Easy Healthy Dinner Ideas
Light dinners that still fill you up — chicken lettuce wraps, baked salmon, BLT egg salad wraps, buffalo chicken wraps and shrimp skewers for busy weeknights.
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Copycat P.F. Chang's Chicken Lettuce Wraps
A homemade version of the popular P.F. Chang's chicken lettuce wraps, featuring flavorful ground chicken with hoisin sauce, soy sauce, rice vinegar, and crunchy water chestnuts, served in sturdy lettuce leaves.
Ingredients
- 3 tbsp hoisin sauce
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp Sriracha (optional)
- 1 tsp sesame oil
- 1 tbsp extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 lb ground chicken
- 1/2 cup canned water chestnuts, drained and sliced
- 2 green onions, thinly sliced
- to taste Kosher salt
- to taste freshly ground black pepper
- as needed large leafy lettuce (for serving)
- as needed cooked white rice (optional, for serving)
Instructions
- 1Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
- 2In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 1 minute.
- 3Add ground chicken to the skillet and cook until opaque and mostly cooked through, breaking it apart with a wooden spoon.
- 4Pour in the prepared sauce and cook for 1-2 minutes until the sauce reduces slightly and the chicken is cooked through.
- 5Turn off heat and stir in water chestnuts and green onions. Season with salt and pepper to taste.
- 6Spoon the chicken mixture into lettuce leaves, optionally serve with rice, and enjoy immediately.
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Open in Pepper →Dinners That Feel Light And Still Fill You Up
Some nights you want dinner on the table fast without a heavy pan of anything. A pile of crisp lettuce leaves, something warm and savory to spoon inside, and everybody builds their own.
Cooks on Pepper reach for these on hot evenings, on the nights after a big weekend of eating, and any time the oven feels like too much work for one meal.
Every recipe here is quick and honest about what it takes: copycat P.F. Chang's chicken lettuce wraps, Asian lettuce wraps with water chestnuts and bamboo shoots, buffalo chicken wraps made with Greek yogurt, BLT egg salad wraps, a turkey cheddar veggie wrap, Greek-inspired wraps, easy baked salmon, and shrimp and steak skewers off the grill.
Quick Tips
- 1
Pick the right lettuce
Butter or Bibb leaves cup best without tearing; romaine hearts and iceberg give you more crunch. Rinse and dry them well, 10 minutes ahead, so the filling doesn't slide out.
- 2
Drain the ground meat
After browning a pound of ground beef or turkey, tip off the fat before the hoisin and soy go in, or the sauce won't cling.
- 3
Don't overbake the salmon
Roast fillets at 400°F for 12 to 15 minutes, until the thickest part flakes with a fork. Pull it a minute early; it keeps cooking on the pan.
- 4
Soak wooden skewers
Cover them in water for 30 minutes before grilling so they don't burn, and leave a little space between shrimp so they cook evenly in 2 to 3 minutes a side.
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