Best 4 Wanna Be Pf Changs Lettuce Wraps Recipes

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**Tantalize Your Taste Buds with Lettuce Wraps: A Culinary Symphony of Asian Flavors**

Prepare to embark on a tantalizing culinary journey with lettuce wraps, a delectable dish that captures the essence of Asian cuisine. These wraps burst with an explosion of flavors, textures, and aromas that will leave you craving more. Imagine crisp lettuce leaves enveloping a savory filling of ground chicken or tofu, enhanced with a symphony of Asian spices, fresh herbs, and a delectable sauce. These lettuce wraps are not just a meal; they are an experience that will transport your taste buds to the vibrant streets of Asia. Whether you're a seasoned cook or a novice in the kitchen, this article provides two irresistible recipes that will guide you in crafting these flavor-packed lettuce wraps in the comfort of your own home. So, gather your ingredients, sharpen your knives, and get ready to indulge in a culinary masterpiece that will leave your family and friends begging for more.

Check out the recipes below so you can choose the best recipe for yourself!

PF CHANG'S LETTUCE WRAPS RECIPE



PF Chang's Lettuce Wraps Recipe image

These PF Chang's Lettuce Wraps are a copycat recipe of their popular dish. Ground chicken is wrapped in cooling lettuce cups and topped with a special customizable dipping sauce.

Provided by Platings and Pairings

Categories     Entree

Time 30m

Number Of Ingredients 18

3 Tablespoons soy sauce
2 Tablespoons mirin
1 Tablespoon oyster sauce
1 Tablespoon rice vinegar
1 Tablespoon vegetable oil
1 pound ground chicken breast
1 8-ounce can water chestnuts (drained and minced (about 1 cup))
10 fresh or dried shitake mushrooms
4 cloves garlic (chopped finely)
1 green onion (thinly sliced, for garnish)
1 - 1 1/2 cups fried rice sticks
Lettuce cups (for serving)
3 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 - 3 teaspoons chili garlic sauce
1/2 - 1 teaspoon Chinese hot mustard paste
1/8 teaspoon chili oil
1 green onion (thinly sliced)

Steps:

  • Prepare the marinade by mixing all of the ingredients together in a small bowl.
  • Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the Marinade ingredients. Set aside for 15 minutes.
  • Prepare the rice sticks by pouring 2 inches of vegetable oil into a wok and heating it on high to around 375 degrees. Add the rice sticks. They will instantly puff up and float to the top. Remove with a slotted spoon and let drain on paper towels.
  • Heat the cooking oil in a wok or saute pan over high heat. Saute the garlic until light brown and then immediately add the chicken. Stir-fry the ground chicken, breaking it up with a spoon until cooked through. Set aside.
  • Serve the chicken with a side of lettuce cups.

Nutrition Facts : Calories 259 kcal, Carbohydrate 16 g, Protein 14 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 1751 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

P.F. CHANG'S LETTUCE WRAP RECIPE (COPYCAT)



P.F. Chang's Lettuce Wrap Recipe (Copycat) image

Have you tried the Chicken Lettuce Wraps at P.F. Chang's? I've got the best copycat recipe for you today! Finely diced chicken thighs are sautéed with shiitake mushrooms in a killer Asian-inspired sauce, then nestled into butter lettuce leaves and garnished with fried rice noodles. It is a super easy, fast, and TASTY weeknight meal. The perfect dish for when you are going low carb!

Provided by Karen

Categories     Main Course

Time 1h

Number Of Ingredients 29

2 & 1/2 tablespoons canola oil (divided)
2 & 1/2 teaspoons sesame oil (divided)
1 pound chicken thighs (chopped into very small pieces)
1 & 1/2 teaspoons kosher salt (for seasoning chicken)
black pepper (to season chicken)
2 ounces DRIED shiitake mushrooms*
hot water (for rehydrating mushrooms)
1 (8-oz) can water chestnuts (chopped)
1 tablespoon garlic (smashed and minced)
1 tablespoon fresh ginger (minced)
4 green onions (chopped and divided)
2 inches frying oil (canola oil, vegetable, etc)
1 (6.75-oz) package maifun rice sticks
1/4 cup cold water
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons aji mirin (rice wine**)
3 tablespoons hoisin sauce
1 tablespoon granulated sugar
1 teaspoon cornstarch
1/4 cup warm water
2 tablespoons granulated sugar
3 tablespoons soy sauce
4 teaspoons rice vinegar
1 teaspoon chili garlic sauce (I used Sambal Oelek)
1/4 to 1/2 teaspoon Chinese-Style Hot Mustard
1 to 2 teaspoons oyster sauce
1/2 teaspoon sesame oil
2 heads butter lettuce (or iceberg)

