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That’s a wrap!
Too many cookies, croissants and waffles lately have shown their mark on our bathroom scale. Today is my birthday and I know that over the next few days and into the weekend I’ll continue to misbehave, all for the sake of celebration. So for at least tonight we’re enjoying leaner fare.
When researching this recipe I found that lettuce wraps can be filled with ground chicken, diced chicken, ground beef, and pork. Water chestnuts, onion, and garlic are common. I settled on a recipe that claims to be a knock off of P.F. Chang’s lettuce wraps, from food.com. Even though the ingredients and proportions sounded good, the procedure was kind of kooky. I made some adjustments and they were a huge success.
Chicken lettuce wraps, modified from a recipe from food.com.
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/4 teaspoon sesame oil
1 -2 teaspoon chili garlic sauce
1 tablespoon hot mustard
2 teaspoons water
Stir Fry Sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Filling
1 tablespoon vegetable oil
3 tablespoons minced onion
1 teaspoon minced garlic
2/3 cup mushrooms, diced to size of small peas
2 boneless skinless chicken breasts, cooked and diced to size of small peas
1 cup water chestnuts, diced to size of small peas
4 -5 leaves iceberg lettuce (I used Bibb lettuce)
1 carrot, shredded for garnish (optional)
Directions:
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, sesame oil and chili garlic sauce. Mix well and refrigerate until you’re ready to serve. Mix hot mustard with water to serve as a condiment. Set aside.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. Set aside.
Over high heat, add 1 tablespoon oil to heated wok or large skillet. Add onions and sauté one minute. Add garlic and continue to cook another minute. Add mushrooms and cook until they release moisture and moisture evaporates. Add chicken, water chestnuts and stir fry sauce to pan. Stir until filling is heated through. Serve in lettuce cups and add special sauce and mustard.
NOTES: 
I stirred a tablespoon of cornstarch into the “special sauce” and cooked it on the stove until it thickened. If you don’t mind a runny sauce you don’t need to add this step.
The original recipe called for stirring cooked chicken into the filling, but next time I’ll cube raw chicken and marinate it first. Then I’ll cook it in a little additional oil along with the onions and garlic for more flavor.

That’s a wrap!

Too many cookies, croissants and waffles lately have shown their mark on our bathroom scale. Today is my birthday and I know that over the next few days and into the weekend I’ll continue to misbehave, all for the sake of celebration. So for at least tonight we’re enjoying leaner fare.

When researching this recipe I found that lettuce wraps can be filled with ground chicken, diced chicken, ground beef, and pork. Water chestnuts, onion, and garlic are common. I settled on a recipe that claims to be a knock off of P.F. Chang’s lettuce wraps, from food.com. Even though the ingredients and proportions sounded good, the procedure was kind of kooky. I made some adjustments and they were a huge success.

Chicken lettuce wraps, modified from a recipe from food.com.

Special Sauce

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sesame oil
  • 1 -2 teaspoon chili garlic sauce
  • 1 tablespoon hot mustard
  • 2 teaspoons water

Stir Fry Sauce

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar

Filling

  • 1 tablespoon vegetable oil
  • 3 tablespoons minced onion
  • 1 teaspoon minced garlic
  • 2/3 cup mushrooms, diced to size of small peas
  • 2 boneless skinless chicken breasts, cooked and diced to size of small peas
  • 1 cup water chestnuts, diced to size of small peas
  • 4 -5 leaves iceberg lettuce (I used Bibb lettuce)
  • 1 carrot, shredded for garnish (optional)

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, sesame oil and chili garlic sauce. Mix well and refrigerate until you’re ready to serve. Mix hot mustard with water to serve as a condiment. Set aside.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. Set aside.

Over high heat, add 1 tablespoon oil to heated wok or large skillet. Add onions and sauté one minute. Add garlic and continue to cook another minute. Add mushrooms and cook until they release moisture and moisture evaporates. Add chicken, water chestnuts and stir fry sauce to pan. Stir until filling is heated through. Serve in lettuce cups and add special sauce and mustard.

NOTES:

  1. I stirred a tablespoon of cornstarch into the “special sauce” and cooked it on the stove until it thickened. If you don’t mind a runny sauce you don’t need to add this step.
  2. The original recipe called for stirring cooked chicken into the filling, but next time I’ll cube raw chicken and marinate it first. Then I’ll cook it in a little additional oil along with the onions and garlic for more flavor.

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