These Chicken Lettuce Wraps are a copycat recipe of the Famous PF Chang's Lettuce Wraps. They’re truly easy to make and take less than 30 minutes to make for a high-protein, low-carb dinner that also keeps well for meal prep.
INGREDIENTS
For the sauce
- 1/4 cup hoisin sauce
- 2 Tbsp reduced-sodium soy sauce, or tamari sauce for gluten-free
- 2 Tbsp water
- 1 1/2 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 Tbsp sriracha or gochujang, to taste (optional, for spice)
For the filling
- 1 Tbsp olive oil
- 1 pound ground chicken, or substitute ground turkey
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 tsp freshly grated ginger
- 8 oz can water chestnuts, drained and diced
- 1/4 cup chopped green onion, plus more to serve
- 1 head butter lettuce, or romaine hearts, separated into cups
DIRECTIONS
- Make the sauce: In a small bowl, combine hoisin sauce, soy sauce, water, rice wine vinegar, toasted sesame oil, and sriracha or gochujang if using. Set aside.
- Cook the meat: Heat olive oil in a large cast-iron skillet or heavy skillet over medium-high heat. Add the ground chicken or turkey and cook for 3 to 4 minutes, breaking it up as it cooks, until just cooked through. Add the diced onion and cook for 3 to 5 minutes, until the onions are softened and the chicken is browned.
- Add aromatics: Stir in the garlic and freshly grated ginger and cook for about 30 seconds, just until fragrant.
- Add the sauce: Pour the prepared sauce into the skillet and sauté for 1 minute, stirring to coat the meat evenly.
- Finish the filling: Stir in the diced water chestnuts and green onions. Cook for 1 more minute. Season with kosher salt and fresh black pepper to taste.
- Serve: Spoon the warm chicken mixture into lettuce cups and garnish with the remaining green onions.
