Watching carbs is difficult for a dessert blogger, but there are some delicious entrees that fit the bill. Shredded chicken lettuce wraps sport a spicy Asian filling in a crisp cup of Boston bib and don’t break the carb bank.
Low-Carb Shredded Chicken Lettuce Wraps
I’ve mentioned my issues with my blood sugar in a previous post. Upping my protein has helped immensely, but I’ve also veered away from high carb entrees.
Bill and Nick raised their eyebrows when I announced that dinner was lettuce wraps, so I offered them tortillas as an alternative. But on a sultry June evening, I was thrilled with the cool crisp lettuce shells filled with spicy chicken.
P.F. Chang’s Knock Off
Though P.F. Chang’s chicken lettuce wraps use ground chicken, and seem to contain a heck of a lot more oil, they’re still memorable. I remember when Bill and I stopped for lunch when the restaurant was new in town. He’s not exactly into exotic food which includes curries and other Asian fare, but their dishes are designed for the American palate and he even enjoyed their version.
I’ve made a copycat recipe in the past, pre-blog and it was quite tasty. But I’ve created this recipe more to my liking with shredded chicken, less fat and my own designer sauce. I hope you’ll give it a try.
More Asian Inspired Recipes You’ll Love:
- Vegetarian Lettuce Wraps from Well Plated
- Asian Beef with Peppers from That Skinny Chick Can Bake
- Fire Cracker Chicken Lettuce Wraps from The View From Great Island
- Korean Flank Steak from That Skinny Chick Can Bake
- Turkey Lettuce Wrap Tacos with Tomato-Avocado Salsa from Kalyn’s Kitchen
Shredded Chicken Lettuce Wraps
A twist on P.F. Chang’s Lettuce Wraps using shredded chicken. Perfect for a light dinner or an appetizer.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Entree
- Method: Saute
- Cuisine: Asian, American
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 stalk of celery, diced
- 1/2 red bell pepper, diced
- 1 tablespoon. minced garlic
- 2 teaspoons minced fresh ginger
- 1 tablespoon low-sodium soy sauce (if using regular soy sauce, start with a teaspoon or it may make the chicken too salty, then adjust to taste)
- 1/4 cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1–2 teaspoons sriracha (adjust to your taste)
- 1 pound chicken breast, cooked and shredded
- 2 teaspoon sesame oil
- Salt to taste
- 2–3 green onions sliced
- Bibb, butter or iceberg lettuce, rinsed and dried
- Cilantro, optional to garnish
- Heat the oil in a saute pan over medium heat. Add the onion, celery and bell pepper and cook till soft. Add the garlic and ginger and saute for a minute or so till fragrant.
- Add the soy sauce, oyster sauce, vinegar, and sriracha. Toss the mixture to coat all of the chicken. Cook till the chicken is hot, then stir in the sesame oil.
- Stir in the green onions, check for seasoning and add salt to taste.
- Arrange leaves of lettuce on a platter and fill with chicken. Garnish with cilantro leaves or chopped cilantro, if desired.