Lettuce Be Happy Wraps

Lettuce Wraps are truly a household favorite! We look forward to this meal every time and yes, the inspiration came from P F Changs. I too fell madly in love and wanted them all the time so I created my own recipe many years ago. With time, testing and perfection the recipe warped into this version we love! For a vegetarian option sub the chicken for tofu!!

In a skillet heat sesame oil over med/high heat. Season raw chicken with salt and pepper and add to skillet. Cook until internal temp is 165 degrees F. Remove from skillet cool and chop into cubes. Skip this part if you are going meatless.

While chicken is cooking, julienne carrots, chop peppers, and ginger. In the same skillet cook carrots and peppers until soft. Add ginger and bamboo shoots. Stir and cook for 3 min. OPTIONAL: Add 1 lb tofu here if subbing for chicken.

Next, add rice wine vinegar, soy sauce, peanut butter, hoisin, and white wine. Stir and cook until bubbly. Scoop mixture in lettuce leaves and garnish with cilantro, green onions, chopped peanuts and Sriracha. Serve with dipping sauce.

Serves 4

INGREDIENTS:

1 lb chicken breasts, cubed (sub tofu for vegeterian option)

1 tsp salt

1/2 tsp fresh ground pepper

2 TBS Sesame Oil

2 carrots, julienned

1 red bell pepper, diced

2 tsp ginger, fine dice

8 oz can of sliced bamboo shoots

2 tsp rice wine vinegar

3 TBS soy sauce

1/2 cup peanut butter

1/4 cup of Hoisin Sauce (or BBQ sauce)

1/4 cup white wine

Head of boston lettuce or artisan lettuce

GARNISH:

chopped peanuts

cilantro

green onion, sliced

Sriracha

In a skillet heat sesame oil over med/high heat. Season raw chicken with salt and pepper and add to skillet. Cook until internal temp is 165 degrees F. Remove from skillet cool and chop into cubes.

While chicken is cooking, julienne carrots, chop peppers, and ginger. In the same skillet cook carrots and peppers until soft. Add ginger and bamboo shoots. Stir and cook for 3 min.

Next, add rice wine vinegar, soy sauce, peanut butter, hoisin, and white wine. Stir and cook until bubbly. Scoop mixture in lettuce leaves and garnish with cilantro, green onions, chopped peanuts and Sriracha. Serve with dipping sauce.

DIPPING SAUCE:

1/4 cup soy sauce

2 tsp honey

1 tsp Sriracha

1/4 tsp red chili flakes

1 tsp sesame oil

1 tsp rice wine vinegar

1/8 tsp garlic powder

In a bowl mix add all ingredients. Stir and divide between 4 dipping bowls. Serve with lettuce wraps.