Chicken Lettuce Wraps from Pei Wei feature tender, savory chicken mixed with water chestnuts, shiitake mushrooms, and green onions, all wrapped in crisp iceberg lettuce leaves, delivering a refreshing and flavorful bite with a crunchy texture.
Equipments
- Wok or large skillet
- Spatula or wooden spoon
- Chef’s knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Spoon or small scoop (for filling)
- Serving platter
Ingredients
- 1 lb (450g) ground chicken
- 1/2 cup water chestnuts
- 1/2 cup shiitake mushrooms
- 1/4 cup green onions
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Iceberg lettuce leaves
Ground chicken is the primary protein, providing a tender and savory base for the dish. Fresh water chestnuts and shiitake mushrooms add distinct crunch and earthy flavors that are key to authentic texture and taste. The combination of soy sauce, hoisin sauce, oyster sauce, and rice vinegar brings a balanced umami and tang, while sesame oil and crushed red pepper flakes offer depth and subtle heat. Iceberg lettuce leaves serve not only as a low-calorie wrap but also contribute a crisp freshness that contrasts with the warm filling. Your Chicken Lettuce Wraps from Pei Wei copycat menu will achieve the perfect harmony of bold flavors and crunchy textures with these ingredients.
Instructions
- Finely dice water chestnuts, shiitake mushrooms, and green onions.
- Mince garlic and ginger.
- Heat wok or large skillet over medium-high heat; add sesame oil.
- Add garlic and ginger; sauté until fragrant (about 30 seconds).
- Add ground chicken; cook, stirring and breaking apart, until no longer pink.
- Add diced water chestnuts, shiitake mushrooms, and green onions; stir to combine.
- Stir in soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, and crushed red pepper flakes (if using).
- Cook mixture for 3–4 minutes, stirring occasionally, until heated through and flavors meld.
- Remove from heat.
- Spoon chicken filling onto iceberg lettuce leaves.
- Arrange wraps on a serving platter. Serve immediately.
Substitution
Chicken Lettuce Wraps from Pei Wei copycat menu offer a delicious blend of ground chicken, water chestnuts, shiitake mushrooms, and green onions wrapped in crisp iceberg lettuce. You can substitute ground turkey or tofu if ground chicken is unavailable, maintaining the same texture and flavor balance. If fresh shiitake mushrooms are hard to source, dried shiitake soaked in warm water or cremini mushrooms make a great alternative. Using romaine or butter lettuce instead of iceberg can provide a different texture while still holding the filling well. Adjust soy sauce and hoisin sauce according to your taste preferences to ensure the perfect savory profile.
Tips
When preparing Chicken Lettuce Wraps, make sure to finely dice the water chestnuts, shiitake mushrooms, and green onions to ensure even cooking and a balanced texture. Heat the wok or skillet to medium-high before adding sesame oil to prevent sticking and enhance the dish's flavor. Stir the chicken continuously after adding to avoid clumps and to cook it evenly until no pink remains. When assembling your wraps, spoon the filling onto crisp iceberg lettuce leaves just before serving to maintain the refreshing crunch.
Nutritions
Chicken Lettuce Wraps provide a balanced source of protein from ground chicken, essential for muscle maintenance and repair. The inclusion of water chestnuts and shiitake mushrooms adds dietary fiber, vitamins, and antioxidants that support digestive health and immune function. Low in carbohydrates and wrapped in crisp iceberg lettuce, this dish offers a light, low-calorie option that fits well into weight management plans. By incorporating flavorful ingredients like garlic, ginger, and soy-based sauces, your meal delivers both nutrition and satisfying taste without excess fats or sugars.
Storage
Store leftover chicken filling in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Keep the iceberg lettuce leaves separate, wrapped in paper towels inside a plastic bag, and refrigerate to preserve their crispness. When ready to enjoy, gently reheat the chicken mixture in a skillet over medium heat until warmed through, then assemble your wraps for the best texture and flavor.
Variation or Alternatives
For a variation, substitute ground turkey or tofu for chicken to cater to different dietary preferences. Use butter lettuce or romaine hearts instead of iceberg for a softer, milder wrap. Incorporate chopped water chestnuts and bamboo shoots for added crunch and texture diversity. Marinade your chicken in a mixture of soy sauce, hoisin, and a splash of lime juice before cooking to enhance the flavor profile further.
Allergies
Chicken Lettuce Wraps contain common allergens such as soy from soy sauce and oyster sauce, and shellfish from oyster sauce, which can trigger reactions in sensitive individuals. The presence of sesame oil may also pose a risk for those allergic to sesame seeds. Your careful review of ingredient labels and possible cross-contamination is essential to avoid allergic reactions.
Why this recipe?
Chicken Lettuce Wraps from Pei Wei restaurant combine tender, savory chicken with crisp lettuce, creating a refreshing and flavorful dish that appeals to health-conscious diners. The bold Asian-inspired sauces and fresh ingredients provide a satisfying balance of taste and texture, making it a standout menu item. Trying to make a copycat version allows you to customize the flavors and control the quality of ingredients, ensuring a personalized and fresh meal. Your homemade wraps offer a delicious, nutritious alternative that captures the essence of Pei Wei's popular dish.