Why don’t you make it more often? I’m reducing my carb intake. I eat more greens. I am consuming fewer calories, and I feel as if I’m losing weight.

This is what I look like after I’ve poured every last drop of peanut sauce over my “carbless lettuce wraps” here.

We all need balance. These chicken lettuce wraps are the perfect balance.

This is a super-quick stir-fry with ground chicken, veggies, and a zingy sauce topped off with peanuts.

This is the fourth time I’ve made it. Once, I forgot to buy butter lettuce. But don’t worry. I did not go to the supermarket.


  • One tablespoon of vegetable oil
  • One tablespoon of sesame oil toasted
  • Ground chicken – 1 pound
  • Shiitake mushrooms, diced, one 3.5-ounce package
  • Peel and chop one carrot
  • One shallot, diced
  • Three cloves garlic, minced
  • Freshly grated Ginger, 1 Tablespoon
  • 1/4 cup hoisin sauce
  • Use two teaspoons of chili garlic sauce
  • One tablespoon fish sauce
  • Fresh cilantro leaves chopped into two tablespoons
  • One head of butter lettuce


  • Three tablespoons of creamy peanut butter
  • Reduced sodium soy sauce, one tablespoon
  • Freshly squeezed lime juice, one tablespoon
  • Brown sugar, two teaspoons
  • You can add more chili garlic sauce to your taste.
  • Freshly grated Ginger, one teaspoon


  • In a small bowl, combine peanut butter, soya sauce, lime, brown sugar, and chili garlic sauce. Add 2-3 tablespoons of water and whisk until desired consistency is achieved. Set aside.
  • In a large skillet, heat sesame and vegetable oils over medium-high heat. Add the ground chicken, shallot, carrot, and mushrooms. Cook for 5-7 minutes until the chicken is browned. Crumble the chicken while cooking. Drain excess fat.
  • Stir in Ginger and garlic until fragrant (about 1 minute).
  • Stir in the hoisin, chili garlic, and fish sauce. Heat for about 30 seconds. Stir in cilantro and remove from heat.
  • Serve by spooning several tablespoons into the middle of a leaf of lettuce, taco style, and drizzle with peanut sauce.

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