Chinese Chicken Lettuce Wraps
This post contains affiliate links. For more information, read my privacy policy.
Back in the early days of this blog, I had shared a vegan, tofu version of this recipe that we’d actually preferred to the original chicken recipe P. F. Chang’s serves. Then I had to give up soy, and tried making it with beans or more mushrooms instead. Not much success there. Now that I’m on the autoimmune protocol (and doing much better than I was as a vegan), I’ve brought back the original with a reformulated, less-watery sauce. Those of you that don’t eat meat can still sub tofu or mushrooms, of course. Enjoy!
Looking for Low-FODMAP recipes?
28 Days of Low-FODMAP AIP combines IBS and autoimmune diets in a 28-day meal plan designed to jump start and simplify this often-challenging duo. But wait: This meal plan includes 50 exclusive low-FODMAP recipes you won’t find anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones!
Chinese Chicken Lettuce Wraps
Ingredients
- 3 tablespoons coconut oil
- 8 ounces chicken breasts minced
- 1 cup water chestnuts minced
- 1 cup mushroom minced
- 3 tablespoons onion minced
- 3 cloves garlic minced
- 1/4 cup water
- 2 tablespoons coconut aminos
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 8 leaves romaine lettuce
Equipment
Instructions
- Heat the oil in a large skillet over medium heat. Cook the chicken, water chestnuts, mushrooms, onion, and 1 teaspoon garlic until mushrooms have shrunken and the mixture has heated through.
- Combine the water, aminos, honey, lemon juice, and remaining 2 teaspoons garlic.
- Spoon the chicken mixture down the center of the lettuce leaves and pour the sauce on top.