Easy Chicken Lettuce Wraps
Easy homemade Chicken Lettuce Wraps. These are low in carbs but loaded with protein so it'll keep you full for hours without all the guilt! Great for a light lunch or dinner
Ingredients
Chicken Filling:
- 2 tablespoons oil
- 8 baby bella mushrooms finely chopped
- 1 pound ground chicken turkey or beef
- 1 tablespoon minced garlic
- 1 small chopped shallot or 1/2 red onion
Sauce:
- 1 tablespoon EACH: toasted sesame oil hoisin sauce, sriracha sauce, AND rice wine vinegar
- 2 tablespoons EACH: low sodium soy sauce AND oyster sauce
- 1 1/2 tablespoon grated ginger
- 1 1/2 teaspoon granulated sugar
Instructions
- CHICKEN FILLING: Heat 1 tablespoon of the oil in a medium skillet over medium high heat. Add the mushrooms and sauté them for 3-4 minutes or until the mushrooms reduce to half their size. Remove to a bowl.
- SAUCE: Combine the ingredients for the sauce in a mason jar. Screw on the lid and give it a good shake until all the ingredients combine, set aside for later.
- CHICKEN FILLING CONTINUED: Add the remaining 1 tablespoon of oil to the skillet and cook the shallots over medium high heat for 1 minute before adding in the garlic. Let the garlic cook for 30 seconds before adding in the ground chicken. Break the lumps in the ground chicken using a wooden spoon and let the chicken cook for 5-7 minutes or until it cooks all the way through. Add the mushrooms back into the skillet and drizzle with the prepared sauce. Let cook for 1-2 minutes. Allow the filling to cool for a few minutes before filling in butter lettuce leaves. Top with sesame seeds and crushed peanuts.
Notes
- Leftover filling can be kept in an airtight container for up to 3 days.
- You can add in 1 (4-6 ounce) can of chopped water chestnuts when you add the sauce to the chicken if you want them to taste more like P.F. Changs lettuce wraps.
