Monday, September 26, 2011

Chicken Lettuce Wraps

Not wanting to drive the 50 + miles for some PF Chang's Lettuce Wraps, I decided to try a recipe I found online. I was pleasantly surprised and will probably forgo PF Chang's for this (probably) healthier version! Check it out, I'm sure you'll agree, YUM!

Chicken Lettuce Wraps


  • 16 Butter lettuce leaves (Living Lettuce)
  • 1 lb. ground chicken breast (or finely chopped)
  • 1/2 medium onion, chopped
  • 2 Tbls. minced garlic
  • 3 Tbls. reduced-sodium soy sauce
  • 1/2 - 3/4 C. hoisin sauce
  • 2 tsp. minced fresh ginger
  • 1 Tbls. rice wine vinegar or red wine vinegar
  • 2 tsp. Asian chili pepper sauce (see Note)
  • 1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
  • 1 bunch green onions, thinly sliced
  • 2 tsp. Asian sesame oil
  1.  Rinse lettuce leaves, keeping them whole. Set aside to drain.
  2. Cook chicken in a large skillet over medium heat, stirring often to break up the meat.
  3. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown.
  4. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
  5. Stir in sesame oil.
  6. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.
Serves 4.

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