Chicken Lettuce Wraps

Asian chicken lettuce wraps that taste just like the ones from P.F. Chang’s restaurant! These are delicious!

I absolutely love, love Chinese food and could eat it everyday and never get bored. Chinese food often is a combination of sweet, spicy and tangy elements to make a balanced flavorful dish. One such example, is the ever popular Chicken Lettuce Wraps.

This dish is made from diced chicken, soy sauce, chili garlic sauce, rice vinegar & fresh veggies. The combination of sweet, salty, tangy and spicy flavors makes it highly addictive. The flavors blend really well together, and the lettuce as a wrap is the perfect crispy complement to the sweet and spicy chicken.

These are a lower carb meal option and so easy to make!  The most difficult part of this recipe is the prep work — measuring out the ingredients and chopping and slicing (took me about 15 minutes).

 Some people like to use ground chicken in lettuce wraps, and that’s fine… I just don’t like the texture of ground chicken . I think that diced up chicken thigh tastes MUCH better.

I also made this chicken lettuce wraps, for my parents when I visited them in February & they absolutely loved it. My dad loved it so much he asked me to make it again and again. My mom made these chicken lettuce wraps for her kitty party & it was a big hit.. It’s a perfect recipe for party appetizer.

Here’s how u can make it too..

INGREDIENTS:

• 1lb Chicken thighs (diced)/ ground chicken
• 2tbsp bamboo shoots, finely chopped
• 1/4 cup orange/red bell pepper
• 1/4 cup green bell pepper
• 3 tbsp mushrooms, finely chopped
• 2 small shallots, finely chopped
• 3 tbsp green onions
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp sesame oil
• 8-9 ice berg lettuce leaves

For Stir Fry Sauce:

• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sambal sauce (chili garlic sauce)
• 1/2 tbsp sriracha

For Topping Sauce:

• 3 tbsp brown sugar
• 1/4 cup water
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp tomato ketchup
• 1 tsp lemon juice
• 1 tsp sesame oil
• 1 tbsp mustard paste
• 1 tbsp chilli garlic sauce
• 1 clove garlic, minced

METHOD:

• Finely chop all the veggies.
• Cut chicken into strips & dice them into small pieces.

• Slice off the base stem of the lettuce, then run your knife around the inner core to remove
• Submerge the lettuce in a bowl of ice cold water. The water will help you pull the leaves apart.
• Place the lettuce cups on a paper towel to dry, then chill until ready to use.
• Mix all the ingredients listed under ‘Topping Sauce’ in a bowl and mix well.

• For the chicken, Heat sesame oil in a wok.
• Stir-fry ginger, garlic s for 2 minutes.
• Add shallots & cook for a minute.
• Turn the heat to high & add chicken pieces, cook until chicken is cooked.
• Add all the veggies and stir-fry for 2 minutes on high heat.
• Add all the ingredients listed under ‘Stir-fry sauce’
• Add green onions & turn off the heat.

• Spoon into lettuce cups & serve with ‘Topping Sauce’ & Noodles. Enjoy!

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Chicken Lettuce Wrap

Asian chicken lettuce wraps that taste just like the ones from P.F. Chang’s restaurant! These are delicious!

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Yield: 3-4       Difficulty: Easy

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INGREDIENTS:

• 1lb Chicken thighs (diced)/ ground chicken
• 2tbsp bamboo shoots, finely chopped
• 1/4 cup orange/red bell pepper
• 1/4 cup green bell pepper
• 3 tbsp mushrooms, finely chopped
• 2 small shallots, finely chopped
• 3 tbsp green onions
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp sesame oil
• 8-9 ice berg lettuce leaves

For Stir Fry Sauce:

• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sambal sauce (chili garlic sauce)
• 1/2 tbsp Sriracha

For Topping Sauce:

• 3 tbsp brown sugar
• 1/4 cup water
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp tomato ketchup
• 1 tsp lemon juice
• 1 tsp sesame oil
• 1 tbsp mustard paste
• 1 tbsp chilli garlic sauce
• 1 clove garlic, minced

METHOD:

• Finely chop all the veggies.
• Cut chicken into strips & dice them into small pieces.
• Slice off the base stem of the lettuce, then run your knife around the inner core to remove.
• Submerge the lettuce in a bowl of ice cold water. The water will help you pull the leaves apart.
• Place the lettuce cups on a paper towel to dry, then chill until ready to use.
• Mix all the ingredients listed under ‘Topping Sauce’ in a bowl and mix well.
• For the chicken, Heat sesame oil in a wok.
• Stir-fry ginger, garlic s for 2 minutes.
• Add shallots & cook for a minute.
• Turn the heat to high & add chicken pieces, cook until chicken is cooked.
• Add all the veggies and stir-fry for 2 minutes on high heat.
• Add all the ingredients listed under ‘Stir-fry sauce’
• Add green onions & turn off the heat.
• Spoon into lettuce cups & serve with ‘Topping Sauce’ & Noodles. Enjoy!

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Notes:

• The Chicken filling keeps very well in the fridge for 3-5 days.
• You can substitute chicken thighs with ground chicken. If u want a super quick meal.
• You can add any veggies of your choice.

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