P.F. Chang’s lettuce wraps are delicious, but these are better! A lighter version of the sweet, salty, savory P.F. Chang’s lettuce wraps, made with a blend of ground turkey and lean pork, shredded vegetables, and a tasty soy-ginger sauce that is fantastic on just about everything.
We live several hours from our nearest family members, so we try to make the most of our visits when we travel. For years, my sisters-in-law and I have made a standing shopping date on the Saturday after Thanksgiving for some catching up. Normally, I wouldn’t be caught dead near a mall on Thanksgiving weekend but I’ll make an exception for the chance for a little Girl Time.
Between my sisters-in-law and I, we have twelve children–only 2 of which are girls! We are all about seizing an opportunity for some Girl Time. The day starts with meeting for lunch before braving the crowds. We might be crazy to shop on a holiday weekend, but we’re not stupid. Food is mandatory to fuel that kind of crazy!
Without exception, we meet at P.F. Chang’s China Bistro, because many of my brothers-in-law don’t love it. Besides, we don’t have a lot of fancy-pants chain restaurants here Up North.
Lunch with the girls always begins with big hugs, a round of Cokes, and an order of P.F. Chang’s lettuce wraps.
Have you ever eaten something in a restaurant and immediately start deconstructing the dish in your head to try making it at home? That’s exactly what I did the first time I bit into one of P.F. Chang’s lettuce wraps. I’m pretty sure that I let out a groan as my eyes rolled back in my head with delight upon first bite. While my SILs appreciate good food, they aren’t as nutty as I am about picking apart recipes.
Thankfully, they’re good sports about tolerating my blathering speculation about what a dish may contain or possible preparation methods. I heart those ladies something fierce! We get so wrapped up eating and catching up that we almost forget to shop…almost.
My P.F. Chang’s Lettuce Wraps recipe is a lighter version of the savory restaurant favorite.
The filling is made with a blend of lean ground turkey and ground pork, loads of vegetables, and simple seasonings. The crunch of Romaine lettuce hearts along with a drizzle of sweet heat from the soy-ginger sauce perfectly balances the salty filling, creating an oh-so-satisfying appetizer or meal. They’re light, but substantial enough to leave you comfortably full for an active afternoon.
The lettuce wraps are perfect alone, or served with steamed coconut rice and egg rolls.
♥♥♥
Kirsten Kubert
Yields 8
A lighter version of the sweet, salty, savory P.F. Chang’s lettuce wraps made with a blend of tender ground turkey and lean pork, shredded vegetables, and a tasty soy-ginger sauce that is fantastic on just about everything.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 ½ lbs. lean ground turkey
- 1 ½ lbs. lean ground pork
- 1 tsp. olive oil
- 1 ½ C. (1 medium) sweet yellow onion, peeled and minced
- 1 ¼ C. (2 small) carrots, scrubbed and shredded
- 3 cloves garlic, peeled and minced
- ¾ C. (6 miniature or ¼ of two small) sweet red and yellow peppers, seeded and thinly sliced
- ½ C. low sodium soy sauce
- ½ tsp. kosher salt, to taste
- ¼ tsp. ground white pepper, to taste
- ¼ C. honey
- 1 Tbs. unsalted butter
- ¼ C. Dijon mustard
- ¼ C. low sodium soy sauce
- ¾ tsp. ground ginger
- ¼ tsp. red pepper flakes, to taste
- 1 head Romaine lettuce hearts, rinsed and shaken dry
Instructions
- Brown the ground meats with the onion in the olive oil in a large skillet set over medium heat, breaking it into small pieces, until meat is cooked through and onions are soft. Remove from heat and drain the drippings from the meat. Return the skillet to the stove top, this time over low heat. Toss the shredded carrots, garlic, sweet peppers, soy sauce, salt and pepper into the mix, stirring for one minute to combine. Simmer the meat mixture while preparing the soy-ginger sauce.
- Combine the honey, butter, soy sauce, ginger and red pepper flakes in a small saucepan set over medium-low heat. Bring the sauce to a low boil, stirring continuously, for 2 to 3 minutes to slightly reduce the sauce. Transfer the sauce to a small pitcher with a pour spout.
- Serve the warm meat filling alongside a bowl Romaine leaves and the pitcher of soy-ginger sauce. To eat, place a spoonful of filling onto a lettuce leaf, and drizzle it with a little sauce.
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