Edited to add:
Okay, this recipe was so good. I did make several changes, though. Here’s what I did.
Filling (these measurements are definitely not exact):
1 Tablespoon olive oil
1/2 cup finely chopped broccoli
1/2 cup finely chopped cauliflower
1/4 chopped red onion
1/2 cup finely chopped carrots
1 small can water chestnuts, chopped
1 tsp minced garlic
4 chicken breast tenderloins (marinated and grilled), finely chopped
Chicken Marinade (basically the stir fry sauce)
1/4 cup soy sauce
1/2 cup oil
1 tsp rice vinegar
2 Tablespoons brown sugar
I sauteed the veggies, oil and stir fry sauce (listed below) over medium heat. I stirred it occasionally and left it covered until the veggies were soft. I then added the chopped chicken and stirred it all together. I added some of the special sauce at the end and then served the lettuce wraps with the rest of the sauce on the side. I didn’t have hot mustard, so I omitted that from the special sauce, but other than that I used the recipe below.
This recipe claims to be like PF Changs Lettuce Wraps–we’ll see. I’ll probably make a couple of substitutions since I am not going to the grocery store and I need to use what I have on hand. I’ll use cucumber and carrots instead of mushrooms and water chestnuts, and I’ll probably grill the chicken instead of sauteeing it. Maybe I’ll marinate the chicken in some of the stir fry sauce.
3 tablespoons oil
2 chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceburg lettuce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.
Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”. Top with”Special Sauce”.