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!
Clean Eats Chicken Lettuce Wraps
- 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
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.
Stir in garlic, onion, carrots, mushrooms, hoisin sauce, coconut aminos, coconut vinegar, and ginger and cook until onions are translucent, about 2-3 minutes.
Stir in water chestnuts and green onions and stir until tender. Season with salt and pepper to taste.
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!