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sixtytwo

P F Chang's Lettuce Wrap

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I just love the gluten-free lettuce wrap at P F Chang's. This is how I made it at home....it isn't quite the same, but pretty darn close. Took some chicken breast and chopped it up small and sauteed it in some oil and put some McCormick's ginger and gluten-free soy sauce on it and cooked it until the flavors were mixed in. Put some gluten-free chinese noodles in your leaf of lettuce and some of the chicken. It was a nice lunch or would make an interesting appetizer for an oriental party.

Barbara

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Sounds good. Is the chicken precooked?

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Here's a little tip to get the texture of these types dishes. Before you cut up up the chicken breasts take the back of your knife and chop over the breast. You aren't cutting through it but tenderizing it. Give it a good going over-it should look a little mangled! :lol: Then cut it up into small dice.

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The Top Secret Recipes 2 cookbook has a copycat recipe for the PF Changs Lettuce Wraps. I've never tried this recipe, but some of those copycat recipes actually taste very much like the real things. I just got the book with the thought that if my daugther can't eat at some of these restaurants, that I could at least try and duplicate the food for her at home.

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OOOOOOOO, didn't know about that cookbook, that one would be good to get and just try things gluten-free. Thanks for the idea. I used raw chicken, pan sauteed it and seasoned it in the pan.

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The Top Secret Recipes 2 cookbook has a copycat recipe for the PF Changs Lettuce Wraps. I've never tried this recipe, but some of those copycat recipes actually taste very much like the real things. I just got the book with the thought that if my daugther can't eat at some of these restaurants, that I could at least try and duplicate the food for her at home.

Loved these wraps. Do you think you could post the recipe?

Thanks,

Grump

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Here's the one that we use . . . it has gotten rave reviews from friends:

2 garlic cloves (I used the minced garlic in a jar)

1 lb boneless skinless chicken breast - coarsely chopped

1 Tbsp dark sesame oil

1/4 cup chopped fresh mint (I skipped this - never had it around)

3 Tbsp gluten free Teriyaki sauce

1 Tbsp chunky peanut butter (I usually add more)

1 tsp brown sugar

1 tsp chili-garlic paste (I used more - we like spicy!)

1/2 tsp dried ground ginger

2 green onion chopped

lettuce leaves

Pulse garlic in food processor until minced. Add chicken and pulse until ground to the texture of ground beef. Cook chicken/garlic in sesame oil over medium heat, stirring occasionally (6-8 minutes) until chicken is done. Stir in mint and next 6 ingredients. Cook 2 to 3 minutes or until thoroughly heated. Spoon onto lettuce leaves. I also add red pepper flakes to spice it up more.

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I just love the gluten-free lettuce wrap at P F Chang's. This is how I made it at home....it isn't quite the same, but pretty darn close. Took some chicken breast and chopped it up small and sauteed it in some oil and put some McCormick's ginger and gluten-free soy sauce on it and cooked it until the flavors were mixed in. Put some gluten-free chinese noodles in your leaf of lettuce and some of the chicken. It was a nice lunch or would make an interesting appetizer for an oriental party.

Barbara

I haven't heard or seen McCormick's ginger and gluten-free soy sauce. Where do you buy it? It sounds wonderful!!!!!!!!!!!

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I haven't heard or seen McCormick's ginger and gluten-free soy sauce. Where do you buy it? It sounds wonderful!!!!!!!!!!!

This thread was started in 2007. I think the original poster meant they use McCormick's ginger powder (a spice) AND THEN they put some gluten free soy sauce on it. Two different products. Ginger Soy Sauce does sound tasty though doesn't it? :)

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This thread was started in 2007. I think the original poster meant they use McCormick's ginger powder (a spice) AND THEN they put some gluten free soy sauce on it. Two different products. Ginger Soy Sauce does sound tasty though doesn't it? :)

Ohhh hehehehe I guess I missed that one. I think ginger soy sauce would be a great idea though. Thanks for the clarification... so embarrassed.

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