Better than P.F Chang’s, these Asian Chicken Lettuce Wraps are quick and healthy and super yummy!
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Have you ever had the PF Changs Chicken Lettuce Wraps? If you have then you know how AMAZING they are! The only problem? The yummy sauce contains sugar!
I needed a way to get my PF Changs fix, but without the unnecessary ingredients, so I decided to make my own version of the Asian Chicken Lettuce Wraps. These taste just like the real deal, but without the added sugary sauce!
I didn’t use any sugar replacements in this recipe, because I find it doesn’t actually need any ‘sweetness’.
If you want to up the veggie count in this meal, you can add diced red pepper, julienned carrots, and diced celery to the chicken.
You can make this as hot or as mild as you’d like. I tend to make it fairly mild so my kids can eat it, and then add some extra sriracha on mine and my husband’s just before serving.
You’ll find some recipes for Asian Chicken Lettuce Wraps call for peanuts or peanut butter, but this version is nut-free!
What Kind Of Lettuce Is Used For Lettuce Wraps?
You can use iceberg, Romaine, or Butter lettuce for lettuce wraps, but my favorite option – and the one I use for this recipe – is Boston Bibb lettuce.
Boston Bibb lettuce is a variety of butterhead lettuce. Butterhead lettuces are very tender, and they come with smooth leaves that are loosely-coiled. Boston Bibb specifically is tender and crisp and has a sweet and nutty – but mildly astringent – flavor.
One of the reasons I prefer using the Boston Bibb lettuce – apart of the flavor – is that the lettuce leaves are cup-shaped. This makes it easier to use for lettuce wraps.
It’s a bit more expensive than plain old iceberg, but I find it worth it!Print
- 1 tbsp Ghee
- 1 1/2 lb Butcher Box Ground Chicken
- 1 small Onion, diced
- 2 Garlic Clove, minced
- 1 tbsp Ginger
- 1 tbsp Sesame Oil
- 1 tbsp Rice Wine Vinegar
- 3 tbsp Tamari Sauce
- 1 tsp Sriracha
- 12 Boston Bibb Lettuce Leaves
- In a medium skillet melt the Ghee. Add in the ground chicken and cook until cooked all the way through.
- Add in the onions, garlic, and ginger and cook until fragrant and onions start becoming translucent, 3-5 minutes.
- While the chicken is cooking whisk together the sesame oil, rice wine vinegar, tamari sauce and sriracha in a small bowl. Season with salt and pepper to taste.
- Divide the chicken among the lettuce leaves and garnish with Cilantro and Scallions. Add more hot sauce if desired.
- Serving Size: 4 Lettuce Wraps
- Calories: 444
- Fat: 28g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 43g