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My priorities for summer cooking are that the recipe is easy and the ingredients are healthy and light. This chicken lettuce wrap recipe is a revision from a version my daughter brought home from a family she was babysitting. Unfortunately, I do not know the exact origin. But I do think the wraps they serve at P.F. Chang’s restaurant inspired it. What I do know is they’re incredibly flavorful, fun to eat and they go together in a matter of minutes.
Makes 8 wraps (4 servings)
2 tablespoons vegetable oil or olive oil
1-1/2 pounds ground chicken or turkey
Fresh ground black pepper
1-1/2 tablespoons sesame oil
2 (5 ounce) cans whole or sliced water chestnuts, rinsed, drained and chopped
½ cup roughly chopped roasted peanuts
1/3 cup hoisin sauce
1/3 cup chopped green onion
¼ cup chopped cilantro
2-3 tablespoons regular or reduced sodium soy sauce
8 romaine or Bibb lettuce leaves, bottom stem/stalk trimmed (about 1 head)
Heat oil over medium heat in a large skillet; add chicken and cook and stir until cooked through and browned, breaking apart into smaller pieces as it cooks; sprinkle in sesame oil and cook and stir 30 seconds. Stir in remaining ingredients, except lettuce.
To serve, spoon a heaping ½ cup chicken filling on each lettuce leaf and roll.
LINDA BURNER AUGUSTINE Linda Burner Augustine is a freelance recipe developer, food writer and cooking teacher who studied at La Varenne cooking school in Paris on a scholarship from Julia Child after receiving her Bachelor of Science from Washington State University. She has owned and operated a catering business, developed menus and recipes for restaurants and food companies and has a loyal following of students from the many cooking classes she teaches at Seattle area cooking schools. She is passionate about inspiring people to cook dinner and eat together and her blog “A Year at the Table” features a new dinner recipe each week.