Asian Lettuce Wraps

As soon as we returned from our vacay last week, I set out to start meal planning ASAP.  We ate yummy Thai food twice while on vacay, and I’m always jonesing for more, so last week was pretty much Thai week at my house.  Much to my husband’s apparent dismay (more on that later). 

I have made lettuce wraps once before and they were so-so.  P.F. Chang’s chicken lettuce wraps are where it’s AT.  I remember several years ago, I went to P.F. Chang’s with my family for the first time and was like, “that’s the weirdest thing ever.”  But no.  It’s the best thing ever.  So last week I decided to re-create the lettuce wrap goodness once again.  One thing to note is that this took a lot of prep work.  A LOT.  I’m talking 45mins.  Chopping 2500000 things is no small task.  See upcoming blog posts for ways that I have been able to short-cut and save time in the kitchen, though!

wrap prep
Prepped and ready to go!!

Asian Lettuce Wraps

-2tsp canola oil (I used olive oil…I pretty much use olive oil for EVERYTHING)
-4 cloves garlic, minced
-1tbsp minced fresh ginger
-1lb ground chicken
-3oz mushrooms, finely chopped (I omitted the ‘shrooms…my husband is a fan and I am not, and if they’re minced, they’re not easily picked out!)
-1/2tsp kosher salt
-4cu bagged coleslaw mix or thinly shredded cabbage (I bought a head of cabbage, since I was using it for other recipes – again, see later blog posts for these other delish dishes!)
-1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
-1/2cu sliced green onions
-4tbsp soy sauce
-1tsp sesame oil
-1 lemon, zested and juiced
-1/2tsp sriracha sauce (I would use more, but my husband is a spice-phobe)
-1/3cu roughly chopped cilantro
-1 head iceberg lettuce
-4tbsp soy sauce
-4tbsp rice vinegar
-3tbsp water
-2tsp honey (we had ran out of honey, so I omitted this, oops!)
-1-2tsp finely minced fresh ginger

ready to eat

-Heat a wok to medium-high, and when hot, add vegetable/olive oil and then garlic and ginger.
-Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through.
-Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt.
-Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
-To prepare dipping sauce, combine all ingredients and whisk to combine.
-To serve, carefully remove the individual leaves from the head of lettuce. Place chicken mixture in the leaves and serve with sauce.

Multiply this by 10000000, and that’s how many I ate!


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