Steps:

  • Prep the chicken. First things first, if you are using thawed chicken, place it in the freezer so that it is easier to chop later. If you have completely frozen chicken, take it out of the freezer to start thawing. You want to chop partially-thawed chicken.
  • Rehydrate the shiitake mushrooms.* Add 2 ounces DRIED mushrooms to a medium bowl and cover with very hot water. Let sit for 30 minutes. Once they are softened, squeeze out as much water as you can and place on a cutting board. Chop off the stems and discard (they are too tough). Chop the mushrooms into small pieces, see photos. You should end up with about 1 and 3/4 cup mushrooms, about 7-8 ounces. Set aside.
  • Prepare the vegetables. Meanwhile, drain the 8 ounce can of water chestnuts and chop them into small pieces. Smash and mince 1 tablespoon garlic. Peel a knob of ginger with a spoon (it's easier than a peeler) and mince 1 tablespoon. Set aside.
  • Assemble the filling sauce. In a small bowl add 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin**, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Stir together and set aside.
  • Chop the chicken. Once your chicken is partially frozen (if it's still rock hard, you can put it in the microwave in 30-second increments until it is chop-able), use a chef's knife to chop the chicken into very small pieces. Smaller than you have ever chopped chicken before, probably. See photos. You want them to be about 1/4 to 1/2 inch dice. It doesn't need to be perfect, but the smaller your chicken pieces, the more homogenous your wrap filling will be. It's all about the texture in this recipe. Seal the still-partially frozen chicken pieces in a ziplock, place in a medium bowl, and cover with water. The chicken should be thawed out within 10-20 minutes. Do not cook the chicken until it's completely thaw.
  • While the chicken thaws, fry the rice sticks. This step is optional but delicious. In a 3 quart pot, heat 2 inches frying oil to about 400 degrees (I set my burner to just above medium heat.) It will take several minutes for the oil to come to temperature. Use a thermometer to see the temperature.
  • Break off a small handful of rice sticks and carefully drop it into the oil. Within 2-3 seconds, they will rise to the top of the oil. They will be puffy and huge compared to what you dropped in. It's so fun! Remove the puffed rice sticks to a paper towel lined plate and set aside. Continue the process until you have as much as you think you will want to eat on your wraps. Set the oil on a back burner to cool.***
  • Cook the filling. Heat a wok (best), cast iron skillet (better), or large skillet (ok) over medium high heat. (You want to cook over very high heat; woks are best for this. I don't have one, so I used cast iron). Once the pan is very hot, add 1 and 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil.
  • Add the diced chicken and stir constantly until thoroughly cooked. Season with 1 and 1/2 teaspoons kosher salt, and black pepper to taste. It will only take 2-3 minutes to cook. Remove the chicken to a plate.
  • Keep the heat on medium high. Add another 1 tablespoon neutral oil and 1 teaspoon sesame oil. When hot, add in the mushrooms and water chestnuts. Saute for 2-3 minutes. Add in 1 tablespoon garlic and 1 tablespoon ginger and saute for another 1 minute.
  • Return the chicken and any juices to the pan. Add the prepared sauce to the chicken and mushrooms. Lower the heat to medium and cook for another 2 minutes.
  • Chop 4 green onions. Set aside a small amount to add as a fresh garnish to each wrap. Add the remaining green onions to the pan and saute for another 1-2 minutes. Remove from heat.
  • Make the dipping sauce. In a small bowl, combine 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese hot mustard, 1 to 2 teaspoons oyster sauce (taste it!) and 1/2 teaspoon sesame oil. Whisk it together.
  • Assemble the wraps. Carefully remove the core of the butter lettuce from the head, and clean each butter lettuce leaf. There is a LOT of debris in butter lettuce, so take your time washing each leaf. Lay on paper towels to dry. (You can also try iceberg lettuce.)
  • Place a handful of fried rice sticks in each lettuce leaf. Top with a spoonful of warm chicken and mushroom filling. Sprinkle with fresh green onions. Devour!

