Chicken lettuce wraps

Spicy Lemongrass Chicken Lettuce Wraps

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

  • Servings: 4-6
  • Difficulty: easy
  • Print
  • 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
  1. 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.
  2. Remove vegetables from pan and place on a dish. Add the other Tbsp of cooking oil to the pan and add the ground chicken.
  3. Sauté the chicken until brown and cooked through, about 5-8 minutes.
  4. Add the vegetables back to the pan with the chicken, and gently mix.
  5. Add the coconut aminos, hoisin sauce, rice wine vinegar, and Sriracha to the pan and mix all ingredients together.
  6. Serve the chicken/veggie mixture in lettuce leaves. Garnish with sliced almonds. 

Please leave any comments below!

Santé!

xoxo,

Megan

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Curried Chicken salad ingredients

Curried Chicken Salad

One of my absolute favorite quick meals for Sunday meal-prep day would have to be curried chicken salad. All of the flavors and textures mix so well together, it ends up being a treat for my lunch all week long. Although I tend to stick to the recipe posted below, I love to mix it up with new ingredients and textures. Make this on a Sunday (and if it lasts) you’ll have an easy grab and go lunch all week long.

Serve this on whole wheat crackers, in lettuce wraps, in baby bell peppers or a tomato, or just eat it on its own!

Curried Chicken Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • Meat of 1 rotisserie chicken, shredded (skin removed)
  • 1 honey crisp apple, diced
  • 3 stalks celery, sliced into half-moons
  • 1/2 cup of red seedless grapes, sliced in half
  • 1/4 cup sliced almonds
  • 1/2 cup plain yogurt (or mayo…or 1/2 mayo, 1/2 yogurt)
  • 1/2 cup loose cilantro leaves, coarsely chopped
  • 3 green onions, diced
  • 2 Tbsp. curry powder
  • 1 Tbsp. turmeric
  • 1 tsp. salt
  • 1 tsp. pepper
  1. Prep all of the meat, veggies, and fruit
  2. In a bowl, mix yogurt and spices. Taste and adjust spices if necessary.
  3. Mix in meat, fruits, and veggies.
  4. Stir well until combined.
  5. Serve immediately or chill in refrigerator until ready to eat.

*Will keep for about 5 days covered in refrigerator. 

 

Cheers!

 

xoxo, Megan