Recipe
P.F. Chang's Lettuce Wraps
Crisp lettuce, saucy ground chicken, and the crunch of water chestnuts — a takeout classic you can make in one skillet. The sauce comes together in a bowl you can microwave, so there is no splitting pans or specialty equipment. Lighter than it tastes, and fast enough for a weeknight.
Ingredients
- 1/2-8oz can sliced water chestnuts, drained & chopped1/2-8oz can sliced water chestnuts, drained & chopped
- 4 teaspoonschili garlic sauce (or more if you like it hotter)
- 1" knob ginger, peeled & minced1" knob ginger, peeled & minced
- 1" knob ginger, peeled & minced1" knob ginger, peeled & minced
- 42 garlic cloves, minced
- 63 green onions, chopped
- 1lb ground chicken breast1lb ground chicken breast
- 1 Tablespoonhoney
- 10-12 large outer lettuce leaves, rinsed and patted dry10-12 large outer lettuce leaves, rinsed and patted dry
- 11/2 onion, minced
- 2 Tablespoonpeanut butter
- ½ cuppeanuts, chopped
- 2 Tablespoon+ 1 teaspoon rice vinegar
- salt & peppersalt & pepper
- 2 Tablespoonsesame oil
- 2-1/2 Tablespoons gluten-free Tamari or soy sauce2-1/2 Tablespoons gluten-free Tamari or soy sauce
- 1 Tablespoonwater
Instructions
- Heat a large, non-stick skillet on high.
- Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat.
- Add garlic and ginger then continue cooking until chicken is no longer pink.Meanwhile, in a microwave safe bowl, combine gluten-free Tamari or soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth.
- Add into the skillet and stir to combine.
- Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
- Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
Cook's notes
- Warm the sauce briefly to melt the peanut butter into everything instead of leaving it streaky.
- Butter lettuce holds its shape best; if you only have iceberg, that works too, just use the inner leaves.
- Double the sauce if you like your wraps drippy — it keeps in the fridge for a week.
Recipe questions
- Is this gluten-free?
- As written, it uses tamari or soy sauce — choose tamari and check the chili garlic sauce label to keep it gluten-free.
- Can I use turkey instead of chicken?
- Yes, swap in ground turkey or pork with no other changes. Both cook in the same time and take the same sauce.
Try next
