Thai Chicken Lettuce Wraps

 

Thai Lettuce Wraps

Video taken from the channel: RecipeTin Eats


 

Thai Chicken Lettuce Wraps

Video taken from the channel: Seven Spice Life By Lisa K


 

Chicken Lettuce Wraps

Video taken from the channel: Seonkyoung Longest


 

Chicken Lettuce Wraps How to Make Spicy Chicken Lettuce Wraps at Home

Video taken from the channel: Food Wishes


 

Chicken Lettuce wrap ( P.F changs Style)

Video taken from the channel: Ashees cookbook


 

OFFICIAL P.F. Chang’s Chicken Lettuce Wraps Recipe!!!! P.F. Chang’s CopyCat Chicken Lettuce Wraps

Video taken from the channel: MamaInTheKitchen


 

Chicken Lettuce Wrap Recipe Pai’s Kitchen

Video taken from the channel: Pailin’s Kitchen


Ingredients 1/4 cup rice vinegar 2 tablespoons lime juice 2 tablespoons reduced-fat mayonnaise 2 tablespoons reduced-fat creamy peanut butter 1 tablespoon brown sugar 1 tablespoon reduced-sodium soy sauce 2 teaspoons minced fresh gingerroot 1 teaspoon sesame oil 1 teaspoon Thai chili sauce. Ingredients: 6 Tbs. (3 fl. oz./80 ml) soy sauce 2 Tbs. rice vinegar 2 Tbs. Asian sesame oil 1 Tbs.

Asian fish sauce 2 tsp. sugar Juice of 1/2 lime 2 Tbs. vegetable oil 1/2 cup thinly sliced green onions, white and light green portions 1 1/2 Tbs. peeled and grated fresh ginger 2 garlic cloves. Thai Chicken Lettuce Wraps these lettuce wraps are easy, healthy and delicious with chicken and Thai sweet chili sauce. Takes just 20 mins to make and you’ll end up wanting it every day!

Save. Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar.

Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes. Lettuce wraps are our favorite healthy lunch and dinner options. They are infinitely better than salads, and you can eat them on the go.

This Thai lettuce. Used Taiwanese lettuce as my little wrap and ground turkey instead of chicken but the spirit was the same. Definitely at least double the sauce and be. This is not a larb recipe, Emme, larb is good, and we make it far more often than the lettuce wraps but larb is a Thai dish with mint, fish sauce chilies and. For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.

To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then. Lay a whole wheat tortilla on a cutting board. Add lettuce leaves, chicken pieces, carrot and cucumber strips, and cilantro leaves.

Drizzle on a good amount of peanut sauce, then sprinkle on some peanuts. Roll up the tortilla tightly, then slice in half and serve!How to Make Thai Chicken Lettuce Wraps Cook the ground chicken in an oiled skillet until cooked through.

Then, add the diced onion and cook until soft. Next, add in the garlic and ginger, followed by the remaining ingredients.

List of related literature:

To assemble the wraps, place a few tablespoons of the chicken mixture in each lettuce leaf and garnish with sliced scallions, if desired.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Use leftovers in Collard Chicken Wraps (here) or in Chicken Caesar Lettuce Cups (here) to spice things up a bit.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

She recommends serving this rice as a meal starter or appetizer piled into individual butter lettuce leaves with a drizzle of plum sauce— like the minced chicken dish served with lettuce leaves for rolling, burrito style, found at some Chinese restaurants.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

WHY THIS RECIPE WORKS: These easy-to-make lettuce wraps are filled with sautéed ground chicken, bell pepper, and water chestnuts seasoned with a hefty dose of fresh garlic and ginger and finished with an aromatic Asian sauce.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Or wrap the mixture in lettuce leaves or nori wraps.

“Body and Soul: A Girl's Guide to a Fit, Fun and Fabulous Life” by Bethany Hamilton, Dustin Dillberg
from Body and Soul: A Girl’s Guide to a Fit, Fun and Fabulous Life
by Bethany Hamilton, Dustin Dillberg
Zondervan, 2014

Other wrap substitutions include rice wraps (found in Asian markets and featured in a few recipes in this book) or lettuce.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

To serve: Arrange the lettuce in four individual serving bowls or plates and top with the chicken fajitas, avocado slices, and shredded cheese, if using.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

So if you love chicken, feel free to add some cooked chicken to the Clean Cobb Salad, or if you’re not a big kale fan, use romaine lettuce or Napa cabbage in place of the kale in the Chicken Kale Wraps with Vietnamese Dipping Sauce.

“Eating Clean For Dummies” by Jonathan Wright, Linda Johnson Larsen
from Eating Clean For Dummies
by Jonathan Wright, Linda Johnson Larsen
Wiley, 2016

Serve with the lettuce leaves for wrapping and the sauce for dipping.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

Carefully fold the end of the collard leaves over the filling and roll up into a snug wrap.

“The Ayurvedic Vegan Kitchen: Finding Harmony Through Food” by Talya Lutzker
from The Ayurvedic Vegan Kitchen: Finding Harmony Through Food
by Talya Lutzker
Book Publishing Company, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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30 comments

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  • Definitely going to try this recipe sometime! The song that starts around 5:03 to highlight the finished chicken was just perfect. Can you share what song it is? It’s so catchy!

