Quick Low-Carb Chicken Lettuce Wraps (Print Version)

# Ingredients:

→ For the Chicken Filling

01 - 2 tablespoons cooking oil (such as vegetable or canola)
02 - 8 baby bella mushrooms, finely chopped
03 - 1 pound ground chicken (or turkey or beef if preferred)
04 - 1 tablespoon minced garlic (about 3 cloves)
05 - 1 small shallot, finely chopped (or half a red onion)

→ For the Sauce

06 - 1 tablespoon toasted sesame oil
07 - 1 tablespoon hoisin sauce
08 - 1 tablespoon sriracha sauce (adjust according to your heat preference)
09 - 1 tablespoon rice wine vinegar
10 - 2 tablespoons low-sodium soy sauce
11 - 2 tablespoons oyster sauce
12 - 1½ tablespoons freshly grated ginger
13 - 1½ teaspoons granulated sugar

→ For Serving

14 - 1 head butter lettuce (or iceberg or romaine), leaves separated and washed
15 - Sesame seeds, for garnish
16 - Crushed peanuts, for garnish
17 - Optional: 1 can (4-6 ounces) water chestnuts, drained and chopped
18 - Optional: Sliced green onions, for garnish

# Instructions:

01 - Before you start cooking, make sure all your ingredients are prepped and ready to go. Finely chop the mushrooms into small pieces - they should be about the same size as the ground chicken will be when cooked. Finely chop the shallot (or red onion) and mince the garlic. Have everything ready beside the stove as this recipe comes together quickly.
02 - Heat 1 tablespoon of oil in a medium skillet or wok over medium-high heat until shimmering. Add the finely chopped mushrooms and sauté for 3-4 minutes, stirring frequently. The mushrooms will release moisture and then begin to brown as they reduce to about half their original size. This concentrates their flavor and prevents the filling from becoming watery. Once done, transfer the mushrooms to a small bowl and set aside.
03 - While the mushrooms are cooking, prepare your sauce. In a small bowl or mason jar, combine all the sauce ingredients: toasted sesame oil, hoisin sauce, sriracha, rice wine vinegar, soy sauce, oyster sauce, grated ginger, and sugar. If using a jar, secure the lid and shake vigorously until well combined. If using a bowl, whisk everything together thoroughly. The sauce should be smooth with the sugar fully dissolved. Set aside.
04 - Add the remaining tablespoon of oil to the same skillet you used for the mushrooms. Heat over medium-high heat, then add the chopped shallot. Sauté for about 1 minute until it begins to soften and become translucent. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn. Immediately add the ground chicken to the skillet.
05 - Break the ground chicken into small pieces using a wooden spoon or spatula as it cooks. Continue cooking and stirring for 5-7 minutes, or until the chicken is no longer pink and is cooked through. The smaller you break up the chicken, the better it will be for filling the lettuce wraps.
06 - Once the chicken is fully cooked, add the sautéed mushrooms back into the skillet. If you're using water chestnuts, add them now as well. Pour the prepared sauce over everything and stir to coat all the ingredients evenly. Let the mixture simmer for 1-2 minutes, allowing the sauce to thicken slightly and the flavors to meld together. The filling should be moist but not overly saucy.
07 - Remove the skillet from heat and let the filling cool for just a few minutes - you want it warm but not piping hot when served, as extreme heat can wilt the lettuce leaves. While the filling cools slightly, separate, wash, and thoroughly dry the lettuce leaves. The leaves should be completely dry to prevent the filling from sliding off.
08 - To serve, spoon a generous portion (about 2-3 tablespoons) of the warm chicken filling into the center of each lettuce leaf. Garnish with a sprinkle of sesame seeds and crushed peanuts. For extra flavor and color, you can also add sliced green onions if desired. Serve immediately while the filling is still warm and the lettuce is crisp and cool. For a fun dining experience, arrange the filled lettuce cups on a platter and let everyone help themselves.

# Notes:

01 - These lettuce wraps are inspired by the popular PF Chang's version but are easy to make at home.
02 - The filling keeps well in the refrigerator for up to 3 days, making this a great meal prep option.
03 - For extra crunch and authentic restaurant-style flavor, add water chestnuts when you combine the chicken and sauce.
04 - This dish is naturally low in carbohydrates and high in protein, making it perfect for those following keto or low-carb diets.

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