P.F. Chang's Chicken Wraps (Printable Version)
# What You'll Need:
→ Sauce
01 -
45 ml hoisin sauce
02 -
30 ml low-sodium soy sauce
03 -
30 ml rice wine vinegar
04 -
15 ml Sriracha (optional)
05 -
5 ml sesame oil
→ Filling
06 -
15 ml extra-virgin olive oil
07 -
1 medium onion, diced
08 -
2 cloves garlic, minced
09 -
15 ml freshly grated ginger
10 -
450 g ground chicken
11 -
120 ml canned water chestnuts, drained and sliced
12 -
2 green onions, thinly sliced
13 -
Kosher salt, to taste
14 -
Freshly ground black pepper, to taste
→ Serving
15 -
Large leafy lettuce leaves, separated
16 -
Cooked white rice, optional
# Step-by-Step Directions:
01 -
Combine hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil in a small bowl and whisk until smooth.
02 -
Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 5 minutes until softened. Stir in garlic and grated ginger, cooking for an additional minute until fragrant. Add ground chicken and cook, breaking it up with a wooden spoon, until it turns opaque and is mostly cooked through.
03 -
Pour the prepared sauce over the chicken mixture and cook for 1 to 2 minutes until the sauce thickens slightly and chicken is fully cooked. Remove from heat, then fold in sliced water chestnuts and green onions. Season with kosher salt and freshly ground black pepper to taste.
04 -
Spoon cooked white rice, if using, and approximately 60 ml (1/4 cup) of the chicken filling into the center of each lettuce leaf. Serve immediately to preserve lettuce crispness.
# Helpful Notes:
01 -
Let the filling cool slightly before assembling in lettuce to prevent wilting.
02 -
Filling can be refrigerated in an airtight container for up to five days.
03 -
For alternative crunch, substitute water chestnuts with diced celery or red bell pepper, and try topping with roasted peanuts or wonton strips.