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 freeze this and reheat it??
Sure!
We’ve been loving these in our family for years and years! It’s one of many of your recipes that we consider family favorites and come back to time and time again. Your gyoza and potsticker noodle bowls are some of my children’s favorite and most requested recipes of all time. My son’s birthday dinner request for 3 years in a row has been your bacon and brussel sprout carbonara. I could keep going with a very long list of favorites, but I really just wanted to say thank you so much for sharing your talent. You’ve richly blessed our family!
You have made my entire day, Lindsey, thank you so much for taking the time to let me know that some of my recipes are your family’s favorites!! That means the world to me!!
I’ve made these numerous times, they are easy and delish!!!
So glad you love them, Bridget! Thank you so much for your star recipe rating!
Can’t wait to try this. What is your favorite brand of gluten free chili garlic sauce? Thank you!
I’ve made this dish soooo many times, my family loves it so much! We are a family of 4 so to make the dish stretch, I usually make a pot of rice to mix in with the chicken and triple the sauce. We are trying to cut some carbs, so this time, instead of rice, I diced some mushrooms to use in it’s place. I also had half a bag of frozen edamame that I defrosted and threw in too. It was a hit! The only thing I would do differently next time is to eliminate the water in the sauce because I think the mushrooms made it a little extra watery.
That sounds delicious, Kari!! I’m so glad this recipe has stood the test of time for your family!
Well, you already have 384 rave reviews on this dish, but I still feel I need to chime in. I ve had this recipe for what seems like forever, and just tried it tonight. It s a raging heat wave in SoCal, and it just seemed to fit the bill. I got two beautiful heads of Butter Lettuce at the farmer s market today, and the only change I made was to make it with ground turkey instead of chicken . We had your Slow Cooker Honey Sesame Chicken last night, which was outstanding as well and I just didn t want to repeat the protein. Oh my goodness! The lettuce wraps were great with ground turkey! Both recipes a definite keepers, as always! Thank you!
I have had this recipe in my regular rotation for years. Quick. Simple. Delicious. What more could you want?
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Thanks for this recipe! It’s been a staple at my house for over 6 years…and my whole family and all the guests I’ve served it to LOVE it! It took me a while to get on here and thank you, but really, THANK YOU!!!
Awww, so my pleasure, Joyce! I’m so glad you’ve found a recipe that everyone loves! Always a good feeling!
Hi, this sounds so good but I can have peanuts/peanut butter, do you think almonds/almond butter would work just as well/be as good?
I’m sure it would still be good!
This is one of my husband and I’s favorite meals! I wanted to beef it up with more veggies for my kid, so I doubled the sauce quantity, and added three cups of hearty veggies (this included the 1/2 onion originally called for and the remaining finely chopped carrots and cauliflower). My barely two year old LOVES IT! (My husband and I still love it too!!)
I’m so glad to hear it, Amber!! I just made this a few weeks ago and my 10 month old gobbled it up too. Who knew?! ;)
Is there anywhere that lists the calorie content for these wraps? I started looking through all the contents and couldn’t find it. I made them awhile back and LOVED them. Now I’m on a diet and watching calories so I’d love to find nutritional content. Thank you!
I’m so glad you loved the recipe, Marcia!! I don’t calculate nutritional information for my recipes, but you could enter it here if you need that information! http://www.livestrong.com/recipes/create/
I have a question. Is the sesame oil supposed to be the toasted sesame oil or the plain sesame oil? I am new to using that ingredient but I saw both on the shelf at the grocery store.
Hi Adonna! I used toasted sesame oil since it’s a bit more intense in flavor, but you could use either.