Chinese Chicken Lettuce Wraps
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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!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
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.