Asian Lettuce Wraps

Asian Lettuce WrapsOh, lookie here – a recipe.  I haven’t posted a recipe all week.

Have I ever mentioned that I love the lettuce wraps at P. F. Chang’s?

I love the lettuce wraps at P. F. Chang’s.

This recipe is my attempt to make them at home.  It’s based on a recipe in a cookbook I have for 15 minute meals, so it’s quick and easy to make, and if you use extra-lean ground turkey – the kind that’s 99% fat free – it’s a lot healthier than the restaurant dish in terms of calories and grams of fat.  Also, if you’re worried about the sugar, you can substitute Splenda® with marvelous results.  Don’t use Equal® or aspartame – it simply doesn’t hold up well to heat.

I’ve also substituted the ground chicken with cooked, leftover chicken and only stir-fry it enough to heat it through before adding the vegetables and sauce – it’s an even quicker dish this way.

This is a really good summer-time recipe, and is one of Miss Jacki’s favorites.  And it more than makes up for the fact that there is no P. F. Chang’s in Podunk.

Asian Lettuce Wraps

serves 2 to 3 as a main course or 4 to 6 as an appetizer

8 ounce can water chestnuts, drained

1 cup sliced mushrooms

5 green onions, white and pale green parts, cut into 2 or 3 pieces each

6 peeled baby carrots

3 tablespoons soy sauce

2 tablespoons sugar

3 cloves garlic, crushed

1 ½ teaspoons rice vinegar

1 tablespoon vegetable oil

1 pound ground chicken

Iceburg lettuce, leaves separated into “cup” sized pieces

Place the water chestnuts, mushrooms, green onions and carrots into food processor with the S-blade in place.  Pulse just enough to chop everything to a medium consistency.

Combine soy sauce, sugar, garlic and rice vinegar.  Set aside.

Heat the oil in a large skillet over high heat.  Add the chicken and stir-fry, breaking it up as it cooks.  When about half of the pink is gone from the chicken, add the chopped vegetables and stir-fry everything together for a few more minutes.  When the chicken is cooked through, stir in the soy sauce mixture and let everything cook for a couple of more minutes, until the liquid evaporates just a little and the sauce coats the chicken and vegetables.

Wrap spoonfuls of the meat mixture in lettuce leaves and eat them by hand.

And have a lovely weekend, y’all.

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14 thoughts on “Asian Lettuce Wraps”

  1. I love lettuce wraps and have never considered making them at home. Thanks, I’m going to try this weekend. (with Splenda) The Damn Zone has been tossed and we are back to the South Beach Diet. Wish me luck with the wraps. I’ll let you know how it goes.
    .-= Smart Mouth Broad´s last blog ..WHERE IT ALL BEGAN =-.

  2. We have P. F. Chang’s over here, but I’ve never been.

    Sounds unlikely, but the Cheesecake Factory’s lettuce wraps are actually awesome. They come with 3 sauces, all yummy. Does Podunk have a Cheesecake Factory? Also, the Spicy Ahi Tempura roll is the other appetizer we always get there.
    .-= Pseudo´s last blog ..Introducing Travel Tip Thursdays =-.

  3. I’ve never had the lettuce wraps at PF Chang’s but I made this tonite and it is a new family favorite! Of course, you know I can’t follow a recipe exactly to save my soul so I made a few minor changes. I was LAZY and didn’t want to cook the meat. I used a rotisserie chicken and shredded the meat. Added a little crushed red pepper because we like to “kick it up a notch”. Other than that I think I followed to a T using your splenda suggestion. Thank you, dear Jan! We loved it!
    .-= Smart Mouth Broad´s last blog ..TGIF =-.

  4. Wow, those look delicious!! I’m not much of a cook so I’m pretty sure I’d burn them, drop them on the floor or cut one of my fingers off in the food processor.

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