PF Changs Lettuce Wrap
- Number of Servings: 4
Ingredients
Ingredients:16 Boston, bibb or butter lettuce leaves1 pound ground chicken breast1 large onion -- chopped2 tablespoons minced garlic1 tablespoon reduced-sodium soy sauce1/4 cup hoisin sauce2 teaspoons minced fresh ginger1 tablespoon rice wine vinegar or red wine vinegar2 teaspoons Asian chili pepper sauce (see Note)1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped1 bunch green onions -- thinly sliced2 teaspoons Asian sesame oil
Directions:
Rinse lettuce leaves, keeping them whole. Set aside to drain.
Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.
Number of Servings: 4
Recipe submitted by SparkPeople user CARAH1421.
Rinse lettuce leaves, keeping them whole. Set aside to drain.
Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.
Number of Servings: 4
Recipe submitted by SparkPeople user CARAH1421.
Nutritional Info Amount Per Serving
- Calories: 252.6
- Total Fat: 5.0 g
- Cholesterol: 65.7 mg
- Sodium: 968.0 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 12.0 g
- Protein: 27.8 g
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