Description
PF Chang’s Chicken Lettuce Wraps offer a flavorful and healthy appetizer featuring ground chicken cooked with garlic, ginger, and a savory hoisin-soy sauce blend, served in crisp butter lettuce leaves for a fresh, handheld treat.
Ingredients
Scale
Chicken Mixture
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup water chestnuts, finely chopped
- 1/4 cup green onions, sliced
Sauce
- 1/4 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
To Serve
- 16 butter lettuce leaves
Instructions
- Prepare the Sauce. In a small bowl, combine the hoisin sauce, low-sodium soy sauce, rice vinegar, and sesame oil. Mix well and set aside to let the flavors meld.
- Cook the Ground Chicken. Heat a large skillet over medium heat. Add the ground chicken and cook for 6 to 7 minutes, breaking it apart with a spoon until it is fully browned and cooked through.
- Add Aromatics. Stir in the minced garlic and grated ginger into the browned chicken and cook for an additional 1 minute until fragrant and aromatic.
- Add Vegetables. Incorporate the finely chopped water chestnuts and sliced green onions into the skillet. Stir well to combine all ingredients evenly.
- Simmer with Sauce. Pour the prepared sauce mixture into the skillet. Stir thoroughly and let it simmer for 2 to 3 minutes until the sauce thickens slightly and coats the chicken mixture.
- Assemble Lettuce Wraps. Spoon approximately 1/4 cup of the warm chicken mixture into each butter lettuce leaf, creating individual wraps.
- Serve Immediately. Arrange the lettuce wraps on a serving platter and serve immediately while warm for the best texture and flavor.
Notes
- For extra heat, add a dash of chili garlic sauce to the sauce mix.
- To make this recipe gluten free, ensure the soy sauce is tamari or gluten free.
- Use iceberg lettuce as a substitute for butter lettuce if desired.
- These wraps make a great appetizer or light meal option.
- Leftover filling can be refrigerated for up to 2 days; reheat before serving.
