Healthy Lettuce Wraps – PF Changs Recipe (Whole30, Paleo)
These healthy lettuce wraps are inspired by the PF Changs lettuce wraps recipe but are totally Whole30 compliant and paleo. Loaded with flavor and with lots of veggies, these easy healthy lettuce wraps are made with pork or chicken and are a great Whole30 dinner recipe. They’re filling yet light, totally healthy, and slightly sweet yet nutty and spicy. 
A healthy lettuce wraps recipe, inspired by the PF Changs recipe but totally Whole30 compliant and paleo. Made with either pork or chicken, they're a great healthy Asian dinner recipe. 
Ingredients
  • 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 water chestnuts diced
  • 3 green onions thinly sliced, 1 tablespoon reserved
  • 1 head Bibb lettuce leaves gently removed from stem
  • Sauce:
  • 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 above ingredients
  • Salt
  • Garnishes
  • sesame seeds
  • thinly sliced green onions
  • Special Equipment
  • large skillet
Instructions
  1. In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
  2. Add ground pork and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
  3. In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, almond butter, ginger, and hot sauce. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.
  4. Make sauce: whisk together all sauce ingredients in a small bowl.
  5. When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with sauce. Garnish with green onions and sesame seeds, if desired.