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These Chicken Lettuce Wraps are easy, healthy, and better than P.F. Chang’s! Tender ground chicken and veggies are cooked in an outrageously addictive, sweet-and-salty Asian sauce, then piled inside crisp lettuce cups.
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“These were truly amazing! So delicious! They were a winner with the whole fam. “
— Sarah —
This recipe is ready to enjoy as is, but you can certainly incorporate some toppings if you please. I think chopped peanuts, sesame seeds, or crispy chow mein noodles would be tasty options. Chili crisp is also delicious if you want to add some more heat.
Up to 1 day in advance, brown the meat as directed with the green onions, ginger, and garlic. Refrigerate the mixture in an airtight storage container until you’re ready to finish the recipe.
Leftover lettuce wrap filling is scrumptious served over rice or noodles for an easy meal. You can also turn leftovers into a salad by serving them over lettuce.
Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Heat the olive oil in a large skillet over medium high. Add the chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.
Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra tender. (Do not be tempted to cook on HIGH, as the chicken will become tough.) Stir in the water chestnuts and green parts of the green onions.
To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.
Serving: 1(of 8), about 1 cup fillingCalories: 247kcalCarbohydrates: 21gProtein: 28gFat: 5gSaturated Fat: 1gCholesterol: 60mgFiber: 2gSugar: 10g
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