PF Chang's Lettuce Wraps

If you've never been to PF Chang's restaurant and tasted their lettuce wraps, you're missing out. And you might be a little confused by this concept! You place the filling inside of an individual lettuce leaf, top it with sauce, wrap it up and enjoy. It's intended to be an appetizer, but can be eaten as a meal.
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I modified this recipe based off of a friend's suggestion and it turned out really good...easy ingredients with a little less sugar. I'm thinking bibb lettuce might work better than iceberg next time. The kids had a huge problem keeping their wraps wrapped!
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Ingredients

• 3 tablespoons oil (canola or vegetable work best)
• 2 boneless skinless chicken breasts
• 1 cup water chestnuts (one small can)
• 1 cup mushrooms
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 6-8 whole leaves iceberg or bibb lettuce

Special Sauce

• 2 tablespoons sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil (or canola if you don't hae sesame)
• 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

Directions

You can make the following sauces ahead to save time. Should last at least 1-2 days:

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.

To make the actual lettuce wraps:

1. Bring oil to high heat in a wok or large frying pan.
2. Saute chicken breasts for 4 to 5 minutes per side or done.
3. Remove chicken from the pan and cool.
4. Keep oil in the pan, keep hot.
5. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
6. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
7. When chicken is cool, mince it as the mushrooms and water chestnuts are.
8. With the pan still on high heat, add another Tbsp of vegetable oil.
9. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
10. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce leaves and wrap up into individual cups.
11. Top with "special sauce".

Next time I serve this to my kids, I may just chop up the lettuce, top it with the "filling" and drizzle the "special sauce" on like salad dressing. We practically had to feed the wraps to both of our kids, which was a pain, but they LOVED them.