Oriental Chicken Wraps

There's one final copy-cat dish to try, this one from P.F. Chang's, and today's the day. It was delicious!

Chicken Lettuce Wraps from Delish

• 3 tbsp. hoisin sauce
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. rice wine vinegar
• 1 tbsp. Sriracha (optional)
• 1 tsp. sesame oil
• 1 tbsp. extra-virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp. freshly grated ginger
• 1 lb. ground chicken
• 1/2 c. canned water chestnuts, drained and sliced
• 2 green onions, thinly sliced
• Salt and pepper to taste
• Butter lettuce (or other leafy lettuce)
• Cooked rice, optional

To make the sauce, combine hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil. Set aside.

Heat olive oil and saute onion and chicken with garlic and ginger until cooked through. Stir in sauce, water chestnuts, and green onions. Season to taste with salt and pepper.

To serve, place a large scoop of the chicken mixture, along with a scoop of rice if using, in the center of a leaf of lettuce, like a taco.

Note: Butter lettuce is delicious and light, but it's pretty fragile as well. Doubling the leaves helps prevent the filling from falling out. We tried it on romaine lettuce leaves, and that worked well, and didn't overpower the taste of the filling as we thought it might.