• What you need
  • 2 Chicken Breasts
  • 1 Head Iceberg Lettuce
  • 1 Cup Water Chestnuts
  • 1 Cup Mushrooms (Portabella)
  • 4 tbs Minced Onion
  • 1/2 tbs Garlic Paste
  • 1/4 Cup Sugar
  • 4 tbs Soy Sauce
  • 2 tbs Rice Vinegar
  • 1 tbs Ketchup
  • 1 tbs lemon juice
  • 1/4 tsp Sesame Oil
  • 1 tbs Dijon Mustard
  • 1 tbs Chili Paste
  • 2 tbs Brown Sugar
  • Salt and Pepper

If you have ever been to P.F. Changs then odds are you have had some of their lettuce wraps. I will show you a great and easy method to make these at home. While the recipe does not include nuts, I would recommend toasting off some cashews and crushing them down to add to the mix at the end.


chicken searedBegin by searing off your chicken breasts in a hot pan with a few tablespoons of oil. I prefer to give the chicken a bit of a sear to get more texture in the finished product. As always make sure you season as you go, salt and pepper on both of the chicken breasts. Once I had a good sear on mine I split them down the middle to ensure they finished cooking evenly. Make sure to reserve the oil and drippings, best to keep the same pan for cooking the rest.

The Sauces

The mustard sauce is very simple, just mustard and hot water. Mix 1 tablespoon of the Dijon mustard with 1/2 tablespoon of hot water and set off to the side.

Next combine the following ingredients: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon ketchup, 1 tablespoon lemon juice, 1/4 cup of sugar, 1/4 cup of warm water. Stir until well mixed and the sugar is dissolved. Save the chili paste for later.

To make our cooking sauce combine the following: 3 tablespoons of soy sauce, 1 tablespoon rice vinegar, 2 tablespoons of brown sugar.

Bringing it All Together

ingredientsLet your chicken cool off and dice up your water chestnuts and mushrooms into small pieces, about 1/8″ cubed. Make sure your onion is minced and create your garlic paste by smashing your garlic with some coarse salt. Once the chicken has cooled dice it into smallĀ piecesĀ about the size of the mushrooms and water chestnuts.

Get your pan nice and hot, add and additional tablespoon or two of oil. Add your diced chicken, cooking sauce, mushroom, onion, garlic, and water chestnuts. Cook just long enough for most of the liquid to evaporate from the pan and the onions are translucent. Set up your sauces and provide a bowl to mix your mustard, sauce, and chili paste. Wrap them in lettuce and enjoy!