One of my go-to fast food lunch stops is Pei Wei.
When I worked evenings, I would DoorDash Pei Wei almost once a week. It drained my wallet, but it was easy and delicious when I was in a pinch.
There are two menu items I would rotate: their poke salad (I don’t know if they still have this on the menu or not, but it’s delicious) and their lettuce wraps.
Pei Wei’s lettuce wraps are a bit different than other chains like P.F. Changs. These lettuce wraps are more on the savory side with the addition of mushrooms and a savory dipping sauce. That’s the way I like my lettuce wraps, honestly.
I’ve made my own version of Pei Wei’s lettuce wraps several times, and it comes out just as good as the original. There’s only one problem: lettuce wraps get messy. It’s just like eating tacos, filling and toppings can go everywhere if you’re not extra careful.
So, why not make the lettuce wraps into a salad? That solved the messy problem.
This salad is excellent, and such a good idea on my part. I know I’ll be remaking it over and over again.
Enjoy!
Pei Wei Lettuce Wrap Salad
All the good parts of Pei Wei's lettuce wraps but in salad form.
Ingredients
Directions
- Heat a large skillet over medium high heat. Add ground chicken and cook until almost browned, about 4-5 minutes. Season with salt, pepper, garlic powder and coriander. Add mushrooms, 1 TBS. sesame oil, green onions, and garlic to the chicken. Saute until mushrooms are browned, about 6-7 minutes. Stir in 1/2 cup soy sauce, water chestnuts, brown sugar, 1 TBS. vinegar and cook for another 3-4 minutes.
- Make the dressing: in a small container, stir together remaining sesame oil, soy sauce, vinegar, lime juice, ketchup, mustard, water, Sriracha and white sugar. Whisk until well combined.
- Make the salad: top a bed of iceberg & butter lettuce with hot chicken mixture and crispy chow mein or rice sticks. Pour dressing on top and toss to combine. Top with sliced green parts of remaining green onions.
