Tuesday, July 24, 2012

Copycat PF Changs Lettuce Wraps

You will need:
1 large head iceburg lettuce
1/4 package Maifun rice sticks + oil to fry them
1-2 fresh jalapenos- deseeded and cored
15-20 crimini mushrooms
1 can water chestnuts
2 large cooked chicken breasts (I boiled mine)
Soy Sauce
Rice vinegar
Brown sugar
Lettuce wraps seasoning packet *optional*

  1. Boil the chicken breasts until done- set aside
  2. Remove the core of the lettuce like this, then soak in cold water to help the leaves loosen from each other.
  3. In a small pot, put ~2" of oil over med/high heat.  Test the temp by putting one rice stick in the oil.  Once ready, put a handful of rice sticks in the oil.  They fry super quickly (like 3-4 seconds quick) flip and make sure both sides get poofed.  Pull out of oil and drain on paper towels.
  4. With your handy dandy chopper, using the small grate, chop the jalapenos, water chestnuts and mushrooms.  Set those aside and switch to the large grate for the cooked chicken.
  5. In a large sauce pan over low heat, put 1/2 cup soy sauce, 3 tbsp rice vinegar and about 1/2 cup brown sugar + the optional seasonings.  Get fairly hot to sautee the veggies.  I flash the veggies then add the chicken quickly.  Overcooking the mixture will make some soggy mushrooms.
Now assemble your wraps:

Fold up like a burrito and enjoy :)

No comments:

Post a Comment