Lisa’s Healthy P.F. Chang’s Lettuce Wraps

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  • * romaine or butter lettuce leaf
  • * 2 tbsp coconut oil
  • * 11/2 lb boneless skinless chicken breast ( free range)
  • * 1 large yellow onion, chopped
  • * 1/2-1 cup low sodium chicken broth (i like imagine brand)
  • * 2 kafir lime leaf, 4 x 1” smashed lemongrass shoot (optional)
  • * 2 clove garlic, minced
  • * 1 tbsp coconut amino
  • * 1/4 cup plus 2 tbsp healthy hoisin sauce (see below)
  • * 1 tbsp rice wine vinegar
  • * 1 can water chestnut, drained and chopped
  • * 1/2 cup green onion, chopped
  • * 1/2 cup fresh cilantro leaf
  • * 2 tsp toasted sesame oil


  1. Rinse the lettuce leaves, gently separate them. Pat dry and set aside.
  2. In a large skillet over medium- heat, cook the ground chicken in 1 tablespoon of the coconut oil, breaking up with the back of a wooden spoon. Add ½ cup low sodium chicken broth, kafir lime leaves & cut lemongrass and let cook through until moisture has evaporated. Set aside.
  3. In the same pan add the remaining 1 tablespoon of olive oil. Add the onions and saute, stirring frequently. Cook until translucent.
  4. Add the garlic, coconut aminos, hoisin sauce, and vinegar to the onions. Add the chicken, Stir to combine and cook for 1 minute. Add the green onions, sesame oil, and water chestnuts.
  5. Stir to combine and cook just until the green onions begin to wilt, about 2 minutes. Don’t overcook. You want the water chestnuts crunchy and the onions looking perky.
  6. Remove from heat and transfer to a serving bowl.
  7. To serve, spoon beef mixture into the well of the lettuce leaves,
  8. Combine all ingredients in a small cuisenart or place in a small bowl and stir with a whisk to combine. Store in the refrigerator.

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