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If you have ever been to PF Chang's, you know this is one of their most requested recipes....and this comes darn close to being every bit as good in the convenience of your own kitchen!
Make-ahead lettuce wraps
Makes: 4 servings
Active time: 30 minutes
Total time: 45 minutes
•1 head of sturdy lettuce such as bibb, romaine or iceberg
•1/2 cup chicken broth
•1/4 cup soy sauce
•2 tablespoons light or dark brown sugar
•1 tablespoon cornstarch
•2 tablespoons vegetable oil
•2 pounds ground turkey or chicken
•1 small bell pepper (green, red or any other color you prefer), finely diced
•1 large carrot, finely diced
•2 large garlic cloves, minced
•1 tablespoon minced fresh ginger
•1/4 cup finely sliced scallions, light green and dark green parts only (from about 2-3 scallions)
•Sirracha or other hot sauce for serving
1 to 2 days ahead: Prep the lettuce and make the filling
Prep the lettuce: Separate the head of lettuce into individual leaves. Rinse and dry, either with a salad spinner or by hand, using clean kitchen towels or paper towels to pat the leaves dry.
Refrigerate the lettuce leaves until ready to assemble and serve, either inside the salad spinner or between layers of clean, dry kitchen towels or paper towels in an airtight container to wick away excess moisture. (Lettuce leaves can also be stored in individual serving sizes for lunches on the go.)
Cook the meat: Whisk the broth, soy sauce, sugar and cornstarch together in a small bowl and set aside.
Add half the ground meat in handfuls, distributing it in a single layer in the pan. Cook without stirring until the meat starts to brown, then stir and start breaking up the meat into smaller pieces.
When the meat is no longer pink, transfer it to a bowl. Add the remaining oil and meat to the pan and cook in the same manner.
Finish the filling: Return all the meat to the pan and add the bell pepper, carrot, garlic and ginger. Cook for 5 minutes until the vegetables start to soften.
Whisk in the reserved broth and cook for a few more minutes to thicken the broth into a sauce.
Remove from the heat and stir in the scallions.
Store the filling: Transfer to a lidded container (or multiple containers, if you're sending the wraps off to school or work for meals) and refrigerate until ready to eat. The cooked filling can be made up to 2 days in advance.
If you have ever been to PF Chang's, you know this is one of their most requested recipes....and this comes darn close to being every bit as good in the convenience of your own kitchen!
Make-ahead lettuce wraps
Makes: 4 servings
Active time: 30 minutes
Total time: 45 minutes
•1 head of sturdy lettuce such as bibb, romaine or iceberg
•1/2 cup chicken broth
•1/4 cup soy sauce
•2 tablespoons light or dark brown sugar
•1 tablespoon cornstarch
•2 tablespoons vegetable oil
•2 pounds ground turkey or chicken
•1 small bell pepper (green, red or any other color you prefer), finely diced
•1 large carrot, finely diced
•2 large garlic cloves, minced
•1 tablespoon minced fresh ginger
•1/4 cup finely sliced scallions, light green and dark green parts only (from about 2-3 scallions)
•Sirracha or other hot sauce for serving
1 to 2 days ahead: Prep the lettuce and make the filling
Prep the lettuce: Separate the head of lettuce into individual leaves. Rinse and dry, either with a salad spinner or by hand, using clean kitchen towels or paper towels to pat the leaves dry.
Refrigerate the lettuce leaves until ready to assemble and serve, either inside the salad spinner or between layers of clean, dry kitchen towels or paper towels in an airtight container to wick away excess moisture. (Lettuce leaves can also be stored in individual serving sizes for lunches on the go.)
Cook the meat: Whisk the broth, soy sauce, sugar and cornstarch together in a small bowl and set aside.
Add half the ground meat in handfuls, distributing it in a single layer in the pan. Cook without stirring until the meat starts to brown, then stir and start breaking up the meat into smaller pieces.
When the meat is no longer pink, transfer it to a bowl. Add the remaining oil and meat to the pan and cook in the same manner.
Finish the filling: Return all the meat to the pan and add the bell pepper, carrot, garlic and ginger. Cook for 5 minutes until the vegetables start to soften.
Whisk in the reserved broth and cook for a few more minutes to thicken the broth into a sauce.
Remove from the heat and stir in the scallions.
Store the filling: Transfer to a lidded container (or multiple containers, if you're sending the wraps off to school or work for meals) and refrigerate until ready to eat. The cooked filling can be made up to 2 days in advance.
Iam not a fan of PF Changs like I used to be, I think they are way overpriced, but I love the lettuce wraps. Thanks for sharing. Next time I think Asian food I am going to give this a try. Yum Yum
I do like their lettuce wraps but I found another restaurant near me who makes them even tastier. It's called Monsoon and the owners of this place also own 2 steak houses and a seafood restaurant. I would like to make my own at home.
Yeah, I could have sworn PFChangs has water chestnuts in theirs. And I don't recall bell peppers.
No, bell peppers are not in the lettuce wraps at PF Changs. Its mushrooms, green onions, water chestnuts, and crispy rice sticks. I don't think they use ground chicken either.
Location: Scott County, Tennessee/by way of Detroit
3,352 posts, read 2,824,565 times
Reputation: 10348
Just made these last weekend.... I used ground Turkey..raw green onion...chopped cabbage...fresh mung bean sprouts I have been growing in Mason jars this winter and cooked mushrooms.....for sauce I mixed Bottled Bangkok peanut sauce, soy sauce and a little bit of lime juice all together.......love it.....you can really not go wrong with whatever you want to use...I had some hot mustard too....
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