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.
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.
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.