Chinese Chicken Wraps & Cold Zoodles

Like fast, fresh meals that taste fresh from a gourmet take-out restaurant? Then you’ll love this one!


Chinese Chicken Lettuce Wraps (THM S)

  • 1 lb ground chicken
  • 1/2 medium red onion, finely diced
  • 1/2 c white mushrooms, finely diced
  • 1/3 c bell pepper, finely diced
  • 1/3 c homemade teriyaki sauce (or 1/2 c soy sauce, pinch of red pepper flakes, 1 garlic clove, 1 tsp grated ginger, 1 packet Truvia, and 1/4 tsp xanthan gum mixed together and heated through until thickened)
  • 1 1/2 Tsp rice wine vinegar
  • 8oz can sliced water chestnuts, roughly chopped
  • 1 large scallion, sliced
  • butter lettuce or green leaf lettuce

Begin by sauteing onion, mushroom, and bell pepper with a little coconut oil in a large skillet. Season with salt and pepper, and saute on medium heat until barely soft. Push the veggies to one side of the pan and add the ground chicken. Season with salt and pepper, and brown the chicken while breaking it down to crumbles. Once chicken is cooked through, add the teriyaki sauce and rice vinegar. Heat everything through, and remove the pan from the heat. Add the water chestnuts and scallions

In fair disclosure, I used butter lettuce in the pictures. Those leaves are so damn small. You’d have to eat 6 itty bitty rolls to feel full. On round 2, I put it on one big leaf of green leaf lettuce – much better. It’s  your call though! Butter or green leaf, it’s a vehicle anyway.


Cold Peanut Zoodles (THM S)

  • 2 small-medium zucchini
  • 2 heaping Tsp natural (no sugar) peanut butter (I did one smooth, one crunchy, because…texture.)
  • 1/4 c low sodium soy sauce
  • 1 Tsp rice wine vinegar
  • 1 packet Truvia (or similar natural, zero calorie sweetener)
  • up to 1/4 c water

Spiralize the zucchini – I used a Vegetti Pro fitted with the thin spiral blade.

Add the remaining ingredients, except for the water, into the bottom of your serving bowl and whisk together. My mixture was thick, and I added about 2 Tsp of water to thin it about to creamy peanut butter consistency. [Maybe not add any water though – because once I tossed the zucchini in the sauce it started releasing all its water.] Add your zoodles right on top, and toss.

If you like your noodles a little spicy, feel free to add a Sriracha drizzle.


One thought on “Chinese Chicken Wraps & Cold Zoodles

  1. Pingback: Weekly Meal Plan – July 16 to July 21 – Living Healthy Eh?

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