Asian Chicken Lettuce Wraps 2.0
These Asian Chicken Lettuce wraps are my healthy take on P.F. Chang’s restaurant version, prepared with only the freshest ingredients and an easy stir-fry sauce. Make them for a quick protein-packed low carb dinner in less than 30 minutes.
For some reason, this Asian chicken lettuce wraps recipe sounds awfully familiar, right? Wait a minute. Isn’t this one of the most ordered items on P.F Chang’s menu? Ahem, yes I guess and it’s also practically the same chicken lettuce wrap recipe I posted a few months ago.
Ahem, not exactly. But they are pretty similar, yes. Oops? Note-to-self: next time you intend to post an Asian-inspired chicken lettuce wraps recipe, double-check your recipe index first. You might have done that already.
I’m not gonna be sadistic towards myself and link you directly to the said post so you can compare and snigger, but what I can do is tell you why there’s room for both of these healthy Asian recipes on NEC.
I whipped up today’s recipe for Asian chicken lettuce wraps when Solal and I were both starving and dinner needed to be on the table pronto. Healthy would be a bonus. So I basically opened the fridge and the cupboard and threw what I found into the skillet.
When rushed, I will usually reach for the Asian classics (like soy sauce, rice vinegar and so on) because there’s a 90% chance the cooking process will be quick and the end result delicious. This time, we loved it so much that I immediately took some notes to make these healthy chicken lettuce wraps again for the blog.
I’m not sure exactly why, but both Asian chicken lettuce wraps recipes on this blog taste different, even though the ingredients are quite similar. For this simple recipe, I used ground chicken and not shredded chicken, and it makes the whole preparation even quicker. In less than 30 minutes you’ll have dinner ready.
Any leftover chicken filling can be stored in an airtight container and refrigerated! It makes for the perfect low carb snack when the next Asian-food-craving hits you.
It’s not directly related to Asian chicken wraps per se but today I also wanted to let you know that I’m taking a little break. The past months have been exhausting, I’ve been working non-stop on my cookbook Et Voila! – and other projects, and now that Et Voila! is released I need to recharge my batteries.
I won’t be posting new recipes but I’ll probably still be working on blog-related projects behind the scenes because…well, I can’t help myself and I love what I do.
I will stay home because Solal can’t take days off right now, but I will make the most of my vacations by spending time with my friends, exercising, exploring Sydney, soaking up the sun (summer is coming here in Australia!), reading, binge-watching TV shows and… just relax and enjoy life!
I will be back after Thanksgiving will lots of exciting plans for you and Not Enough Cinnamon.
If you tried these healthy Asian chicken lettuce wraps, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Asian Chicken Lettuce Wraps 2.0 ( Healthy, Low Carb)
These Asian Chicken Lettuce wraps are my healthy take on the P.F. Changs restaurant version, prepared with only the freshest ingredients and an easy stir-fry sauce. Make them for a quick protein-packed low carb dinner in less than 30 minutes.
- 2 garlic cloves minced
- 1 tsp fresh ginger minced
- 1 tsp olive oil
- 1 lb ground chicken 500 g
- 1/4 cup tamari or low-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tsp cornstarch
- 1 tbsp honey
- 16 butter lettuce leaves or your favorite lettuce
- 2 tbsp sesame seeds
- 1/4 cup fresh cilantro chopped
- 1/3 cup scallions also called spring onions, white and green parts, chopped
In a large skillet over medium-low heat, sauté garlic and ginger with olive oil for about 3 minutes.
Add chicken and break down into small pieces.
While chicken is cooking, prepare the sauce. In a medium bowl, combine tamari, rice vinegar, cornstarch, and honey. When chicken is almost cooked but still a little bit pink, pour sauce into the pan, bring everything to a boil and keep stirring until the chicken is done. Remove from the heat, cool slightly and stir in cilantro.
Spoon chicken mixture on lettuce leaves (about 2-3 tbsp per leaf), sprinkle with sesame seeds and top with scallions.
These wraps can be eaten cold or warm (my favorite is cold!). If you want to eat them cold, assemble the wraps at the last minute, when the chicken mixture has cooled down.