1 Tbl Roasted Chile Avocado Oil
1 small onion, minced
1 lb ground chicken
4 cloves garlic, grated
1 Tbl fresh ginger, grated
2 tsp Far East Blend
1/4 cup Hoisin Sauce
1 Tbl rice wine vinegar
1 Tbl Sriracha
1 8 oz can water chestnuts, drained and minced
3 scallions, sliced
Fresh chopped cilantro (for serving)
Bibb, Romaine or Iceberg lettuce cups
Ingredients for Dipping Sauce: 1/4 cup hot water
1 Tbl sugar
1 tsp sesame oil
2 Tbl rice vinegar
2 Tbl ketchup
2tsp garlic Chile paste

P.F. Changs lettuce wraps were a favorite of Anne’s family…until she learned to make them at home! As simple as sautéing ground meat and adding a few key Asian pantry staples. These lettuce wraps come together in less than 30 minutes and are a crunchy, spicy treat!


1.In a large skillet, heat the Roasted Chile Avocado Oil and add in the onion. Saute until softened, about 5 minutes.
2.Add in the ground chicken, garlic, ginger and Far East Blend. Saute until the chicken is cooked through--about 12 minutes.
3.Add in the Hoisin Sauce, rice wine vinegar and Sriracha. Stir and saute until thickened.
4.Add in the water chestnuts and scallions until heated through.
5.Serve in lettuce cups garnished with cilantro and Dipping Sauce*.
6.Instructions for Dipping Sauce: Whisk all ingredients together and drizzle onto lettuce wraps.

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