Chicken Lettuce Wraps

Have you ever tried the lettuce wraps at P.F. Changs? This recipe reminds me of them. They are so good! I found this recipe here at Fashionably Foodie. You will love it! I have modified the recipe in a few places.


3 frozen chicken breasts
1 large carrot
8 whole mushrooms (optional)
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1/2 can water chestnuts, drained (optional)
2 Tablespoons oil
1/4 teaspoon sesame oil


1/2 C. toasted pine nuts (optional- but really good!)

1 head iceberg or butter lettuce, leaves washed and separated in wholes
rice noodles, fried quickly in hot oil (optional-I didn't use these)

sauce: *(double for dipping sauce, set aside half, see notes below)

1/2 cup water
1/4 cup sugar
2 Tablespoons rice vinegar
1 teaspoon sesame oil
1 dash red pepper flakes
1/2 cup soy sauce
1/2 teaspoon fresh ginger

bring chicken breasts to a boil in water to cover with a pinch of salt and a clove of garlic. boil for ten minutes. remove from water and chop finely, about the size of a kernel of corn.

meanwhile, finely grate carrot. finely dice onion , water chestnuts, mushrooms and bell pepper to the same size as the chicken pieces, about the size of a kernel of corn.

*mix together sauce ingredients. whisk to combine. if you want a dip for your wraps (yes you will want a dip,) make another batch (or double) sauce, and to the dipping sauce add: 1/8 tsp red pepper flakes, and 1/4 teaspoon fresh ginger.

heat 2 Tablespoons oil and 1/4 teaspoon sesame oil in a large pan. add onions, mushrooms and red bell pepper. cook 2 minutes to soften. add chicken, water chestnuts, and garlic. saute for 2 minutes. add sauce to pan, bring to a boil, and simmer for 10 minutes until liquid is reduced and there is almost no liquid left in pan. stir in grated carrot. serve on bed of rice noodles with a plate of whole lettuce leaves. yummy with veggie peanut noodles or hot rice!