The first time I heard about lettuce wraps I thought, "That sounds disgusting!" Imagine my surprise when I tasted them and loved them! I found a recipe through Pinterest for P.F. Chang's Chicken Lettuce Wraps. The note says it is from Food.com, but I couldn't find it there to link back. Anyway, my recipe is a lot different, less complicated and quite a bit lower in sodium than the original.
2 boneless, skinless chicken breasts
1 small can mushroom stems and pieces
3 T finely chopped onions
3 stalks finely chopped celery
1 garlic clove minced or pressed
4-5 leaves iceberg lettuce
Stir Fry Sauce:
2 T soy sauce
2 T brown sugar
1/2 tsp. rice wine vinegar
(Their recipe had a special sauce to dip it in, but it had a lot of stuff in it that I didn't have on hand, so we just did without. It was quite tasty.)
If you aren't starting out with cooked chicken (which is what I did) saute your chicken breasts 4 to 5 minutes on each side or until done. Chop finely--about the size of small peas. Chop mushrooms, onions and celery to about the size of small peas. Cook mushrooms, onions, celery and garlic in 1 T olive oil in hot wok or skillet. Add chicken and stir fry sauce and mix well. When it is mixed and heated throughout, remove to a bowl. Serve in lettuce "cups".
Depending on whether you have other foods with it (I cooked brown rice to serve with it) the recipe could feed 4.