Copy Cat, Let-Us-Wrap

As most of you know, Husband is usually the one cooking our meals and I am usually the one cleaning. It’s not that I am a bad cook but rather just a lazy person. I come home from work and all I really want to do is eat chocolate truffles on the couch while watching melodramatic yet inspiring re-runs of Dawson’s Creek (and also squeeze in a 3 mile run every now and then). These last couple weeks have been a little different. Husband has been even more busy than before. Work, school, and preparing for his/our future has kept him going from 8 am-1 am almost every day. Husband? what husband? I think he might be married to his computer. We ate out EVERY NIGHT last week and many of you know those meals are not low-cal. Today, when I woke up I decided I was not going to eat out anymore. I couldn’t eat out anymore (which is a HUGE, I never get sick of eating out). So, I decided to take it into my own hands last night and clean the house, get my crap together, and try to come up with something presentable for dinner tonight. After searching and searching I came upon this awesome little replica recipe for those delicious lettuce wraps from PF Changs. The recipe terrified me at first but once you get past all of the prepping and strange sauces that you have to search for in the store, it was a breeze. I was lucky enough to stumble upon this recipe by one of my new favorite food bloggers: Iowa Girl Eats. All I have to say is she rocked this recipe and so can you! So, turn on some good music and get to cooking!

Knock-off Lettuce Wraps:

Ingredients (serves 2-3)

  • 1lb ground chicken breast (Kelly’s rendition: I used ground turkey instead of ground chicken.)
  • 1/2 medium onion, minced
  • salt & pepper, a dash of each
  • 2 large cloves garlic, minced
  • 1 inch nob fresh ginger, peeled & minced (Kelly’s Rendition: I honestly got a little lazy and did not feel like mincing ginger. I didn’t add it and it still tasted awesome.)
  • 1 Tablespoon sesame oil
  • 2 1/2 Tablespoons soy sauce
  • 1/2 Tablespoon water
  • 1 Tablespoon natural peanut butter
  • 1/2 Tablespoon honey
  • 1 Tablespoons + 1 teaspoon rice vinegar
  • 2 teaspoons chili garlic sauce (or more if you like it hotter) (Kelly’s rendition: yes, make it a little hotter)
  • dash of fresh pepper
  • 3 green onions, chopped
  • 1/2-8oz can sliced water chestnuts, drained & chopped
  • 1/4 cup peanuts, chopped
  • 10-12 large outer lettuce leaves, rinsed and patted dry


  • Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
  • Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
  • Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
  • Sprinkle with chopped peanuts, and serve with cold lettuce leaves



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