Have you ever been to PF Chang’s before? If you haven’t, you need to find the closest one to you AND GO. NOW! I’m not joking, it is hands down, one of my all-time, favorite restaurants. Period. We were introduced to this place when we were newlyweds, living near Windsor, Ontario. There was one just across the border in Detroit and some friends of ours took us there to experience their amazing food. That’s when I was introduced to the lettuce wraps. Let me tell you, it was instant love. INSTANT. And ever since, every time we travel to the US, we go in search of a PF Chang’s just to get those lettuce wraps.
Well when we moved to Toronto last year, I nearly did a little victory dance when I found out there was a newly opened PF Chang’s close by! We have been a few times and the wraps do not disappoint. Truthfully, nothing I’ve ever had there disappoints. Your taste buds will go to levels they’ve never been before and you will wonder why you’ve EVER settled for the Mandarin’s all-you-can-eat buffet and called it good! This is next level Asian fusion food and I promise you, it will leave you wanting more!
I’ve looked for various recipes online to try these wraps at home and quite honestly, I’m always left disappointed after I make them. Nothing has ever come close. So I decided to just go out a whim and try it myself. FROM.SCRATCH. You guys, I’ve NEVER done this before…tried to recreate a recipe using just my food knowledge and skills?! But, when something is THAT good, you will be surprised at what you can accomplish to eat it again and again.
I am SO excited to share MY version of these PF Chang inspired lettuce wraps. I’ve made them healthier and yet they are still packed with all that amazing flavor. This is SUCH a hit in my home, my kids are requesting it now. We are making this for dinner tonight and my mouth is already watering.
Two quick notes about my changes: 1. I swapped the chicken for ground turkey. You could use chicken but I find it’s leaner and easier to use ground turkey instead. 2. I use brown basmati rice instead of the curly, crispy noodles that PF Changs use. Again, trying to stay healthy as well as add a little more substance into the meal, I find the rice is a great substitute.
- 3 tbsp honey
- 1/4 tsp molasses
- 1/2 cup Bragg's soy sauce (this has no sugar in it)
- 2 tbsp sesame oil
- 1 tsp granulated garlic
- 1/2 tsp crushed red pepper flakes (more or less to taste)
- 1 tsp of fresh grated ginger
- 1 tbsp avocado oil
- 4-5 cloves of garlic, minced
- 2 packages of ground turkey
- 3 stems of green onions, chopped
- Cooked brown basmati rice
- 1 head of iceberg lettuce, leaves separated
- In a small bowl, whisk together honey, molasses, soy sauce, sesame oil, red pepper flakes, ginger and granulated garlic until well incorporated. Set aside.
- Heat avocado oil in a large pan over medium high heat. Add garlic and cook until fragrant, about 1-2 minutes.
- Add ground turkey and cook until browned, about 5 minutes. Break apart with the back of a wooden spoon while cooking. Drain excess fat.
- Stir in sauce until well combined. If too watery, add in a mixture of 1 tbsp cornstarch to 2 tbsp water and mix well. This will help thicken the sauce.
- Add in green onions and stir until well combined. Allow to simmer for about 2 minutes.
- Add some rice and turkey mixture to a lettuce leaf, wrap and enjoy!
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Love & Blessings,
