P.F. Chang's Lettuce Wraps copycat recipe tastes just like the restaurant's version, but are made a lot healthier, and gluten-free, at home!
I failed to tell you the entire culinary story of Ben’s and my Vegas Vacation…
Our first night there, feeling brave after a rather large can of Sapporo, we each dove face first into a Pinks Hotdog, whose newly opened location was strategically placed right outside our hotel. A Classic Dog for him, and a Rueben Dog for her.
One bite of the snappy casing, sour ‘kraut and salty pastrami and it was lights out. When in Vegas!
The other meal I failed to mention took place late one night after returning home from sipping cocktails and shooting craps at the casinos. I had previously turned up my nose to the P.F. Chang’s located in the lobby of our hotel, preferring to dine at non-chain restaurants for all major-meals while on vacation. But as I looked at the clock, I came to realize that it certainly wasn’t a major-meal hour of the day morning, and the smell wafting from the restaurant’s open doors smelled too good to resist.
Bring on the chain restaurant — and the Lettuce Wraps!
P.F.Chang’s Lettuce Wraps – I am telling you – salty, greasy, PERFECT. If you’ve ever had them, I bet you’ll agree. But sometimes they can be a little too greasy, know what I mean?
That’s why I decided to recreate.
Ingredients
- 1 lb ground chicken breast
- 1/2 onion, minced
- salt and pepper
- 2 garlic cloves, minced
- 1 inch knob ginger, peeled & minced
- 2-1/2 Tablespoons gluten free reduced-sodium Tamari, or soy sauce if not gluten free
- 1 Tablespoon + 1 teaspoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon smooth peanut butter
- 1/2 Tablespoon water
- 1/2 Tablespoon honey
- 2 teaspoons chili garlic sauce, or more if you like it hotter
- 3 green onions, chopped
- 4 oz can sliced water chestnuts, drained and chopped (half of a can)
- 1/4 cup peanuts, chopped
- 10-12 large outer lettuce leaves, rinsed and patted dry
Directions
- Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.
- Meanwhile, in a microwave safe bowl, combine gluten-free Tamari or soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
- Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
- Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
These easy lettucd wraps are DELISH, and so much ligther than P.F. Chang’s version!
Simply pile the chicken mixture onto a lettuce leaf,
roll,
and chomp. AWESOME. Enjoy!
Double or triple the recipe and you can freeze it in portions. It is just as easy to make a big batch as a little batch but you will have meals ready to go. One of my favorite freezer meals.
These were really great! Thank for the recipe!
These were really good. I did not use the water chestnuts and subbed pork for the chicken with Boston lettuce. I would use low sodium soy sauce next time, it was pretty salty, but that was my fault. I have a heavy hand with the salt shaker. I’d def make these again, they were so easy and so yummy.
Had theses tonite and they were amazing!! I did add this sauce to the wraps and they were to die for!
http://www.food.com/recipe/p-f-changs-chicken-lettuce-wraps-15865
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
I had this pinned for over a year but made it for the first time last night, now I am kicking myself for waiting SO long. My husband and I devourded the whole thing AND we are having it again tonight!! Just SO delicious!! Thank you SO much for sharing this!!
We are currently devouring them!! Quadrupled the recipe for a party tomorrow – ah-mazing!!! Great job!
Hello Iowa Girl. I think you are my new blogger bff! Your recipes look AWESOMELY AWESOME! I made the lettuce wraps tonight and even my 6 year old ate them (she is VERY picky). My husband ate about 5. I was hoping to repost the recipe on my blog. Would that be alright with you if I mention your blog and link you? LMK. Thanks!
Nicole
PS-Hoping to make myself the Goddess Salad soon!
You bet, Nicole, I’m glad your family enjoyed the wraps!
Here’s my post with this delicious recipe. Thanks for letting me link you!
http://www.nicoleiskeepingitsimple.blogspot.com/2012/11/pf-changs-lettuce-wraps.html
I just keep nervously shoving these in my mouth as I watch the election. They are seriously delicious! I’ve never even had the original. I am a vegetarian so I sub the chicken for Quorn chik’n cutlets. I also double the sauce because I I need to eat all the water chestnuts in the world and add two 8ounce cans. Thank you for this recipe, I don’t know what I ever did without it!
I made this tonight subbing quorn chicken chunks for chicken and doubling the sauce. So very good! We will eat this again.
I cannot have peanut due to allergy. Can I skip that? It look yummy and healthy! Mmmmm!!!
Definitely!
Thanks for posting! As a celiac these are one of my absolute favorites, PF Chang’s has a great gluten free menu but I agree with you on there being a little too much grease in their version. Just as a warning to those of you wanting to make them gluten free – be sure to use GF soy sauce, wheat is one of the main ingredients in regular soy sauce!
Thanks again, so excited to make these!
These were delicious!! I will be making these again. Thanks!
Would this dish freeze well?
I’ve never tried, but I image it would!