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!
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So 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. I know.
Whatever. 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 co*cktails 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 – whee!
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.
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P.F. Chang’s Lettuce Wraps
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5/5 (5 REVIEWS)
Description
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!
Ingredients
Serves 2-3
- 1lb ground chicken breast
- 1/2 onion, minced
- salt & pepper
- 2 garlic cloves, minced
- 1" knob ginger, peeled & minced
- 2-1/2 Tablespoons gluten-free Tamari or soy sauce
- 1 Tablespoon + 1 teaspoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon 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
- 1/2-8oz can sliced water chestnuts, drained & chopped
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I die. I die for this dish! It is FANtastic, and so much lighter than PFC’s!
Salty, crunchy and crispy – fun too! Simply pile the chicken mixture onto a lettuce leaf,
roll,
and chomp. AWESOME. The fuller you stuff ’em, the better, too. My first wrap was kind of weak sauce, so I really jammed the filling in with the others. Much better. You have to make these!
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363 Comments
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Abbie 09.20.2023 Can you freeze this and reheat it??
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- Kristin 09.21.2023
Sure!
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- Lindsey 06.13.2023
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!
4.5
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- Kristin 06.18.2023
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!!
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- Bridget 08.07.2022
I’ve made these numerous times, they are easy and delish!!!
5
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- Kristin 08.12.2022
So glad you love them, Bridget! Thank you so much for your star recipe rating!
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- Wendy McConnell 09.14.2021
Can’t wait to try this. What is your favorite brand of gluten free chili garlic sauce? Thank you!
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- Kari C 05.18.2021
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.
5
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- Kristin 05.21.2021
That sounds delicious, Kari!! I’m so glad this recipe has stood the test of time for your family!
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- dating 11.27.2019
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!
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- Karen 06.28.2019
I have had this recipe in my regular rotation for years. Quick. Simple. Delicious. What more could you want?
5
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- Ready Deals Now 10.03.2018
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BharathiReply
- Sunday Dinner Party #4 07.19.2018
[…] PF Changs Lettuce Wraps Remadeby Iowa Girl Eats […]
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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