When my husband and I were newlyweds we loved going out to eat. Two of our favorite restaurants were right next to each other at the mall; P.F Changs and California Pizza Kitchen. We would always get the chicken lettuce wraps at P.F Changs. They are so insanely good. The flavorful meat filling and the crisp lettuce, and then top it off with that amazing sauce. Seriously, heaven in a bite! These lettuce wraps are very similar and make me miss our “pre-kids, lots of extra spending cash, newlywed days” 🙂
My kids are a bit odd when it comes to food, they loved these lettuce wraps. Actually, they like salad in general. Whenever we do go out to eat (which is rare) they always ask for a salad, weird, I know…. This meal can be kid friendly if your kids are against anything green, like the lettuce. Put the asian chicken filling over rice for them. My kids happen to despise rice, so they would not go anywhere near that, but, like I said my kids are weird with food, so I am pretty sure they’re the only ones that would not eat rice with this chicken filling.
Most lettuce wraps call for boston or bib lettuce. They are terribly expensive, but for research purposes 😉 I bought an expensive head of bib lettuce (umm, it was a whopping $5, for lettuce!) and then the cheaper alternative, iceberg lettuce (on sale for $0.99!). We much preferred the iceberg lettuce. It is crunchier and crisper than the more expensive lettuce. I took the picture with the bib lettuce, because it was a prettier and deeper green color, but just go with the cheap iceberg head of lettuce, it was the best.
- 2 teaspoons canola oil
- 4 cloves garlic, finely minced or pressed
- 1 tablespoon grated fresh ginger
- 1 lb ground chicken
- 1/2 teaspoon kosher salt
- 1 (14 oz) bagged coleslaw mix
- 1 (8oz) can sliced water chestnuts, drained, rinsed, and finely minced
- 1/2 C thinly sliced green onions
- 4 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 lemon, zested and juiced (about 3 tablespoons lemon juice)
- 1/3 cup cilantro, chopped
- 1-2 heads iceberg lettuce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons water
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- Heat a large skillet pan over medium-high heat. Add vegetable oil, garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken and kosher salt. Cook, stirring often, until chicken is cooked through.
- Add coleslaw mix, water chestnuts, and green onions. Cook for about 3-4 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice. Stir together well.
- Remove from heat and stir in cilantro. Serve inside the iceberg lettuce as a wrap. Drizzle dipping sauce over chicken, or use it to dip lettuce wrap into.
- To make dipping sauce: combine all ingredients and whisk together well.
* You can buy fresh ginger root in the produce section of the grocery store. You will have lots extra after using it in this recipe. Peel off the rough, brown skin with a vegetable peeler, and then cut into large chunks, place into a freezer ziploc bag, and put in the freezer. When you need fresh ginger again, just pull one out.
* You do not need the dipping sauce for these. I made it and tried it, and while it is good, I did not feel like I needed it with these wraps. It's all personal preference.
* I use a citrus zester to grate my ginger. You can also use the finely shredded side of a cheese grater.
Give this healthy & delicious meal a try. It can be on the dinner table in less than 30 minutes, and it is super yum! The perfect light meal for summertime.
recipe found at Our Best Bites