chicken lettuce wraps

Today I will be sharing one of my favorite recipes. It’s perfect for when you’re craving Chinese food, but not looking to feel bloated and grossly full. Here is the link to the original recipe.



1 tablespoon olive oil

1 pound ground chicken

2 cloves garlic, minced

1 onion, diced

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

1 teaspoon Sriracha, or more, to taste

1 (8-ounce) can whole water chestnuts, drained and diced

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

1 head butter lettuce



Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.


To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

 Sides that I recommend:

Lean Cuisine Garlic Chicken Spring Rolls : 5WW points for 3 rolls (honestly, 1 roll would be enough) they taste awesome, and are not soggy at all.


Trader Joe’s Chicken Cilantro Mini Wontons: only 50 calories for FOUR mini wontons, .5g of fat and only 9g of carbs. WIN. WIN. WIN. (Also, check out the ingredients on these bad boys. There is nothing suspect. You will know what EVERY ingredient is.)





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