Asian Lettuce Wraps

To finish off my kick of Asian recipes I bring you, P.F. Chang's inspired lettuce wraps. I have only been to PF Chang's once, and it was few years ago so I couldn't really tell you if these taste like the real thing. But I can tell you that these are delicious.

We start with this luscious, beautiful thing called Butter Lettuce. This particular lettuce came from our bountiful basket, courtesy of Jake and Richelle who picked ours up for us. Isn't it beautiful? I hear you can also use something called Bib lettuce.

We fill it with a tasty combination of chicken and mushrooms with a nice crunch of water chestnuts. This savory filling has been cooked to perfection with an assortment of asian spices and sauces.

Asian Lettuce Wraps

Ingredients: 

1 head butter lettuce (10 leaves)
1 pound ground chicken breast
1/2 large onion, chopped
1 Tablespoons minced garlic
2 Tablespoon soy sauce
4 Tablespoons hoisin sauce
1 Tablespoon fresh ginger
1 tablespoon rice wine vinegar 
1 teaspoon chili powder
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
1 cup chopped mushrooms
2 teaspoons Asian sesame oil

Directions:

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili powder. Cook until the meat is crumbled and brown. Add water chestnuts and mushrooms.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center.