Asian Lettuce Wraps

This is a delicious recipe that I have made for several years. I think it’s a great dish to serve on New Year’s Eve. With all the indulging, we need something relatively healthy! By the way, these wraps, which are supposed to be a copycat for P. F. Chang’s, are scrumptious!

Lettuce Wraps

Ingredients: (Serves 6 as an appetizer, double recipe when preparing for the main course.)

2 tablespoons grapeseed oil

1 pound ground chicken

1/2 cup onion, chopped

dash of salt and pepper

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

1/2  of 8 ounce can of water chestnuts, drained and chopped

3 green onions, chopped

12 large outer leaves of iceberg lettuce

1 tablespoon sesame oil

2 1/2 tablespoons soy sauce

1/2 tablespoon water

1 tablespoon natural peanut butter

1/2 tablespoon honey

1 tablespoon + 1 teaspoon rice vinegar

2 teaspoons chili garlic sauce

Dipping Sauce for Lettuce Wraps:

4 Tablespoons Soy Sauce

4 Tablespoons rice vinegar

3 tablespoons water

2 teaspoons honey

1-2 teaspoons finely minced fresh ginger


Combine ingredients for dipping sauce in a bowl. Whisk together and set aside.

Heat a large skillet over high heat.

Add ground chicken, onion, salt and 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.

Meanwhile combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, and chili garlic sauce. Pour in small saucepan and heat until mixture is smooth, stirring often. Add to skillet and stir to combine with chicken mixture.

Add green onion and water chestnuts into the skillet and then cook 1-2 minutes until the onion is soft and the water chestnuts are heated through.

Serve over chilled lettuce leaves and top with Siracha Sauce. Use Dipping Sauce as desired.


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