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.
- 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