These healthy lettuce wraps are based on a PF Changs lettuce wraps recipe, but they’re Whole30 and paleo-friendly.
These quick healthy lettuce wraps are created with pork or chicken and are a terrific Whole30 dinner meal since they are flavorful and packed with veggies. They’re filling but light, healthful but not overly so, and slightly sweet but nutty and spicy.
We’d jump into the Jeep, the cool automobile with the unzipped windows, and drive along the flat streets lined with palm trees on both sides.
Past the rocky hills shaped like monks praying or camel humps on the way to PF Changs, the new Asian restaurant known for its strange crunchy noodles and “lettuce wraps,” which were effectively tacos wrapped in lettuce leaves.
We were either celebrating a birthday, the first or last day of school, or it was simply too hot to cook, and we’d already had Taco Bell twice that week.
And, while I wouldn’t say that the food was necessarily authentic back then, or even now, I’m still a big fan of those nutritious lettuce wraps.
The light, crisp lettuce cups perfectly encase the flavorful ground pork with crunchy water chestnuts and salty, spicy sauce. I had to construct a Whole30 version because there were so few processed carbs to replace!
Why is this recipe so delicious?
- These Whole30 lettuce wraps are flavorful and nutrient-dense.
- Natural coconut aminos, creamy almond butter, and nutty sesame oil are used to season them. They’re hearty but light and will make you feel great, sautéed with mushrooms, water chestnuts, and shredded carrots.
- These Whole30-compliant lettuce wraps are ideal for when you’re sick of meatballs, eggs, and chimichurri steak (IF THAT’S EVEN POSSIBLE).
- This dish is really simple: sauté some vegetables, pour some sauce over them, and voila, you’re done.
- Instead of ground pork, ground chicken can easily be used to make these nutritious lettuce wraps.
- Instead of baby Bellas, use diced shiitake or even white button mushrooms.
- Make a vegan version by substituting vegetarian crumbles for the ground meat. Meatless Monday is the winner!
- Make the healthy lettuce wraps full and load them with crisp lettuce leaves as your weekly meal prep. This Whole30 dish is a reader favorite for meal prep!
- Replace the almond butter with peanut butter if you’re not following a Whole30 or paleo diet. This substitute adds a delicious touch to these healthful lettuce wraps.
- When you’re on a Whole30, these nutritious lettuce wraps would also make a great potluck dish: no one would realize they’re compliant. Win-win.
How to Make It?
- Sauté onions in a large skillet until they begin to become translucent. Cook for a few minutes, or until the mushrooms begin to soften. Cook, stirring regularly, for about 30 seconds after adding the garlic.
- Brown the ground pork or ground chicken, crumbling it with a spatula or wooden spoon as it cooks. Toss in the shredded carrots.
- Combine coconut aminos, sesame oil, rice wine vinegar, almond butter, ginger, and spicy sauce in a small bowl and whisk until smooth. Stir in the water chestnuts and green onions after pouring the sauce over the pork or chicken mixture (minus the reserved tablespoon). Cook for 3-4 minutes, or until thoroughly combined. Salt & pepper to taste.
- Whisk together all sauce ingredients in a separate small bowl. Fill lettuce cups halfway with the healthy lettuce wrap filling and top with chopped green onions. Serve with dipping sauce on the side. Serve the mixture in lettuce cups with a side of sauce.
Healthy Lettuce Wraps
|5 minutes to prepare
Cooking time: 20 minutes
Total time spent: 25 minutes
Healthy lettuce wraps dish inspired by PF Changs but completely Whole30 and paleo compliant. They’re a terrific healthy Asian meal recipe that can be made with pork or chicken.
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 1 cup baby Bella mushrooms minced
- 3 cloves garlic minced
- 1 pound ground pork or ground chicken
- 1/2 cup shredded carrots
- salt and freshly ground black pepper
- 1/4 cup coconut aminos
- 2 teaspoons sesame oil
- 1 teaspoon rice wine vinegar
- 1 tablespoon almond butter
- 2 teaspoons freshly grated ginger
- 1 tablespoon Whole30 compliant hot sauce sriracha or sambal oelek if not on Whole30 (or make the homemade sriracha recipe in the notes)
- 8- ounce can of water chestnuts diced
- 3 green onions thinly sliced, 1 tablespoon reserved
- 1 head Bibb lettuce leaves gently removed from stem
- 1/4 cup coconut aminos
- 1 1/2 teaspoons sesame oil
- 1 teaspoon rice wine vinegar
- Compliant hot sauce to taste
- 1 tablespoon green onions from the above ingredients
- sesame seeds
- thinly sliced green onions
- large skillet
Instructions For Healthy Lettuce Wraps
- Heat olive oil in a large skillet over medium heat. When the oil is hot, add the onion and sauté for 3 minutes, or until it begins to soften. Add the mushrooms and cook for another 3 minutes, or until the onion is translucent and the mushrooms have softened. Cook, stirring regularly, for about 30 seconds, or until garlic is aromatic.
- Cook, crumbling using a wooden spoon or spatula until the ground pork is browned. Stir in the carrots for about 3 minutes, or until they begin to soften.
- 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, almond butter, ginger, and hot sauce in a small mixing bowl Pour over the meat mixture after whisking until smooth. Stir in the chestnuts and green onions until everything is well blended. Cook for 3-4 minutes before turning off the heat. To taste, season with salt and pepper.
- In a small bowl, whisk together all of the sauce ingredients.
- Serve with sauce and 3-4 spoonfuls of the combination spooned into the center of a lettuce leaf when ready to serve. If preferred, garnish with green onions and sesame seeds.
Calories: 472kcal, Carbohydrates: 19g, Protein: 22g, Fat: 33g, Saturated Fat: 10g, Cholesterol: 81mg, Sodium: 848mg, Potassium: 705mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4110IU, Vitamin C: 9.8mg, Calcium: 66mg, Iron: 2.4mg, Net Carbs: 16g