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Lettuce Wraps

I absolutely love P.F. Chang’s Lettuce Wraps? I was thrilled to see Iowa Girl Eat’s blog last week when she tried a lighter take on this favorite dish.

Lettuce Wraps

(Inspired from here)

  • 1lb ground chicken breast (I used the rest of the rotisserie chicken I used making these)

  • 1/2 medium onion, minced

  • salt & pepper, a dash of each

  • 2 large cloves garlic, minced

  • 1 inch gnob fresh ginger, peeled & minced

  • 1 Tablespoon sesame oil

  • 2 1/2 Tablespoons soy sauce

  • 1/2 Tablespoon water

  • 1 Tablespoon natural peanut butter

  • 1/2 Tablespoon honey

  • 1 Tablespoons + 1 teaspoon rice vinegar

  • 2 teaspoons chili garlic sauce (or more if you like it hotter)

  • dash of fresh pepper

  • 3 green onions, chopped

  • 1/2-8oz can sliced water chestnuts, drained & chopped

  • 1/4 cup peanuts, chopped

  • 10-12 large outer lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. (Tim doesn’t like onion, so we had to skip that step).

Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Dig in. Enjoy your wraps with a side of these!

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