Spicy Chicken Lettuce Wraps
Love PF Chang’s chicken lettuce wraps? Me too, but the heavy sauces and fatty oils are not exactly what I want to put in my body. I found a copycat version and of course made it my own to minimize the fat, sugar, and sodium. Try my spicy chicken lettuce wraps and tell me what you think!
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Ingredient notes:
- Ground chicken – It’s even in the name of the dish so I would highly suggest using it BUT I can imagine ground turkey could be used also. If you try it, let me know in the comments section if it’s good! If you have ground beef on hand and are searching for those yummy Asian flavors try this Korean ground beef bowl.
- Ginger – Fresh ingredients will always taste better but my cooking style is a bit lax so in this case I usually keep a tube of ginger paste in my fridge for convenience. Feel free to get fancy with grated fresh ginger root if preferred.
- Tamari – Tamari is the gluten-free substitute for soy sauce and contains way less sodium. It’s an easy way to avoid unnecessary bloating.
Substitutions and variations:
Like a lot of recipes, you’ll find here, these lettuce wraps are totally versatile. Once you add the sauce to your ground chicken, you can then start adding veggies any kind of veggies you like. Some of my favorites are zucchini, broccoli, or grated carrots. By doing so you add extra fiber which is a great way to fluff it up and get more out of your dish, especially if you’re sharing with friends and family. You can even add an egg or some egg whites for extra protein. Serve with lettuce cups or over a bed of rice.
What you’ll need for these Spicy Chicken Lettuce Wraps
- 1 lb ground chicken
- 2 tbsp Rice wine vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp Ginger paste or freshly chopped ginger
- 1 tbsp Garlic
- 2 tbsp Hoisin sauce
- Tamari or soy sauce to taste, about 1 tsp
- 1/8 tsp Olive oil
- 12 Butter lettuce cups
- 1 tbsp red chili paste
Step-by-step instructions:
- Heat a pan to medium and coat lightly with oil.
- Add your ground chicken and brown.
- Dice one small yellow onion or 1/2 of a large and toss into your browned chicken.
- Stir together for about 2 minutes or until onions are translucent.
- Then add your sauces; 1 tbsp toasted sesame oil, 1 tbsp ginger paste, 1 tbsp garlic, 2 tbsp rice wine vinegar, 2 tbsp hoisin, 1 tbsp red chili paste, and tamari to taste.
- Cook until the sauce thickens then turn off the heat.
- Chop one 8 oz can of water chestnuts and add them to your pan.
- Chop 2-3 green onions then add them to your pan.
- Stir to mix well, and serve with butter lettuce.
Frequently asked questions:
What lettuce is best for lettuce wraps?
I like to use butter lettuce for this recipe. The lettuce comes whole with visible roots attached which is why it can also be found by the name “living lettuce”. Butter lettuce has a soft yet durable to it allowing you to actually wrap around the meaty mixture instead of breaking or splitting as a romaine leaf would.
What are some good lettuce wrap recipes?
The best recipes are those that can create a delicious meal for you and your family, and use clean ingredients without compromising flavor. When I create or modify recipes I have “the healthy version” in mind at all times. Leading with a healthier option intention so should you to a great recipe choice.
Is hoisin sauce typically vegetarian?
All hoisin sauces are vegetarian, it’s made with fermented soybean sauce and never with any kind of animal product.
Other Posts You May Like:
Coconut Lime Chicken + Broccoli
Healthy Pasta Salad with Chicken
Mahi Mahi with Coconut Rice and Mango Salsa
Spicy Chicken Lettuce Wraps
Ingredients
- 1 lb Ground chicken
- 2 tbsp Rice wine vinegar
- 1 tbsp Toasted sesame oil
- 1 tbsp Ginger paste or freshly chopped ginger
- 1 tbsp Garlic
- 2 tbsp Hoisin sauce
- Tamari or soy sauce to taste, about 1 tsp
- 1/8 tsp Olive oil
- 12 Butter lettuce cups
- 1 tbsp Red chili paste
Instructions
- Heat a pan to medium and coat lightly with oil.
- Add your ground chicken and brown.
- Dice one small yellow onion or 1/2 of a large and toss into your browned chicken.
- Stir together for about 2 minutes or until onions are translucent.
- Then add your sauces; 1 tbsp toasted sesame oil, 1 tbsp ginger paste, 1 tbsp garlic, 2 tbsp rice wine vinegar, 2 tbsp hoisin, 1 tbsp red chili paste, and tamari to taste.
- Cook until the sauce thickens then turn off the heat.
- Chop one 8 oz can of water chestnuts and add them to your pan.
- Chop 2-3 green onions then add them to your pan.
- Stir to mix well, and serve with butter lettuce.
