23 Apr Homemade Salad Wraps
In the last few weeks, I’ve let carbs be my “default food.” After all, they are sooo easy… all you have to do is open a bag! 🤷🏻♀️
I’ve decided to make a few changes. I have to cut the carbs. ✂
Lettuce wraps to the rescue. 🏆 And, not just any lettuce wraps, these are my FAVORITE from PF Changs.
◘ 1 tsp avocado oil [I 💛 @bellavado]
◘ 1 lb ground chicken
◘ 3-4 cloves garlic [minced]
◘ 1 med white onion [diced]
◘ ¼ cup hoisin sauce [I 💛 @fullcirclemarket]
◘ 2 tbs tamari or soy sauce [I 💛 @sanjtamari]
◘ 1 tbs rice wine vinegar [I 💛 @marukanvinegar]
◘ 3 tbs freshly grated ginger
◘ 1-2 tsp sriracha sauce
◘ 2 green onions [thinly sliced]
① In a large sauté pan, add avocado oil & ground chicken.
② Cook on medium until slightly browned [about 7-8 min].
③ Place cooked chicken in a bowl and return the pan to the stove. Add in a touch more oil & onion. Cook until slightly brown. Then, add garlic & ginger. Cook for 2-3 minutes.
④ Add liquid ingredients — hoisin, tamari [or soy sauce] & rice vinegar. Stir and add the chicken back to the sauté pan. Let it warm through and add sriracha, a drizzle of toasted sesame oil & a generous sprinkle of EBTB seasoning.
⑤ Top w/chopped green onions, cilantro & shredded carrots.
You are officially #thebomb to your family [that’s a GOOD thing! 😂].
Pro Tip: This is so good, you should probably double it. I use Napa cabbage as my “lettuce.” It has a higher fiber content [goodness knows I need more fiber after eating all those Cheez-Its]. This also makes a good addition on top of salad or rice noodles.