Chicken Lettuce Wraps Recipe Imitator of PF Chang
Chicken Lettuce Wraps Recipe Imitator of PF Chang
This PF Chang’s lettuce roll recipe is an imitation of the restaurant’s favorite. A mixture of minced chicken, minced mushrooms and onions, seasoned and cooked with oriental sauce, and wrapped in fresh lettuce. Most importantly, they can be completed in only 20 minutes! !
You know my thoughts on appetizers for Asian meals! I like wontons, rangoons and egg rolls and my Chinese food, but when I want something lighter, I will make these lettuce rolls!
Just like PF Changs!
Today I want to share with you a quick and easy recipe that everyone will like! These chicken lettuce wraps are the copycat version of the restaurant favorite (PF Chang’s). If you have ever been to PF Chang’s, you will know that these lettuce rolls are very light, but surprisingly the fillings. They make delicious small appetizers or delicacies by themselves.
The best part is that they came together in just 20 minutes! You can’t go wrong with a simple and delicious recipe like this. The chicken stuffing is delicious, delicious! Mix three different sauces and some seasonings, you know it must be delicious!
If you want, you can easily put the chicken filling on the rice, but wrap it in a slice of cold and crunchy lettuce to make it so light and refreshing! You just have to try it yourself and see what I mean! But I warn you now-once you try these, you will be fascinated and never go back! !
How to make lettuce rolls:
The ingredient list may seem a bit long and scary, but I assure you that most of the ingredients are simple sauces and seasonings! The steps are simpler, as I mentioned before, it takes a total of 20 minutes from start to finish.
saute. Heat olive oil in a pan, then cook the onions. Add mushrooms and cook for another 3 minutes, then add garlic and cook until fragrant. Add the ground chicken, cook until browned, then drain the excess fat. tip: Dice onions, chestnuts, garlic and mushrooms to make every bite full of flavor.
season. Season with pepper, ginger and all sauces. Stir until combined, then add the chestnuts and spring onions, and cook for another 3-4 minutes. Remove from the fire.
wrap. Pour 3-4 tablespoons of the mixture into the center of the lettuce leaves. Roll into a small package and enjoy! If you want, you can serve it with shredded carrots, crispy rice noodles, or chopped roasted nuts.
Chicken substitute: Ground pork or ground turkey is an excellent substitute for ground chicken. You can even use tofu for vegetarian food. A reader suggested freezing the tofu to make it breakable, and then continue the recipe as usual.
Recipe FAQ
What is the best lettuce? We like to use butter lettuce, but any lettuce with large leaves is strong enough to hold, but can also be wrapped. It sounds like a daunting task. Here are some other types of lettuce that work: bib, Boston, iceberg, romaine lettuce.
Do I need butter mushrooms? Portobello, cremini and button mushrooms are all versions of each other. The difference is age. Button mushrooms are the youngest. Portobello mushrooms have the longest growing time. Leave butter mushrooms somewhere in the middle. Any one of them can work normally.
What to do with leftovers? Store the remaining chicken mixture in the refrigerator in an airtight container for 3-4 days. Heat in a frying pan. If the mixture looks a bit dry, add some olive oil or chicken broth. You can also freeze the mixture for later use. Put it in a sealed freezer safe container, label it and store it for 2-3 months. Thaw in the refrigerator and heat in a pan.
Everyone who tries these delicious packaging will be addicted, and I think you will too! They are perfect for Chinese New Year and can even be used as a side dish for one of your favorite Asian dishes.
For more Asian recipes, please check:
Course appetizers
Chinese food
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
4 servings
Calories 269 kcal
Author Little Luna
- 1 TB olive oil
- 1/2 diced yellow onion
- 2 cream mushrooms, chopped
- 3 cloves garlic minced
- 1 pound ground chicken
- Crushed black pepper
- 1/4 c hoisin sauce
- 2 TB soy sauce
- 1 TB oyster sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 teaspoons Sriracha or Sambal oelek optional
- 1/4 c diced water chestnuts
- 2 shallots, thinly sliced
- 1 head butter lettuce
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In a large frying pan over medium heat, add olive oil. When the oil is hot, add onions and cook for 3 minutes, then add mushrooms and cook for 3 minutes. Add garlic and cook until fragrant.
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Add the minced chicken, cook with a wooden spoon or thick spatula until browned, and crush the chicken while cooking; drain the excess fat.
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Season with pepper, seafood, soy sauce, oyster sauce, sesame oil, ginger and Sriracha/sambal chili. Stir until combined, then add the chestnuts and onions. Cook for 3-4 minutes, then remove from heat.
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Pour 3-4 tablespoons of the mixture into the center of the lettuce leaves and serve with carrots, crispy rice noodles, or chopped roasted nuts.
Adapted from damn delicious
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