Description
P.F. Chang’s Chicken Lettuce Wraps are a flavorful and easy-to-make appetizer or light meal featuring seasoned ground chicken wrapped in crisp butter lettuce leaves. This recipe combines savory, tangy, and slightly spicy flavors with crunchy water chestnuts and fresh green onions for a satisfying texture contrast.
Ingredients
Scale
Protein and Vegetables
- 1 teaspoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 small white onion, diced
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 green onions, thinly sliced
- 1 to 2 heads of butter lettuce
- Shredded carrots (optional)
Sauces and Seasonings
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the chicken: Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat. Add 1 pound ground chicken and cook, breaking it apart with a spatula, until browned and cooked through. Drain any excess fat from the skillet.
- Add aromatics and sauces: Stir in 2 minced garlic cloves, 1 diced small white onion, 1/4 cup hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon freshly grated ginger, and 1 teaspoon Sriracha. Cook and stir until the onions become translucent, about 1 to 2 minutes.
- Incorporate water chestnuts and green onions: Add the drained 8-ounce can of sliced water chestnuts and 2 thinly sliced green onions to the skillet. Cook for another 1 to 2 minutes until tender. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Assemble the wraps: Spoon several tablespoons of the chicken mixture into the center of butter lettuce leaves. Top with shredded carrots if desired. Serve immediately while warm and enjoy these tasty lettuce wraps.
Notes
- Use butter lettuce for a soft and flexible wrap that holds the filling well.
- Adjust the amount of Sriracha according to your spice preference.
- Shredded carrots add a nice color and crunch but can be omitted if preferred.
- For a lower sodium option, use low-sodium soy sauce and hoisin sauce.
- Leftover filling can be refrigerated for up to 3 days and reheated before serving.
