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Healthy lettuce wraps PF Changs style
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Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe)

A healthy lettuce wraps recipe, inspired by the PF Changs recipe but totally Whole30 compliant and paleo. Made with either pork or chicken, they're a great healthy Asian dinner recipe. 
Course Appetizer, Main Course
Cuisine Asian
Keyword copycat recipe, easy to make, low carb
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 442kcal

Equipment

  • 2 small bowls
  • Whisk
  • Large skillet
  • rubber or silicone spatula or wooden spoon

Ingredients

For the Lettuce Wraps

  • ¼ cup coconut aminos
  • 2 teaspoons sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon almond butter
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon Whole30-compliant hot sauce see Notes
  • 1 tablespoon olive oil
  • ½ of one yellow onion diced
  • 1 cup baby bella mushrooms minced
  • 3 cloves garlic minced
  • 1 pound ground pork or ground chicken
  • ½ cup shredded carrots
  • salt to taste
  • freshly ground black pepper to taste
  • 1 8-ounce can water chestnuts diced
  • 3 green onions thinly sliced, 1 tablespoon reserved
  • 1 head bibb lettuce leaves gently removed from stem

For the Sauce

Suggested Garnishes (All Optional)

  • sesame seeds
  • thinly sliced green onions

Instructions

  • In small bowl, whisk together ¼ cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, 1 tablespoon almond butter, 2 teaspoons freshly grated ginger, and 1 tablespoon compliant hot sauce. Whisk vigorously until all ingredients are fully incorporated, then set bowl aside.
    Coconut amino mixture for healthy Whole30 lettuce wraps.
  • Heat large skillet over medium heat. When warm, add 1 tablespoon olive oil and swirl pan to coat evenly. When oil is hot and shimmering, add diced onion. Cook 3 minutes or until onion begins to soften, then add minced mushrooms. Cook another 3 minutes or until onion is translucent and mushrooms begin to soften. Add garlic and cook 30 seconds, or until garlic is fragrant, stirring constantly.
    Sauté onion and diced mushrooms until soft
  • Add ground pork to skillet. Cook, crumbling with spatula or wooden spoon, until pork is browned. Add shredded carrots and cook, stirring constantly, until carrots begin to soften, approximately 3 minutes.
    Brown the pork or chicken and crumble
  • Pour prepared coconut amino mixture into skillet with ground pork. Stir until ingredients are incorporated, then add water chestnuts and green onions. Cook 3-4 minutes, stirring constantly, then remove skillet from heat. Season with salt and black pepper to taste and set aside.
    Pour sauce over chicken or pork mixture and stir
  • Add all sauce ingredients to small bowl and whisk vigorously until ingredients are fully incorporated.
  • Assemble lettuce wraps by spooning 3 to 4 tablespoons of ground pork mixture into center of lettuce leaves or cups. Garnish with sesame seeds and thinly sliced green onions if desired, and serve immediately with prepared sauce.
    Spoon mixture into lettuce cups and serve with sauce

Video

Notes

  • Hot Sauce: Use a Whole30-compliant hot sauce, or make your own Whole30-compliant sriracha. If you're not on a Whole30 round, you can use regular sriracha or sambal oelek instead of hot sauce.
  • Coconut Aminos: If you're not paleo or on a Whole30 round then soy sauce or lite tamari can be used in place of the coconut aminos.

Nutrition

Serving: 1serving | Calories: 442kcal | Carbohydrates: 12g | Protein: 22g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 82mg | Sodium: 844mg | Potassium: 641mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4126IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 2mg | Net Carbs: 10g