So I failed to tell you the entire culinary story of Ben’s and my Vegas Vacation…
Our first night, feeling brave after a rather large can of Sapporo, we each dove face first into a Pinks Hotdog, whose newly opened location was strategically placed right outside our hotel. A Classic Dog for him, and a Rueben Dog for her. I know.
(source)
Whatever. One bite of the snappy casing, sour ‘kraut and salty pastrami and it was lights out. When in Vegas! 
The other meal I failed to mention took place late one night after returning home from sipping cocktails and shooting craps at the casinos. I had previously turned up my nose to the P.F. Changs located in the lobby of our hotel, preferring to dine at non-chain restaurants for all major-meals while on vacation. But as I looked at the clock, I came to realize that it certainly wasn’t a major-meal hour of the day morning, and the smell wafting from the restaurant’s open doors smelled too good to resist.
Bring on the chain restaurant – and the Lettuce Wraps – whee!
PFC’s Lettuce Wraps – I am telling you – salty, greasy, PERFECT. If you’ve ever had them, I bet you’ll agree. But sometimes they can be a little too greasy, know what I mean?
That’s why I decided to recreate.
P.F. Chang’s Lettuce Wraps
Serves 2-3
Ingredients:
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Directions:
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves
I die. I die for this dish! It is FANtastic, and so much lighter than PFC’s!
Salty, crunchy and crispy – fun too! Simply pile the chicken mixture onto a lettuce leaf,
roll,
and chomp. AWESOME. The fuller you stuff ‘em, the better, too. My first wrap was kind of weak sauce, so I really jammed the filling in with the others. Much better! 
The water chestnuts in the mixture are a total must, in my opinion. They add a fabulous crispness and texture to the filling, that you wouldn’t get by just using ground chicken alone.
Soooo so so good, AND since I said buh-bye to all the extra oil, I got to indulge in dessert, guilt-free!
My pals at Blue Bunny recently sent me an incredible care package filled with all their new products, including Red Velvet Cake Ice Cream,
and MINI ICE CREAM SANDWICHES – squeal! They are SO cute!
At first I thought they might be a little too cute, as in too petite, as in not enough bites for my ice cream loving face – but they’re a perfect 6-7 biter. And only 100 calories. Major. Win.
I Do I Do Wedding Cake Ice Cream – I’m comin’ for ya’ next – muwahahaha!
Well, I’m off to work on blog stuff for the rest of the evening! Between redesigning IGE, being crazy busy at work, and some extra freelance gigs, I am up to my pierced EARS in piles of things to get done.
Have a great night!
~~~~~
Confess: what’s your favorite sit-down chain restaurant?
Fridays. I could eat their French Onion Soup everyday. I haven’t been in YEARS!
P.F. Chang’s Lettuce Wraps – Remade!
April 26, 2011