Lettuce Wraps


I saw a recipe for lettuce wraps on the Picky Palate food blog. Since I love the lettuce wraps at PF Changs, I thought I’d give it a try. I originally was going to use ground turkey, but we had a meals worth of salmon left over from the previous night, and even though I’m usually not one for leftover fish, this was an excellent use for the leftovers, and it tasted wonderful. You could also use roasted chicken or tofu in place of the fish or you can use ground turkey. This meal comes together so quickly, especially if you use leftover meat, so it’s perfect for busy night.  Here’s my version of lettuce wraps.


  • 2 tsp. sesame oil
  • 4 garlic cloves, minced
  • 1 inch piece of ginger, minced
  • 1 onion, chopped
  • Optional: ground turkey
  • 16 oz. bag of broccoli cole slaw (shredded broccoli, carrots, and cabbage)
  • 1 c. mushrooms, sliced
  • 1 can of water chestnuts, roughly chopped
  • 3/4 c. Yoshida’s Original Gourmet Sweet and Savory Sauce
  • Leftover fish, chicken, or tofu
  • Iceberg lettuce leaves, cut in half
  • Steamed white or brown rice
  • Crunchy Chow Mein Noodles


  1. Heat sesame oil over medium high heat in a nonstick skillet. Add garlic and ginger, and saute for about 2 minutes; then add the onions, and cook for 2 more minutes. If using ground turkey add at this time and cook until thoroughly cooked.
  2. Add the broccoli slaw, mushrooms, water chestnuts, and saute for another minute or two; then and Yoshida’s, and cook for another 5 to 7 minutes, or until everything is heated through and the veggies reach desired doneness.
  3. Assemble: Take a lettuce leaf, add some rice, then your leftover meat/tofu, then your veggie mixture, and top with crunchy chow mein noodles.

Lettuce Wraps:


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