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Clean Eats Chicken Lettuce Wraps

March 13, 2017 6 Comments

If you’ve ever eaten at PF Changs and fallen in love with their chicken lettuce wraps, this meal is for you! We haven’t eaten there in years but I crave these all the time so I decided to make my own version, cleaned up a bit! Not only is this recipe easy to create at home, its much healthier and we all agree it taste even better!

If you are a master in the kitchen you could easily have this meal on the table in less than 20 minutes! I put my kids to work slicing and dicing and it was done in 15! Its packed full of protein, flavor and makes a perfect addition to your weekly meal prep. Double the batch and have lunch leftovers all week long! Enjoy!

Print

Clean Eats Chicken Lettuce Wraps

Servings 4 servings

Ingredients

  • 1 tbsp avocado oil
  • 1 pound ground chicken breast
  • 3 cloves of garlic crushed
  • 1 yellow onion diced
  • 1 cup carrots julienned
  • 1 pkg sliced portobello mushrooms finely diced
  • 1/3 cup hoisin sauce
  • 1/4 cup coconut aminos
  • 1 tbsp coconut vinegar
  • 1 1/2 tbsp fresh ginger minced
  • 2 8-ounce cans whole water chestnuts, drained and diced
  • 3 green onions thinly sliced
  • kosher salt and pepper to taste
  • 1 head butter leaf lettuce

Instructions

  1. Heat oil in a saucepan or wok over medium high heat. Add ground chicken and cook until browned, about 5 minutes. Make sure to crumble chicken as it cooks and drain any remaining fat.
  2. Stir in garlic, onion, carrots, mushrooms, hoisin sauce, coconut aminos, coconut vinegar, and ginger and cook until onions are translucent, about 2-3 minutes.
  3. Stir in water chestnuts and green onions and stir until tender. Season with salt and pepper to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center or a lettuce leaf like you would a taco. Top with sriracha for an extra kick if desired. Enjoy!

Filed Under: Dinner, Lunch Tagged With: avocado oil, butter lettuce, Carrots, chicken, Coconut aminos, coconut vinegar, garlic, Ginger, green onion, hoisin sauce, mushroom, onion, Pepper, Salt, water chestnuts

Previous Post: « Clean Eats Protein Pancakes
Next Post: Fiesta Black Bean Corn and Avocado Salsa »

Reader Interactions

Comments

  1. Caitlin

    January 17, 2018 at 4:44 pm

    I would try this recipe with my Le Creuset nonstick pans! Yum!!!

    Reply
  2. Joanna Thresher

    January 17, 2018 at 5:14 pm

    Mmmm…I would love to try this with new Le Creuset cookware!

    Reply
  3. Isela

    January 17, 2018 at 5:47 pm

    I’d use my new le creuset cookware to make this first! So, now I have to win….right?! @chicanaallstar on Instagram

    Reply
  4. elyse

    January 17, 2018 at 5:51 pm

    Can’t wait to make this w/ the le creuset cookware

    Reply
  5. Lynzi Rasmussen

    April 28, 2018 at 7:08 pm

    5 stars
    So delicious!! I changed things up a little bit (swapped deer for chicken etc) but my son LOVED it and keeps asking for more! Thanks so much!

    Reply
    • shannon

      April 29, 2018 at 3:42 pm

      Yum! I’m so glad you all enjoyed!

      Reply

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Hi my name is Shannon. I am a wife, mother of three, and lover of food! In 2001 I was diagnosed with a series of digestive issues that forced me to drastically change my diet. From the moment my health journey began I found a new love for cooking...

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