Even though my past several food posts (here’s my favorite bolognese and a stir fry that’s perfect for weeknights) have been generally healthy-ish, my daily eating habits have been the opposite. I’d say since around early spring time when I reached my weight loss goal, I allowed myself to slowly increase my caloric intake and now I’m indulging in the foods and portions of my years prior. In short—I’m not eating as healthy as I’d like to or should be. And because I have many supportive and loving family members and friends in my life, I can share meals like this one that was made for me: build your own lettuce wraps that are easily customizable, a bit messy, and the perfect mixture of nutritious and indulgent. My dear friend brought these deconstructed lettuce wraps for our lunch one day and I was thrilled by how fun and easy they were to make! In fact, they got the chicken filling recipe from Damn Delicious’ PF Chang’s inspired version that truly tastes like the real thing. Neither of us likes water chestnuts (we actually hate them and I’m sure my dad is right now saying “they just taste like whatever sauce they’re in!!“) so they kept those out and the recipe is even better because of that exclusion. Here’s how to make these lunchtime lettuce wraps for yourself adapted from Chungah at Damn Delicious:
- 1 pound ground chicken or turkey (we used chicken)
- 1 sweet onion
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons shoyu
- 1/4 cup hoisin
- 1 tablespoon mirin
- 2 stalks green onions
- Olive oil
- Salt and pepper to taste
- 1 head butter lettuce
- Tsukemono, poke, any other toppings of choice
- Heat olive oil in a pan and cook ground chicken until brown.
- Add garlic, ginger, onion, shoyu, hoisin, mirin, salt, and pepper and cook until onions are translucent and garlic is fragrant.
- Top with green onions when everything is fully cooked.
- When ready to assemble, place either 2-3 spoonfuls of chicken mixture onto lettuce leaf or cover with assorted toppings. We added tofu poke and ocean salad.