Asian Chicken Lettuce Wraps

When my hubby and I were on our honeymoon we had a low key night and ate dinner at PF Chang’s restaurant. I’d been there once before when I was a kid, and my hubby had never been. We ordered their chicken lettuce wraps as an appetizer and they were delicious – though I’m sure the sauce had more carbs than I care to know about. I thought to myself “I can make these at home and make them not only diabetic friendly and healthy, but tasty too!

So that I did. I set out to find ground chicken (which was not as easy of a feat as I thought it would be). When I finally did find the chicken I was so excited that I made them the very next day. They turned out really well and even my hubby (who is a very tough critic) liked them.

chickenlettucewrap

What You’ll Need:

Makes 7 well stuffed Wraps

1 lb ground chicken

2 tablespoons hoisen sauce

2 tablespoons teriyake sauce {plus more for later}

a splash of soy sauce

2-3 cloves of garlic

1 can of water chestnuts, roughly chopped

1/2 can bean sprouts {optional}

1-2 stalks of green onion {to taste, optional}

1 head of iceberg lettuce

salt and pepper

Method:

1. In a large skillet, brown your ground chicken in a little bit of olive oil. Add in your garlic and salt and pepper {be generous with your salt and pepper}.

2. While your chicken is browning, get your water chestnuts and bean sprouts drained and rinsed and chop your water chestnuts roughly.

3. Add your water chestnuts and bean sprouts to your ground chicken once it has browned. Give it all a good stir and let cook for about 1 minute.

4. Add in your sauces and stir. Let cook for about 1-2 minutes.

5. Serve in your lettuce and enjoy!

Tip: You can also serve this over cauli-rice in your lettuce wraps!

Happy Cooking!

 

 

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