P.F. Chang inspired Lettuce Wraps

P.F. Chang inspired Lettuce Wraps

Lettuce Wrap Recipe inspired by P.F. Change

GourmetRecipeVault Staff
This PF Chang's style chicken lettuce wrap recipe (requested by my good friend Enrica) offers a delightful blend of flavors and textures, making it a perfect choice for a light yet satisfying meal. It features ground chicken as the protein, cooked in a mixture of olive and sesame oils for a rich flavor. The addition of finely chopped yellow onion, along with a blend of hoisin sauce, soy sauce, and rice wine vinegar, creates a savory and slightly tangy sauce that coats the chicken. The recipe is further enhanced with the aromas of minced garlic and ground ginger. For added crunch and freshness, diced water chestnuts and chopped green onions are stirred in, along with a touch of chili garlic sauce for a bit of heat. The mixture is served in lettuce leaves, such as butter lettuce or iceberg, offering a crisp and refreshing contrast to the warm, flavorful filling. This recipe is not only easy to prepare but also customizable to individual taste preferences, making it a versatile dish for various occasions.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients
 
 

  • 15 ml High smoke point oil I use sunflower but you can use anything.
  • 15 ml Toasted Sesame seed oil
  • 500 gr Coarsely Ground Chicken or turkey
  • 150 gr Thinly sliced sweet onion
  • 60 ml Hoisin sauce
  • 30 ml Soy sauce
  • 15 ml Rice vinegar
  • 2 cloves Minced garlic
  • 7 gr Ground ginger
  • 10 gr Chopped cilantro Used for decoration
  • 3 gr Toasted sesame seed Used for decoration
  • 50 gr Green onion
  • 15 gr Hot chili sauce Optional if you like spicy
  • 220 gr Diced water chestnuts Don't dice too small because you want some crunch
  • 6 leaves Butter lettuce Iceberg or Romaine also work

Instructions
 

Preparation

  • Heat oil in a large skillet over medium heat.
  • Add ground chicken, cooking and stirring until browned (about 5-7 minutes).
  • Mix in the finely sliced yellow onion, cooking until tender.
  • Stir in minced garlic and ground ginger, cooking for an additional minute until the fragrance is released.
  • Combine hoisin sauce, soy sauce, and rice wine vinegar in a bowl. Add this sauce mixture to the skillet. Mix well to coat the chicken evenly.
  • Add the diced water chestnuts and chili garlic sauce to the skillet. Add in the sesame oil and cook for a few more minutes until everything is heated through.
  • Remove from heat and stir in chopped green onions.

Assembly

  • Wash and dry the lettuce leaves
  • Place a generous spoonful of the chicken mixture into the center of each lettuce leaf.
  • Add the chopped cilantro and sesame on top and server


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