The first time I ever ate at PF Changs, my friends told me the chicken lettuce wraps were a must. I noticed everyone around me was ordering them and so I thought why not? Oh my gosh! They were so good that I ended up ordering them for my appetizer AND my dinner. I couldn’t get enough of them that night. I decided to make them at home and so I went online to find a copycat recipe. I added a few of my own things to make them even better. Now I make them all the time! I even grow my own Butter Lettuce so I can have them as often as I want! They are so good and so easy to make, I eat them a couple times a week all summer long!
Chicken Lettuce Wraps
1 head butter lettuce (also called Boston Bib)
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
salt and freshly ground black pepper, to taste
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Delicious!
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