Lettuce Wraps

Rating: 5 out of 5.

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Total Time: 20-25 minutes

Yields: 4-6

Course: Lunch or Dinner

Hello and Welcome Back! This weeks recipe are lettuce wraps. Classic and delicioius. We would have these for dinner all the time, but we haven’t had them in a bit so it would be fun to make them again and just bring them back! I hope you enjoy, happy Friday!

Onions where first discovered a few thousand years ago in Central Asia. Nobody actually knows who first discovered them. Onions where used for many things such as a food, medicine, mummification, and even art (onions, 1). Onions is one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow, and could be grown in a variety of soils and climates.

Even though onions can give you bad breath, onions have several health benefits. They have antioxidant and anti-inflammatory effects and have been linked to a reduced risk of cancer, lower blood sugar levels, and improved bone health (healthline, 2). –

P.F. Chang's Turkey Lettuce Wraps Recipe | The Novice Chef
Picture by thenovicechefblog

They are also loaded with nutrients and minerals such as vitamin C, and B, B9, B6 and lastly they are a good source of potassium.

This is a delicious and healthy dinner or lunch to eat. In onions themselves have many nutrients and vitamins. I hope you enjoy this weeks recipe and have a great weekend! ❤


❑ 1 tablespoon olive oil

❑ 2 cloves garlic, minced

❑ 1/4 cup hoisin sauce

❑ 1 tablespoon rice wine vinegar

❑ 1 tablespoon Sriracha (optional)

❑ 2 green onions, thinly sliced

❑ 1 head butter lettuce

❑ 1 pound ground chicken

❑ 1 onion, diced

❑ 2 tablespoons soy sauce

❑ 1 tablespoon freshly grated ginger

❑ 1 (8-ounce) can whole water chestnuts, drained and diced

❑ Kosher salt and freshly ground black pepper


  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve Grab your lettuce leaf and add on the chicken mixture and then the sauce and add any other ingredients. My mom would put out shredded carrots, tomatoes, avocado, salsa and more 🙂

Have a great weekend!

2 thoughts on “

  1. Great blog!

    JENNIFER WOODWARD, FDN-P, BCFWC Functional Diagnostic Nutrition Practitioner Jennifer Woodward Nutrition

    661-808-5114 jennifer@jenniferwoodwardnutrition.com http://www.jenniferwoodwardnutrition.com Functional Diagnostic Nutrition® health coaches do not diagnose, treat, prevent, or cure any disease or condition. Nothing we share with our clients is intended to substitute for the advice, treatment or diagnosis of a qualified licensed physician. Functional Diagnostic Nutrition® (FDN) Practitioners may not make any medical diagnoses or claim, nor substitute for your personal physician’s care. It is the role of a Functional Diagnostic Nutrition® Practitioner to partner with their clients to provide ongoing support and accountability in an opt-in model of self-care and should be done under the supervision of a licensed physician.


    Liked by 1 person

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