Chicken Lettuce Wraps

 Have you ever had the lettuce wraps from PF Chang’s? They are one of my favorite things to eat when we go, but we don’t get to go often because the closest restaurant is an hour and a half away. Solution? Make my own! After several tries, I made them even better than my over priced competitor’s. These are great for dinner & the leftovers taste even better the next day at lunch!

Chicken Lettuce Wraps

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Love at first bite? Yup! It happens!! That is how I felt after I tried the Lettuce Wraps at PFChangs. I was determined to figure out how to make them at home. After several trys I finally perfected the recipe Forking EPIC Lettuce Wraps. I didn’t think it was possible, but my recipe is even better than the restaurant version. Don’t believe me? Try it for yourself!

Chicken Lettuce Wraps

Print Recipe

Love at first bite? Yup! It happens!! That is how I felt after I tried the Lettuce Wraps at PFChangs. I was determined to figure out how to make them at home. After several trys I finally perfected the recipe Forking EPIC Lettuce Wraps. I didn’t think it was possible, but my recipe is even better than the restaurant version. Don’t believe me? Try it for yourself!

Servings	Prep Time	Cook Time
4-6Servings	30Minutes	10Minutes

Servings	Prep Time
4-6Servings	30Minutes

Cook Time

10Minutes

Ingredients

• 2 fresh chicken breasts finely diced
• 2 fresh boneless chicken thighs diced
• 1 large Vidalia onion diced
• 1 bulb garlic minced (I used 2)
• 2 cups carrots shredded
• 2 cans water chestnuts chopped
• 1 bunch green onions chopped
• 1/4 red cabbage thinly sliced
• 1/2 cup shiitake mushrooms thinly sliced
• 3 inch section of fresh ginger finely grated
• 2 tbsp soy sauce or coconut aminos
• 2 tbsp rice wine vinegar
• 2 tbsp hoisin sauce
• 1 tbsp sriracha sauce
• 1 tbsp fish sauce
• 2 tbsp Avocado oil for stir fry
• Salt and pepper to taste
• 1 head Iceberg Lettuce quartered

Servings: Servings

Ingredients 2 fresh chicken breasts finely diced 2 fresh boneless chicken thighs diced 1 large Vidalia onion diced 1 bulb garlic minced (I used 2) 2 cups carrots shredded 2 cans water chestnuts chopped 1 bunch green onions chopped 1/4 red cabbage thinly sliced 1/2 cup shiitake mushrooms thinly sliced 3 inch section of fresh ginger finely grated 2 tbsp soy sauce or coconut aminos 2 tbsp rice wine vinegar 2 tbsp hoisin sauce 1 tbsp sriracha sauce 1 tbsp fish sauce 2 tbsp Avocado oil for stir fry Salt and pepper to taste 1 head Iceberg Lettuce quartered Servings: Servings

Instructions

1. Chop onions, garlic, cabbage, and carrots
2. Chop water chestnuts, mushrooms, green onions & chicken. Finely grate ginger
3. Put 1 tablespoons avocado oil in hot wok, stir fry chicken for 2 minutes
4. Add onions, garlic, ginger, and water chestnuts. Cook for 2 more minutes.
5. Add sriracha, hoisin, soy, & fish sauces along with the rice wine vinegar. Stir fry another 2 minutes
6. Add carrots and red cabbage & stir fry for another 2 minutes
7. Stir in green onions & remove from heat
8. Serve in quartered iceberg lettuce

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