Review on Chicken Wrap Recipe

Today is “Thursday I can’t Think day.” I am fighting a cold and I have no creativity left to write so I am going to post a recipe review.

This recipe is for P.F. Chang’s Chicken Lettuce Wraps. Our family loves the Lettuce Wraps at P.F. Chang’s. So when I found this recipe on, I was anxious to try them. This is so close to the real thing that for the first month I started making them, they became the favorite thing to ask for dinner with my kids. I am going to give this recipe an “excellent” rating for taste and outcome, family tested and rated by the toughest critics, my children…with a rating of “fairly easy” for prep and cooking.

This recipe is from Todd Wilbur and Top Secret Recipes, found posted on If you would like to see the recipe on please click on the picture below.

pic3N2QIo photo by Bergy posted on


3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you’re ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 . Bring oil to high heat in a wok or large frying pan.
7 . Saute chicken breasts for 4 to 5 minutes per side or done.
8 . Remove chicken from the pan and cool.
9 . Keep oil in the pan, keep hot.
10 . As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 . Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 . When chicken is cool, mince it as the mushrooms and water chestnuts are.
13 . With the pan still on high heat, add another Tbsp of vegetable oil.
14 . Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15 . Add the stir fry sauce to the pan and sauté the mixture for a couple of minutes then serve it in the lettuce “cups”.
16 . Top with”Special Sauce”.

This recipe only makes 2 servings so keep that in mind when you’re grocery shopping for the stuff to make this.

Try it out…your family will love it!

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