I crave chicken lettuce wraps anytime I pass a PF Changs and always think I will perfect my recipe. Well, my friends, the time has finally come. The other night I nailed them! These lettuce wraps are bursting with flavor and couldn’t be easier to make.
If you don’t love ginger, skip it when cooking the chicken because it’s also in the sauce, but I love the punch of flavor it adds. For some heat, add red pepper flakes!
Chicken Lettuce Wraps
Makes 3 to 4 servings
Sauce Ingredients:
- ¼ cup Tamari or soy sauce
- 3 tablespoons Thai sweet red chili sauce
- 1 tablespoon rice vinegar
- Juice from one lime
- 1 tablespoon maple syrup
- 1 teaspoon minced ginger
Chicken Lettuce Wrap Ingredients:
- 2 tablespoons sesame oil
- 1 yellow onion, diced
- 4 scallions, chopped and divided into whites and greens
- 3 cloves of garlic, minced or pressed
- 1 tablespoon minced ginger
- 1 pound ground chicken
- 1/2 cup salted cashews, chopped
- 1/2 cup shredded carrots
- 1/3 cup cilantro leaves, chopped, plus more for garnish
- White sesame seeds for garnish
- 1 head butter lettuce, rinsed and leaves removed
Directions:
- In a small bowl, mix all of the sauce ingredients and set aside.
- Heat the sesame oil in a large pan over medium high heat.
- Add the onions and cook, stirring often, until translucent, 5 to 7 minutes.
- Add the garlic and scallion whites and cook until fragrant, one more minute.
- Add the ginger and stir into the onions and garlic.
- Add the ground chicken and stir it into the onion mix, chopping it up with a wooden spoon, until cooked through, about 5 minutes.
- Add 3/4 of the pre-mixed sauce and stir to combine.
- Turn off the heat but leave the pan on the stove and add the chopped cashews and shredded carrots. Stir to combine.
- Add scallion greens and cilantro, stir once more.
- On a plate, assemble the cups by placing 2 to 3 large lettuce leaves and add a large spoonful of the chicken mix.
- Drizzle a little more of the sauce on top, add chopped cilantro and sesame seeds for garnish.
- Enjoy!
