Chicken Lettuce Wraps – PF Chang Style

Are lettuce wraps like perfect or what? They’re a little sweet, a little salty, a little crunchy, a little chewy… They just check off every box for taste pleasing. But the best part is that since the carrier for deliciousness is lettuce, they are totally guilt free. (At least that’s how I rationalize.) They are great as an appetizer, or in my opinion a meal in itself.

The following recipe is adapted from and I think it’s just right. (Also it can easily be doubled, or quadrupled…)

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut, diced into pea-sized pieces
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Stir Fry Sauce (*Double for topping)

2 Tbsp Soy sauce
2 Tbsp Brown sugar
1/2 tsp Rice wine vinegar
1 tsp Teriyaki sauce (For reserved sauce)

Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool.

Keep oil in the pan, keep hot. As chicken cools mince water chestnuts to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, and water chestnuts to pan. Add stir fry sauce (1/2 if doubled) to pan, saute mixture a couple minutes.

Oh yeah.

Oh yeah.

Spoon the fabulousness into pocket of rinsed and crunchy lettuce. Add Teriyaki to remaining half of stir fry sauce and top chicken mixture with that tasty dressing!  Take big bites (your mouth says ‘thank you’). We also had other optional sauces like Teriyaki and Asian Zing (from Buffalo Wild Wings), but the stir fry sauce is my fave.

*Edited from the original, with updated sauce information.


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