My family says these easy Asian Chicken Lettuce Wraps are even BETTER than P.F. Chang’s recipe! They are packed with veggies and your kids (or hubby) won’t even know! They are so quick and easy to make they are perfect for a busy weeknight or for a summer dinner. Great as a meal or an appetizer, these easy Asian Lettuce Wraps will be a regular on your family dinner rotation!
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You will need:
1 pound ground chicken
1 can water chestnuts, minced fine
6 oz. mushrooms, minced fine
3 chopped green onions
2 cloves garlic, mined fine
Sauce:
2 Tablespoons soy sauce
2 Tablespoons light or dark brown sugar, packed
½ teaspoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
Lettuce leaves
Olive oil or canola oil
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Directions for Easy Asian Lettuce Cups:
Place 2 Tbs olive oil in large frying pan. Cook the ground chicken until almost done.
Mince the water chestnuts, garlic and mushrooms.
Add the mushrooms, garlic and water chestnuts to pan, cook about 5 minutes.
Mix sauce ingredients together in a small bowl
Pour the sauce into the pan and mix until well incorporated. Continue to cook for about 3 minutes
Add green onions and place filling into lettuce leaves (I like butter lettuce the best)
These easy Asian Chicken Lettuce Wraps are even better than the P.F. Chang’s recipe! We absolutely love these and I could eat them every day! They come together so quickly so it’s a great dinner when there’s no time and everyone is hungry. Great way to get your kids to eat their veggies too – my hubby hates mushrooms and he didn’t even realize there were mushrooms in this dish! It’s just PACKED with yummy mushrooms!
For more easy dinner ideas like my fried beef wontons click here
Easy Asian Lettuce Wraps
Better than P.F. Chang's this copycat Asian Lettuce Wrap recipe is so quick and easy to make! Great as a quick meal or for an appetizer!
Ingredients
- 1 pound ground chicken
- 1 can water chestnuts, minced fine
- 6 oz. mushrooms, minced fine
- 3 chopped green onions
- 2 cloves garlic, mined fine
- Sauce:
- 2 Tablespoons soy sauce
- 2 Tablespoons light or dark brown sugar, packed
- ½ teaspoon rice vinegar
- ½ teaspoon ground ginger
- 1 teaspoon sesame oil
- Lettuce leaves
- Olive oil or canola oil
Instructions
- Place 2 Tbs olive oil in large frying pan. Cook the ground chicken until almost done.
- Mince the water chestnuts, garlic and mushrooms and add to pan, cook about 5 minutes.
- Mix sauce ingredients together in a small bowl
- Pour the sauce into the pan and mix until well incorporated. Continue to cook for about 3 minutes
- Add green onions and place filling into lettuce leaves (I like butter lettuce the best)
