Asian Chicken Lettuce Wraps (PF Changs copycat recipe) are a delicious mix of ground chicken and vegetables flavored with seasonings and sauces, and set inside a crunchy piece of lettuce and ready in 20 minutes.
Course: Appetizer, Dinner
Cuisine: American, Asian
Keyword: 30-Minutes or less, chicken, copycat, low carb
Author: Jennifer Fishkind
⅓cupdiced yellow onion
2tbsplight soy sauce
2tbspmirin or rice wine vinegar
5ozcanned water chestnutsdrained and diced
1tbsptoasted sesame seeds
1head butter lettuceleaves separated, rinsed, and patted dry
ground pepper (to taste)
Saute ground chicken and onion in the oil over medium heat in a large skillet. Sprinkle with a bit of black pepper while cooking, but do not add any salt until all of the sauce ingredients have been added, and you can taste the finished seasoning.
When all the moisture has evaporated from the skillet, chicken is no longer pink, and the onions are soft and translucent, add the garlic and saute a bit longer until the garlic is fragrant.
Add ginger, sesame oil, Sriracha, hoisin, soy sauce and mirin to the skillet. Cook and stir until the ingredients are well blended and simmering.
Add in water chestnuts and sliced green onions and heat through. Garnish with sesame seeds.
Spoon chicken mixture into lettuce leaves and serve.
Storage:While these chicken lettuce wraps are definitely best when eaten fresh, you may have leftovers. Store the leftover lettuce wraps in an airtight container in the refrigerator for up to 3 days. It’s best if you can store the filling and lettuce separately. When stored together the lettuce tends to get soggy and it can make reheating the chicken a bit tricky.Important Notes:
Do not add any salt until all of the sauce ingredients have been added, and you can taste the finished seasoning. That way you can add the salt to your liking and you save the dish from getting too salty.
You can adjust the Sriracha for a more or less spicy flavor. If you like really spicy food you could also add a sprinkle of red pepper flakes.