Homemade Salad Wraps

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 tbs @everything_but_the_bagel seasoning [from @traderjoes]


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.

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