CERAND WRAP RECIPES
ACTUAL P.F. CHANG'S LETTUCE WRAP RECIPE-NOT A COPYCAT ...
Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy. Recipe courtesy of P.F. Chang's China Bistro. I found this recipe on the official p.f changs website.
Total Time 2 hours 30 minutes
Prep Time 2 hours
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soybean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed.
- Let marinate in refrigerator for 2-4 hours.
- Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed.
- Clean the romaine lettuce, chopping off the stem, peeling each ‘spear’ and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
- Coat a very hot sauté pan lightly with soybean or vegetable oil.
- Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to “burn”, but that is the carmelization and where all the flavor comes from.
- Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how “wet” you want your mixture. Spoon chicken onto a plate.
- Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
- *Fun fact: this recipe can also be done with baby shrimps, fish or beef.
Nutrition Facts : Calories 435.6, FatContent 28.3, SaturatedFatContent 6.6, CholesterolContent 85.2, SodiumContent 1679.8, CarbohydrateContent 19.4, FiberContent 7.3, SugarContent 8.3, ProteinContent 28.5
CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT RECIPE - FOOD.COM
The kids told me this was definitely a "keeper" of a recipe. The hard-boiled egg really adds some depth to the flavor. Add your own flavorites to accommodate your family's tastebuds.
Total Time 41 minutes
Prep Time 30 minutes
Cook Time 11 minutes
Yield 10 wraps + 1 salad, 5-10 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
- Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
- Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
- Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
- Shred the lettuce and set aside.
- PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
- LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
- PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
- CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
- Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).
Nutrition Facts : Calories 654, FatContent 36.2, SaturatedFatContent 14.1, CholesterolContent 296.9, SodiumContent 1517.6, CarbohydrateContent 60.1, FiberContent 3.1, SugarContent 17.2, ProteinContent 22.6
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