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!
Can you tell me where you buy your chili garlic sauce? Thanks!
It’s usually in the Asian Foods section, by the soy sauce. I hope that helps!
Every other pf changs imitation lettuce wrap recipe I’ve seen uses Hoison but you’re using peanut butter. Any comments on why you chose to go a slightly different route. I’m still inclined to try your version, because all of your recipes are on point, and a little extra protein is nice, but I was just wondering what made you go the peanut butter route.
Thanks!
Good question! I used peanut butter because I hate buying an entire bottle of something I use very infrequently (hoisin.) This recipe used pretty much everything I already had at home!
I cannot find chili garlic sauce. Would sweet chili sauce be a good substitute? Or what would you sub for it?
I would sub in a teaspoon of Siracha then taste at the end and add more if you want it spicier!
I made these lettuce wraps for dinner tonight. HOLY YUM BATMAN! I will definitely make this again and again. Thanks for this amazing recipe.
These are amazing!!! I think these are even better than PF Chang’s. This is one of our favorites in our house. My kids and hubby love it! Everytime I make it for others they rave about it too. Thanks for sharing this yummy recipe!!
I double the recipe so we can put it in our omelets! So good
ooohhhmyyyyumminess!!!!!!!!!!!!!! we make these at least twice a month. my husband loves them. (he doesn’t like anything I make) my two year old licks the bowl and my 10 month old is a chow hound for the stuffin! thanks!
These lettuce wraps were fabulous!!!! YUMMM!
Mmmm! I found this link through Pinterest! I loved the recipe! I used boneless/skinless chicken thighs cut up into small pieces, instead of the ground chicken, and it turned out amazingly well! It had quite a bit of meat juices so it was saucier than I expected, but I didn’t mind because the sauce is delicious! I think I will use this as my “go-to” SATAY sauce and for dipping Vietnamese rice paper rolls in, or for satay meat dishes or for a noodle dish. Thanks!
These were awesome! Thank you!
YUM! These were so awesome and tasted just like the restaurant version. I used ground turkey and added 1 cup of frozen peas and a mushroom to make it stretch a little further, and it was really good.
I just made (ate ate the crap out of) these, and THANK YOU! You’re right- way less greasy than the restaurant version. I used Boston Bibb, chunky peanut butter (what I had on hand), and added some bamboo shoots for some funk. DE-licious. Keep up the awesomeness:)
We had these for dinner tonight and they were so scrumptious! This recipe will be in my regular rotation for sure! I used ground turkey and subbed cashews for the peanuts because that’s what I had around that needed to be used up. Simply amazing!
These are delicious! Thank you for the recipe! I swapped out Tamari Sauce in place of soy sauce due to a gluten issue.