Have you had the lettuce wraps at P.F.Changs? I love those and absolutely had to figure out how to make them.
We occasionally get meals from Home Chef (the best home meal delivery in my opinion) and recently they sent the ingredients for Thai Pork Lettuce Wraps. We loved them and fortunately they include all the ingredient measurements and instructions so I can try to recreate them!
This recipe is fairly easy to put together if you have everything lined up, chopped, washed and ready to add to the pork mixture. Also, the ingredients were easy to find at my local grocery store (yes, the grocery store that doesn’t carry gruyere or prosciutto).
If you’ve never bought butter lettuce, it comes in a plastic clam-shell container and there are roots and dirt attached to the bottom. Be sure and remove that bottom part, thoroughly wash the lettuce leaves, and pat them dry before putting together the wraps.
Butter lettuce is beautifully tender, almost sweet lettuce and are curved just perfectly to use for Thai Pork Lettuce Wraps.
I think these Thai Pork Lettuce Wraps are actually better than the restaurant wraps. Fresh ingredients and the perfect combination of sweet, salty, spicy, and crunchy.
If you’ve never made Thai food or lettuce wraps, I challenge you to go get the ingredients and dive in. You’ll love them!
- 1 head of Butter lettuce
- 2 oz. water chestnuts
- 2 green onions
- 1/4 oz. cilantro
- 2 tsp. olive oil
- 1 lb. ground pork
- 2 fl. oz. hoisin sauce
- 1-2 tsp. Sriracha
- 2 tsp. chopped ginger
- 4 oz. slaw mix
- 3 oz. Asian Sesame Dressing
- Break the bottom off of the butter lettuce and thoroughly wash the leaves. Set aside to drain.
- Prepare the ingredients: Drain and coarsely chop the water chestnuts. Trim and thinly slice the green onions, keeping the white part separate from the green tops. Stem the cilantro.
- In a medium non-stick pan, heat up 2 tsp. of olive oil over medium-high heat. Add the ground pork to the hot pan and break it up with a spoon. Stir occasionally until no pink remains, about 8-10 minutes.
- To the pork, add the hoisin sauce, water chestnuts, Sriracha (to taste), white portions of green onions, and ginger. Stir to combine and continue stirring occasionally until slightly thickened, 3-4 minutes. Remove from stove top and season with a pinch of salt.
- Dipping Sauce: combine the Asian sesame dressing and green portions of green onions in a mixing bowl. Divide evenly among 3-4 small dipping bowls for dipping.
- Build the Wrap: put a couple of tablespoons of the pork mixture into a butter leaf. Top with a little of the slaw mix and cilantro. Serve with dipping sauce on the side.
Tips and Stuff:
Be sure and clean the butter lettuce thoroughly after removing bottom part and roots. Drain in a colander and lightly pat dry when ready to use.
Instead of chopped ginger, I used pickled ginger because that's what I had in the cabinet. If you use pickled ginger, chop it up before adding it to the pork mixture.
I found the slaw mix over by the lettuce in the produce section. Make your own by finely chopping cabbage and a few carrots if you'd like.
I used Paul Newman Asian Sesame Dressing - it was fantastic!
Nutrition Information:Yield: 4 Serving Size: 1 servin
Amount Per Serving: Calories: 547Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 109mgSodium: 694mgCarbohydrates: 16gFiber: 2gSugar: 10gProtein: 32g
Nutrition Values are Approximate