Reflections from a Recipe Collector
My daughter loves to go to P F Chang’s and order their lettuce wraps. I have been keeping a look out for something similar and what I found was great! This is such an easy, quick meal to assemble because there is almost no cooking if you use a store bought cooked chicken.
Mu Shu Chicken Lettuce Wraps
Recipe from Cooking Light/January 2014
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon hoisin sauce
- 1 teaspoon rice vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 1 (14-ounce) package coleslaw (about 4 cups)
- 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 ½ cups)
- ½ cup sliced green onions, divided
- 12 Bibb lettuce leaves
- ¼ cup chopped cashews
1. Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; sauté 30 seconds. Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently. Add chicken and 1/4 cup onions to pan; cook 1 minute or until coleslaw just begins to wilt. Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining 1/4 cup onions and cashews.
This is a very satisfying, light meal! It is surprisingly filling, but low in calories, which is a great combination! A side of rice would be very good with the wraps, but not necessary. So grab a chicken, head of lettuce and bag of coleslaw on the way home from work and you will have dinner in a snap! I won’t say this is equal to a meal at P F Chang’s, but it might just be easier than going out to eat!