Chicken Lettuce Wraps

I love lettuce wraps. I used to get the ones at California Pizza Kitchen all the time when I worked at the mall a million years. Steve and I get them as an app whenever we go to PF Chang’s. Lettuce is highly underrated as a vehicle for things that can be unhealthy for you. Lettuce makes you feel virtuous, even if the rest of your meal is not.

Fortunately, these lettuce wraps are not unhealthy for you at all. One serving is only 3 WW Smart points on the Blue Plan. But it is hard to stick to one serving because these are really amazing. The recipe says it serves 4, but this would be really easy to double if you have more than that at home.

I adapted this recipe from the website Damn Delicious (same website where the chicken meatball soup came from). I’ve made quite a few recipes from her and I haven’t hit a bad one yet. The only change I made to the recipe was an addition of a cornstarch/water slurry because I like a thicker sauce. Without the slurry, the lettuce got too wet for me and couldn’t hold the filling well. The chicken and onions let off liquid when they cook, so I found the slurry thickens it’s up enough that it’s not watery.

You could do these wraps with iceberg lettuce or with butter/Bibb lettuce leaves. I love iceberg lettuce, but I like them with a spicier sauce than this one. Because Thomas eats these, I don’t include siracha in the sauce itself – I use it as a topping instead. I do recommend adding it to the sauce if everyone in your house does heat. It’s really good.

Here’s the original recipe: Damn Delicious PF Chang’s Chicken Lettuce Wraps.

Chicken Lettuce Wraps (Serves 4)

  • 1 lb ground chicken (you can use 99% lean or whatever the store has – I’ve used both and they both taste fine
  • 1 head Bibb/butter lettuce
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon siracha, optional, or to taste
  • 1 tablespoon fresh grated ginger (not going to lie – I use the frozen cubes from the grocery store because I hate grating ginger. The cubes are 1 tsp each so add 3)
  • 1 8oz can water chestnuts, drained and diced
  • 2-3 scallions, thinly sliced (I actually mince mine)
  • 1 tablespoon cornstarch
  • 3-4 tablespoons water

Heat the olive oil over medium high heat and add the chicken, breaking it up with a wooden spoon.

Browning chicken – I used a 10 inch pan which is plenty big enough

When chicken is no longer pink (about 5 minutes), add the onions, garlic, hoisin, soy sauce, vinear, and siracha (if using). Stir until the onions become translucent, about 2-3 more minutes.

All my neatly diced and minced add ins. And a jar of the grossest peanut butter to ever be made. Jif for life!
No siracha because the 10 year old doesn’t like spicy. You could also combine all the sauces in a small bowl and then add, but this way you can just dump everything in the pot as you go and dirty one less dish.

Add the diced water chestnuts and scallions, stirring to combine and cook an additional 2 minutes.

Added the water chestnuts and scallions – you can see the liquid here and why I use the slurry.

In a small bowl, stir together the cornstarch and water until smooth, with no lumps. Add into the chicken mixture and cook an additional 2 minutes or until the mixture thickens.

Season with salt and pepper and any additional siracha you might want. Serve over lettuce.


About Kristin

Soccer mom (swimming mom, Cub Scouts mom, PTO mom, pretty much everything mom) just trying to make it in the suburban mommy mafia. I'll cook you a feast, but the clean up's on you. I speak N'Hampsha like a native, but I drive like a Masshole.
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