Looking for a healthy, easy-to-prepare copycat of a popular restaurant, PF Chang's lettuce wraps?
Look no further than Damndelicious.com!
This recipe is perfect for a quick, weeknight meal. It's also a great option for those who are following a gluten-free or low-carb diet.
This tasty recipe is on my dinner rotation twice a month and I always have leftovers for lunch the next day too.
Kelli's Tip:
Make this recipe slightly easier by purchasing frozen ginger squares from Trader Joe's (found in their frozen vegetable isle) and throw 2 into the pot with the ground chicken. Much easier than peeling and grating a tablespoon of fresh ginger. These little secrets are time-savers and who doesn't love that!
Another option for this recipe is to make it completely vegan by using chopped mushrooms instead the ground chicken. It's delish! I've even been known to make a half n half version, substituting half the chicken for chopped mushrooms.
PF CHANG'S CHICKEN LETTUCE WRAPS
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 onion, diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha, optional
- 1 (8-ounce) can whole water chestnuts, drained and diced
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 head butter lettuce
INSTRUCTIONS
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Heat olive oil in a large cast iron skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
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Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
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Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
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To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Kelli's Tip #2:
While optional, I would not eliminate the sriracha, it adds a bit of heat and elevates this recipe in my opinion.
Another trick I've found is to use romaine hearts versus butter lettuce. While we love butter lettuce, romaine holds up better to the filling. It gives the wrap a little extra crunch too.
