That’s a wrap

Feeling like P.F. Chang’s but are trying to eat out less? Check out this guest post by my creative husband, Sean. P.S.- these are amazing…

Wanna-Be P.F. Chang’s Lettuce Wraps

If you have never tried P.F. Chang’s Chicken Lettuce Wraps I highly recommend that you do some time. If you don’t have a P.F. Chang’s near you I have a copy cat recipe I found at The Culinary Life. It’s a bit complicated, but you can simplify along the way as you see fit. For veganies just sub tofu for the chicken breast.

Dip Sauce

1/4 cup raw sugar

1/2 cup warm water

2 tbsp tamari or soy sauce

2 tbsp rice wine vinegar

2 tbsp tomato paste

1 tbsp lemon or lime juice

1/8 tsp sesame oil

1 tsp hot water

1 tbsp dijon mustard

2 garlic cloves minced

Stir Fry Sauce

2 tbsp soy sauce

2 tbsp brown sugar

1/2 tsp rice wine vinegar


2 tbsp olive oil

2 tbsp sesame oil

2 chicken breast or 1 pack of tofu

8 oz.  sliced water chestnuts

1/2 cup minced mushrooms

1/2 onion chopped

3 garlic cloves minced

Iceberg lettuce leaves

To make dip sauce dissolve the  sugar in warm water. Add soy sauce, rice wine vinegar, tomato paste, lime juice and sesame oil.

Before serving combine hot water, Dijon mustard and garlic and add to dipping sauce.

To make stir fry sauce simply mix all the ingredients in a small bowl.

To make the marinade combine oils in a wok on high heat for 1 min. Saute chicken breast (or sliced tofu) until mostly cooked. (about 5 min.) Slice the chicken breast into strips. Turn heat to medium-high and add 1 tbsp olive oil to pan. Wait 1 min. add garlic, onions, chestnuts, mushrooms, chicken strips or tofu and stir fry sauce from before. Stir fry until mushrooms are cooked (about 4 min.) Serve the stir fry mix on the Iceberg lettuce leaf wraps with the dipping sauce. Enjoy!!

This recipe linked up at This Chick Cooks.

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