Happy Thursday! Today I wanted to share a long overdue recipe with y’all. First off, I can’t speak highly enough of my crock-pot these days. It is the best kitchen side kick ever… ever. I love being able to come home and have minimal prep work for a meal. When looking for new recipes to create, my favorites are meals from restaurants that can be remade into healthier versions. People rave over P.F Chang’s Lettuce Wraps and they have been on my radar for awhile. I’ve made these Thai chicken lettuce wraps a few times over the past now, modifying the recipe each time, and finally nailed down a near-perfect one! I guarantee these are cheaper and healthier! 10 minutes of prep and then let the crock-pot do the work.
3 chicken breasts
1/2 cup diced onion
1/2 shredded carrots
1 small can chopped water chestnuts
1/2 cup soy sauce
1/2 cup honey
one head of iceberg or romaine lettuce
Place chicken on the bottom of crock-pot. Combine honey and soy sauce and whisk until well-mixed. Add chopped onion, carrot, and water chestnuts to soy mixture, mix well, and pour over chicken.
Cook on high for 3 hours or low for 6-7 hours. Remove chicken and shred, then mix well with the rest of the ingredients in crockpot. Spoon chicken mixture into lettuce leafs. Serve with rice if desired (I like adding it to mine)! Enjoy!