Mushroom Chicken Lettuce Wraps

Loaded with flavor, these lettuce wraps are a delicious and hearty meal without the calories. Flavors of ginger, sesame oil, onion, and garlic cook right into the ground chicken. You can also use ground turkey. Mushroom Chicken Lettuce Wraps are a quick and easy, healthy meal you’re sure to love.

The bold flavors in these Mushroom Chicken Lettuce Wraps are similar to those from PF Chang’s or Yard House.

There’s no reason, however, that you can’t make the same delicious wraps in the comfort of your own home. Especially when they’re so quick and easy to make.

Making Mushroom Chicken Lettuce Wraps

Before we get started, the only thing that takes time here is dicing up everything. As it’s served on lettuce, the mixture needs to be made up of small pieces, not large chunks.

I buy the sliced mushrooms to help cut down on the dicing, but they still need to be made smaller.

Ok, heat up the skillet. Oil in the pan and drop the onions. Let them start to turn a bit opaque, probably only 2 to 3 minutes tops.

Then add the chicken, diced mushrooms, garlic, ginger, salt, and pepper.

While this is cooking, chop at the chicken with a flat-edged spatula to help break it up. See the picture below. Chop as it cooks.

My goal is to have everything the same size, including the chicken.

Meanwhile, make the sauce. In a small bowl, mix together the coconut aminos, sesame oil, and sriracha. I put in a heaping teaspoon, but if you like it hot, add more. Too hot? …add less. You got this.

Pour the sauce over the cooked chicken. The chicken is cooked when it’s no longer pink, or even a very light golden brown.

Next, add in the water chestnuts and green onions. Stir so the flavors are distributed and continue to cook on medium – low until everything is heated through.

Lettuce for the Lettuce Wraps

The recipe calls for Bibb, Butter, or Romaine lettuce, because of their shape; more boat-like. Shown are Romaine lettuce leaves.

They hold a filling better than, let’s say, a green lettuce or iceberg. Iceberg is sweet and crunchy, but tends to break in half. Green lettuce is too floppy.

The filling goes directly into the leaf.

Optional toppings

Nuts are my first choice for toppings on any lettuce wrap. I’ve used peanuts mostly, but walnut or pecans are great, too.

The nuts, along with the water chestnuts, give a crunchy texture to the mix. So do shredded carrots, plus they’re sweet to combat the heat from the sriracha.

You can also make extra sauce. I say this for when someone wants it spicy, and someone else doesn’t. Make it mild, but add a side bowl of the sauce with added heat.

You can also add crushed red pepper for some extra heat, or cilantro for a mild, yet flavorful addition.

Parsley? Of course. I love the color. Having said that, you can always throw on more diced green onion.

Or nothing at all. That’s always the best option when I’m hungry.

More healthy recipes:

Looking for more low calorie, low fat recipes? I eat healthy, but only when it still tastes good. Check out these recipes for some super tasty, delicious meals:

• Crazy Good Turkey Meatloaf
• Turkey Spinach Stuffed Bell Peppers
• Blueberry Protein Pancakes
• Homemade Cheese Enchiladas

All of which can be followed by a slice of Skinny Dark Chocolate Cake. Scrumptious!

Mushroom Chicken Lettuce Wraps

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Also, you can rate the recipe and leave a comment below. Thank you to all of my readers for continuing to inspire me, and I hope you all have a blessed day.

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