Chicken Lettuce Wrap Salad

Chicken Lettuce Wrap Salad

Jump to Recipe

I am not sure about you, but I love lettuce wraps. When I go to PF Chang’s, they are a must! Whenever I see them on a menu, I need to order them. They are, however, messy! Kinda hard and awkward to eat, but oh so good! I decided, why not make them a bit easier to eat and turn them into a salad! All the main components, but much less messy.

This recipe is a great one for meal prep. It reheats well, but can also easily be eaten cold (and is just as good!). It is easy to make a big batch of the chicken filling. You can even use half for dinner and the other half for your lunch salads the rest of the week! Winning!

Here is what you will need:

  • Lean Ground Chicken
  • Romaine Lettuce
  • Hoisin Sauce – I like the Whole Foods brand
  • Reduced Sodium Soy Sauce/ Coconut Aminos
  • Water Chestnuts – These add great crunch!
  • Mushrooms – I like Baby Bella, but anything works. If you can get some Shiitake, they would be amazing
  • Ginger – I like to keep the tubes of ginger in my fridge.
  • Garlic
  • Sesame Oil
  • Peanuts

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Chicken Lettuce Wrap Salad

If you do make this ahead, I recommend storing your peanuts separately. Otherwise, they won’t have that nice crunch that makes them the best topping ever:)

Chicken Lettuce Wrap Salad

Course: Salads, Main, Lunch, DinnerCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep tim2

10

minutes
Cooking time

15

minutes
Calories

240

kcal
Protein

25

g
Fat

10

g
Carbohydrates

12

g

Ingredients

  • 1 lb lean ground chicken

  • 1/4 cup hoisin

  • 1/4 cup soy sauce or tamari for gluten free

  • 1/2 tsp ginger

  • 2 garlic cloves, minced

  • 1 can water chestnuts, drained and chopped

  • 4 oz mushrooms, chopped (I used baby bella)

  • 2 green onions, chopped. Whites and greens separated

  • 1 tsp sesame oil

  • 8 cups romaine lettuce, chopped

  • peanuts, crushed (optional)

Directions

  • Heat half of the sesame oil in pan, brown chicken until cooked through.
  • Add remaining sesame oil, onion whites, mushrooms, garlic, ginger, and water chestnuts. Cook for 5 minutes.
  • Add hoisin and soy sauce.
  • Serve over romaine and drizzle with additional hoisin and peanuts, if desired.

Notes

  • MFP Entry: Sprinkles and the Smiths Lettuce Wrap Salad
  • Keep peanuts separate if making for meal prep or ahead of time to keep them crunchy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a Comment

Your email address will not be published. Required fields are marked *

*