You may be here because you read our post on P.F. Changs and their not so spectacular lettuce wraps. As you may have read, we were completely underwhelmed. It is a sad day, when the food we make at home if far superior to restaurant food. Here is my recipe for my lettuce wraps. Make them, do not waste your money at P.F. Chang’s. You can thank me later. You can read the full review HERE and watch our video review.
First off, make sure you have the right ingredients. P.F. Chang now is just serving on romaine lettuce. Yawn. Get yourself some good lettuce. I prefer butter lettuce. Bibb or Boston is good too, but harder to find.
Also get yourself some good Asian chili sauce. I am a fan of Huy Fong Sauce Chili Garlic or Huy Fong Sambal Oelek Chili Paste which is typically my go to.
Ingredients:
1 lb. Ground Chicken
1 Tbs cooking oil (much prefer avocado nowadays)
1 Large Onion chopped
2 Cloves Minced Garlic
1 (8 oz) drained can Water Chestnuts chopped finely
1 bunch of chopped green onions
1/2 C Shredded Carrots
1 C Bean Sprouts
10-12 Leaves Butter/Bobb/Boston Lettuce
Sauce:
1 Tbs Soy Sauce (use gluten free soy-sauce or Tamari if avoiding gluten)
1/4 C Hoisin Sauce
2 tps Minced Ginger
1 Tbs Rice Wine Vinegar
1 tsp – 1Tbs Asian Chili Sauce (to taste and spice level)
2 tps Sesame Oil
This dish requires more prep than actually cooking time.
- Carefully separate and wash lettuce. Set aside to dry.
- In a small bowl, whisk together all “sauce” ingredients. Set aside
- Add cooking oil to a medium skillet over medium heat. Add onions and cook until translucent (about 5 minutes). Add garlic and cook another 2 minutes or so. Add ground chicken and cook until fully cooked. I like my carrots much more al dente so I add in at this point. If you like softer, you can add with the chicken. Add the sauce and mix thoroughly.
- Add the water chestnuts, beans sprouts and 1/2 the green onions and just cook until heated through.
- Place a large spoonful of mixture on a lettuce leaf. Top with additional chopped green onions and enjoy!