It is no secret that PF Changs is famous for their deeeelish minced chicken lettuce cups. They are exotic and flavorful, and relatively guilt-free. Unless you are like me and have a “thing” about overly saucy dishes… Don’t get me wrong, a sauce can totally make a dish. But many of the sauces used in Asian cooking are loaded with gluten and sodium, both big no-no’s. But by skipping takeout and getting creative, you too can enjoy these tasty treats without worrying about all the dirty little secrets you are consuming.
These lean little lettuce cups are only 90 calories each and significantly lower in both sodium and sugar due to the alternative protein and reduced amount of sauce used. Feel good about what you have made, and enjoy every last bite, because you won’t have to slave away at the gym to make up for it.
1 1/4 lb. fat-free lean ground turkey *note: I used thigh meat because it was fresher and the butcher said it would taste much better – and he was right!*
1 tbsp olive oil
1 clove of garlic, minced
1/8 tsp ground ginger
2/3 cup thinly sliced green onions (about 4)
1 can sliced water chestnuts, drained and coarsely chopped
12 boston or butter lettuce leaves
3 tbsp hoisin sauce
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
2 tsp roasted red chili paste
a pinch of salt
1. Heat olive oil in a large non-stick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned.
2. Combine turkey mixture, onions and chopped water chestnuts in a large bowl. Stir well, and set aside.
3. Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and chili paste and drizzle over turkey meat. Toss to coat completely.
4. Add about 1/4 cup of turkey mixture to each lettuce leaf, serve with steamed white rice and enjoy!