BEST LETTUCE TO USE FOR LETTUCE WRAPS?

Butter lettuce (AKA Boston or Bibb lettuce) is the best type for wraps. If you can't find it at the market, choose a sturdy lettuce that can support the filling and is hearty enough to handle warm heavy ingredients without becoming limp. Long broad leaves make excellent lettuce cups. Try the outer leaves from Iceberg lettuce, or use Little Gem or romaine.

HOW TO ADD MORE CRUNCH AND TEXTURE TO LETTUCE WRAPS?

Fry up some Maifun rice sticks (angel hair "Thai vermicelli rice noodles") Arrange a handful of these fried puffy noodles in the center of each lettuce leaf. Then spoon chicken filling on top. These crisp crunchy noodles are an easy way to add texture to lettuce wraps.

HOW TO MAKE LETTUCE WRAPS THAT DON'T FALL APART?

Use a thick leafy green with a large surface area. If planning to transport your lettuce wrap or refrigerate it for later, give it more support by wrapping it tightly in parchment paper.

HOW LONG WILL LEFTOVER CHICKEN FILLING LAST?

When stored in an airtight container and refrigerated, leftover filling for chicken lettuce wraps will stay fresh for up to 3 days.

HOW TO REHEAT CHICKEN LETTUCE WRAPS?

This quick tutorial for reheating was provided by P.F. Chang's social channel. Transfer the chicken filling to a pan on stovetop. Warm 3 to 5 minutes over medium heat. For a slightly crispy texture, add a bit of oil to the pan. Spoon heated filling into a crisp lettuce cup.

WHAT TO SERVE WITH LETTUCE WRAPS?

Serve lettuce wraps with your favorite Asian-American sides like egg rolls, fried wontons, steamed pork buns, or an Asian-style soup.

P.F. Chang's Chicken Lettuce Wraps | Copycat Recipe

Name: P.F. Chang's chicken Lettuce Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-American
Ingredients: 1/4 cup hoisin sauce; 1/4 cup soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon sriracha, or to taste; 1 teaspoon cornstarch; 1 tablespoon toasted sesame oil; 1 pound ground chicken; 1/4 cup finely-diced onion; 2 cloves garlic, pressed or minced; 2 teaspoons freshly-grated ginger; 1 8-ounce can water chestnuts, drained and diced; 2 green onions, thinly sliced (plus extra for garnishing); 2 heads butter lettuce, for serving; 2 teaspoons sesame seeds, for garnishing

P.F. Chang’s chicken Lettuce Wraps

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5 from 6 reviews

Author: Denay DeGuzman
Total Time: 25 Minutes
Yield: 4 Servings 1x

Description

These (copycat) P.F. Chang’s chicken lettuce wraps are a healthy, savory party appetizer. Serve them at Game Day gatherings. You can make them a meal by serving along with rice or wonton soup.

Ingredients

Units Scale

COOKING SAUCE

1/4 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sriracha, or to taste
1 teaspoon cornstarch

CHICKEN LETTUCE WRAPS

1 tablespoon toasted sesame oil
1 pound ground chicken
1/4 cup finely-diced onion
2 cloves garlic, pressed or minced
2 teaspoons freshly-grated ginger
1 8–ounce can water chestnuts, drained and diced
2 green onions, thinly sliced (plus extra for garnishing)
2 heads butter lettuce, for serving
2 teaspoons sesame seeds, for garnishing

OPTIONAL: 1 8.8-ounce package Maifun rice sticks (or Thai vermicelli rice noodles), pan fried in oil until puffed and crispy. Add them to the lettuce cups before spooning on the chicken filling.

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Instructions

RECIPE PREP: Remove the root/core from the butter lettuce. Rinse leaves under cold running water until clean. Pat dry between paper towels. Each leaf will be used as a lettuce cup.

In a small bowl, whisk together the 5 cooking sauce ingredients: hoisin sauce, soy sauce, rice wine vinegar, and sriracha to taste. Set the bowl aside. Later, if the cornstarch has settled to the bottom of the bowl, whisk again to incorporate.
Heat sesame oil in a large skillet over medium heat. Once the oil is fragrant, add the ground chicken and sauté 5 to 7 minutes, or until the meat is cooked through and no longer pink.
Add chopped yellow onion, garlic, and ginger. Sauté 3 to 4 minutes more, or until the onions are soft and tender. Add prepared cooking sauce to the pan. Stir until the chicken is evenly coated in the sauce. Cook 1 minute more. If the sauce thickens too quickly, thin it out with 1/4 cup water.
Add water chestnuts and green onions to the pan. Toss briefly to combine. Remove pan from heat.
Spoon chicken mixture into the prepared lettuce cups, like filling taco shells. Garnish each lettuce wrap with sliced green onions and a sprinkling of sesame seeds.

Equipment

Staub Double Handle Skillet

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John Boos Cutting Board

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Wooden Spatula

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Garlic Press

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Kitchen Knife

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Notes

HOW TO TAMP DOWN SWEETNESS IN THE COOKING SAUCE: Add 2 tablespoons oyster sauce to offset the sweetness of the other ingredients.

IF TASTE OF GINGER IS TOO STRONG: Add a bit of brown sugar to tamp it down.

HOW TO STORE AND REHEAT LEFTOVERS: Transfer leftover filling to an airtight container and refrigerate. It will stay fresh up to 3 days. To reheat, add filling to a skillet on stovetop. Warm 3 to 5 minutes over medium heat. For a slightly crispy texture, add a bit of oil to the pan. Spoon heated filling into a crisp lettuce cup.

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Category: Appetizers
Method: Stovetop
Cuisine: Asian-American

Find it online: https://www.confettiandbliss.com/chicken-lettuce-wraps/