July 1, 2023
Easy Chicken Lettuce Wraps
Easy Chicken Lettuce Wraps
Easy PF Chang style Chicken Lettuce Wraps ~ Asian seasoned ground chicken sautéed with mushrooms, green onions and water chestnuts, nestled in lettuce leaves and topped with a spicy hoisin sauce.Lettuce wraps are a food where a savory filling is wrapped in lettuce leaves and eaten with your hands. The concept originated in China then spread throughout Southeast Asia; they are particularly popular in Laos and Thailand.Everyone loves lettuce wraps! This fresh dinner idea or appetizer stars lettuce! It is a low carb and Keto favorite. It is super quick. One of those under-30-minute meals! You can serve lettuce wraps as an appetizer if you like (if you’re serving a crowd, make sure to double or triple the recipe).It’s where umami dreams are made of! This recipe has become a beloved regular in my home. A few times I’ve deconstructed it and turned it into a rice bowl topped with lettuce and herbs, I’ve made it with several different proteins, and I’ve even taken the absolutely-to-die-for sauce and added it to different Asian inspired dishes. My dinner tonight just might be this sauce on noodles and shrimp. It truly is a delicious recipe. I do hope you enjoy and place on your mid-week rotation.
Ingredients
- NOTE— when serving a crowd be sure to double or triple the recipe!
For the sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce, tamari, Bragg’s Liquid Amino Acid or Coconut amino acid
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons cornstarch
For the lettuce wraps:
- 1 tablespoon olive or vegetable oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, chopped
- 1 pound ground chicken (beef, Italian sausage, extra firm tofu, plant base option, various vegetables)
- 1 tablespoon sesame oil
- 1 tablespoon ginger, chopped (1-inch piece)
- One 3 1/2 ounce package white button mushrooms, cremini or shiitake mushrooms (any mushroom of choice)
- 1 package julienne carrot (precut in produce refrigerated section)
- 4-5 tablespoons Fresh cilantro, chopped
- 3 green onions
- salt to taste
- fresh black pepper, to taste
- 1 Head iceberg or boston (Bib leaf) lettuce
Optional Add-Ins
- One 8-ounce can water chestnuts drained and diced small
- red pepper flakes
- Sriracha or sambal oelek
- chili garlic sauce
- chopped cashews
Instructions
- Chop All VegetablesOnions, garlic, ginger, mushrooms. Set aside. Remove shredded carrots from package and divide: between sauté and as a garnish to serveRemove lettuce leaves from the core, rinse, dry and cover. Set aside in the refrigerator.
- Make SauceCombine all sauce ingredients in a small bowl and whisk to combine. Alternatively, add all ingredients to a mason jar and shake vigorously. Set aside.
- Sauteing Veggies and Protein Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened about 5 minutes until fragrant and crispy tender. Stirring occasionally. Taste. Onions should taste a bit sweet, no longer pungent.Add garlic and sauté until fragrant, about 2 minutes. Stir to keep garlic from burning.
- Now add sesame oil and ground chicken in large pieces. Cook the chicken for about 5-7 minutes, breaking up into small pieces with a wooden spoon or spatula until it resembles taco meat.
- Add ginger, mushrooms, ¼ – ½ cup carrots, sauté an additional 5 minutes.
- Add Sauce: Fold in the sauce a few tablespoons at a time until desired consistency and flavor is achieved. Remaining sauce can be used on the side.
- Serve – scoop generous tablespoons of the chicken mixture in the lettuce boats. Top with the remaining green onions, shredded carrots, and torn cilantro leaves.Drizzle with remaining sauce.
- ENJOY❣️
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