On Friday afternoon I was CRAVING the lettuce wraps and crispy green beans from P.F. Chang’s, they are so delicious! I text Jesse that we should go for happy hour, because I’m all about saving money, but due to unforeseen circumstances, we didn’t make it. Since I wasn’t able to go get the lettuce wraps or green beans, I decided to make the wraps myself. Now, I’ve made lettuce wraps multiple times over the years, like these Quinoa Lettuce Wraps but I wanted really simple ones like from P.F. Chang’s. As for the crispy green beans, I had to do without. I’ve tried making crispy green beans before, I’ve baked them, I’ve fried them, and they have never tasted very good for all the work I had to go through to make them. So I gave up on making those…
I found this recipe online and adapted it to what I had on hand and to my taste. It’s so spot on.. I don’t think I’ll miss P.F. Chang’s anymore… and they are SO much more cost effective.
Start by dicing up an onion very finely. Here’s a little tip: keep the root on the onion while slicing and dicing because it holds the onion together for you. Also, here’s another tip: wear goggles while cutting the onion and you won’t cry. I can neither confirm nor deny that I have worn goggles while cutting an onion.
Okay, I most definitely have and it really works. I normally cry rivers when I cut onions and then my makeup is completely destroyed. Goggles to the rescue! My sister laughed at me and said I need to take a picture of that, but that is not happening! ha sorry!
Okay, so back to the onion. Finely dice the onion and add it to a large skillet with some oil or butter. Cook until onion is translucent.
Have you ever seen ground chicken at the grocery store? I have never been able to find it, so I typically use ground turkey instead. If you want to grind up your own chicken, use my quinoa lettuce wraps link above because I show you how you can do it at home. Add the ground turkey to the skillet with the onion and cook until it’s browned. Make sure to constantly crumble the turkey because you want tiny pieces. Drain the excess fat.
Chop up a bunch of mushrooms. I added these in on a whim because I bought one of those large containers of mushrooms from Costco and needed to use them. This was the best decision I made – they were phenomenal in this recipe. If you don’t like mushrooms, you don’t really even taste them, but they add so much to these little bites.
Let these cook around just a minute with the turkey so they can shrink down a little.
Add in all the sauce ingredients. Hoisin sauce, soy sauce, rice wine vinegar, ginger, garlic, salt and pepper. If you have fresh ginger and fresh garlic it’s extra delicious, but if you only have ground ginger and ground garlic, well then you’ll use what I used. Ha! I don’t typically keep fresh ginger on hand because it’s expensive and never lasts very long, but it’s super flavorful if you have it.
Stir everything together and let all the flavors blend.
Chop up a whole can of water chestnuts and a few bunches of green onions. The finer the chop the better because you don’t want to end up with large chunks of chestnuts or green onion. Add these into the skillet and toss to coat.
Remove the skillet from the heat.
Think, wow these are delicious!
Then eat up!
You can use iceberg lettuce if you want but I always prefer butter lettuce. The leaves are smaller and aren’t as crispy as iceberg, but I like the flavor better.
P.F. Chang’s has those crispy little noddle things to top off the lettuce leaves with but we don’t really care for them. If you want to add them, you can find them in your grocery store in the Asian food section.
These ground turkey lettuce wraps are so amazing. The flavor is spot on, talk about major umami, they’re so hard to stop eating. I love the added texture from the mushrooms and the crunch from the water chestnuts is perfect.
These lettuce wraps are great for a dinner, just add a little something extra on the side, like green beans or they make amazing appetizers. They can also be made vegetarian, leave out the ground turkey and use lots of mushrooms. A mix of different type of mushrooms would be super yummy too.
For as easy as these were to make, they will definitely go into our regular rotation of food.. now if I could just get those crispy green beans to magically appear too!
- Lettuce leaves, either iceberg lettuce or butter lettuce
- 1 tablespoon canola oil or olive oil
- 1/2 onion, diced
- 1lb ground turkey
- 8-12oz. mushrooms, chopped
- 1/4 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 1 (8-ounce) can whole water chestnuts, drained and diced
- 2 green onions, thinly sliced
- salt/pepper to taste
- Add the oil and onion to a large skillet or pot and cook until translucent.
- Add in the ground turkey, and using a wooden spoon, break up the turkey so it's nice and tiny pieces and cook until browned. Remove excess drippings.
- Add in the chopped mushrooms and stir to combine. Let cook for just a minute.
- Add in the hoisin sauce, soy sauce, rice wine vinegar, ginger and garlic. Stir to coat and let this cook around just a few minutes, or until the mushrooms are super shrunken down and the turkey is completely cooked through.
- Add in the chopped water chestnuts and diced green onion. Toss them with the meat mixture and remove from heat. They'll soften just a little with all the heat but will retain their crunch.
- Taste.. add salt and pepper if necessary. If you used regular soy sauce you probably don't need any salt.
- Scoop a small amount onto each lettuce leaf and enjoy!