Chicken Appetizers

Chicken Lettuce Wraps

by Spoorthy
Jump to Recipe·Print Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Lettuce Wraps

  • Author: Spoorthy
  • Total Time: 45 minutes
  • Yield: 12 servings
Print Recipe

Description

Chicken Lettuce Wraps is one of the most popular Chinese- American Dish. This dish is very versatile to eat as a Taco or just as a simple Chicken Lettuce Salad. Chicken Lettuce Wraps is one of the most popular dishes served in PF Chang’s restaurants. Chicken Lettuce Wraps are healthy and also a keto-friendly recipe. it is easy to make at home by adding a few vegetables and sauces that we might already have. Please refer to the notes sections for substitutions to this recipe.

Ingredients

Chicken Thighs- 1 lb (ground chicken)

Canola oil- 2 Tbs

Ginger- 1 Tbsp (shredded)

Yellow onions- 1 cup (diced)

Salt- 1 tsp

Water Chestnuts- 1 cup (diced)

Colored Peppers- 1 cup (diced)

Cremini Mushrooms- 1 cup (diced)

Dark Soy Sauce- 1 Tbsp

Light Soy Sauce- 1 Tbsp

Peanut Butter- 1 Tbsp

Small Butter Head Lettuce- 1 whole

Ingredients for Sauce:

Dark Soy Sauce- 1 1/2 Tbsp

Light Soy Sauce- 1 1/2 Tbsp

Rice Wine vinegar- 1 tsp

Hoisin Sauce- 2 tsp

Red Chili Flakes- 2 tsp

Toasted Sesame Oil- 2 tsp

Peanut Butter- 1 Tbsp

Green Onions (scallions)- 1/4 cup

Cilantro- 1/2 cup

Garnish:

Roasted Peanuts- 2 Tbsp

Fried Rice Sticks (optional)

Carrots- 2 Tbsp (shredded)

Cilantro and Lemon

Instructions

1. Take about 1 lb of ground chicken. This recipe uses boneless skinless chicken thigh meat and is blended fine in a blender. Ready chicken works well too. 

2. Preparing the sauce: In a mixing bowl, add 1 1/2 Tbsp of dark soy sauce, 1 1 /2 Tbsp of light soy sauce, 1 tsp of rice wine vinegar, 2 tsp of Hoisin sauce, 2 tsp of red chili flakes, 2 tsp toasted sesame oil, and 1 Tbsp of creamy peanut butter. Mix everything well so that peanut butter is combined well with all the other sauce.

3. In a wok, take 2 Tbsp of canola oil and set the temperature to medium-high. When the oil is hot, add 1 Tbsp of shredded ginger and 1 cup diced yellow onions. Saute on high for one minute. 

4. While keeping the temperature high, add the prepared or ready ground chicken. Add 1 tsp of salt to it and fold the chicken a few times with the spatula. Break the chicken into small pieces.

5. Pour the prepared sauce onto the chicken and mix well. Cook the chicken with sauce on high heat for about 7 to 8 minutes or until the chicken is cooked well. 

6. Add the veggies, 1 cup of water chestnuts (diced), 1 cup of colored pepper, and 1 cup of cremini mushrooms. Saute on high heat for 5 minutes.

7. Add 1 Tbsp of dark soy sauce, 1 Tbsp light soy sauce, and 1 Tbsp of Peanut Butter. Mix well to coat the veggies with sauce by continuously mixing with a spatula. Cook on high again for 5 minutes so that veggies cooks well with the sauce.

8. Add 1/4 cup of Green Onions (scallions) and 1/2 cup of cilantro. Mix well and turn the heat off. It is ready to be served on the lettuce. 

9. Garnish with roasted peanuts, fried rice sticks (optional), shredded carrots, cilantro, and lemon.

Notes

1. Chicken thighs work best for this recipe as it is more tender and moist when compared to chicken breasts. Mincing the chicken with a knife is another option vs. blending the chicken in a blender. This recipe has been tested a few times with store-bought ready ground chicken, and it works well too.

2. Why adding some sauces again at the end? The initial sauce helps to coat and spice the chicken so that the sauces we add towards the end is mainly for the veggies (water chestnuts, colored peppers, and mushrooms). 

3. The reason to use both dark and light soy sauce is that dark soy sauce adds to the intensity of the flavor as it is aged longer and gives richer and bolder flavor. The light-soy sauce is thinner, lighter, and high in sodium content, and it mixes well with other sauce used in cooking.

4. All the veggies used here can be changed to something more accessible. Especially the variety of the mushrooms used can be switched to other type depending on the availability. 

5. Lettuce used in this recipe is butterhead lettuce. Other types of lettuce like Romaine, Iceberg, Bibb, Batavia, Boston, and leaf lettuce works.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Chicken Dishes
  • Method: Cook
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 160 Kcal
  • Sugar: 2.83 g
  • Sodium: 267 mg
  • Fat: 11.37 g
  • Saturated Fat: 2.29 g
  • Unsaturated Fat: 3.053 g
  • Trans Fat: 0.041 g
  • Carbohydrates: 6.97 g
  • Fiber: 1.6 g
  • Protein: 8.14 g
  • Cholesterol: 37 mg

Keywords: Chicken lettuce wraps, PF Chang’s lettuce wraps, Chicken lettuce salad recipe, Chicken lettuce Tacos, Chinese chicken lettuce wraps

Take about 1 lb. of ground chicken. This recipe uses boneless skinless chicken thigh meat and is blended fine in a blender.
In a mixing bowl, add 1 1/2 Tbsp. of dark soy sauce, 1 1 /2 Tbsp. of light soy sauce, 1 tsp of rice wine vinegar, 2 tsp of Hoisin sauce, 2 tsp of red chili flakes, 2 tsp toasted sesame oil, and 1 Tbsp. of creamy peanut butter. 
Mix everything well so that peanut butter is combined well with all the other sauce.
In a wok, take 2 Tbsp. of canola oil and set the temperature to medium-high. When the oil is hot, add 1 Tbsp. of shredded ginger and 1 cup diced yellow onions.
Sauté on high for one minute. 
While keeping the temperature high, add the prepared or ready ground chicken.
Add 1 tsp of salt to it and fold the chicken a few times with the spatula. 
Fold the chicken and break it into small pieces.
Pour the prepared sauce onto the chicken and mix well.
Cook the chicken with sauce on high heat for about 7 to 8 minutes or until the chicken is cooked well. 
Add the veggies, 1 cup of water chestnuts (diced), 1 cup of colored pepper, and 1 cup of cremini mushrooms.
Sauté on high heat for 5 minutes.
Mix well to coat the veggies with sauce by continuously mixing with a spatula.
 Cook on high again for 5 minutes so that veggies cooks well with the sauce.
Add 1/4 cup of Green Onions (scallions) and 1/2 cup of cilantro. Mix well and turn the heat off. It is ready to be served on the lettuce. 
Garnish with roasted peanuts, fried rice sticks (optional), shredded carrots, cilantro, and lemon.