21 Day Fix Lettuce Wrap Salad

Lettuce Wrap Salad Featured Photo

Today I’d like to share with you my absolute favorite recipe that I’ve come up with while being on the 21 Day Fix program!

Before I started this program, I made this recipe that I found on Pinterest for copycat PF Chang Lettuce Wraps.  I loved it, but have kind of adapted it over time, and eventually turned it in to this recipe.

This is not a ground-breaking Pinterest-viral recipe (I mean, if you want it to be I’d be totally happy with that), but I sometimes got aggravated that lettuce wraps can be a little messy, and not so travel friendly…so I thought to myself, why not turn it into a quick salad?  And that’s pretty much what I’ve been doing from here on out!

Let’s get started!
Try not to get overwhelmed by the amount of items included in this recipe – it’s really not a complicated recipe and actually comes together quite quickly!

Ingredient Shot Lettuce Wrap Salad

Here’s all of the ingredients…
You can get all of these ingredients at your local grocery store – nothing fancy here.

To make this 21 day fix approved, you technically need gluten-free soy sauce…but, I ran out and found this extra bottle of soy sauce in the cabinet.  Also, you must be careful not to overload on Hoisin sauce because this, along with the soy sauce counts as your orange container for the day, so I try to work this recipe out to be about 1/2 soy sauce, 1/2 hoisin sauce per serving.

Brown chicken until cooked through. Add in onion, diced peppers and garlic. Cook for about 5-7 minutes, until onions and peppers are softened.

I start out by heating 1 teaspoon of organic unrefined coconut oil in a large skillet on medium-high.  I use 93% lean ground chicken (I buy the Harvestland brand from Walmart – I’ve found it to be my favorite), but you can use the super lean ground chicken breast if you’d like.

Next I add in the diced onion, peppers (you can use any color you’d like) and garlic and cook for 5-7 minutes, until onions and peppers are softened.

Chop a can of water chestnuts cook for another minute.

Next I add in the chopped water chestnuts and cook for 1-2 minutes more.

Add in soy sauce and rice wine vinegar.

Add in soy sauce and rice wine vinegar and saute for about 30 seconds.

Add one - two orange containers of hoison sauce. An orange container is equivalent to 2 tablespoons.

Next, add in 1-2 orange containers of hoisin sauce.  An orange container is equivalent to 2 tablespoons.  This picture is actually of a doubled recipe, so I added in two containers for this one.

Peel and grate about an inch of fresh ginger into the pan.

Next I peeled a small chunk of fresh ginger (the best way to estimate the amount I used is about thumb-tip length – about 1 inch) and then grated it into the mixture and stir around, letting cook for about 1 minute.

This is also the part where I forgot to add in that I typically squeeze a little sriracha sauce (and I forgot to photograph it as well), to taste, because I like a little spice to these.

Slice up two green onions, reserving the green tops and adding the white tops to the lettuce wrap mixture.

Next I chopped two scallions, reserving the green tops for later, and adding the white parts to the lettuce wrap mixture.

This is what the final product will look like!

This is what your final product will look like.  Keep in mind, you won’t have near as much in your pan if you follow the recipe that I post below – these pictures are actually from a doubled recipe I made!

Next start by layering your lettuce, then vegetables and then a red container of the lettuce wrap mixture.

I then start layering my lettuce mixture, whatever vegetables I choose, then one red container of the lettuce wrap mixture.  I have to have 6 green containers of vegetables of a day, so I always fit two green containers into this. 

I typically use a mixture of romaine lettuce and a mix of baby kale, spinach and chard.  I do one green container of just lettuce, then one green container 3/4 of the way full with whatever vegetables that you’d like (the other 1/4 of the container comes from the vegetables in the lettuce wrap mixture). 

For this photo, I added in matchstick carrots and fresh chopped snap peas.  In the past, I’ve added in tomatoes, diced peppers, and red onions.  As with many salads, you can be flexible with whatever vegetables you’d like in it. 

Next time I make this (which will be this week I’m sure because I’m addicted) I think I will add in a mixture of lettuce and broccoli slaw just to give it a little more texture. 

Lettuce Wraps Step 10

I also like to add these rice noodles to the top (a very extremely small amount) even though these are technically not 21 Day Fix approved…but I use so little, I just add a little less to a carb container for the day.  Toasted slivered almonds would also be fantastic on top of this salad!

For the purposes of this post, I put this salad on a plate…but I typically just put all the ingredients in a large bowl and mix together so everything gets incorporated, and it also makes the lettuce wrap sauce incorporate through the salad better…but it’s totally up to you!


Lettuce Wraps Cover Photo


I hope that you enjoy this recipe as much as I do!  Don’t be intimidated – it’s very easy to make!  I make the chicken mixture early in the week and it keeps well in the fridge for up to 5 days!



21 Day Fix Lettuce Wrap Salad
Serves 4
A delicious alternative to the typical lettuce wraps, and it's healthy for you too!
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Prep Time
15 min
Prep Time
15 min
355 calories
24 g
122 g
16 g
33 g
5 g
521 g
866 g
10 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 355
Calories from Fat 144
% Daily Value *
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 122mg
Sodium 866mg
Total Carbohydrates 24g
Dietary Fiber 9g
Sugars 10g
Protein 33g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lettuce Wrap Mixture Recipe
  1. 1 Teaspoon organic, unrefined coconut oil
  2. 1 pound 93% lean ground chicken
  3. 2 bell peppers, diced (any color)
  4. 1 red onion, diced
  5. 2 cloves garlic, minced
  6. 2 Tablespoons gluten-free soy sauce (can use Bragg's Liquid Amino's)
  7. 1 Tablespoon rice wine vinegar (make sure to use unseasoned - no added sugars or calories)
  8. 2 Tablespoons hoisin sauce
  9. 1 Teaspoon toasted sesame oil
  10. fresh ginger, grated (about a tablespoon, to taste)
  11. sriracha, to taste
  12. salt and pepper, to taste
For Salad
  1. Mixture of romaine lettuce, and baby kale/spinach and chard
  2. Matchstick carrots
  3. Fresh snap peas, sliced
  4. 2 scallions, chopped
  5. 1 can sliced water chestnuts,
  1. 1.) Brown ground chicken until cooked through in coconut oil.
  2. 2.) Add in diced peppers, onions and garlic and cook for 5-7 minutes, or until softened.
  3. 3.) Add in soy sauce and rice wine vinegar, and cook for about 1 minute so sauce comes together.
  4. 4.) Add in chopped water chestnuts and saute for another minute.
  5. 5.) Add in hoisin sauce, fresh grated ginger and toasted sesame oil and stir until combined.
  6. 6.) Add in white parts of the scallions and cook for about 5 minutes more, until sauce reduces.
  7. 7.) Top lettuce wrap mixture with green tops of the scallions.
  8. Assemble salad any way you'd like after that and enjoy!
  1. You can use Bragg's Liquid Amino's instead of soy sauce. Also, make sure that your rice wine vinegar is unseasoned. Seasoned rice wine vinegars contain added sugars, preservatives and calories, so make sure to check the label.
  2. You can also use ground turkey if you don't like the idea of using ground chicken!
Adapted from Damn Delicious
Adapted from Damn Delicious
THE CORAL DAHLIA http://www.thecoraldahlia.com/

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