I won’t beat around the bush with all of you amazing moms out there. My kids were horrified when I placed this in front of them and told them to eat it like a burrito. My oldest son just kept asking why couldn’t he put it in a tortilla and eat it like a real burrito?!?! My four year old made a huge mess when she took a bite and it all fell apart in her lap. Apparently none of them have had the pleasure of eating at PF Chang’s and enjoying their amazing lettuce wraps! These aren’t as good as theirs but I think they would be much closer if they came with a dipping sauce like the restaurant offers. I’m going to search around for a sauce recipe and try them again because they definitely have great potential and were really quick to throw together!
Asian Chicken Lettuce Wraps
from Cooks Country (June/July 2006)
1 head iceberg lettuce
3 Tb hoisin sauce
2 Tb soy sauce
2 Tb water
5 garlic cloves, minced
2 tsp fresh ginger, minced
2 tsp plus 2 Tb canola oil
1 pound ground chicken (or turkey)
salt and pepper
1 bell pepper, diced
8 oz can water chestnuts, drained and chopped fine
5 scallions, chopped
1. Remove 8 large, bowl shaped leaves from head of lettuce. Whisk hoisin, soy and water together in small bowl. Combine garlic, ginger and 2 tsp of oil in small bowl.
2. Heat 1 Tb oil in large skillet over medium high heat until just smoking. Cook chicken, stirring to break up clumps until cooked through, about 3 minutes. Season with salt and pepper and transfer to a bowl.
3. Add remaining Tb of oil to skillet and heat until just smoking. Add pepper, water chestnuts and scallions and cook until peppers soften, about 3 minutes. Clear center of skillet, add garlic mixture and cook until fragrant, about 30 seconds. Add chicken and sauce. Stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves and serve.