Mock P.F. Chang’s Lettuce Wraps

I don’t know about you, but when I got introduced to P.F. Chang’s lettuce wraps for the first time, I fell head over heels in love. I loved the crisp lettuce on the outside, with this unique flavored meat on the inside. However, since those days I’ve developed more than one food intolerance and allergies to boot. As a result I am no longer able me to enjoy lettuce wraps at P.F. Chang’s. So, I had to create them in my own kitchen. The result was delicious and healthy! They were also super easy to take for lunches for the next few days.

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I went digging through a few different recipes to get an idea of how to get the taste I was looking for. After researching  a bit, I then perused my kitchen for ingredients. A few things I interchanged from the original recipes I was looking at. In my opinion, I really like the way the taste turned out. If you have allergies or are trying to recreate some of your favorite recipes at home, I always suggest looking at a few different recipes and then putting your own spin on it. It may take a few times to get it right, but the product in the end is worth it. I hope you enjoy one of my favorite restaurant knock offs I’ve done yet, my Mock P.F. Chang’s Lettuce Wraps!

Gluten-Free Turkey Lettuce Wraps
Recipe Type: Main Entree
Cuisine: Asian
Author: Erica Smith
Prep time:
Cook time:
Total time:
Serves: 4
A mock P.F. Chang’s Lettuce Wraps lightened up with lean ground turkey.
Ingredients
  • 1 lb lean ground turkey
  • 7 green onions, diced
  • 1/2 each green, red, and yellow pepper, diced into small chunks
  • 1/2-1 tsp of red cayenne pepper
  • 1/3 white onion, diced
  • 1/3 cup red wine vinegar
  • 1 1/2 Tbsp minced garlic
  • 1 can water chestnuts, drained diced
  • 1 cup shredded Brussels sprouts
  • 1/3 cup chives, finely chopped
  • 1/2 cup tamari
  • 3/4 cup grape tomatoes, cut in half
  • 1 head of lettuce
Instructions
  1. First in a large skillet I cooked 1 lb of ground turkey. If you prefer ground chicken, that can easily be interchanged.
  2. Once the meat was done, I drained out the grease and added in all the additional ingredients minus the lettuce. I let this simmer for about 20 minutes on low-allowing all the flavors to marinate together.
  3. While this is simmering, I pulled apart the lettuce leaving the pieces whole and washed them. You want to leave enough time for the lettuce to dry.
  4. Once done, let it cool for a few minutes then scoop one to one and a half large spoonful into each lettuce pocket.
Notes
To ensure this recipe is gluten-free and corn-free, be sure all ingredients are labeled or certified gluten- and corn-free, if they’re not naturally.
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