We did it again… On Sunday night, in celebration of the first Sunday of the football season we made appetizers for dinner…my favorite! We made our delicious hot spinach artichoke dip and then, for something a little lighter, we made chicken lettuce wraps. We had never made them before, but they came out great. The only “issue” was our lettuce – I don’t know if PF Chang’s uses super thick, strong lettuce, but our Boston Lettuce failed us when we tried to roll and eat, so I would suggest using iceberg.
Chicken Lettuce Wraps
1-1/2 lb boneless skinless chicken breasts, cubed
1 Tbs plus 1-1/2 Tsp peanut oil, divided
3/4 C chopped fresh mushrooms (we omitted)
1 can (8 ounces) water chestnuts, drained and diced
1 Tbs minced fresh gingerroot (we used powdered)
2 Tbs rice vinegar
2 Tbs reduced-sodium teriyaki sauce
1 Tbs reduced-sodium soy sauce
1/2 Tsp garlic powder
1/4 Tsp crushed red pepper flakes
1-1/2 C shredded carrots
1/2 C julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted (we omitted)
1 Tbs plus 1-1/2 Tsp peanut oil, divided
3/4 C chopped fresh mushrooms (we omitted)
1 can (8 ounces) water chestnuts, drained and diced
1 Tbs minced fresh gingerroot (we used powdered)
2 Tbs rice vinegar
2 Tbs reduced-sodium teriyaki sauce
1 Tbs reduced-sodium soy sauce
1/2 Tsp garlic powder
1/4 Tsp crushed red pepper flakes
1-1/2 C shredded carrots
1/2 C julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted (we omitted)
In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.
Enjoy!
Styled by Jess 