PF Chang's Lettuce Wraps Made Healthier
If you love PF Chang's lettuce wraps but want a healthier option, then you'll love this veggie packed version!
Ingredients
- 1 lb ground chicken or turkey
- 1 tbsp avocado or grapeseed oil
- 2 cups cubed eggplant (no need to peel)
- 1 cup chopped cremini mushrooms, stems removed
- 1 cup diced bell pepper
- 1 cup shredded carrot
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- 1 head butter lettuce
- 1 cup chopped cashews
- 2 green onions, sliced diagonally
Sauce
- 1/3 cup hoisin sauce
- 1/3 cup plum sauce
- 1 tsp sambal oelek (add more to taste)
- 2 tbsp Tamari
- 1.5 tbsp rice vinegar
- 1 tbsp sesame oil
Instructions
- In a deep skillet, heat 1 tbsp of high heat oil over medium high heat. Add ground chicken and cook until browned and no more pink is showing, about 5-7 minutes. Remove chicken from skillet.
- Add 1 tbsp of sesame oil to pan and lower heat to medium. Add eggplant, mushroom, bell pepper and ginger to the skillet and saute until vegetables start to soften, about 5 minutes. Add garlic and cook for 1-2 more minutes, taking care not to let it burn.
- Add chicken back to the pan along with the vegetables. Reduce heat to medium low. Add in 1/3 cup hoisin sauce, 1/3 cup plum sauce, 2 tbsp soy sauce, 1.5 tbsp rice vinegar, and 1 to 2 teaspoons of sambal oelek. Stir well to combine and cook until mixture is sticky and coats the mixture well, about 2-3 minutes.
- Stir fresh grated carrot into the mixture.
- Serve by scooping mixture into butter lettuce leaves and top with crushed cashews and fresh green onion.
Notes
- Mix will keep for 3-4 days.
- You can substitute ground turkey for ground chicken.
- You can freeze mixture for up to three months.
- If you don't have plum sauce, you can use extra hoisin, or substitute with plum preserves, mango chutney, or 1 tbsp brown sugar.
- If you don't have fresh garlic or ginger, you can substitute with 1 teaspoon of ground garlic or ginger each.
Tried this recipe?Let us know how it was!