Have you ever eaten at a PF Changs restaurant? If so, what’s your favorite dish? For me, it’s got to be the Lettuce Wraps. I could make a meal out of them.
Anytime a chain restaurant has a hit on its hands, it doesn’t take long for the Copy-Cat recipes to appear. I’ve collect 10 “copy cat” recipes for PF Changs Lettuce Wraps. Let’s face it, there really is only 1 recipe, but there are as many spins on this dish as there are PF Changs. And that’s a lot since there are over 200 restaurants in the United States, with another 100 world-wide. I will admit, PF Changs in not authentic Asian food. It has an American spin on things. But then what would you expect from an Asian Restaurant headquartered in Scottsdale, Arizona.
Of all the recipe I have for their Lettuce Chicken Wrap, this is one of my favorites. I like the crunch of the water chestnuts, the snap of the ginger and the heat from the spices. While there’s some intense chopping to get all the ingredients prepped, the cooking and assembly is a snap. Lettuce Wraps are great for a lunch, an appetizer or even a light yet satisfying supper.
Butter Lettuce Chicken Wraps
2 Garlic Cloves
1 White Onion
1 tablespoon Fresh Grated Ginger
8 oz can Whole Water Chestnuts
2 Green Onions
1 head Butter Lettuce
1 tablespoon Olive Oil
1 lb Ground Chicken
1/4 cup Hoisin Sauce
2 tablespoons Soy Sauce
1 tablespoon Rice Wine Vinegar
1/2 teaspoon Sesame Oil
1 teaspoon Sugar
1 tablespoon Sriracha
Kosher Salt to taste
Black Pepper to taste
Peel and finely mince garlic cloves. Set aside. Peel and finely dice onion. Set aside. Peel and grate the ginger. Set aside. Drain water chestnuts, dice and set aside. Trim and discard the roots from the green onions, then thinly slice remaining onion. Set aside.
Rinse the butter lettuce, break into cups and arrange on a serving platter. Set aside.
Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook until browned and cooked through, breaking apart as it cooks, about 5 minutes.
Stir in the garlic, white onions, hoisin sauce, soy sauce, rice wine vinegar, ginger, sesame oil, sugar, and Sriracha. Stir occasionally and cook until onions are soft and translucent, about 2 minutes.
Stir in the chestnuts and sliced green onions. Season to taste with salt and pepper. Heat for about a minute longer for flavors to marry.
Spoon about 3 tablespoons of the chicken filling into the center of each lettuce leaf cup. Serve and enjoy.