Real Recipes From Real Home Cooks ®

lettuce wraps, "big bill" style

(2 ratings)
Recipe by
Bill Wentz
Virginia Beach, VA

Who needs P. F. Changs when you can prepare these delicious wraps right in the comfort of your own KITCHEN....the platter does not last long especially in my house!!!

(2 ratings)
yield 4 serving(s)
prep time 45 Min
cook time 20 Min

Ingredients For lettuce wraps, "big bill" style

  • 2 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    sesame oil
  • 1 pkg
    perdue thin cut chicken breast (1.4 lbs)
  • 1 can
    8oz water chestnuts drained and minced
  • 1 can
    straw mushrooms drained and minced
  • 1/2 md
    onion diced
  • 3 tsp
    minced garlic
  • 1 tsp
    minced ginger
  • 8 lg
    leaves of iceberg lettuce
  • 3 Tbsp
    mushroom soy sauce (darker & richer)
  • 3 Tbsp
    light brown sugar
  • 1 tsp
    rice wine vinegar
  • 1/4 c
  • 1/2 c
    warm water
  • 3 Tbsp
    mushroom soy sauce
  • 2 Tbsp
    rice wine vinegar
  • 2 Tbsp
    heinz chili sauce (ketchup with kick)
  • 1 Tbsp
    lemon juice
  • 1/4 tsp
    sesame oil

How To Make lettuce wraps, "big bill" style

  • 1
    First of all assemble all ingredients and make your pouring sauce first combining all ingredients stirring well and refrigerate until ready to use. Then make your Stir fry sauce in a small bowl mix well and set aside.
  • 2
    The next step is to chop and mince your water chestnuts, straw mushrooms, and onion. Slice and dice your Chicken breast in 1/4-1/2" cubes not to big you want a nice blend. Wash and prepare your iceberg lettuce leaves and place in the fridge until ready to serve.
  • 3
    In a large skillet or wok heat 2tbs of EVOO and 2tbs sesame oil for 1 minute over high heat, add your chopped chicken and stir fry for 5 minutes, reduce heat to med-high (drain excess moisture from pan) return to heat add 1tbs sesame oil to pan wait 1 minute then add Garlic, onion, water chestnuts, mushrooms and the stir fry sauce. Cook through about 4 minutes and remove from heat
  • 4
    Pour your mixture out on a serving platter, garnish with rice noodles and fresh crisp lettuce leaves, place it on your table and watch them disappear!! Take your pouring sauce from the fridge stir well and spoon over the top of your plated wrap. I have a jar of Thai garlic chili paste, and prepared "hot mustard" on the table to mix in with the pouring sauce and of course a bottle of Siracha.....POW!!!