Chicken Lettuce Wraps

A couple years ago, we went to this new fangle dangle resturaunt we’d been hearing about: P.F. Changs.  Yummmmmmmmmmmmm.  Am I right? You know I am! I had heard of it in various passing conversations, but never tried it for myself.  We went with my in-laws to dinner there.  They insisted that we order some Chicken Lettuce Wraps as an appetizer.  That’s been my “usual” every opportunity I get to dine there ever since.  I eat it for my meal because quite frankly, I don’t want to have to share all that goodness with anyone else.  I want it allllllllllll to myself muhahahaha.  But now there’s a little problem.  We live in a much smaller city…well town by my standards…now and there is no P.F. Changs within a 2 hour radius.  So, I had to get crafty and figure out a way to bring P.F.Changs to us since we couldn’t go to them.  When I found this recipe, I had a mixture of emotions.  I was elated.  Then I was skeptical.  Then I was hungry.  Then I tried it.  While it’s not a dead ringer for P.F.Changs’ recipe, it’s pretty close and offers its own ahhhhhmmmmmaaaaaazzzzzzing flavors.  Next time you want to mix things up on your menu, give this a try.  And if you’ve got a special evening planned for dinner guests or even just you and your spouse, this is the perfect dish!

Reach For:

(For the Stuffing of the Lettuce Wraps)

 3 TBSP oil

2 boneless skinless chicken breasts

1 small can of water chestnuts, minced

2/3 cup mushroom

3 TBSP chopped onions

2-3 cloves garlic, mixed

1 head of iceberg or boston bibb lettuce

(For Stir Fry Sauce)

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

(For Dipping Sauce)

1/4 cup sugar

1/2 cup water

2 TBSP soy sauce

2 TBSPrice wine vinegar

2 TBSP ketchup

1 TBPS lemon juice

1/8 tsp sesame oil

1 TBSP spicy brown mustard

1 -2 tsp garlic and red chile paste


First, make Dipping Sauce by dissolving sugar in water followed by adding all remaining sauce ingredients except mustard and chile paste.  Refrigerate until ready to serve.  Once ready, stir in desired amounts of mustard and chili paste. Pour 2 TBSP of oil into pan and cook chicken thoroughly.  Remove and chop into tiny pea/grape sized pieces. Add 1 TBSP of oil to pan and saute garlic, onions, water chestnuts, and mushrooms.  Add chicken back to the pan and stir fry sauce. Cook for several minutes.  Dip a couple spoon-fulls of chicken mixture into lettuce cups, and allow each individual to dunk in Dipping Sauce when ready to eat.

Yields: 2-4 Servings

Recipe Source: Food.Com 

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