These healthy Asian chicken lettuce wraps are so easy to whip up! They’re like the PF Chang’s lettuce wraps but better for you and still just as delicious.
Oh man, PF Chang’s lettuce wraps. The best thing on the menu, right?! I can’t remember the last time I went to PF Chang’s, but I do remember loving their chicken lettuce wraps, so I figured I would recreate my own version! I love the flavor and texture of these wraps — the umami-rich Asian chicken combined with the crunch-factor from the water chestnuts and lettuce is just so satisfying.
There are three main parts to these lettuce wraps: the chicken filling, the peanut sauce and the lettuce wraps! All three are important for this recipe so let’s break them down!
This is the most time intensive part to the recipe, but still not too bad, I promise! You’ll start by mixing the sauce/marinade for the chicken in a small bowl and set aside:
Heat large skillet over medium-high heat and add the avocado or olive oil and onions. Cook until the onions are soft and then add in the garlic and ginger. When you can smell the ginger and garlic, add in the ground chicken and cook until opaque. Add the sauce you prepared to the skillet and cook until the sauce reduces slightly and chicken is fully cooked through. Turn off the heat and stir in water chestnuts. Season with salt and pepper if needed. One step = done!
And don’t skip the water chestnuts! They add a nice crunch-factor to the wraps and they’re packed with antioxidants.
You may or may not know this about me but I am a total sauce lover! This peanut sauce takes this recipe to the next level in my opinion. Don’t skip this!
Simply whisk all of the peanut sauce ingredients together in a small bowl. If you prefer a thinner sauce, add one tablespoon of water at a time until you reach your desired consistency.
The grand finale! The type of lettuce matters! I prefer butter lettuce but iceberg lettuce works great too and is a bit crunchier. You want a large, hearty leaf that can hold the chicken mixture. To serve, spoon about 1/4 cup of the chicken mixture to the center of each leaf. Top with crushed peanuts and green onions. Serve with peanut sauce drizzled on top or on the side for dipping!
If you make these Asian chicken lettuce wraps, be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!