Who doesn’t love the Chicken Lettuce Wraps at PF Chang’s? But what the in the world do they put in them? My guess is that they are probably not as healthy as we would think. Why not make your own clean version right at home! This is an easy weeknight dinner that comes together in no time at all!
I use organic ground chicken from Trader Joe’s but you could also sub ground turkey, pork or beef instead. The sauce is a combo of coconut aminos, sesame oil, fish sauce, ginger and almond butter and adds so much flavor AND is gluten free and Paleo and Whole 30 friendly. Add this to your weeknight menu!
2 tbsp olive oil
1 carrot, finely diced
1 red bell pepper or orange bell pepper, finely diced
1 stalk celery, finely diced
1 small onion, diced
1 clove garlic, minced
2 lbs ground organic chicken
For the sauce:
3 tbsp coconut aminos
1 tsp sesame oil
1 tbsp Red Boat Fish sauce
1 tbsp almond butter
1 dash hot sauce (optional)
2 tbs freshly ground ginger
chopped cilantro, for garnish
1 head butter, or iceberg lettuce, leaves divided apart and set on a plate
Combine the coconut aminos, sesame oil, fish sauce, almond butter, hot sauce and ginger in a bowl. Whisk until smooth and set aside.
In a large pan, over medium heat, add olive oil. When the oil is starting to get hot, add the carrot, bell pepper, celery, onion and garlic. Sauce for 3-5 minutes, stirring often, until the veggies start to soften. Add the ground chicken, cooking and breaking up with a wooden spoon. Continue to cook until the chicken is no longer pink, and cooked through. Drain any liquid. Pour the sauce over the chicken, mix well, and continue to cook for a few minutes, letting the flavors come together. Remove from heat.
Fill each lettuce cup with a few tablespoons of the chicken mixture. Sprinkle with cilantro. Enjoy!