My mom and I love to go to P.F. Chang’s China Bistro for lunch as I can usually order simple salmon and broccoli for my meal. Occasionally, as a “cheat” we’ll get a glass of chardonnay and split the chicken lettuce wraps ~ it’s such a treat! So, today I decided to use their appetizer as an inspiration for my own version.
16 Boston lettuce leaves
1 lb. ground chicken
5 oz. shiitake mushrooms, finely diced
1/3 cup scallions, chopped
4-5 cloves of garlic, minced
1T fresh ginger, minced
1T sesame oil
1/4 cup slivered almonds
3T Tamari (or coconut aminos)
1T white wine vinegar
1 tsp Dijon mustard
1T Sriracha
1T raw honey
1/4 tsp sea salt
In a skillet, heat sesame oil on medium heat. Add ground chicken. Cook until almost done.
Add mushrooms, scallions, ginger and Tamari. Cook until onions and mushrooms are limp. Stir in garlic, almonds, white wine vinegar, mustard, Sriracha, honey and salt.
Serve the chicken mixture in a bowl with the lettuce cups on the plate. Let your guests spoon the mixture in the center of the leaves and then hold like a soft taco to eat.
Enjoy!
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