Easy PF Chang style Chicken Lettuce Wraps ~ Asian seasoned ground chicken sautéed with mushrooms, green onions and water chestnuts, nestled in lettuce leaves and topped with a spicy hoisin sauce.Lettuce wraps are a food where a savory filling is wrapped in lettuce leaves and eaten with your hands. The concept originated in China then spread throughout Southeast Asia; they are particularly popular in Laos and Thailand.Everyone loves lettuce wraps! This fresh dinner idea or appetizer stars lettuce! It is a low carb and Keto favorite. It is super quick. One of those under-30-minute meals! You can serve lettuce wraps as an appetizer if you like (if you’re serving a crowd, make sure to double or triple the recipe).It’s where umami dreams are made of! This recipe has become a beloved regular in my home. A few times I’ve deconstructed it and turned it into a rice bowl topped with lettuce and herbs, I’ve made it with several different proteins, and I’ve even taken the absolutely-to-die-for sauce and added it to different Asian inspired dishes. My dinner tonight just might be this sauce on noodles and shrimp. It truly is a delicious recipe. I do hope you enjoy and place on your mid-week rotation.
1 poundground chicken (beef, Italian sausage, extra firm tofu, plant base option, various vegetables)
1tablespoon sesame oil
1 tablespoonginger, chopped (1-inch piece)
One 3 1/2 ounce package white button mushrooms, cremini or shiitake mushrooms (any mushroom of choice)
1 packagejulienne carrot (precut in produce refrigerated section)
4-5tablespoons Fresh cilantro, chopped
3 green onions
salt to taste
fresh black pepper, to taste
1Head iceberg or boston (Bib leaf) lettuce
One 8-ounce can water chestnuts drained and diced small
red pepper flakes
Sriracha or sambal oelek
chili garlic sauce
Chop All VegetablesOnions, garlic, ginger, mushrooms. Set aside. Remove shredded carrots from package and divide: between sauté and as a garnish to serveRemove lettuce leaves from the core, rinse, dry and cover. Set aside in the refrigerator.
Make SauceCombine all sauce ingredients in a small bowl and whisk to combine. Alternatively, add all ingredients to a mason jar and shake vigorously. Set aside.
Sauteing Veggies and Protein Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened about 5 minutes until fragrant and crispy tender. Stirring occasionally. Taste. Onions should taste a bit sweet, no longer pungent.Add garlic and sauté until fragrant, about 2 minutes. Stir to keep garlic from burning.
Now add sesame oil and ground chicken in large pieces. Cook the chicken for about 5-7 minutes, breaking up into small pieces with a wooden spoon or spatula until it resembles taco meat.
Add ginger, mushrooms, ¼ – ½ cup carrots, sauté an additional 5 minutes.
Add Sauce: Fold in the sauce a few tablespoons at a time until desired consistency and flavor is achieved. Remaining sauce can be used on the side.
Serve – scoop generous tablespoons of the chicken mixture in the lettuce boats. Top with the remaining green onions, shredded carrots, and torn cilantro leaves.Drizzle with remaining sauce.