Asian Chicken Lettuce Wraps is a fresh copycat recipe, just as good as the PF Chang’s version and made in just 20 minutes at home!
When I’m not ordering takeout, having pizza delivered, using leftovers, or relying on my slow cooker for dinner, I’m bringing out a large non-stick skillet for help with a quick weeknight meal. Chances are I’m not alone in the quick fix dinnertime conundrum, as I know many of you are juggling back to school nights, fall soccer practice, or a late night at the office. Which doesn’t seem to get any of us off the hook for making a healthy dinner for our families. Don’t you hate when that happens?! Honestly, it’s been happening more often than not around here. Imagine that!
One of my favorite takeout spots not too far from our house is PF Chang’s— I’m not brave enough to dine-in with three kids just yet! And like clock-work, I’m ordering their chicken lettuce wraps, which were the main inspiration for my own Asian chicken lettuce wraps. See what I did there?! While I’m not saying my Asian chicken lettuce wraps are better than the trusty app at PFC’s, I can tell you a. they are less expensive b. they are SO easy to make and c. my toddlers ate them. I repeat. My toddlers ate THIS meal! The carrots sold them… they love thinly sliced carrots for some reason.
While I swear takeout always seems like the easier option, I really think there are no excuses to making a homemade version of something you love IF, big IF folks, if it takes you less time to make the meal than picking it up from the restaurant. And, of course, if your kids prefer the homemade version to the takeout like mine apparently did with my recipe. So before you ask your hubby make the drive to P.F. Chang’s for their lettuce wraps, try making this version at home! Your wallet, waistline, and designated takeout driver will thank me. I know mine did [hi Ted!].
- 1 head butter lettuce
- 1 pound Ground Chicken
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons honey
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- For Serving:
- ¾ cup carrots, shredded
- ½ cup green onion, chopped
- Combine ingredients for sauce and set aside.
- Heat a large nonstick skillet to medium-high heat. Add chicken and cook for 5-7 minutes, breaking into crumbles.
- Once chicken is cooked through, add sauce to the pan. Bring to a boil then reduce heat to a simmer for an additional 5 minutes.
- Serve immediately.
I’d love to hear what your favorite copycat recipe made easier at home is! Takeout made easy at home with Asian Chicken Lettuce Wraps! Click To Tweet