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My husband has had a craving for the past several days for PF Chang’s lettuce wraps. Too bad the New Year brought in resolutions about cooking at home. Scratch that… NOT “too bad”. In fact, these are just way TOO GOOD! I hope you love them as much as we do, because they are pretty darn crazy delicious, if I do say so myself!
Copycat PF Chang's Lettuce Wraps
- 1 head Romaine lettuce leaves cleaned, and brown parts chopped away.
- 2 Tbsp. Honey
- 1 Tbsp. Cooking wine I used red cooking wine
- 1 Tbsp Tamari sauce gluten free soy sauce
- 1 tsp Rice vinegar
- 1 tsp Sesame oil
- 1/4 tsp crushed red pepper flakes
- 3 tsp fresh ginger root minced or grated
- 2 Tbsp. Coconut Oil
- 1 lb. Extra Lean Ground Turkey Breast or you can do groun"d chicken
- 2 Garlic cloves minced
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 cup water chestnuts finely chopped
- 1/2 cup mushrooms finely chopped
- 1 large or 2 medium celery stalks, finely chopped
- 3 medium scallions green onions, chopped
- Whenever doing Asian cooking, always prepare all of your ingredients in advance. First, begin by making the sauce in a bowl by combining all of the sauce ingredients. Whisk together. Set aside.
- Heat a large skillet or wok over medium-high heat. Melt coconut oil and coat bottom of skillet. Add turkey and garlic, salt and pepper, and stir until turkey is almost-browned.
- Add water chestnuts, mushrooms, and celery, and stir until vegetables are starting to soften. Add prepared sauce, and scallions.
- Raise heat slightly higher, and continuously stir until sauce has reduced and turkey is cooked through.
- Allow to cool slightly before serving in lettuce leaf wraps.