PF Chang's Lettuce Wraps
User Reviews
5
PF Chang's Lettuce Wraps
Description
This recipe starts with a homemade teriyaki sauce blend combining teriyaki, sweet chili, soy sauce, and fresh minced ginger, with optional red pepper flakes for heat. The chicken is cut into small pieces, lightly seasoned, and partially cooked before being removed from the pan to keep moisture.
Vegetables including onion, garlic, water chestnuts, nuts (pine nuts or cashews), and optional mushrooms are sautéed in the residual oil to develop flavor and texture. The chicken returns to the pan with about half the teriyaki sauce to finish cooking and coat the ingredients evenly.
The mixture is served spooned into fresh butter lettuce leaves such as bib, Boston, or butter lettuce, which provide a crisp vessel to hold the savory filling. A dipping sauce made by simmering the remaining teriyaki sauce with peanut butter and Sriracha accompanies the wraps for added richness and a spicy kick.
Variations include substituting different proteins like ground chicken, pork, beef, turkey, or shrimp. Nuts can be swapped between peanuts, pine nuts, or cashews. For a vegetarian option, omit the meat and combine the vegetable components. Adding chopped mango can create a sweeter variant. The recipe recommends preferred brands for the sauces to replicate flavors closely.
Ingredients
- 1 butter lettuce leaves separated
Teriyaki Sauce
- 1 cup teriyaki sauce
- ⅓ cup sweet chili sauce
- ¼ cup soy sauce
- 1 tablespoon fresh ginger finely minced or grated
- red pepper flakes to taste
Chicken Filling
- 4 tablespoons oil divided usage
- 1 ½ pounds chicken breast diced into small pieces, boneless, skinless
- salt to taste
- black pepper to taste
- ½ cup green onion sliced
- 2 cloves garlic minced
- ½ cup water chestnut chopped
- ½ cup pine nuts chopped, or cashews
- ⅓ cup mushroom optional, chopped
Dipping Sauces
- remaining teriyaki mixture (about ⅔-¾ cup)
- ¼ teaspoon Sriracha sauce or to taste
- 1-2 tablespoons peanut butter creamy
Instructions
Teriyaki Sauce
- Combine all teriyaki sauce ingredients in a bowl. Mix well and set aside.
Chicken
- In a large skillet, heat 2 tablespoons oil over medium heat. Season chicken lightly with salt and pepper. When the oil is hot, add chicken. Cook until chicken is white on all sides (it doesn't need to be completely cooked through), then remove chicken from skillet and set aside on a plate. Discard any extra juices.
- In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add onion, garlic, water chestnuts, pine nuts or cashews, and mushrooms. Saute for 1-2 minutes.
- Add chicken and about half of the teriyaki mixture to the skillet. Cook for 7-8 minutes, stirring often until chicken is cooked through.
- Place 2-3 tablespoons of the chicken mixture in the center of each lettuce leaf, roll up, and enjoy!
Dipping Sauces
- Heat the remaining teriyaki sauce in a small saucepan. Simmer for about 5 minutes. Remove from heat.
- Divide sauce into 2 small bowls. In one bowl, add sriracha sauce and mix well. In the other bowl, add creamy peanut butter and mix until smooth.
- Pour over top lettuce wraps and enjoy!
Notes
- Half of the teriyaki mixture is used for the chicken filling; the remainder is heated with peanut butter and Sriracha to form the dipping sauce.
- Preferred lettuce types include bib, Boston, or butter lettuce for easy handling; iceberg lettuce can be used but has less flavor.
- Protein alternatives include ground chicken, pork, beef, turkey, or shrimp instead of diced chicken breast.
- Nuts such as peanuts or pine nuts may replace cashews according to preference.
- For a vegetarian version, omit meat and combine the remaining ingredients.
- Add chopped mango for a sweeter variation of the wraps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 2350mg | 98% |
| Potassium | 855mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 7mg | 8% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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