Although P. F. Chang’s has been around since the early ’90′s, I was kind of late to the game in trying it out. I specifically remember the first time that I had it a few summers ago while working in Austin.
I don’t remember what I ordered, but one of my co-workers (who apparently has better eating self-control than I do) ordered their lettuce wraps and offered to share some with me. I distinctly remember thinking “Where have these been all my life?” So. Good. My world had changed. I’m pretty sure that I scarfed down my whole dinner and half of hers because that’s how I roll.
I’m not typically a fan of chain restaurants, and P.F. Chang’s is no exception, but I sure do dig their lettuce wraps. I would not call these a copycat recipe necessarily, but they are darn good. We made a double batch and polished them off as a midnight snack the same evening. Enough said. They can get me through any P.F. Chang’s craving, which is fortunate because we live nowhere close to a P.F. Chang’s.
Adapted from Our Best Bites and Branny Boils Over.
- 1/2 lb ground turkey, 93% lean
- 1/2 cup minced mushrooms
- 2 scallions, slices
- 1 8 oz can water chestnuts, chopped
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tsp freshly minced ginger
- 2 tbsp soy sauce
- 3 tbsp chopped cilantro
- 1 tsp sesame oil
- sesame seeds
- 1/2 head iceberg lettuce
- Asian Dipping Sauce
- In a non-stick pan, cook ground turkey until lightly browned.
- Add water chesnuts, mushrooms, lemon zest, juice, soy sauce, sesame oil, garlic, and ginger. Lightly cook, stirring frequently, for 5 minutes.
- Remove from heat and fold in cilantro and scallions.
- Divide mixture among 6 iceberg lettuce leaves and top with sesame seeds.
- Serve warm with Asian Dipping Sauce.
Servings ~ 2
Calories (w/o dipping sauce) 281 ~ , Fat ~ 13 g, Carbohydrates ~ 18 g, Protein ~ 27 g
In an effort to use all of our fruits and vegetables before they go bad, we often have to use veggies that are common between several meal in a week. This is often challenging when it comes to fish taco fixings.
Or is it?
Cabbage and pico de gallo mixed into ground turkey. Can it be?
Chris said no. “This burger will fall apart. It can not be grilled.”
I briefly considered cooking it in the grill pan, but I have shunned our grill pan since the first time I used it. The grill pan is basically a slow cooking George Foreman grill. Gross.
Chris agreed to grill the self destructing burger but made no promises. His masterful grilling skills paid off. This was the best turkey burger I have ever eaten.
- 1 lb. extra lean ground turkey
- 2 cups finely shredded cabbage
- 1 cup pico de gallo
- 1 avocado
- 1/2 onion
- mayonnaise, mustard, or the burger topping of your choice
- Combine ground turkey, cabbage, and pico de gallo.
- Divide mixture into four equal parts and form four burger patties.
- Grill until cooked through.
- Serve with thinly sliced avocado, onion, and mayonnaise (for me) or mustard (for Chris).
When I got home from work on Friday, I could not wait to try this recipe out! After I finished making the red bean version of these burritos, I offered some to Chris and his friend.
Me: “Chris, do you guys want some burritos? They just came out of the oven.”
Chris: “Bry, do you want any of those sweet potato burritos?”
Bryan: “Nah, I’m good.”
Chris: “Nah, we’re good.”
Me: “They’re not the sweet potato ones, but they are made from a recipe that I got from Branny’s website.”
Chris: “Different Branny burritos? Now I’m curious. Bry, they are different ones from the same girl. Can you bring two out?”
This tells me two things:
- Chris trusts Branny’s cooking more than mine.
- Chris really is always up for a burrito.
When I brought the burritos out, I warned the guys that they were not ‘Mexican-y’ burritos. Maybe it is just the addition of Sweet Thai Chili Sauce, but these almost make me feel like this is what you would get if you if you ordered a burrito in Southeast Aisa. Kind of like Indian food in Japan, California pizza, or any other foreign flavor that has been adapted to the local ingredients and flavors.
Anyway, these were amazing. We somehow devoured ten of the turkey and red bean burritos that I made on Friday in time for me to make ten more of the turkey and lentil variety on Sunday. Thirty-six hours later, there is only one lonely burrito left in our refrigerator. Needless to say, I plan to try out a tofu and red bean version sometime soon!
This burrito does not photograph particularly well, but it tastes great!
- 140 g (dry) red beans or lentils (about 1 cup dry or 1 can)
- 8 oz. lean ground turkey
- 1 3/4 cup (1 can) diced tomatoes
- 1/4 cup red wine
- 3 tbsp Sweet Thai Chili Sauce
- 1 onions, chopped
- 2 tbsp garlic, minced
- 1/4 green bell pepper, finely chopped
- 1 large apple (I used a Fuji), finely chopped
- 60 g raisins (about 1/2 cup)
- 4 scallions, chopped finely
- 4 egg whites (scrambled)
- 1 tsp black pepper
- 1 tsp salt
- 10 wheat tortilla
- Cook red beans or lentils until tender.
- Sautee ground turkey and chopped onion in a large skillet until the turkey is browned.
- Add tomatoes, wine, Sweet Thai Chili Sauce, green pepper, garlic, apple, raisins, salt, and pepper and simmer for several minutes.
- Scramble 4 egg whites.
- Add scallions and egg whites.
- Continue to simmer until the mixture is dry enough to stuff a burrito with.
- Stuff burritos.
- Bake at 350 degrees for 30 minutes.
Servings ~ 10 burritos
Calories (using lentils) ~ 240, Fat ~ 6 g, Carbohydrates ~ 33 g, Protein ~ 19 g