I’m pretty certain that at PF Chang’s restaurants the chicken lettuce wraps are the most popular menu item. I sure do love ‘em. Well, the recipe for the chain’s wraps is a closely guarded secret, but I think this one comes pretty close. One difference is that I prefer not to include the crispy rice sticks that are used at PF Chang’s as filler, but you could add them in.
- 1 Tbsp olive oil
- 1 lb. ground chicken
- 2 cloves garlic, peeled and minced
- 1 onion, peeled and diced
- 1/4 cup hoisin sauce
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 Tbsp freshly grated ginger
- 1 Tbsp Sriracha, optional
- 1 (8-ounce) can whole water chestnuts, drained and diced
- 2 scallions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 head butter or iceberg lettuce
- Heat olive oil in a saucepan 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.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes.
- Stir in chestnuts and scallions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, and enjoy!
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.