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:
- 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!
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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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.
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