Chicken Lettuce Wraps

February 15, 2010 by Ali

Somehow PF Changs came up in conversation yesterday when I was talking on the phone with my Mom. And ever since, you can guess what two words have been on my mind….lettuce wraps. :-) YUM. Ironically, I happen to live right by a PF Changs, but have probably eaten there more in other cities than here at home. Go figure… But whenever I do, their classic lettuce wraps are always at the top of my list.

I’ve experimented with a few recipes of my own over the years — some great, some not-so-much — but have settled upon this one as a favorite (with a few modifications!). Great flavor, fresh and healthy ingredients, and best of all…the recipe makes a delicious “pouring” sauce to finish them off! As noted in the recipe, you can experiment with adding the Chinese mustard and/or Sriracha to kick up the heat. Or, feel free to keep it “mild and mellow” as well. :)

While lettuce wraps are great to serve as an appetizer or main dish at home, I’ve also had a fun time turning these into bite-sized apps before for parties! Just tear the lettuce into smaller pieces (mine were usually about 2″ x 3″), and then just spoon some of the filling and pouring sauce on top. I guarantee they’ll disappear instantly! ;)

So if you’ve never tried making these at home (or have tried a few less-than-successful recipes before, like me!), go for it!!!

Chicken Lettuce Wraps

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 2-3 servings

Ingredients

    Chicken Stir-fry Ingredients:
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. sesame oil
  • 2 boneless skinless chicken breasts, cubed to 1/2?
  • 1 (8 oz.) can sliced water chestnuts, drained and minced
  • 1/2 cup mushrooms, minced
  • 1/2 onion, chopped fine
  • 3 cloves garlic, minced fine
  • 6 large leaves of iceberg lettuce or nappa cabbage
  • Stir-fry Sauce Ingredients:
  • 1 Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • 1/2 teaspoon rice wine vinegar
  • Pouring Sauce Ingredients:
  • 1/4 cup sugar
  • 1/2 cup warm water
  • 2 Tbsp. tamari or soy sauce
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. ketchup
  • 1 Tbsp. lemon juice
  • 1/4 tsp. sesame oil
  • 1 Tbsp. Chinese or Dijon mustard (to taste - I'm not a big fan so only used 1 tsp.)
  • 1 Tbsp. Sriracha (to taste - I used it all!)
  • 2 cloves garlic, minced

Method

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Whisk together well. Then add in mustard and/or Sriracha to taste. Set aside or pop in the refrigerator until ready to use.

Combine olive oil and sesame oil and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

Take pan that you cooked the chicken in (with the still-warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, then add in the chicken and stir until combined. Remove from heat.

Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

Recipe adapted from Wasabimon

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

Feel free to also sub in ground turkey/beef/pork, or even pre-ground chicken into this recipe. It’ll work with just about anything!

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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6 thoughts on “Chicken Lettuce Wraps

  1. I just made this for dinner and it was INCREDIBLE! Thank you so much for posting it!

    - Nicole Martin

  2. i love to eat pickled lettuce and also raw lettuce, it really taste great”.”

    - Skye Hussain

  3. I made these for dinner tonight w/ my sister who is in town and they turned out great!!! Thanks again for the yummy recipe!

    - Erica

  4. YUM! I love lettuce wraps. These look amazing! Great healthy recipe. :)

    - Jen @ My Kitchen Addiction

  5. making this soon!! I love pf changs soley for these lettuce wraps (okay and a lot of other dishes)

    thanks for the great recipe!

    - Natalie (The Sweets Life)

  6. I’m soooooo making that for dinner tomorrow!! I’ll have to try and find Sriracha (no clue what it is). Thank goodness for google. =) And thank you Ali for another gorgeous recipe! ♥

    - Erica