Copycat P.F. Chang’s Lettuce Wraps Recipe

Copycat P.F. Chang’s Lettuce Wraps make a great appetizer or a light dinner. I love to try to recreate dishes at home that I have in restaurants. I’ve had several big flops and some that actually taste similar and sometimes even better. This is another recipe that has been in my meal rotation for a few years. Also, it’s another “quick and easy” go to that everybody seems to enjoy.

If you don’t make a lot of Asian food, you might not have some of these ingredients like hoisin sauce and rice wine vinegar on hand. However, once you have them, you can make these a lot and I think you’ll want to!

You’ll need:

• 1 lb ground chicken (may also use ground turkey)
• 1 T olive oil
• 2 cloves garlic, minced
• 1 t fresh ginger, peeled and grated (OR you can use ginger paste)
• 1 medium onion, diced
• 2 T soy sauce
• 1 T rice wine vinegar
• 1/4 c hoisin sauce
• 1 T Sriracha
• 1 8 oz can water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Butter lettuce (I often use full leaves of Romaine and that works great too)

Heat the oil in a skillet and cook the ground chicken for about 5 minutes. Be sure to break the chicken into small pieces as you cook it. Drain excess fat. Now stir in the onions, garlic, ginger, hoisin sauce, soy sauce, rice wine vinegar, and sriracha and cook on medium heat for about 2 minutes.

Next, add the water chestnuts and green onions and cook for another 2 or 3 minutes. For some reason, I had to go to four stores on the day I made these to find water chestnuts. What an odd thing for there to be a shortage of, but here we are. Hopefully you will be able to find them, especially since their crunch is pretty essential to this recipe. By the way, if you are unfamiliar with water chestnuts, they are in the Asian food section of the grocery store.

If you can’t find water chestnuts, you can substitute jicama. Look for jicama in the produce section of your grocery store. I had never had jicama until last year at the beach. It was served in a mexican style cole slaw with a honey lime dressing that I fell in love with so much that I figured out a way to make it. You can find that recipe here.

Now you are ready to spoon some filling into the center of your lettuce leaves like you are filling a taco. Serve as an appetizer or as a complete meal.

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Copycat P.F. Chang's Lettuce Wrap Recipe

(1 votes, average: 5.00 out of 5)

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Appetizer – Asian

By Denise Palma – Serves: 4

Prep Time: 15 mins – Cooking Time: 15 mins – Total Time: 30 mins

Ingredients

• 1 lb ground chicken (may use turkey)
• 1 T olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 t fresh ginger, peeled and grated or ginger paste
• 2 T soy sauce
• 1 T rice wine vinegar
• 1/4 c hoisin sauce
• 1 T sriracha
• 1 small can water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Butter or Romaine lettuce

Instructions

1

Heat olive oil in skillet and cook the ground chicken, breaking into bite size pieces until done

2

Drain excess fat

3

Stir in onions, garlic, soy sauce, rice wine vinegar, hoisin sauce and sriracha

4

Cook on medium heat for about 2 minutes

5

Add water chestnuts and green onions and cook for another 2 minutes

6

Spoon into whole butter or romaine lettuce leaves like a taco shell