Chicken Lettuce Wraps are a copycat for the kind you can get at restaurants like P.F. Chang’s. A much lighter version that comes together in only 15 minutes!
The Salad myth: Not as light as you would think
Before I started counting points on WW, I would order something like this if it was on the menu at a restaurant, or I would go for a salad.
These options are lower in carbs and include lots of vegetables, so they had to be the lightest options on the menu. Right?
This is the “salad myth.” If you’ve been on WW or counting your macros for a while, you know what I mean.
Many times, salads at restaurants have more calories and fat than a cheeseburger. And Chicken Lettuce Wraps are just as bad. The P.F. Chang’s version is 17 SmartPoints!
Make Your own sauce
The culprit in these cases is the dressing and/or sauce. So, let’s make our own!
My version of this dish comes in at 8 SmartPoints for the ENTIRE recipe! That’s mainly because I’ve made my own version of hoisin sauce, using ingredients that I already have on hand anyway.
I don’t want to spend money (and extra points) on a product that I’ll probably only use for one recipe.
The best part? This recipe takes 15 minutes to make, and you only have to chop a few things. This will definitely be a regular on my menu as the weather starts to heat up.
You could add in lots of chopped veggies to the mixture, too. I’ve added chopped mushrooms and diced peppers. Get creative!
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though. So I’ll see it there!
Chicken Lettuce Wraps
Ingredients
- 1 lb ground chicken breast
- 6 green onions, chopped
- 1 8 oz can water chestnuts, chopped
- 1 head butter lettuce
Hoisin Sauce
- 1/4 cup soy sauce
- 3 tbsp powdered peanut butter (I use PB2)
- 1 tbsp honey or agave
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp Chinese Five Spice blend (you can just add some powdered ginger if you don’t want to buy this for one recipe)
Instructions
- Over medium-high heat, brown chicken in a large skillet coated with cooking spray, about 5 minutes While chicken is cooking, add sauce ingredients together in a small bowl and set aside.
- When chicken is cooked, add in sauce, water chestnuts, and green onions. Reduce heat to medium-low and simmer until sauce has soaked into the chicken, about 5 more minutes.
- Garnish with extra scallions. Serve in butter lettuce leaves as the “cups.”
One of my new favorite dishes! Quick, easy, and most importantly, delicious! Will definitely be adding to my rotation. I didn’t have the 5 spice but the ginger did just fine.
Yay!! So good to hear, Erin. 🙂
Yeah! Thanks for the Hoisin Sauce recipe! I am allergic to the Chinese Five Spice due to it containing star anise! I can make this using ginger!!!!!
Love that!
Hi Geri,
This recipe looks so good! Question…if I happen to have Hoisin Sauce (bought for another recipe) how much should I use?
Thanks!
I would start with 3 tbsps and add more from there if want more flavor. Hope it turns out well for you!
Any suggestions on replacement for powdered peanut butter? I have a nut allergy.
You might want to use regular hoisin, then. Will increase the points a bit but I’m pretty sure it is nut free.
I made this for dinner tonight and it was so so good! Way better than take out. I added chopped mushrooms and more garlic and it was delicious!!
I love this recipe, but can’t seem to make my look as dark as yours. Also, I may try low sodium soy sauce. Mine is pretty salty, but delicious.
Glad you like it!
These wraps are so yummy!
I just made these and they it was delicious! My 4 year old even ate it!!! Thanks for making these yummy recipes.
This recipe is so so good and easy!! Definitely adding to our weekly rotation!
Glad you enjoyed it! I love a good meal prep and this one actually gets better as leftovers IMHO 😉
Another one of Geri’s delicious recipes on my meal rotation. My husband LOVES this one.
Thanks, Teri! So glad you and your husband love the recipe.
I made these tonight and loved them! I could not find my peanut butter powder so substituted creamy peanut butter, which worked but might have made it taste sweeter than it needed to be. I was also out of rice wine vinegar but swapped white vinegar + lemon juice (a sub I found online). I can’t wait to try the left overs!
So glad you liked it!!! Yes, most regular peanut butters have sugar added, so that’s probably why it tasted sweeter.
I made this tonight for the first time and I’m going to have to put it in our dinner rotation. My 9&5 year olds even loved it and they are the toughest critics!
Wow, thank you Betsy! That is high praise!