June 13, 2012 by Gina
Last night my husband and I were laying in bed and somehow the topic of PF Chang’s chicken lettuce wraps came up. We haven’t been to PF Chang’s in over a year but those lettuce wraps are just so tasty (and they can make them gluten-free). So, although we aren’t going to PF Chang’s or any restaurant in the near future because Brian is gone from sun-up to sundown with the Army in June, I decided to make them at home for dinner.
My mom emailed me a great lettuce wrap recipe about 6 years ago and I forgot I had it until Brian mentioned lettuce wraps. This is a really quick, tasty recipe (especially if you have leftover chicken):
- 1-2 pounds cooked chicken breasts (use leftover chicken if you have it and save yourself a step)
- 4 medium green onions
- 1 can drained water chestnuts
- 1/2 cup spicy peanut sauce
- 1/4 teaspoon crushed red pepper flakes or some ground cayenne pepper
Chop all of these ingredients finely with a food chopper (I use the Pampered Chef chopper which works terrific). Combine all the chopped ingredients and refrigerate for at least an hour. The longer the ingredients meld, the better the flavor.
When serving, place some of the chicken mixture in a “bowl” of iceberg lettuce, wrap it up and enjoy!
A few notes about this recipe. I am gluten-free and make this gluten-free and everyone in my house eats it that way. You can make your own peanut sauce with some peanut butter, gluten-free soy sauce, lime juice, garlic and brown sugar. It’s fabulous! Or you can buy pre-made gluten-free peanut sauce. Tonight I used Thai Kitchen Peanut Satay Sauce. You can get this at most grocery stores, particularly those that have a good natural food or Asian food section. Almost all of the products from Thai Kitchen are gluten-free so you can make all kinds of Asian inspired dishes.
You can serve this with some crushed peanuts and soy sauce (I use San-J’s Tamari soy sauce which is gluten-free) on top and some rice on the side. Delicious!