P.F. Chang’s-inspired Chicken Endive Wraps (Gluten-Free)

P.F. Chang's-inspired Chicken Endive Wraps

The next time you’re craving P.F. Chang’s chicken lettuce wraps, skip the restaurant run and whip up this crowd-pleasing recipe instead! Served in endive boats in lieu of iceberg lettuce leaves, you get a nice nutrient boost as well as an elegant, bite-size presentation. Whether you choose to enjoy them as an appetizer or main course, they’re sure to be a hit!

Where else can you see endive leaves standing in for lettuce? Let’s talk in the comments or on Facebook or Twitter!

P.F. Chang's-inspired Chicken Endive Wraps: Assembly Setup

P.F. Chang’s-inspired Chicken Endive Wraps


Preparation Time: 30 minutes
Makes: About 3 dozen

Ingredients

Endive:

  • About 1 pound Belgian endive

Cooking sauce:

Chicken:

  • 2 tablespoons (28 grams) untoasted sesame oil
  • 1 tablespoon (14 grams) minced garlic
  • 1 1/2 teaspoons (7 grams) minced ginger
  • 1 pound ground chicken thighs
  • 1/2 cup (57 grams) reserved hard, white endive ends, finely chop (optional)
  • 2 – 3 scallions/green onions, finely chop white and light green parts for chicken, thinly slice green tops and reserve for garnish

For serving:

Instructions

Prep endive:

Trim and discard very end of the endives. Separate each into leaves, reserving hard, white ends (see photo just above) for sauté. Arrange leaves in a bowl; set aside.

Make sauce:

In a small bowl, stir together hoisin, oyster sauce, soy sauce and chili-garlic sauce; set aside.

Cook chicken:

In a large skillet, warm sesame oil over medium heat until shimmering. Add minced garlic and ginger. Cook, stirring constantly, until fragrant and garlic is just barely beginning to turn light brown (about 1 – 2 minutes).

Add ground chicken to the skillet, and smoosh into an even layer (ground chicken is a lot less crumbly than raw ground beef, so it’s hard to crumble at this point…we’ll get there). After about 1 – 2 minutes, begin chopping chicken into smaller pieces. Continue cooking, stirring and chopping up more as needed, until pink color is nearly gone (about 5 minutes).

Stir chopped endive ends to the skillet with the chicken, and cook for about 1 minute — we don’t want them to get too mushy, just slightly softened.

Stir cooking sauce into the chicken, and continue to simmer until chicken is cooked through and sauce is somewhat thickened (about 2 – 3 minutes). Remove pan from heat, and stir in chopped scallions (white and light green parts only).

Transfer chicken mixture to a serving bowl and garnish with dark green scallion rings.

Serve:

Set out bowls of endive leaves, chicken and rice noodles, plus additional chili sauce. Allow your guests to top each leaf to their liking — just like at the restaurant!

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9 Comments

  • Reply
    sue/the view from great island
    September 9, 2014 at 2:01 pm

    Love the idea of serving these in endive cups, it’s so much easier than fooling with wilted lettuce — brilliant!

  • Reply
    Amanda @ Cookie Named Desire
    November 10, 2014 at 1:13 pm

    Oh. My. Gosh. These look incredible! And they look like they are a mile better than the P.F. Chang lettuce wraps! Pinning!

    • Reply
      Heather Sage
      February 25, 2015 at 1:05 pm

      I’m blushing over here — thank you for all of your kind words!!

  • Reply
    Jessica @ Sweet Menu
    November 10, 2014 at 10:42 pm

    These look and sound amazing! Whenever I am in the US, I love to order the lettuce wraps from PF Changs! So exciting to make these at home.

    • Reply
      Heather Sage
      February 25, 2015 at 1:04 pm

      That means the world to me, thank you! I hope you’ve had the chance to whip up a batch wherever you call home 🙂

  • Reply
    Jessica @ Sweet Menu
    December 10, 2014 at 2:12 pm

    These are gorgeous! One of the first things I order when I make it to the States. Love that I can make these beauties at home.

  • Reply
    Tina Jui
    January 22, 2015 at 2:39 am

    Endives are actually called chicory here in the UK, and it confused me so much when I first moved here. I love them though, and this is a great idea to use them as lettuce cups. Perfect for party appetizers!

    • Reply
      Heather Sage
      February 25, 2015 at 12:42 pm

      Oh gosh, I can only imagine :). Thanks so much!

  • Reply
    Arman @ thebigmansworld
    March 18, 2015 at 5:55 pm

    Wow, Heather- I’ve never thought to use Endive over lettuce for the ‘wrap’ part- I’ve had these at PF Chang’s but yours look incredible, especially seeing as that Chilli Garlic sauce is something I could eat by the spoonful!

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