One of Grams favorite places to eat when we go to San Antonio is P. F. Chang's China Bistro. And, creature of habit that I am, Grams always orders the same thing, Chicken Lettuce Wraps. These are so good that I practically dream about them. But since it's a two and a half hour drive from my house, I haven't eaten them very often.
The good news is that Corpus Christi now has it's very own P. F. Chang's China Bistro at La Palmera Shopping Center (formerly known as Padre-Staples Mall). It's scheduled to open on June 28. The bad news is that it will probably be months before you can eat there without a very long wait. That's how it always is when a new restaurant opens in Corpus Christi.
In an effort to satisfy my yen for Chicken Lettuce Wraps, I searched online for a copycat recipe. The recipes I found were widely varied and had way too many ingredients for me to mess with. So after reviewing all the recipes, I decided to create my own version. I made sure to keep it simple, I omitted a LOT of ingredients that the other's used, and tried to keep it healthy. I was very pleased with how it came out.
3 H-E-B Sweet Chili Seasoned Chicken Breasts
1 head Lettuce
½ bag of Matchstix Carrots (julienne cut)
1 Tablespoon Olive Oil
1 yellow bell pepper, diced pea-size
1 red bell pepper, diced pea-size
1 small can button mushroom slices, drained
½ cup Newman’s Own Low-fat Ginger Sesame Salad Dressing
1 Tablespoon Hoisin Sauce
1 Tablespoon Soy Sauce
Grill chicken breasts and set aside. (I use my George Foreman Grill.) When they are cool enough to handle, dice them into pea-size pieces.
Separate lettuce into individual leaves. Wash, dry and set aside.
In a large skillet or wok, sauté bell peppers in olive oil until crisp tender. Stir in carrots and chicken and sauté another 3-5 minutes.
In a small bowl, stir together salad dressing, Hoisin sauce & soy sauce. Pour over chicken mixture and cook until heated through.
Serve wrapped in lettuce leaves.