It’s a healthy and easy dinner, like P.F. Chung’s chicken wraps. The famous snack is fresh, healthy and full of flavor. It only requires a few steps and is very quick and easy to do at home in less than 20 minutes. The chicken, seasoned with Asian spices such as hoisin and soy sauce, sriracha, rice vinegar and sesame oil, rests on a bed of crisp lettuce with zesty green onions and refreshing water chestnuts. P.F. Chang’s famous chicken salad wrapper. Chang’s are easy to spot, low in carbohydrates and, when prepared with the right ingredients, taste fresh and familiar. This recipe can also be easily adapted. Add more or less of each ingredient as desired. Try other vegetables or chicken additions if you already have them.
Thanks to their speed and ease of production, they can be a common staple in your kitchen. It’s surprisingly easy to make and can even be doubled or tripled if it’s intended for a wider audience.
What’s in a PF Chang’s Chicken Salad Wrap?
To prepare these PF Chang’s Chicken Salad Wraps you will need:
- Ground Chicken
- Lettuce
- Hoisin sauce
- Soy sauce
- Sriracha sauce
- A whole water chestnut
- Rice vinegar
- Garlic
- Onion
- Ginger
- Olive oil
How to prepare PF Chang’s Chicken Salad Wraps
Heat the olive oil in a medium saucepan over medium heat. Add ground chicken and shred until golden brown, about 5 minutes. Drain off the excess fat.
Add the garlic, onion, hoisin sauce, soy sauce, rice vinegar, ginger and sriracha and stir until the onion is translucent, about 2 minutes.
Add the water chestnuts and green onions and cook for about 2 minutes. Season with salt and pepper.
To serve, arrange salad leaves in small bowls on a serving platter. Mix chicken and lettuce mixture with butter in a taco pan. Garnish with desired toppings and enjoy.
What to serve with P.F. Chang’s Chicken Salad Wrap.
P.F. Chang’s Chicken Salad Wraps are also perfect with other small dishes or entrees as a complete meal. Spring rolls, wonton soup and beef broccoli go well with these P.F. Chang’s Chicken Lettuce Wraps.
Directions
Heat the olive oil in a medium saucepan over medium heat. Add ground chicken and shred until golden brown, about 5 minutes. Drain off the excess fat.
Add the garlic, onion, hoisin sauce, soy sauce, rice vinegar, ginger and sriracha and stir until the onion is translucent, about 2 minutes.
Add the water chestnuts and green onions and cook for about 2 minutes. Season with salt and pepper.
To serve, arrange salad leaves in small bowls on a serving platter. Mix chicken and lettuce mixture with butter in a taco pan. Garnish with desired toppings and enjoy.
Notes
You can substitute ground turkey for ground chicken if you prefer.
The best lettuce for this recipe is butter lettuce because it is more versatile than romaine or iceberg lettuce and has the best topping.
Although this P.F. Chang’s Chicken Salad Wrap recipe can be kept in an airtight container in the refrigerator for several days, it’s best to eat it fresh. Otherwise, replace the lettuce rolls before eating them again, or they will become doughy.
Be creative with extra side dishes! In addition to green onions and chestnuts, you can also try shredded cabbage, bean sprouts, fresh cilantro, or whatever you like.
Add more or less sriracha to increase the heat and spiciness, depending on your taste.
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