Bison Lettuce Wrap

My bison take on the infamous P.F. Chang’s lettuce wrap.
I grew up going to P.F. Chang’s on special occasions; birthday’s, big accomplishments, and of course a straight A report card would call for a night out to dinner.  Fast forward a few decades and I recently drove by a P.F. Chang’s and immediately started craving the lettuce wraps, but with a bison upgrade of course!
This is a quick and simple recipe but so good and brings back fun childhood memories for me plus it is an easy crowd pleaser when hosting.

Bison Lettuce Wraps

Ingredients

  • 1 pound ground bison
  • 2 TB hoisin sauce
  • 2 TB low sodium soy sauce (you can sub in coconut aminos)
  • 2 TB rice wine vinegar
  • 1 TB sriracha (add more for more heat
  • 1 tsp sesame oil
  • 1 TB cooking oil
  • 1 medium onion, chopped (I prefer yellow or white for this recipe)
  • 4 cloves of garlic, minced
  • 2 TB fresh grated ginger
  • ½ cup canned water chestnuts, drained and chopped
  • 2 green onions, thinly sliced
  • Salt & pepper to taste
  • Lettuce, leaves kept whole for serving

Directions

  1. Whisk together the sauce ingredients: hoisin, soy, rice vinegar, sriracha, and sesame oil.  Set aside.

  2. Add cooking oil to a large skillet heated to medium-high heat.

  3. Add onions and cook until soft, approximately 5 minutes.

  4. Add garlic and ginger, cook for 1 additional minute.

  5. Add ground bison to onion mixture and stir to break, cooking until almost no pink is left.

  6. Pour in the sauce, stir to combine, and cook for an additional 2 minutes to ensure meat is cooked through and items are coated in sauce.

  7. Remove from heat and stir in water chestnuts and green onions.

  8. Taste and add salt & pepper if needed.

  9. Serve immediately in whole lettuce leaves.

  10. Additional topping ideas listed in notes below.
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