Description
A delicious and crunchy take on PF Chang’s famous lettuce wraps, featuring savory ground chicken mixed with mushrooms, water chestnuts, and a flavorful Asian-inspired sauce, all served crisp in fresh butter lettuce leaves. This easy and quick recipe is perfect for a light dinner or appetizer that is both satisfying and full of texture.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground chicken (or ground turkey, beef, or pork)
- 8–10 cremini mushrooms (diced)
- 8 oz whole water chestnuts (drained and diced)
- ½ cup yellow onion (minced)
- 2 large garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 pinch crushed red chili pepper flakes
Sauce and Seasonings
- 5 tablespoons low sodium soy sauce (or gluten free soy sauce or coconut aminos)
- 1 tablespoon sesame oil (toasted)
- 2 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 1/2 teaspoons lime juice (plus extra for garnish)
- Salt and pepper to taste
Cooking Oils
- 1 tablespoon vegetable oil (or peanut oil)
To Serve and Garnish
- 1 head butter lettuce (or baby Romaine lettuce or similar)
- Green onions (sliced)
- White sesame seeds
- Peanuts (optional, chopped)
Instructions
- Prepare the Sauce: In a small bowl, combine the toasted sesame oil, hoisin sauce, rice wine vinegar, low sodium soy sauce, lime juice, salt, and black pepper. Mix well and set aside to allow flavors to meld.
- Heat the Cooking Oil: Warm the vegetable or peanut oil in a medium to large non-stick skillet over medium heat, preparing to sauté the ingredients.
- Sauté the Mushrooms: Add the diced mushrooms to the heated skillet and cook over medium-high heat until they begin to soften, about 2-3 minutes. Remove them from the skillet and set aside for later use.
- Cook the Ground Chicken: In the same skillet, add a little more oil if needed and brown the ground chicken over medium heat. When the chicken is halfway cooked, stir in the minced onions, crushed red chili flakes, garlic, and grated ginger. Continue cooking until the chicken is fully cooked and aromatic.
- Combine Ingredients: Return the sautéed mushrooms to the skillet. Next, fold in the diced water chestnuts and pour in the prepared sauce. Stir everything together thoroughly, allowing the mixture to simmer for 1-2 minutes so all flavors marry.
- Prepare the Lettuce Wraps: Wash and pat dry the butter lettuce leaves. Spoon about 2 heaping tablespoons of the chicken mixture into each leaf. Lightly squeeze fresh lime juice on top of the filling to enhance brightness.
- Garnish and Serve: Sprinkle the assembled wraps with sliced green onions, white sesame seeds, chopped peanuts, and a pinch of black pepper as desired. Serve immediately to enjoy the crisp lettuce with warm, flavorful filling.
Notes
- For a vegetarian version, substitute the ground chicken with crumbled tofu or plant-based ground meat.
- You can swap butter lettuce with Boston or Bibb lettuce for a similar texture and taste.
- Adjust the crushed red chili flakes to your preferred heat level, or omit if sensitive to spice.
- Use low sodium soy sauce or coconut aminos to keep sodium levels healthier.
- For added crunch, top the wraps with chopped peanuts or water chestnuts.
- These lettuce wraps can be prepared ahead, but assemble just before serving to keep lettuce fresh and crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Sautéing
- Cuisine: Asian, Chinese-inspired
Nutrition
- Serving Size: 1 serving (approx. 4 lettuce wraps)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: PF Chang's lettuce wraps, chicken lettuce wraps, Asian lettuce wraps, healthy appetizer, gluten free lettuce wraps, low fat dinner
