Utah Bites

Chicken Lettuce Wraps

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.

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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.  

Ingredients:

  • 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

Method:

  1. 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.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in chestnuts and scallions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, and enjoy! 

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Food writer Ted SchefflerOriginally 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.

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