These are delicious! They taste quite similar to the lettuce wraps you can get from that well-known chain of Asian restaurants. Whether you choose to serve this as an appetizer or a main meal will determine how many portions you need to prepare. Perhaps 6 servings for an appetizer; 4 dishes for a main course.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds ground chicken
- 1 red bell pepper, cut into large dice
- ½ cup soy sauce
- 2 tablespoons rice wine vinegar, or more to taste
- 1 tablespoon grated fresh ginger
- 5 dashes hot pepper sauce (such as Tabasco®)
- 1 teaspoon Asian (toasted) sesame oil
- ½ cup chunky peanut butter
- 3 tablespoons hot water
- 3 tablespoons soy sauce
- 5 dashes hot pepper sauce (such as Tabasco®)
- 6 large leaves of iceberg lettuce
- 2 carrots, shredded
- 1 tablespoon chopped green onion, or to taste
- 1 tablespoon chopped fresh cilantro
Instructions
- Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
- Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
- Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
- Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 2 g |
| Sodium | 1893 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I’M DOING WHAT EVERYONE HATES! I used the recipe and comments as a template for what I had on hand. With a few changes this was quite good, I’ll tweak it a little more next time, it was still salty. I did a small dice on some leftover pork tenderloin. Warmed it in the soy, ginger , vinegar, hot sauce to cook down a little before adding the pepper as keep them somewhat firm. I cut the soy (I used low sodium Tamari) down to 2 Tablespoons and I used Sambal instead of Tabasco which is also high in sodium. This still turned out on the salty side. I’m going to try low sodium Teriyaki next time it’s about 1/2 the sodium of the Tamari I used. I also will shred some lettuce and use rice paper to roll them or just eat it salad style.
Too much soy sauce made it too salty. The dish was tasty. But it didn’t taste authentic. See P F Chang receipt.
No changes to the original recipe. This was far too salty. The peanut dipping sauce was more of a paste than a sauce. I found that adding quite a bit more hot water to the mixture fixed the consistency. Overall, not much flavor other than the salt taste.
It was really tasty! But I wasn’t able to turn it into wraps, the romaine lettuce I used couldn’t hold the weight of the food inside it so I shredded it as a base, piled the chicken mixture, carrots and sauce on top.
I made this recipe, with changes, for dinner the other night. Did not add bell peppers, ginger and left the cilantro on the side. Some of my family can’t stand the cilantro or ginger. I can’t eat bell peppers. This was really good, even with the changes. Will make this again.
These were delicious! I made a number of changes due to the ingredients I had on hand, but the basic sauce it’s cooked in is wonderful. I had some leftover cooked chicken breasts that I cubed for the meat, so I made the sauce and added the chicken afterwards. I didn’t have any red peppers but I did have a can of water chestnuts so I used them instead. I didn’t have any peanut butter so we skipped that sauce for the end. The sauce can be made spicier with extra red pepper sauce or sprinkling red pepper flakes on it as I did. My husband devoured them. I will definitely make them again.
It was far to salty
Too salty. I even used the lower sodium and less than 1/2 cup but WOW…..way too salty. Be warned, unless you are a salt lover you will not be able to eat these.
Love this recipe. I use low sodium soy sauce and add a teaspoon of cornstarch to the liquid ingredients. It helps to thicken the sauce a bit so it isn’t so drippy. Sometimes we just serve this on top of chopped romaine. We like shredded carrot and chopped peanuts with ours. Also we use Sriracha sauce if we don’t have have Tabasco or other hot sauces.
Like most people who made this recipe, I found it too salty and I love salt so that says a lot! Otherwise great flavor and it was delicious. I’ll definitely make them again, I’ll just use less soy sauce.
Used white vinegar and left out cilantro. Added some sweet chili sauce to the roll. Yum
I wish I had read the other reviews about too much salt. It was WAY too salty as others have said.
I followed this recipe exactly. My husband and I loved it because it was full of flavors. Some said it is too salty, but we loved the salty flavor. We will make this when we have company. It’s great for talking and being together. Put all the ingredients on a Lazy Susan in the center of the table. Friends can help themselves at the table.
I will make again,great flavor
I might make this again but like a lot of other reviewers, I found it too salty. I used low salt soy in the meat mixture and it was fine. I used half low salt and half regular soy in the peanut butter mixture and that was way too salty.
I didn’t use green onions, and for the peanut dip I only used 1/4 cup peanut butter and slightly more water and less soy sauce.
My husband said that this was in the top 5 best meals I’ve ever made. When I make it again I’ll use less soy sauce and maybe add Szechuan sauce instead.
Waaaayy tooo salty!! Was sooo looking forward to lettuce wraps tonight…what a disappointment.
Way too salty, and I love salt. Should have listened to the other reviewers and cut back on the soy sauce……WAY back.
WAY too salty!
Wow this was delicious! I ground my own chicken because I buy chickens whole and break them down myself to save $$, plus I like to make my own chicken stock! 🙂 I just remove the breasts from the bone, cut them into chunks and grind them in my food processor. For the peanut sauce I used creamy peanut butter because I have a 17 month old that wouldn’t be able to chew peanuts. I also added about 2 T of rice vinegar to the sauce. I made some rice quinoa blend for a side although we used it in the wraps instead. I didn’t think this was too salty at all, but I love salt! I would recommend this for sure.