I just had to have this. Firstcraving!! Following is the recipe that I used and modified it as said:
1 Make the special sauce by dissolving the sugar in water in a small bowl.
I loved it and hope you do too! I just wish I would of made more for lunch today. Would of been a nice break frm a salad with chicken!!!
Love PF Changs — I am going to try this one!
This sounds yummy! I’m going to a potluck tomorrow night and won’t be able to eat anything there (unless someone brings a veggie tray), so was going to bring my own food. I think I might make a batch of this and bring it with me.
Thank you for posting this! I can’t wait to try it. We love PF’s chicken wraps. I’m also thinking that if you put a little chopped carrot in place of the water chestnuts, that will give you a little extra crunch, which is also part of what I love about those wraps. I can’t wait to try this. Thanks!!
I just made this last night – so good!!! I used ground chicken instead and added shredded carrots for some crunch as someone else had suggested. I also used baby bella mushrooms for a bit more flavor. My only other suggestion would be to reduce the amount of water in the special sauce as my personal preference is a bit thicker sauce. Thanks again for posting!
made this tonight and it was a huge hit! I modified a few things: I added 1 cup of celery to replace the water chestnuts. Instead of hot mustard and chile sauce, I just mixed in some Sirache (not sure how to spell that). I also didn’t have a wok handy so I just used a large frying pan and it worked perfect! thank you so much for this great recipe that we will definitely be making again
I made this tonight and loved it! It was nice to replace grilled chicken breast with this flavorful recipe. I did make a few changes because I didn’t have a lot of the ingredients:
Instead of chicken breast: ground turkey
Instead of rice wine vinegar: red wine vinegar (couldn’t find rice wine at my grocery store)
Instead of lemon juice: lime juice (that’s all I had)
Instead of sesame oil: oilive oil
Instead of chile paste: chile powder (couldn’t find that either at the store)
I made these last night with some modifications… they were AMAZING!
Boil 4 boneless skinless chicken breasts until cooked, when done, remove to cool. Once cool, dice. Set aside.
Topping Sauce Part 1
6 t Truvia
½ cup hot water
6 T Soy Sauce (lowest calorie possible)
6 T Rice Wine Vinegar (light)
6 T Unsweetened Ketchup
3 T Lemon Juice
3/8 t Sesame Oil
Mix the hot water with the truvia to dissolve, then mix in the remaining ingredients and set aside in fridge.
Topping Sauce Part 2
3 T Hot Mustard
3 Cloves Garlic (finely chopped)
5 t Red Chili Paste
5 t Hot Water
Mix all ingredients together and set aside in fridge
6 T Soy Sauce (lowest calorie possible)
2 t Truvia
1.5 t Rice Wine Vinegar (light)
Mix all ingredients together and keep handy by stove top.
In large sauté pan on high heat combine:
4 T EVOO
2 Containers Pre-Diced Blend
1 Bag Bean Sprouts
16 oz Baby Bella Mushrooms Diced
Once mushrooms have cooked through add:
Continue to sauté until everything is hot and coated in sauce
Once Food Mixture is complete, take both Topping Sauces out of the fridge. Add Sauce 1 to Sauce 2 until you reach a desired consistency, flavor, and quantity. Add hot sauce or Sriracha to taste.
Place Food Mixture on Bibb Lettuce and top with Topping Sauce. ENJOY!!
Testing my skill at replying – before I enter all of the text!!!!
ah, thanks, I had forgotten the procedures for this blog. Anyway just want to thank y’all for this great recipe. I made it this afternoon using Garden Chick’N Strips (soy protein because i m a vegetarian). So very good. A bit labor intensive but then our Asian friends always remind us that the hospitality is in the preparation, right? It was a flavor that I was hungry for and so very satisfying. Was on this diet several years ago and lost 23+ #’s. 5 of them are hanging around me again so decided to spend some time seeing what you are cooking these days. Thanks for the Lettuce Wraps – all of you – they were delicious! Jackie in TN