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Chicken Lettuce Wraps

Chicken Lettuce Wraps

My son is home sick today with a fever, chills, sore throat, and exhaustion. I decided to make an Asian dinner in hopes to cheer him up–he LOVES anything with soy sauce. I found the recipe for these PF Chang’s Chicken Lettuce Wraps at Damn Delicious that looked fun to make and tasty. I knew my son would love them and I was right. They tasted terrific and were fun to eat. They also paired nicely with the Asian Cucumber and Carrot Slaw. I had the leftover lettuce wraps today and they were even more flavorful.

Chicken Lettuce Wraps

Make the Hoisin Sauce – click here for the recipe.

Heat the olive oil in a sauté pan over medium-high heat. Add the diced onion and cook, stirring often, for 3-4 minutes, or until tender. Add the ground chicken and cook until browned, about 4-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in the minced garlic, and cook, stirring constantly, for 1 minute. Add the hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha, stir to coat evenly. Cook for 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; taste then season with sea salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf then fold and eat taco-style. Enjoy.

 Chicken Lettuce Wraps

 

Chicken Lettuce Wraps

Chicken Lettuce Wraps

Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground chicken
  • 2 cloves garlic minced
  • 1 onion diced
  • 1/4 cup hoisin sauce click recipe link up above
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp freshly grated ginger
  • 1 tsp Sriracha or more, to taste
  • 1 8-ounce can whole water chestnuts, drained and finely diced
  • 2 green onions thinly sliced
  • Sea salt and freshly ground black pepper to taste
  • 1 head of butter lettuce leaves

Instructions

  • Make the Hoisin Sauce - click the link up above for the recipe.
  • Heat the olive oil in a sauté pan over medium-high heat. Add the diced onion and cook, stirring often, for 3-4 minutes, or until tender. Add the ground chicken and cook until browned, about 4-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  • Stir in the minced garlic, and cook, stirring constantly, for 1 minute. Add the hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha, stir to coat evenly. Cook for 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; taste then season with sea salt and pepper, to taste.
  • To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf then fold and eat taco-style. Enjoy.
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11 Comments

  1. Kim in MD says:

    I hope your son feels better soon, Pam! I love Asian lettuce wraps, and your recipe looks amazing!

  2. Hope your son is feeling better soon! I’d certainly be feeling better if I had one of these great looking wraps in front of me. 🙂 Good stuff — thanks.

  3. Poor little guy! This ever changing weather can’t be helping him. This looks like a wonderful meal, easy to make and to eat. I hope the rest of you don’t catch whatever he has.

  4. Delicious!! I also love your huge container of soy sauce 🙂

  5. This dish is ny favorite thing to eat at PFChang’s. How nice, now I have the recipe since you shared it. Thanks.

  6. poor kid! i hope he was able to enjoy this delightful meal!

  7. Aww hope your son is feeling better! I’m sure these lettuce wraps helped perk up his spirits!

  8. Love those from PF Changs, those and the Dan Dan noodles are our favorites. Sometimes we’ll go there just for happy hour and get the wraps and noodles for a light meal. I’ll have to try this copy cat version here at the homestead.