Well, it’s happened again. I’ve gotten to that point where my weight has crept up from all those holiday carbs and I need to lose a few pounds so I feel more comfortable in my clothes.
My sister, Terri, is also watching her carbs and the other day she asked if I knew of a recipe for chicken lettuce wraps similar to P.F. Changs. We looked online and were shocked that the one we both thought sounded really good had super high carbs – pretty surprising for a lettuce wrap! So she went to work and came up with this tasty recipe instead which has MUCH fewer carbs. She said, “Tell your readers that they may be ordering those chicken wraps at P.F. Chang’s thinking that they’re being ‘good’, but they’re really not.”
Terri’s Chicken Lettuce Wraps
Yield 7-8 wraps
- 4 ounces cooked chicken (preferably pasture-raised chicken), cut up small
- Celery-about 2 ribs, chopped small
- 4 green onion, chopped small
- 1/2 can sliced water chestnuts, chopped
- 8 crispy almonds, chopped
- Crushed red pepper to taste
- 2 Tablespoons fermented soy sauce
- 1 Tablespoon balsamic glaze
- I also added some organic sesame oil
Cook everything on the stove until hot. To serve, place 2-3 Tablespoons of mixture in a cold romaine leaf or red leaf lettuce.
Did you make a real food recipe?
My notes: We use organic lettuce and can’t wait to get it from our garden again this summer! The Romaine leaves aren’t as easy to roll up and eat, so I tossed it in a bowl like a salad. If you like extra sauce, you could mix up a little more fermented soy sauce and balsamic glaze.
If you make these, please tell us how your recipe is different, or let us know if you have any other ideas for how to make extra sauce? 🙂
- More Asian food recipes for those that love it like we do, but would rather make it ourselves so we know what’s in it.
- You’ll need this recipe for deep fried heaven to make some of the above Chinese recipes.
- More posts on dieting and cutting carbs.
- An unrelated topic: What’s Wrong with Breakfast Cereals?
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