Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish

Deconstructed is Still Delicious


One of my good college friends works near a bar that she and her coworkers frequent on Thursdays and Fridays. The drinks and food aren’t that special, but they’re always in great company. (It’s the place I met my future Southie roomies!) Meeting with Steph and Ali on more than one occasion, we’ll order lettuce wraps to accompany our spirits. Seemingly simple, I decided to try my hand at making them. Instead of wraps, I deconstructed them to make transport and eating easier. The fresh ginger is brightly fresh with a sharp bite, while the edamame and water chestnuts add crunch and texture to Deconstructed Asian Chicken Lettuce Wraps.

Ingredients (serves 6-8).

  • 2 t light olive oil
  • 1/4 onion sliced into thin 1″ strips
  • 2 t minced garlic
  • 1/3 c hoisin sauce (and extra to top)
  • 1 T reduced sodium soy sauce
  • 1 T rice vinegar
  • 1 T fresh ginger, finely chopped
  • Sriracha to taste (and extra to top)
  • 1 lb ground chicken, lean
  • 1 can water chestnuts, diced
  • 1/2 c shelled edamame (frozen)
  • 2 c cauliflower (frozen), cut into bite-size pieces
  • 4 scallions, finely chopped
  • 1 head Boston bib, butter or red lettuce, chopped
  • Sesame seeds to garnish


  1. In wok or large skillet, sauté onion and garlic in oil over medium heat.
  2. Once translucent, add the ingredients of hoisin sauce through water chestnuts. Stir well until chicken is cooked, browned and crumbled.
  3. Meanwhile, while chicken cooks, thaw or defrost cauliflower and edamame. Mix into chicken mixture. Cook chicken and veggie mixture until warm throughout.
  4. Plate chopped lettuce. Spoon chicken veggie mixture over lettuce leaves like a salad. Garnish with scallions, sesame seeds and extra hoisin sauce/sriracha if desired.
  5. Enjoy!

Adapted from Damn Delicious‘s “PF Chang’s Chicken Lettuce Wraps.”


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