Knock off Pei Wei Lettuce Wrap

Big fan of chicken lettuce wraps from Pei Wei, P.F. Changs, or the likes?  But maybe not a big fan of the sodium induced swollen fingers, bloated belly, and grease stains on your shirt?

If so, keep on reading!

As a part of “knock-off” week, I decided to give homemade chicken lettuce wraps a try.  Wes and I actually just had some absolutely fantastic lettuce wraps this weekend at an Asian bistro called “Lemongrass” in Deep Ellum. They were totally scrumptious, and really shouldn’t be compared to the ones previously mentioned. Using the Lemongrass wraps as my inspiration, I came up with a slightly healthier, definitely less greasy, lower sodium lettuce wrap.

And, I should mention they taste good.

Knock Off Pei Wei Chicken Lettuce Wraps

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1 pound ground chicken breast
5 green onions, chopped
2 cloves garlic, chopped
1 cup Mushrooms, chopped
1 small chunk fresh ginger, chopped
2 tbsp rice vinegar
1/2 cup almonds, chopped
2 tbsp sesame seeds
1 small can water chestnuts, chopped
Juice from 1/2 lemon
Dash red pepper flakes
1 head butter lettuce
Dash of S&P
1 tsp Srirach

For the sauce
3 tbsp low sodium soy sauce
2 tbsp low sodium Teriyaki
2 tbsp water
2 tbsp rice vinegar
2 large tsp peanut butter
1 or 2 tsp Sriracha (depending on how much spice you like)

In a heat proof glass (lesson learned), mix together all the ingredients for the sauce.  Microwave for about a minute, then stir.  Set aside.

In a large skillet add rice vinegar, green onions, ginger, mushrooms and ground chicken. Saute until chicken is cooked through. Use your spatula to break the chicken into tiny pieces. Add in remaining ingredients and stir together.  Pour sauce over top of chicken mixture.  Simmer for about 3 minutes.

Serve with fresh large pieces of lettuce.

Here’s to a lettuce wrap you can feel *slightly* less guilty about. The sodium content is still above my liking, but I will say I did not suffer from any post-dinner swollen fingers. Always a plus…

You can opt to reserve a little sauce to pour over top the wrap at the end if the mixture isn’t saucy enough for you.

I definitely think these tasted just as good, if not better than restaurant lettuce wraps. They also were incredibly easy to make and made enough filling for about 8 wraps.  Leftovers! Woo!

In other news, Wilson has found his second forever home. But this time, I feel confident that it will stick.  They are a fantastic couple who actually lives close to me, so I might get to see Wilson in the future. He will be living right next to a gorgeous park in Dallas and very close to Katy Trail.  All of his doggie dreams are about to come true.

One Reply to “Knock off Pei Wei Lettuce Wrap”

  1. Thanks for sharing. Your recipe inspired me to make these tonight. I hope to save lots of money by avoiding my local Asian fusion chain bistro.

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