Monday, May 15, 2017

My Recipe Box - Asian Chicken Wraps

We always have Asian chicken wraps at P.F. Chang's in the States. They are on their gluten free menu.

Photo is from a meal in Las Vegas March 2017.

 I found a million sites with copycat recipes, this one makes a dipping sauce.

Their Asian name is Ssn Choy Bau or Bow.
San choy bau is a classic Chinese dish that can be found on a lot of menus. Traditionally, its made with chicken or pork mince and uses water chestnuts in the recipe. The cooked meat mixture is then placed in iceberg lettuce cups and rolled up to be enjoyed.
It is often an appetizer and I have done that for company but we often have it as a main course.

We are totally addicted to these. I could see making them with pork, beef or turkey as well.

Since I first made these I have found other san choy bau recipes and made this one with pork. To make this more Thai inspired I added lemongrass.

Gordon Ramsey has a chili beef recipe as well.

Here is a great video to help you make perfect lettuce cups for your wraps.

I found this recipe at Damn Delicious.

I have added my changes in red as the recipe evolves.


1 tablespoon olive oil
1 pound ground chicken or turkey, beef, pork
2 cloves garlic, minced
1 onion, diced
A couple of red Thai chilies chopped or jalapeno
1/4 cup hoisin sauce to ensure gluten free I make my own. 
2 tablespoons soy sauce gluten free
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
Matchstick carrots  
Chopped celery
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
White sesame seeds  
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce I use iceberg - -for an appetizer endive would work well
Bean sprouts/cabbage could also be used


Heat olive oil in a saucepan over medium-high heat. Add mushrooms and cook for 4-5 minutes until juices start to release, then add chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. 
Stir in garlic, onion, carrots, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste. Sprinkle with sesame seeds.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Crispy fried rice noodles.

Adapted from Eat. Drink. Love.

1/4 cup soy sauce
2 teaspoons chili sauce more or less depending on how spicy you like
1 teaspoon honey
Rice wine vinegar
Chopped green onions for garnish
Toasted sesame seeds

Add the soy sauce, chili sauce, and honey to a small mixing bowl.
Whisk until combined.
Pour into serving bowl and top with green onions and sesame seeds.


  1. Healthier and tastier to make these at home!

  2. I think it's the chilis that would give me problems.


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