I am still trying to find a recipe for Chicken Lettuce Wraps like they make at California Pizza Kitchen?

Question

To me it looks like they use ground chicken (like hamburger) and water chestnuts with a brown sauce that is not creamy but does have some kick to it, maybe ginger. You spread this chicken stuff on a lettuce leaf (like a taco) and put some white rice type noodles on top(these noodles look like they are made of cellophane or styrofoam. Then you wrap it up and eat it.

Answer 1

This is the closet one I could find; it is made with ground chicken, ginger, and water chesnuts. You can add the noodles as an option.

1 1/2 lbs ground chicken or ground turkey (a mixture of dark and white meat)
2 tablespoons vegetable oil
1-2 teaspoon dried chili pepper flakes (optional add in for extra heat)
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger (can use more to taste)
1 1/2 cups white button mushrooms, chopped
1 (8 ounce) can water chestnuts, drained and finely chopped
1/3 cup teriyaki sauce
3 tablespoons peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup hoisin sauce
2 green onions, finely chopped
salt and black pepper
1 head iceberg lettuce, separated into leaves (or use a package of lettuce crispy wraps)
hoisin sauce, for dipping
In a skillet cook the ground chicken or turkey in 1-2 tablespoons oil with the chili flakes (if using) garlic, ginger and mushrooms until the meat is no longer pink (about 5 minutes).
Add in the water chestnuts, teryaki sauce, peanut butter, sesame oil, rice vinegar and hoisin sauce; cook for about 3-4 minutes, stirring constantly.
Add in the chopped green onions; cook for about 1 minute.
Season the mixture with salt and pepper.
Spoon the mixture between large lettuce leaves; roll up tighly.
Serve with hoisin sauce on the side.
Delicious!

Answer 2

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup shitake mushrooms
3 tablespoons chopped green 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 package crispy rice noodles

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 saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce" and crispy rice noodles.

Answer 3

I've never eaten at CPK so I don't know how close these are to their's, but they are remarkably close to the restaurants stated in the title.


P.F. CHANG'S Soothing Chicken Lettuce Wraps
(recipe for ONE below, multiply as needed)

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper to taste
1½ pounds boneless, skinless chicken
5 Tbsp oil
1 Tbsp. fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package

Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Bibb or other soft leaf lettuce

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off and discard woody stems. Minces mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.

Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
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Chili’s Lettuce Wraps

Sesame Ginger Dipping Sauce
1/4 cup water
3/4 teaspoon arrowroot
1/3 cup granulated sugar
1/3 cup white vinegar
1/4 cup soy sauce
1 teaspoon finely minced ginger
1 teaspoon vegetable oil
1/2 teaspoon sesame seeds
1/4 teaspoon garlic powder
dash red pepper flakes
dash parsley

Combine the water and arrowroot in a small bowl and mix until arrowroot is dissolved. Combine this solution with the other dipping sauce ingredients in small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.


Peanut Dipping Sauce
1/2 cup smooth peanut butter
1/3 cup water
2 tablespoons white vinegar
1/2 teaspoon finely minced ginger
1/8 teaspoon crushed red pepper
1/4 cup granulated sugar
1/4 teaspoon garlic powder
1/2 teaspoon chili oil
1/2 teaspoon vegetable oil
1 tablespoon brown sugar
1 tablespoons vegetable oil
4 chicken breast fillets
4 green onions
1/4 cup minced water chestnuts
1/4 cup sliced almonds
1 head butter lettuce

Combine all ingredients for the peanut dipping sauce in a small saucepan over medium/low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.

Stir Fry Sauce for Chicken Strips
1/4 cup water
1 teaspoon arrowroot
1/3 cup soy sauce
1/4 cup granulated sugar
1/4 cup white vinegar
1 tablespoon dried chives
1 tablespoon vegetable oil
2 teaspoons sesame seeds
1 teaspoon red pepper flakes
1 teaspoon chili oil
1 teaspoon peanut butter
1/2 teaspoon finely minced ginger

To prepare the stir fry sauce, combine the water and arrowroot in a small bowl and stir until arrowroot is dissolve. Add this solution to the other stir fry sauce ingredients in a small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5 to 6 minutes, or until thick.

To prepare the chicken heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the chicken breasts until done -- 3 to 5 minutes per side -- turning every couple of minutes. You can tell when the chicken is done by pressing down on the middle of each chicken breast. It should be firm.

Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp knife. Keep the pan hot. Load the chicken back into the same pan over medium/high heat, and add the water chestnuts. Heat for 1 minute.
Add 5 tablespoons of the stir fry sauce to the chicken and heat for 2 minutes, stirring often. The sauce should be bubbling. Add the slice green onions and stir. The chicken is done.

Serve w/ carrot shreds and rice noodles.