P.F. Chang's Chicken Wraps (Printer-Friendly Version)
Ground chicken infused with Asian flavors served in crisp, wide lettuce leaves for a fresh, tasty bite.
# Required Ingredients:
→ Sauce
01 -
45 ml hoisin sauce
02 -
30 ml low-sodium soy sauce
03 -
30 ml rice wine vinegar
04 -
15 ml Sriracha (optional)
05 -
5 ml sesame oil
→ Filling
06 -
15 ml extra-virgin olive oil
07 -
1 medium onion, diced
08 -
2 cloves garlic, minced
09 -
15 ml freshly grated ginger
10 -
450 g ground chicken
11 -
120 ml canned water chestnuts, drained and sliced
12 -
2 green onions, thinly sliced
13 -
Kosher salt, to taste
14 -
Freshly ground black pepper, to taste
→ To Serve
15 -
Large leafy lettuce, leaves separated
16 -
Cooked white rice (optional)
# Step-by-Step Instructions:
01 -
In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil until well combined.
02 -
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until soft, approximately 5 minutes. Stir in garlic and ginger, cooking until fragrant for 1 minute. Add ground chicken, breaking it up with a wooden spoon, and cook until no longer pink.
03 -
Pour sauce into skillet and cook for 1 to 2 minutes, allowing the sauce to reduce slightly and chicken to cook through completely. Remove from heat, then stir in sliced water chestnuts and green onions. Season with kosher salt and freshly ground black pepper to taste.
04 -
Place a scoop (about 60 ml) of the chicken mixture onto the center of each lettuce leaf. Optionally, spoon cooked white rice onto plates and serve immediately.
# Handy Cooking Tips:
01 -
Allow the filling to cool slightly before assembling to prevent lettuce leaves from wilting.
02 -
For added texture, consider topping wraps with roasted peanuts, wonton strips, or chow mein noodles.
03 -
Filling can be refrigerated in an airtight container for up to 5 days.