Nutrition Facts : ServingSize 1 g, Calories 552 kcal, Fat 31 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 2779 mg, Carbohydrate 43 g, Fiber 6 g, Sugar 16 g, Protein 25 g, TransFat 0.1 g, UnsaturatedFat 23 g

WANNA-BE PF CHANG'S LETTUCE WRAPS



Wanna-be PF Chang's Lettuce Wraps image

These are to die for! Excellent! Recipe Source~ theculinarylife.com

Provided by Angela Pietrantonio @mrsjoepie

Categories     Vegetables

Number Of Ingredients 24

POURING SAUCE
1/4 cup(s) sugar
1/2 cup(s) warm water
2 tablespoon(s) soy sauce
2 tablespoon(s) rice wine vinegar
2 tablespoon(s) ketchup
1 tablespoon(s) lemon juice
1/8 teaspoon(s) sesame oil
1 teaspoon(s) hot water
1 tablespoon(s) dijon mustard
2 clove(s) garlic, minced
STIR FRY SAUCE
2 tablespoon(s) soy sauce
2 tablespoon(s) brown sugar
1/2 teaspoon(s) rice wine vinegar
CHICKEN STIR-FRY
2 tablespoon(s) extra virgin olive oil
2 tablespoon(s) sesame oil
2 - boneless chicken breasts, cubed to 1/2"
1 - 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup(s) mushrooms, minced to the size of corn kernals
1/2 medium onion, chopped fine
3 clove(s) garlic, minced
6 large leaves of iceberg lettuce or nappa cabbage

Steps:

  • To make the pouring sauce: In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you're ready to eat. Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.
  • To make the stir-fry sauce: Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
  • To make the chicken stir-fry: Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes. Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish. Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce. 8 points per serving (2 lettuce wraps)

LETTUCE WRAPS AS GOOD AS PF CHANG'S



Lettuce Wraps As Good As Pf Chang's image

These are a bit of work, but make for a nice, light and healthy dinner. They're drippy and messy, but that makes them even better, in my opinion. :-) I choose to "cut" my lean ground beef with TVP (textured vegetable protein) to cut down on fat and save cash, but 1 full pound of ground beef would work just fine. The sauce is similar to the stuff they whip up tableside at PF Chang's. I like to serve these as a main dish alongside homemade hot and sour soup (I'll post that recipe one of these days) and egg rolls.

Provided by Robyns Cookin

Categories     Asian

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 18

1 head , boston bibb or 1 head butter lettuce
1 teaspoon sesame oil
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon chili paste
sugar, to taste (optional)
1/2 lb lean ground beef
1/4 cup textured vegetable protein, re-hyrdated in 1/4 cup beef broth
1 onion, diced
2 garlic cloves, minced
1 tablespoon low sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons fresh ginger, grated
1 tablespoon rice wine vinegar
1/2 teaspoon chili paste (found in the Oriental section)
1 (6 ounce) can water chestnuts, drained and finely chopped
1 bunch green onion, chopped
2 teaspoons dark sesame oil

Steps:

  • Rinse lettuce leaves and pat dry; set aside.
  • Combine sauce ingredients. Add a bit of sugar if desired. Set aside.
  • Combine raw ground beef with re-hydrated TVP by hand, mixing well.
  • In a medium skillet over medium-high heat, saute the meat mixture with onion and garlic.
  • When cooked, add the soy sauce, hoisin sauce, ginger, vinegar, and chile paste.
  • Stir in the water chestnuts, green onions, and sesame oil. Cook just until the green onions begin to wilt (about 2 minutes).
  • Transfer to a serving dish and let each person fill their lettuce leaves and top with sauce.

Nutrition Facts : Calories 237.4, Fat 9.7, SaturatedFat 2.9, Cholesterol 37.3, Sodium 757.7, Carbohydrate 24, Fiber 3, Sugar 8.5, Protein 14.1

Tips:

  • To make the lettuce wraps ahead of time, assemble them and store them in the refrigerator for up to 2 hours. When you're ready to serve, just heat the sauce and pour it over the lettuce wraps.
  • If you don't have ground chicken, you can use ground turkey or pork instead.
  • To make the sauce spicier, add more Sriracha or red pepper flakes.
  • For a vegetarian version of the lettuce wraps, omit the ground chicken and add more vegetables, such as shredded carrots, cabbage, or bell peppers.
  • Serve the lettuce wraps with your favorite dipping sauce, such as soy sauce, hoisin sauce, or sweet and sour sauce.

Conclusion:

These lettuce wraps are a delicious and easy appetizer or main course. They're perfect for a party or potluck, and they're also a great way to use up leftover chicken. With a few simple ingredients, you can have a delicious meal on the table in no time.

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