My mom and I love to go to P.F. Chang’s China Bistro for lunch as I can usually order simple salmon and broccoli for my meal. Occasionally, as a “cheat” we’ll get a glass of chardonnay and split the chicken lettuce wraps ~ it’s such a treat! So, today I decided to use their appetizer as an inspiration for my own version of their lettuce wraps.
These lettuce wraps have been one of the most popular, if not the most popular, recipes on the site. Because of this, I included them in my Cavegirl Cuisine Cookbook so they will always be at your fingertips!
- 16 Boston lettuce leaves
- 1 pound ground chicken
- 5 ounces shiitake mushrooms, finely diced
- 1/3 cup scallions, chopped
- 4-5 cloves of garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon sesame oil
- 1/4 cup slivered almonds
- 3 tablespoons coconut aminos
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon Sriracha (or preferred hot sauce)
- 1 tablespoon raw honey
- 1/4 teaspoon sea salt
- In a skillet, heat sesame oil on medium heat. Add ground chicken. Cook until almost done.
- Add mushrooms, scallions, ginger and coconut aminos. Cook until onions and mushrooms are limp. Stir in garlic, almonds, white wine vinegar, mustard, Sriracha, honey and salt.
- Serve the chicken mixture in a bowl with the lettuce cups on the plate. Let your guests spoon the mixture in the center of the leaves and then hold like a soft taco to eat.