So I failed to tell you the entire culinary story of Ben’s and my Vegas Vacation…
Our first night there, 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.
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. Chang’s 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!
P.F.Chang’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.
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P.F. Chang’s Lettuce Wraps
Description
P.F. Chang's Lettuce Wraps copycat recipe tastes just like the restaurant's version, but are made a lot healthier, and gluten-free - at home!
Ingredients
- 1lb ground chicken breast
- 1/2 onion, minced
- salt & pepper
- 2 garlic cloves, minced
- 1" knob ginger, peeled & minced
- 2-1/2 Tablespoons gluten-free Tamari or soy sauce
- 1 Tablespoon + 1 teaspoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon peanut butter
- 1/2 Tablespoon water
- 1/2 Tablespoon honey
- 2 teaspoons chili garlic sauce (or more if you like it hotter)
- 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
- Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.
- Meanwhile, in a microwave safe bowl, combine gluten-free Tamari or soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
- Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
- Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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. You have to make these!
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Lece 04.28.2013
Love this glad you shared it with us. Would you know how to make any of the sauces to go with it???
vbulletin addons 4.0 04.27.2013
Your style is so distinctive in comparison to others I have read
through things from. Thanks for posting when you’ve received the opportunity, Guess I’ll just bookmark this page.
Liz 04.15.2013
I tried this with the boyfriend and it was AMAZING. I love the chicken over beef choice. And I just recently added a link to this page on my blog. Everyone needs to know this recipe!!
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[…] Link to the amazing instructions here […]
Meredith 04.15.2013
I found this recipe on Pinterest and wow, what a hit! My husband wants this at least once a week and double the recipe. ha ha Thanks!
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andy 03.22.2013
From one Iowa Girl to another. This recipe sounds awesome! I am trying it tonight. I bet way better to PF Changs.
Jaunnette 03.15.2013
Oh wow. This was INCREDIBLY YUMMY. Having never been to a P.F. Chang’s (the nearest is like 4 hours away) I don’t know how close it is to the original, but I will be making this again.
I did fiddle with the recipe, first because I didn’t have all the required ingredients. No ground chicken – used ground turkey. No green onions – used whole diced onion instead of 1/2. No fresh ginger – used ground ginger while browning meat. No chili garlic sauce – used sweet thai chili sauce & added garlic powder to meat while browning. No water chestnuts – no sub, just skipped it!
After that, it was a matter of fiddling with the sauce before adding it to the meat. Added extra chili sauce, then decided to dash in a little hot sauce. Taste tested the sauce until I thought it was JUST right before adding to meat, then taste tested the meat and ended up adding a little additional soy, sesame, peanut butter, and another dose of chili sauce.
I made a double recipe because that was how much ground turkey I had. Yesterday, I made onigiri stuffed with some of the leftover meat. SO. GOOD. Thank you!
Jaunnette 03.15.2013
Also, I realized when all was said and done I had forgotten to add any salt at any point. However I never felt it was lacking in salt thanks to the soy sauce!
Cari 03.14.2013
I tried these with seitan instead of chicken and it was AWESOME! Definitely going into the recipe box!
Shundara@ SavyNaturalista 03.13.2013
I cannot wait until the weekend I will defiantly be making these yummy chicken lettuce cups….
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Gina 03.02.2013
made these for dinner and they are so good!
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Jennie 02.27.2013
This was excellent! When my husband asked what was for dinner and I described it, he said, “So, like a salad?” and was really confused when I said you roll the stuff up in the lettuce leaves. He thought it sounded terrible. But he loved it!
We didn’t have all the ingredients, so I made some substitutions:
ground chicken -> hamburger
chili sauce -> dried chiles, broken up, + cayenne powder for heat
water chestnuts -> celery (adds a similar crunch for a much lower price.)
Even with all those cheapy changes, it was fantastic.
Lindsay 02.26.2013
Found your recipe on pinterest. What a great meal! I shared on my blog tonight. Thanks for recreating such a yummy dish.
Lindsay