Restaurant Style Lettuce Wraps
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How to Make Restaurant Style Lettuce Wraps
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I have to say these are Ahhh- Mazing, truly they are so darn yummy! If you like lettuce wraps, these are a MUST try at least once!
This weekend we had guests over… and I wanted to make something that wasn’t the usual appetizer. I decided to go with lettuce wraps because I was able to make them a little healthier and they really aren’t something you have at home very often!
The results were spectacular! They were a HUGE hit with everyone and were a fun interactive dish to serve! These are perfect for a crowd but also amazing for a family dinner!
There are a few steps to this recipe but I can assure you it’s worth it! I did everything except fry up the chicken and veggies before my guests arrived. The dish took about 5 minutes to finish once they were here!
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon rice wine
- 3 chicken breasts , diced small
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 2 teaspoons cornstarch
- 3 tablespoons peanut or olive oil
- 3 cloves garlic , minced
- 1 teaspoon grated fresh ginger
- 1 jalapeno pepper , seeded and finely diced
- 2 green onions thinly sliced
- 1/4 teaspoon sugar
- 2 large portebello mushrooms , finely diced
- 1 can water chestnuts , diced
- 1 small red pepper finely sliced
- Small lettuce leaves (iceberg or butter lettuce), for serving
- Carrot and Cucumbers , julienned
- fresh bean sprouts
- 2/3 cup Hoisin Sauce
- 1/3 cup Seasoned Rice Vinegar
- 3 tablespoons Honey
- 1/4 cup Soy Sauce
- 1 tablespoon grated Ginger
- 1 tablespoon Lime Juice
- 1 clove Garlic , minced
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Sriracha Sauce
Combine chicken with vinegar, cornstarch and egg white In a ziplock bag. Refrigerate while you prepare the rest of the ingredients.
Combine all ingredients in the cooking sauce and set aside.
Combine all ingredients in the serving sauce in a small saucepan. Bring to a boil over medium high heat and let boil for 3 minutes. Remove from heat and cool
Place 1 1/2 tablespoons of oil in the pan and heat over medium high. Add chicken and cook about 3 minutes. Remove from pan and set aside. Heat remaining oil in the pan and add garlic, ginger, jalapeño and green onions. Fry until fragrant (about 2 minutes) and add in mushrooms, water chestnuts and red peppers. Cook until juices evaporate (about 4 minutes). Add in chicken and cooking sauce. Cook about 3 minutes or until heated through.
Place chicken mixture in a bowl. Serve with washed lettuce leaves, julienned carrots & cucumbers, bean sprouts and serving sauce.
If you've had lettuce wraps at PF Changs, they are served with crispy rice noodles. I opted not to include the rice noodles in this recipe to make it a little bit healthier. If you want to add them they are fairly simple to fry up!
Heat 2 cups of vegetable or peanut oil to 350 degrees. Separate your noodles and drop one in. If it crisps up right away, your oil is ready. Drop noodles in the hot oil in small batches until they crisp up (just takes a few seconds). Drain on paper towels. Serve with lettuce wraps.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Recipe inspired by Food Network Magazine