• Sarah Gearino

P.F. Chang’s COPYCAT RECIPE: Healthy Chicken Lettuce Wraps


Main Ingredients

Wrap Sauce

Chicken Stir Fry Sauce

I am obsessed with with PF Chang’s Chicken Lettuce Wraps, but I know they r saturated in oil and sugar. I have been making my own for some time now and will share this recipe with you all. There may seem to be a long list of  ingredients, but once you buy these you will be set for plenty more Asian recipe nights! I always make a good amount of sauce in order to have left overs for another night. Here is the process:

  • Gather all ingredients. Make wrap sauce by dissolving the stevia in warm water and chicken broth in a bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, chili paste, and sesame oil. Mix well and set aside until chicken and veggies are fully cooked and minced.

  • Prepare the stir fry sauce by mixing the chicken broth, soy sauce, stevia, and rice vinegar together in a small bowl. Set aside for later use.

  • Dice up chicken breast into small pieces. Put dried mushrooms in a bowl of warm water for at least 10 minutes.

  • Saute diced chicken breasts in a pan with wok oil until fully cooked (stirring around every few minutes). Remove chicken from the pan and let cool for a few minutes.

  • Drain the water from the mushrooms. As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.

  • When chicken is cool, mince it as the mushrooms and water chestnuts are.

  • Add chicken, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes. Add a few tbsp of the wrap sauce into the pan and saute for another minute or two.

  • Clean romaine leaves and then spoon chicken mixture into the romaine leaves. Top with more wrap sauce before serving. Sprinkle cooked quinoa into the wraps if desired. ENJOY!

  • FEEL FREE TO EAT LIKE A SALAD…That is my preference!

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