Ahhh, who doesn’t love a good lettuce wrap?
I’ve never thought lettuce wraps were dinner-appropriate, though. They never seemed to fill me up – they were more of a fun appetizer or a lunch. However, I’ve always loved the flavor of them (especially the Asian inspired varieties), the crunch, the general texture, and how they don’t leave you feeling too full.
Now, I’ve recreated the chicken lettuce wrap into a much more fulfilling, hearty meal, using spiralized veggies and the beloved bowl meal concept. Shall we?
I’ve definitely ordered the lettuce wraps at P.F. Chang’s before – and they’re one of the most amazing, tasty dishes ever, BUT they always leave me super thirsty, due to their high sodium content.
SO thirsty. And I’m someone who is always well-hydrated, so to become thirsty is very rare for me. I sleep with a jug of water by my bed, and I make a point to drink a tall glass of water an hour at least.
It’s hard to mimic the Asian taste without using hoisin sauce and soy sauce, BUT you can bulk up your meal with more hydrating ingredients to combat it, like with bell peppers and lettuce, seen in this recipe. And just remember – eating high-potassium foods like bananas or drinking water with your meal also helps combat the sodium content.
I gobbled this up as a second lunch the day I made it – it’s definitely just as “addictive” as your standard Asian-style lettuce wrap, and I know you’ll be happier with this one!
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Chicken Lettuce Wrap Bowls with Spiralized Vegetables
- 1 tablespoon sesame oil
- 1 large white onion peeled, Blade A, noodles trimmed
- 1 large carrot peeled, Blade A, noodles trimmed
- 2 red bell peppers Blade A, noodles trimmed
- 1 pound lean ground chicken
- 2 garlic cloves minced
- 1 tablespoon freshly grated ginger
- salt and pepper
- 2 tablespoons low sodium soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha optional (or use preferred hot sauce)
- 1 package butterhead lettuce sliced
- ½ cup diced scallions green parts only
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions, carrots, and bell peppers. Toss well, cooking for 5-7 minutes or until firm tender. Set the veggies aside in a bowl and then add the ground chicken into the skillet, breaking up with a wooden spoon or spatula. Add the garlic, ginger, and season with salt and pepper. Cook until no longer pink on the inside, about 7 minutes.
- Meanwhile, whisk together the soy sauce, hoisin sauce, rice wine vinegar, and sriracha (if using.) Set aside. Also, divide the lettuce into four bowls. Set aside.
- Once chicken is done cooking, add back in the cooked vegetables and the prepared sauce. Toss well to combine and let cook for 2 minutes or until all flavors are combined.
- Divide the mixture into the lettuce-lined bowls, garnish with scallions, and serve.