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.