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!
Delicious! I added some finely chopped bok choy for extra veggies! They were soo good – the whole family loved them!
I found this recipe via Pinterest and it is amazing! It is my new favorite take-to-work lunch. I used coconut oil instead of sesame because it’s what I had on-hand and it tasted great. I also did not prepare the sauce separately… I just piled all the sauce ingredients on top of the browned chicken. Turned out fine and it was one less dish I had to wash.
Don’t know if you will see this comment this is an old post but I got the link from a friend and made it for dinner. I made the recipe as written but made one and half times the sauce then I cooked a lot of the big bag of stir fry veggies from costco(carrots, baby corn, green beans, sweet peas, red pepper) you know stir fry stuff and chopped it up super small to match the size of the pieces of ground turkey and mixed it all together……point of long post…..super yummy all four kids loved it perfect veggie packed meal!! Thanks!
Made this for my family (thankfully doubled it like you mentioned!) and they loved it. They are also in love with the Panera Asian Salad – the chicken is so easy to prepare and they love it!
I’m sharing your recipe today on my blog Blessings Ink with a link back to here. :)
Thank you, thank you, thank you!!! I am a 32 year old peanut, tree nut and soy allergy survivor and am always looking for recipes on Pinterest and came across this! I substituted the peanut butter with sesame seed butter and used sunflower seeds instead of peanuts. I also used a soy-free soy sauce recipe for the soy sauce and the result was absolutely DELICIOUS!!! THANK YOU for posting this and for the clear instructions. I am addicted and my whole fam LOVED it! =)
Subbed red quinoa for the chicken. Super yummy veg option!
I love PF Chang’s lettuce wraps! But unfortunately, due to a peanut allergy, I can’t recreate your version!
WOW, these are wonderful!!!! They taste extremely close to PF Changs wraps. This is my second time making them and my family is very pleased!! Thank you!
Fantastic! I doubled the honey and did a 1 tbsp ofthe chili garlic sauce for extra sweetness and kick. I did celery for the crunch because I forgot the water chestnuts TWICE. Wow! My husband and toddler ate it up!! (For breakfast also!)
Found this recipe on Pinterest, tried it out and LOVE IT. This is now one of my husband’s favorite meals! Plus it’s actually quite easy and quick. THANKS!
Wow! These were a hit tonight with my picky husband and my 10 month old son! =) I haven’t had the PF Chang’s version however. Thanks for a great recipe!
I work at PF Changs and I could give you the actual recipe…it doesn’t have so many ingredients and is a lot more simple to make.
That’d be awesome!
Has anyone tried this in the crock pot?