Wednesday, March 7, 2012

Wanna-be PF Chang’s Lettuce Wraps

If you're looking for a quick easy dinner, then look no further. Simple to make and easy to individualize, these chicken wraps are perfection. Not only does a food processor make the whole thing come together in just a few minutes, this dish is easy to stretch by bulking up the veggies and adding in extras like rice. I haven't had PF Chang’s lettuce wraps myself, but my roommate told me they reminded her of them without any prompting at all!

Wanna-be PF Chang’s Lettuce Wraps

I did make a few changes. Instead of cutting the chicken breast into cubes, I pulsed it a few times in the food processor to make small chunks. I also cut up all the veggies in the processor to make the pieces uniform and to save some time. Besides that, I threw in a jalapeno and added a little sriracha to the mix at the very end for added zing. I also left off the pouring sauce and threw in some white rice to make the dish go even further.

Would I make this again? For sure!

Wanna-be PF Chang’s Lettuce Wraps


For pouring sauce:

1/4 cup sugar
1/2 cup warm water
2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced

For stir-fry sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

For chicken stir-fry:

2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage


To make the pouring sauce:

1. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.

2. Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:

1. Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

To make the chicken stir-fry:

1. Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.

2. Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.

3. Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

Variation: you can do the same thing with ground beef, if you like.

Source: The Culinary Life

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