I love a recipe that is easy enough to make after a long day at work and makes for delicious leftovers! Throw in a protein and some delicious veggies, add various spices or sauces, wrap in lettuce, and….VIOLA!…..dinner is served. This is my healthy version of the P.F. Chang’s chicken lettuce wrap recipe. Save yourself some money (and calories) by making it yourself. Plus, you can throw in various veggies for extra crunch, nutrition, and flavor.
Spicy Lemongrass Chicken Lettuce Wraps
- 1 pound ground chicken breast
- 1 lemongrass stalk, thick skin removed, sliced thinly
- 1/2 cup carrot shreds
- 2-3 green onions, diced
- 1 4-6 oz can of sliced water chestnuts
- 1 Tbsp ginger, minced
- 2 tsp garlic, minced
- 1-2 Tbsp coconut oil or cooking oil
- 3-4 Tbsp coconut aminos
- 4 Tbsp gluten-free hoisin sauce
- 2 Tbsp sugar-free rice wine vinegar
- 1 Tbsp sriracha (or more if you like it extra spicy!)
- 1 head of Bibb/Boston lettuce, leaves separated and washed
- 4 Tbsp sliced almonds
- Place 1 Tbsp of the coconut oil or cooking oil in a pan over medium heat. Once warm, add the carrots, onions, water chestnuts, ginger, and garlic and sauté until soft but still crunchy.
- Remove vegetables from pan and place on a dish. Add the other Tbsp of cooking oil to the pan and add the ground chicken.
- Sauté the chicken until brown and cooked through, about 5-8 minutes.
- Add the vegetables back to the pan with the chicken, and gently mix.
- Add the coconut aminos, hoisin sauce, rice wine vinegar, and Sriracha to the pan and mix all ingredients together.
- Serve the chicken/veggie mixture in lettuce leaves. Garnish with sliced almonds.
Please leave any comments below!
A few months ago I decided to follow a grain free diet. Although I don’t have an allergy (that I’m aware of) to gluten or other grains, I liked the challenge of trying to cook gluten-free. While it was fairly easy to eat meat, dairy, fruit, and veggies….I still longed for many of my favorite grain-filled recipes. After reading lots of blogs and cookbooks, and exploring the nearest co-op, I discovered some amazing grain-free cooking and baking alternatives! Some of my favorite new kitchen staples include: almond, tapioca, and coconut flour! While a bit more expensive than wheat flour, these options provided amazing flavor and textures. Here is an alternative to fried chicken with wheat flour. Hope you enjoy!
Gluten Free Chicken Strips with Spicy Honey Mustard
- 1 pound chicken breast tenders
- 1/2 cup almond meal
- 1/4 cup tapioca flour
- 1 Tbsp garlic powder
- 1 egg
- 4 Tbsp coconut oil
- 4 Tbsp stone ground mustard
- 2 Tbsp honey
- 1-2 Tbsp Frank’s hot sauce (adjust based on desired spice level)
- Mix mustard, honey, and hot sauce in a small bowl for dipping.
- Over medium-high heat, melt coconut oil in a medium to large skillet or non-stick fry pan
- Combine almond meal, tapioca flour, and garlic powder in a medium bowl. Mix well.
- In a medium bowl, beat egg.
- Dip chicken tenders (one at a time) in egg and then gentle roll in flour mixture, coating evenly.
- Once oil has heated, gently place the coated chicken tenders in skillet. Be careful not to spatter oil or burn skin.
- Arrange chicken evenly in pan and cook 3-5 minutes or until golden brown. Once browned on the bottom, gently flip the chicken to the other side and cook for another 3-5 minutes until both sides are golden brown.
- Cover a plate with 1-2 sheets of paper towel. Remove chicken from skillet and place on paper coated plate for 1-2 minutes to reduce excess oil.
- Serve chicken with dipping sauce.
This recipe is very easy to adjust. Get creative by adding different seasoning/herbs to the flour mixture or adjust the dipping sauce to make it more/less spicy.
Please let me know what you think!