These gluten-free, healthy, and paleo-friendly Asian Lettuce Wraps of Chicken are similar to PF Chang's Chicken Lettuce Wraps. This dish for chicken dinner is a staple in the family and is simple to prepare using fresh ingredients.
CHICKEN LETTUCE WRAPS
This recipe for chicken dinner is easy to make and full of taste. They remind me of the "back in the day" chicken lettuce wraps I ate at PF Chang's in college. But this version is gluten-free and nutritious, and it has a bit of flavor, particularly with those crunchy mung bean sprouts.
If you don't eat gluten, as I do, it can be hard to get "take out" Asian food. You should always check twice (or thrice) to ensure that your meal was made with tamari without soy sauce.
If you've read Roaming Free, you understand I'm a big fan of world tours, gastrotourism, and visiting out there. Do not let your diet limits keep you from enjoying in life. But it's always a good idea to be ready and take extra care.
The pleasing thing about this recipe is simple to make at home, so you know it is fully gluten-free and safe. And probably with natural products than anything you could get in a restaurant.
WHAT’S IN CHICKEN LETTUCE WRAPS?
So let's have a talk how I would make these chicken lettuce wraps. The sauce is a mixture of organic tamari, toasted sesame seeds, blackstrap molasses, white wine vinegar, and homemade almond butter.
It has a salty, nutty, and umami flavor that will make you want more. Then you have a "mix" of ground chicken, garlic, ginger, onion, green onions, and water chestnuts. And everything comes together so fast and efficiently. Once you have done everything, the remaining thing is put it all in butter lettuce leaves, the perfect green way to eat. Just lay out the cleaned leaves, serve in the chicken mixture, and present with mung bean sprouts for delighted Asian chicken lettuce wrap.
Make the nutritious wraps with lettuce filling and load them with fresh leaves as part of your weekly meal preparation. The meal prep favorite of readers is this Whole30 recipe!
Make the best lettuce wraps with my Whole30 sriracha recipe. The flavor is incredible, and it's very simple to make.
Change the almond butter for peanut butter if you need to follow a Whole30 or paleo diet. This substitute adds such a flavorful twist to these healthy lettuce wraps. When you are on a Whole30, these would also make a fantastic potluck dish because no one will be able to tell that the healthy lettuce wraps are allowed. Win-win!
How many calories are in lettuce wraps with Asian chicken?
These lettuce wraps are quick and simple to create. A large dish has 26 grams of protein and only 200 calories. For more volume and fiber, you can use more vegetables (such as shitake mushrooms, water chestnuts, etc.).
Is eating lettuce wraps healthy?
Lettuce wraps are an excellent low-carb alternative. The lettuce's additional hydrating crunch also makes for a cool summer dinner. These eight wraps spotlight tasty combinations and high-protein fillings for a nutritious meal or tasty appetizer.
Compared to bread, are lettuce wraps healthier?
You can make your favorite dish healthy by using a lettuce leaf instead of your bun or bread to reduce calories and carbs.
Does eating a chicken salad wrap help you lose weight?
Chicken wraps can be bad or good depending on your cooking method, what extra ingredients you use, and your diet. Even though wraps usually have fewer calories than sandwiches with the same ingredients, adding more can result wrap into a calorie-dense lunch or dinner.
Asian Chicken Lettuce Wraps might make you remember you're eating healthy! One of my favorite Chinese wraps is lettuce with chicken, pork, or prawns and lots of crispy veggies in a sweet creamy almond butter sauce. Asian lettuce wraps are the ideal "just happen to be nutrient" snack! Asian Chicken Lettuce Wraps are nutritious’, gluten-free, and paleo versions of PF Chang's. It will become soon one of your loving chicken dinner recipes.
ASIAN CHICKEN LETTUCE WRAPS (GLUTEN-FREE, PALEO)
- 5 tablespoons tamari soy sauce
- 2 tablespoons almond butter
- 1 tablespoons blackstrap molasses
- 2 teaspoons white wine vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- ½ large onion, diced
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 (8-ounce) can water chestnuts (whole or sliced), drained and diced
- 3 green onions, sliced
- freshly ground black pepper, to taste
- 1 head butter lettuce, leaves removed and washed
- optional: mung bean sprouts
- Make the sauce. In a mixing bowl, whisk together the soy sauce, almond butter, molasses, vinegar, and sesame oil. Set aside.
- Cook the chicken. Heat the oil in a large sauté pan on medium-high heat. Add the ground chicken and cook until browned, making sure to break up the chicken with a spatula as it cooks.
- Add the aromatics. Add the onion, garlic, and ginger to the chicken and cook for 1 to 2 minutes longer, or until the onion starts to become translucent.
- Add the sauce. Pour the sauce on top of the chicken and stir until well combined. Add the water chestnuts and green onions, then stir everything together. Season with black pepper.
- To serve. Place a large spoonful of chicken mixture onto a butter lettuce leaf. If you'd like, you can top with mung bean sprouts for added crunch.
- You can use dark or light meat for the chicken. Both taste wonderful.
- If you can’t find butter lettuce, you could also use romaine, iceberg or any other lettuce leaves.
- Make sure to read my post on the differences between tamari, soy sauce and coconut aminos. And I use this brand of low sodium, organic tamari.