Appetizers, Asian, Chicken, Salad, The Weekly Menus and Recipes

Recipe 24.1: Chicken Lettuce Wraps

Print Friendly, PDF & Email

These lettuce wraps cure all kinds of cravings – cravings for the fresh, the spicy, the salty and, of course, the cravings for P.F. Changs famous lettuce wraps. These are simple, messy, and satisfying.


1 head butter lettuce


1/2 tsp. grated ginger

1/2 tsp. sesame oil

5 tbs. reduced-sodium soy sauce

1/2 tsp. rice wine vinegar

2 cloves grated garlic

1 tsp. chili paste (sambal olek)

2 tbs. diced green bell pepper

2 tbs. minced shallot

1/3 cup drained and chopped water chestnuts

2 boneless, skinless chicken breasts

1 tbs. canola oil

Dipping sauce:

1/2 tsp. chili paste (sambal olek)

3 tbs. reduced-sodium soy sauce

1/4 tsp. rice wine vinegar

1/4 tsp. sesame oil



Place chicken breasts in food processor. Pulse to finely chop chicken.

Heat a medium skillet over medium heat. Add canola oil to skillet. Allow to heat, then add chicken. Cook, stirring, for 2 minutes, then add all other filling ingredients to the skillet. Cook for another 2 minutes, until chicken is cooked through.
While chicken cooks, prepare dipping sauce by combining all ingredients and mixing to combine.
Wash and separate leaves of lettuce. Stack on plates.
Pour chicken mixture into small bowls for each plate. Pour dipping sauce into a separate bowl for each plate and serve alongside lettuce. To eat, simply spoon chicken mixture into lettuce leaves. Top with sauce. Eat like you would eat a taco.