Chicken & Mushroom Lettuce Wraps

April 25, 2013 / No Comments

Chicken & Mushroom Lettuce Wraps

One of my favorite items to order at PF Chang’s Asian restaurant are the lettuce wraps which are delicious. I’ve always wanted to try to make something similar at home and finally got around to doing so this past week. I started with a recipe I found online and then added my own twist to the dish and was very pleased with the results. This recipe comes together quickly, and can be served as either an appetizer for 6 or entree for 4. I enjoyed these wraps so much I plan on experimenting with other flavors and ingredients soon. I used butter lettuce leaves, but iceberg lettuce works just as well and in fact is more crispy to the bite. I added a bowl of bottled spicy Asian pepper sauce that we drizzled across the wraps along with the wraps, but the wraps are delicious with just the sauce included in the recipe.

Why Healthy

Chicken breasts are a healthy, low fat source of protein
Using lettuce leaves to serve the filling is a light, healthy alternative to other option.

Chicken & Mushroom Lettuce Wraps

Yield: Serves 4 - 6

Prep Time: 20 mins

Cook Time: 15 mins

Ingredients:

Sauce Ingredients:
3 Tablespoons Honey
1/2 Cup Water
4 Tablespoons Light Soy Sauce
2 Tablespoon Rice Vinegar
1 1/2 Tablespoon Sesame Oil
1 1/2 Teaspoon Dijon Mustard
3 Teaspoons Garlic Chili Sauce
3 Tablespoons Olive Oil
Wrap Ingredients:
2 Skinless, Boneless Chicken Breasts, Finely Diced
6 Ounces Mushrooms, Finely Diced
1/3 Cup Diced Red Bell Pepper
1 (8 Ounce) Can Water Chestnuts, Finely Diced
2 Tablespoons Light Soy Sauce
2 Tablespoons Mirin
2 Tablespoons Oyster Sauce
2 Teaspoons Rice Vinegar
1/4 Cup Chopped Green Onions
12 Iceberg or Butter Lettuce Leaves

Adapted from P.F. Chang's Chicken in Soothing Lettuce Wraps - A Top Secret Recipe

Directions:

In a small pot, combine the honey, water, soy sauce, vinegar, sesame oil, mustard, and garlic chili sauce and mix well.
Bring to a boil, then cook over medium low heat for 2 to 3 minutes, then pour into a bowl and set aside.
In a large fry pan or wok, heat the olive oil over medium high heat until sizzling, then cook the chicken until no longer pink.
Add the mushrooms, and cook, stirring often until softened, about 4 minutes.
Add the red pepper, and cook another 3 minutes.
Next add the water chestnuts, say sauce, mirin, oyster sauce, and rice vinegar.
Cook another 3 minutes, stirring often.
Add the green onions, then place the filling mixture in a bowl.
Serve the filling alongside the lettuce leaves and pass the sauce to drizzle over the filling.