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.
Pick up my cookbook so this recipe 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.