Time Needed
Preparation/Total Time: 25 minutes.
Servings
Recipe makes 6 servings.
Last Updated: Mar. 04, 2024
Photo of Copycat PF Chang’s Lettuce Wraps Recipe by Taste of Home
Ingredients:
- 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
- 1-1/2 pounds ground chicken
- 3/4 cup chopped fresh mushrooms
- 1 can (8 ounces) water chestnuts, drained and diced
- 1 tablespoon minced fresh gingerroot
- 3 tablespoons reduced-sodium teriyaki sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1/2 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup chopped green onions
- 12 Bibb or Boston lettuce leaves
- Crispy rice noodles, optional
Directions:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken, cook and stir for 3 minutes, then drain. Add mushrooms, water chestnuts, and ginger; cook until chicken is cooked through, about 4-6 minutes. Drain and return to the pan.
- In a small bowl, mix teriyaki sauce, soy sauce, vinegar, hoisin, garlic powder, red pepper flakes, and the remaining 1-1/2 teaspoons of oil. Add this sauce to the chicken mixture and heat through. Remove from heat and mix in the onions.
- Spoon the chicken mixture onto lettuce leaves, top with rice noodles if desired, and fold the sides of the lettuce over the filling before rolling up.
Nutrition Facts:
2 wraps: 232 calories, 13g fat (3g saturated fat), 75mg cholesterol, 641mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.