I’m always trying to mix up our meal prep because chicken, tilapia, and veggies on repeat is just… ugh. So, a few weeks ago when we were invited to a paleo potluck, I jumped on the chance to try something new – making P.F. Chang’s-style lettuce wraps more macro-friendly.
I started with Cave Girl Cuisine’s P.F. Paleo Chicken Lettuce Wraps recipe and added a few extra ingredients for more flavor + volume {=macro goodness}. The result was so good that we’ve already made it two more times since! The macros for one serving came out to 5f / 15c / 26p for two decently sized wraps with 4oz ground chicken.
Paleo Chicken Lettuce Wraps
Servings 8
Ingredients
- 1 lb 90/10 ground chicken
- 1 lb 98% fat free ground chicken {typically ground chicken breast – can sub ground turkey}
- 10 oz chopped shitake mushroooms
- 5 oz chopped baby bellas or white mushrooms
- 1/2 c white onion diced
- 4 green onions – white bulb diced and separated from green tops
- 2 T fresh grated ginger
- 8 T coconut aminos
- 6 cloves garlic minced
- 2 T white wine vinegar
- 2 t dijon mustard
- 2 T honey
- 1 can water chestnuts drained and diced
- 1/2 T crushed red pepper {more or less based on how spicy you want it}
- salt to taste
- 1 head of butter or Boston bibb lettuce {sometimes labeled “living lettuce”}
Instructions
- Brown chicken {or turkey} in skillet over medium heat until almost completely cooked.
- Add mushrooms, onions, white parts of the green onion, ginger, and coconut aminos. Saute until veggies are soft.
- Add garlic, vinegar, mustard, and honey to skillet. Mix to combine. Cook 1-2 minutes.
- Add water chestnuts and red pepper, plus salt to taste {I added just 1/4t. The aminos give a salty taste without adding sodium}.
- Serve hot or cold, wrapped in a leaf of lettuce.
Notes
Adapted from Cave Girl Cuisine