Lettuce Wraps collected by Toviah (Bryson) Cain

Lettuce Wraps

From P. F. Changs

Filling:

3 Tbsp. oil

2 boneless skinless chicken breasts

1 cup water chestnuts, finely minced

2/3 cup mushrooms, finely minced

3 Tbsp. chopped onions

1 tsp. minced garlic

4-5 leaves iceberg lettuce

Special Sauce:

¼ cup sugar

½ cup water

2 Tbsp. soy sauce

2 Tbsp. rice wine vinegar

2 Tbsp. ketchup

1 Tbsp. lemon juice

1/8 tsp. sesame oil

1 Tbsp. hot mustard

2 tsp. water

1-2 tsp. garlic and red chile paste

Stir-Fry Sauce:

2 Tbsp. soy sauce

2 Tbsp. brown sugar

½ tsp. rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bow. Add soy sauce, vinegar,

ketchup, lemon juice and sesame oil. Mix well and refrigerate until you are ready to serve.

Combine the water with the hot mustard and set aside as well. When ready to serve, combine

desired amount of mustard mixture and garlic chili paste to the special sauce to pour over the

wraps.

Bring oil to high heat in a large frying pan. Saute chicken breasts for 4-5 minutes per side or until

done. Remove chicken from the pan and cool. Keep oil in the pan hot. As chicken cools, prepare

the stir fry sauce. Mix the soy sauce, brown sugar and rice vinegar together in a small bowl.

When chicken is cool, mince it like the mushrooms and chestnuts. With frying pan still on high

heat, add another Tbsp. of oil. Add chicken, garlic, onions, chestnuts and mushrooms to the pan.

Add the stir fry sauce and sauté the mixture for a couple of minutes. Serve in the lettuce “bowls”

topped with the special sauce.