Asian Chicken Lettuce Wraps
These flavorful Asian Chicken Lettuce Wraps are super easy to make with ground chicken (or turkey) and veggies cooked in an irresistible Asian-inspired sauce and served in crisp lettuce cups. A PF Chang’s copycat recipe that’s light, healthy and tastes even better than the restaurant version!
Ingredients
- 2 teaspoons avocado or olive oil
- 1 pound ground chicken or turkey
- 1 small onion diced
- 1 (8 ounce) can water chestnuts drained and finely diced (optional)
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced (or a few dashes ground ginger)
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1/3 cup green onions, sliced
- salt & pepper to taste
- 1 head butter lettuce leaves separated
- sriracha sauce, optional for drizzling over the top of wraps and rice for serving
Instructions
- Heat a large skillet with avocado or olive oil. Add the onion and cook on medium heat for a few minutes until it softens. Add in the water chesnuts, garlic and ginger and stir for a few minutes. Add the ground chicken and season with salt & pepper. Cook until no longer pink.
- Add the hoisin, soy sauce, rice wine vinegar, & sesame oil. Stir together & add in green onions. Cook on low for a few more minutes & then it’s done!
- Serve the chicken mixture over bibb lettuce and rice, if desired. Add a little drizzle of sriracha to the top for some heat. Enjoy!
Notes
Chicken Lettuce Wraps are a great make-ahead meal! In fact, they taste even better the next day! Store the filling in an airtight container in the fridge, separate from the lettuce that's stored in its own container. Will keep well for up to 5 to 6 days.
Nutrition
Serving: 1chicken lettuce wraps | Calories: 225kcal | Carbohydrates: 5g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 575mg | Potassium: 757mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1433IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg