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 Some Simple AIP Recipes?

When you’re dealing with fatigue, pain, or illness, eating healthy is hard enough without having to multitask while cooking or clean up a huge mess afterwards. That’s why one-pot meals are my favorite. 28 Days of One-Pot AIP is exactly what it sounds like: A 28-day meal plan featuring only 100% autoimmune protocol, one-pot recipes. There’s an intro to explain the AIP and one-pot cooking and the preparation is so much simpler when you’ve only got one thing to keep track of. Plus, you’ll be amazed at the variety of flavors still available to you, like my Chicken Pot Pie Soup, satisfying green smoothies, and colorful salads! The e-book is now available for $9.99.

Chinese Chicken Lettuce Wraps

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2 servings

Ingredients

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.

Nutrition

Calories: 643kcal | Carbohydrates: 52g | Protein: 39g | Fat: 32g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 96mg | Sodium: 805mg | Potassium: 1410mg | Fiber: 8g | Sugar: 21g | Vitamin A: 200IU | Vitamin C: 18.2mg | Calcium: 20mg | Iron: 2.2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.