  • Hi Pai thanks for easy to follow recipe I made lettuce wraps they were soo yummy Boston lettuce was a bit too soft did you use iceberg I cant remember as I have a brain injury due to car crash thanks again

  • Always wanted to know how to make these this is one of my favorite dishes from P.F. Chang’s. Thank you so much can’t wait to try it.

  • Would it be nice if you use different style of aprons. I like truly like you’re short and a little bit flower hair pin ✌️❤️���� Mabuhay! ����

    sincerely yours,
    Amor Filipina

  • I just made this dish. My brother didn’t look very happy when he came to the table, but I must say, he ate about 9 lettuce filled with all the good things I had on hand: Thai basil, fresh mint, and cilantro. The chicken fry was so tasty!

  • I make this so often for my family its always a hit! This dish always hits the spot and its a fun way to change up what we do with chicken at home.

  • Looks AMAZING….I would love to know how to make their Mongolian Beef. I’ve tried a few times but it’s always too tough and the sauce is wrong.

  • Hi Seonkyoung! Wondering if you could let me know where you got your stir fry spatula from? I love the light blue color and also thinks it is a great idea to use a spoon spatula… Can you please kindly suggest? Thanks!

  • Since first seeing this one Chef John, I’ve made it several times, the latest I added crunched peanuts and some Five Spice, so good

  • I made this tonight exactly by your directions and it was SO delicious! But we made a mess while eating it. We’re not as good as you at the wrapping technique. Next time I will tear a bed of lettuce into a bowl, top with the chicken mix, top with the chili sauce and then the glass noodles and eat it like a salad. Taste will still be the same!! Thank you

  • I get rave reviews every time I make this. I often add things like hoi sin, chinese master stock, maybe some sweet chilli and teriyaki, white pepper, msg, bean sprouts etc. Very versatile.

  • I made these. They were absolutely delicious! I now keep all of the ingredients on hand and have lettuce wraps whenever I want!!! Thank you!!!

  • Maybe its because I’m a giant, but it always looks like you are standing on your tiptoes when at the Wok. I need to make this recipe at home cause I’ve been looking for a good lettuce wrap recipe.

  • I like to make shredded chicken and then toss in a little sauce. In a butter lettuce leaf I layer some rice, chicken, thin cucumber strips, mint, basil, and cilantro. For a dipping sauce, I use fish sauce, sugar, a lot of red pepper flake, and a squeeze of lime juice. If I don’t have lettuce I’ll use rice wrappers.

  • Oh yum that chicken mixture would go so well in many things. Bread, pasta, rice, etc. I would go for a nice crusty bread roll… drool.

  • I just made them for my family and they all loved it! I added a little more hoisin and soy sauce bc I like a lot of sauce but it tasted amazing!!! thank you!

  • Delicious!!!!! We had this for appetizers tonight and everyone loved it! I had to substitute celery for the water chestnuts since Safeway was out. But still, it’s just like I remember it from PF Changs! Thank you for sharing! I can’t wait to make it again and again and again! I think I’m obsessed!:)

  • WHY WHY WHY WHY DO ALL Americans keep saying ‘Go Ahead’ before every sentence
    You can say the same sentence and omit ‘Go Ahead’ try it.
    I’m gonna go ahead and start cooking. Now try I’m going to start cooking..
    You’re gonna go ahead and drain the chestnuts. TRY now drain the chestnuts

  • I’m not really fond of red pepper flakes. Does anyone know how much cayenne would be a good substitute for how much pepper flakes are supposed to go in this dish?

  • made it today! I think next time I would put less hoisin sauce bc it was slightly too sweet (just my preference) but my whole family enjoyed them!

  • QUESTION!!! Can I subsitute ground beef for the chicken?? I forgot to buy it today and I dont want to go back…30 miles to store.

  • Wow!!!! Just wow!!! I made them today and came out super amazing!!! Thank u so much. I am thinking if I can make the basil chicken the same way and add onion and peppers and ofcourse basil

  • I literally just got done making this! Followed your every move AND all I have to say is…….YUMMY YUMMY IN MY TUMMY ������these are really good!! New subscriber here ����‍��

  • I love ur videos and ur personality is amazing hahaha u crack me up. I crack up when you say “nooders” because of your accent hahahah I love it

  • Wow �� can’t help getting distractions by that attractive T SHIRT �� P. I Have to watch the video twice to get everything thoughtfully. But always enjoy your teaching of cooking…thank you. ����

  • I made this twice now and its so good! My husband raves about it and he’s not easy to please, food wise. I use your recipes because you have really good taste and everything ive made using your recipes were on point delicious! and you make it simple and fun to watch! Keep doing you, youre awesome!

  • I really love how you aren’t afraid to eat like a normal person on camera instead of just taking a few dainty bites!! I love seeing you enjoy the food!!! ❤️

  • From Chef John I have learned so much about patience in my cooking… letting flavors and sauces etc fully develop such that the “fond sticks to the food and not the pan”. You are the best!

  • I want to cook the tofu lettuce wraps. Can you suggest what type of tofu to purchase and the method of cooking the tofu? Also would like ingredients for main dipping sauce.