One Dish, Two Ways!

Stir Fry Lettuce Wraps

Stir Fry Lettuce Wraps

Hi Friends,

I AM BACK WITH A RECIPE!!!!! For those who’ve been wondering, we have done some remodeling near the kitchen . These beautiful and lovely tarps have been draped over my counters in a very Halloween-esque fashion.

Now that we’re past that, let’s get to the good stuff!!

So P.F. Changs has been bombarding me with emails of their delicious looking food. Since we don’t exactly live near a P.F. Changs, I thought it would be neat to recreate our own type of lettuce wraps. Measurements in my stir fry dishes tend to be by taste so I didn’t put exact measurements for that reason.

Stir Fry Lettuce Wraps


  • 3-4 boneless skinless chicken breasts
  • Soy Sauce (about ½ cup)
  • Minced garlic (several teaspoons)
  • Red pepper flakes

In a Crock Pot, cover your chicken with water and cook on low until it easily shreds. Drain your broth and add the soy sauce, garlic, and red pepper flakes. Continue to let cook on low for about 30 minutes.

Fruit/Vegetables for the Stir Fry:

  • 3 cups cooked white rice for Shay’s Way; 2 cups cooked quinoa for Shan’s Plan
  • 1 tbsp butter
  • 1 package cremini mushrooms
  • 1 bell pepper
  • 1 white onion
  • 2-3 stalks celery
  • Shredded carrots
  • Minced garlic (generous amount)
  • Soy sauce/gluten-free teriyaki and/or soy sauce
  • Sesame seed oil (just enough to heat the pan)
  • 1 can pineapple chunks, drained
  • Pepper and garlic powder to taste
  • 1 package romaine lettuce leaves
  • Sriracha sauce

Finely dice all veggies. Heat in a little bit of sesame seed oil and saute until the veggies are tender. In a large dutch oven, heat your rice and butter together. Add half of the cooked veggies, chicken (for Shay’s Way), soy sauce to your liking, garlic powder, pineapple, and pepper. Mix well together. Wash, separate, and blot dry your lettuce leaves. Add several large spoonfuls of the stir fry to each lettuce leaf. Add sriracha if desired.

For Shan’s Plan, mix half of the veggies, quinoa, and gluten free soy or teriyaki sauces in a skillet. Add several large spoonfuls of the stir fry to each lettuce leaf. Add sriracha if desired.

Here’s how it looked cooking both versions together!

We had a lot of extra filling so I used some of my filling over some bagged salad for lunch!! It was delicious twist on an Asian salad!!! Definitely making this again!

Yum Yum in my Tum Tum!

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