Episode 16 - Asian Lettuce Wraps, Light at Night, and Weight Loss

Posted by Kelli Jennings on

Recipe of the Week:  Asian Lettuce Wraps (P.F. Chang Knock-Off)


  • 16 large lettuce leaves

  • 1 Tbsp organic coconut oil or canola oil

  • 1 lb. ground chicken breast (or extra-firm non-gmo tofu for a vegetarian version)

  • 1 large onion, chopped

  • 2 Tbsp minced garlic

  • 1 Tbsp soy sauce or liquid aminos

  • 1/4 cup hoisin sauce

  • 2 tsp minced fresh ginger (remember, the skin comes off easily by scraping with a spoon

  • 1 Tbsp rice wine or red wine vinegar

  • 2 tsp Asian chili sauce (like Sriracha)

  • 8 oz. can sliced water chestnuts, drained and finely chopped

  • 1 bunch green onions, thinly sliced

  • 2 tsp sesame oil


  1. Rinse lettuce leaves, keeping them whole, and set aside to drain.

  2. Heat coconut oil in large skillet on medium heat and stir-fry chicken for 5-7 minutes.

  3. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown.

  4. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.

  5. Stir in sesame oil.

  6. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.

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