These PF Chang’s-inspired lettuce wraps are delicious, healthy, and easy enough for a quick weeknight dinner. Everything comes together in about 20 minutes in one pan. More importantly, they are low carb, which means you can gorge on them shame-free!
I’m constantly trying to come up with new healthy recipes that are actually satisfying. Let’s face it, chicken, broccoli, and brown rice gets old very quickly. Unfortunately, I was not blessed with genetics that allow me to eat pasta and pizza daily, while still fitting into my skinny jeans. Therefore, lettuce wraps are a fine solution for those of us trying to stay fit-ish.
These lettuce wraps were inspired by those awesome lettuce wraps at PF Chang’s, and I adapted the recipe from one of my favorite food blogs, Damn Delicious. The recipe calls for ground chicken, which is available at most grocery stores, but you could always substitute ground turkey, which is available everywhere. The recipe is super flexible because you can really throw in any extra veggies you have left in your refrigerator – there is no right or wrong way to go!
Feel free to add in any extra veggies you have leftover, such as bell peppers or Asian cabbage. The original recipe calls for water chestnuts, but I personally loathe them, so they were omitted.
Also, I don’t particularly care for strong ginger flavors, so instead of freshly-grated ginger, I used regular ol’ ground ginger from my pantry for a more mellow flavor. You can also serve with brown rice for some good carbs!
They also make for great leftovers. When I reheated mine last week at the office, you would have thought my coworkers had not eaten for days – and those who tried some absolutely loved the lettuce wraps! Disclaimer: these can get pretty messy and fall apart, just go with it.
- 2 tablespoons olive oil
- 1 pound ground chicken
- 3 cloves garlic, finely diced
- 1 small onion diced (sweet or red)
- 1 cup chopped mushrooms
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- 1-2 tablespoons chili garlic sauce, or Sriracha (optional, for heat)
- 2 green onions, thinly sliced
- Fresh ground black pepper, to taste
- 1 head iceberg, butter, or boston lettuce, rinsed and dried
- Heat the olive oil in a skillet on medium to medium-high heat. Add the ground chicken, mushrooms, and diced onion to the pan. Saute until the chicken until is fully cooked through, and mushrooms and onions are tender.
- Add the garlic last minute, once the chicken and veggies are cooked, so the garlic does not burn.
- In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, sesame oil, ground ginger, and chili garlic sauce (or sriracha), then pour the sauce mixture into the pan with the chicken and veggies. Add black pepper to taste.
- Let the mixture simmer for several minutes, stirring to make sure the sauce and chicken are combined. Add the sliced green onion for garnish.
- Remove from heat, and spoon the mixture into the chilled lettuce leaves, roll them up like a taco, and enjoy!