Yesterday a friend emailed me OUR TOP 100 RECIPES OF 2009…and on the front page I saw the picture of lettuce wraps, so I clicked on it.
Recipe #15865 P.F. Chang’s Chicken Lettuce Wraps was what showed up. But being me…I adapted the recipe for what was in my freezer and pantry. It helps that I have never eaten at P.F. Chang, so I don’t have anything to compare it to. I think it turned out pretty dang tasty!
You can click on the above recipe for the original Todd Wilbur & Top Secret Recipe. I have mine below.
Michelle’s Version of the Lettuce Wraps:
1 package Jennie-O ground turkey
1 Tbsp Peanut Oil
1 can whole Water Chestnuts
1 clove Garlic
1 bunch Green Onions
1.5 Cups White Button Mushrooms
Iceberg lettuce leaves
1.5 TBSP Peanut & Sesame Oil (combined)
3 TBSP seasoned Rice Wine Vinegar
2.5 TBSP Hot Chinese Mustard
3 TBSP Garlic/Red Chile Sauce
3 TBSP Hoisin Sauce
3 TBSP Newman’s Own Sesame Ginger marinade
2 TBSP low sodium Soy
Heat skillet with peanut oil and cook turkey, once mostly cooked pour 1/2 of the sauce in and cook until sauce has been reduced.
In food processor chop up all veggies and add to turkey meat & sauce to “stir fry” the veggies. Add rest of sauce and let reduce.
Peel off three lettuce leaves for each plate and fill up with meat/veggie mixture…crumble on those hard lo mein (? I forget what they’re called) noodles that you get in a box for some extra crunch. Serve with steamed rice.
These were very tasty! Tonight will be left-over rice and meat with a side salad.