pink. Use a spoon to drain off the excess liquid (broth) as much as possible. The chicken generates a lot of broth.
4.) Add red bell pepper, chopped mushrooms and water chestnuts to chicken. Cook for 2-3 minutes while you make the sauce.
5.) In a bowl combine the coconut aminos (or soy sauce), hoison sauce, honey and crushed red pepper.
6.) Pour the sauce over the chicken and let it cook for 5-10 minutes.
7.) Assemble the lettuce wraps. Add a scoop of chicken mixture and any of these toppings: marinaded cucumber, shredded carrots, shredded cabbage, green onions.
If you find the lettuce wraps hard to eat you can also serve this in a cup over rice or just by itself.
The left overs are even better the second day.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 436Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 162mgSodium 493mgCarbohydrates 23gFiber 5gSugar 12gProtein 38g
These healthy chicken lettuce wraps are also a great thing to make ahead for lunches. I eat them without the lettuce for several days.