This is NOT a PF Changs copycat recipe.
These are MY damn lettuce wraps.
The dressing is so good – and it’s homemade. Think of it as a kick ass Japanese hibachi grill salad dressing.
More than kick ass – you’ll want to drink it.
If you don’t know about OXO and their products, you need to check them out. They send me the best stuff – and I’m hooked. I have two of these salad dressing mixers – they’re one of my VERY favorites.
I smoked some chicken thighs. Imma bout to give you a moment to learn.
Fact: Skinless BONE IN chicken thighs are so much better than boneless. Why? Hell, I don’t know WHY they’re that way, but they just are.
You’re still learning…
I probably get double the amount of chicken to chop (sans gross shit like fat and whatever) than I usually do with boneless thighs. Chicken thighs are still lean, and easier to chop than chicken breasts.
Usually I use my stand mixer to shred meats, but sometimes a girl needs to stand in the kitchen and chop just for fun. It’s a stress reliever, if you don’t already know that about me.
Because I like to use a spicy wet rub on my chicken thighs, I thought it was appropriate to add mango. It balances everything out and adds more flavor. Nothing wrong with more flavor – and mango works so well here.
As far as the vehicle for all of this, I chose green leaf lettuce. Romaine would definitely work (it’s a sturdy leaf), iceberg would also be good, or you could even get crazy and use cabbage leaves. I, personally, would blanch cabbage leaves if using them for this recipe. All up to you.
Here’s your printable-
Ingredients
- 1/4 cup white onion, chopped
- 1/2 cup carrots, roughly chopped
- 1 1/2 celery stalk, chopped
- 1 inch fresh ginger, chopped
- 3/4 cup canola oil
- 1/4 cup white vinegar
- 2 tsp tomato sauce
- 1/3 cup soy sauce (I used gluten free)
- 1 squirt Sriracha
- 1 lb. skinless chicken thighs smoked with this rub
- 1/2 onion, diced
- 1 cup carrots, sliced thin
- 1 cup mushrooms, sliced (I used canned, but I smoked them!)
- 1/2 mango, diced
- 1/2 cup water chestnuts, diced
- Handful Chinese Rice Noodles, crushed
- 1 head green leaf lettuce
Instructions
- Combine all ingredients in a food processor and pulse until almost smooth.
- Debone and chop chicken.
- Assemble wraps by adding chicken through rice noodles; drizzle with dressing.
Here’s your Pinnable ↓
These look just amazing and filled with fresh flavours!
Steve @ the black pepper recently posted..Stuffed Peppers
No… these are clearly NOT restaurant wraps! You’ve knocked the flavors out of the park, my dear! YUMMM!! And what’s not to love about everything OXO?! 🙂
Beautiful and delicious wrapped up in one!
Love lettuce wraps, and your lettuce wrap looks good.
This is my kind of salad! I love every bit of it! Chicken, mango, ginger, soy sauce! What’s not to love! Thank you for sharing!
Love this sauce recipe you’re created! And, if you don’t want to peel those mangoes, try Dole’s frozen ones. They are pure perfection! Awesome recipe! xo