P.F. Chang's Copycat Lettuce Wraps

P.F. Chang's copycat recipe for lettuce wraps.Photo bywww.anediblemosaic.com website

When PF Changs was created in 1933 by Paul Fleming and Philip Chiang, little did anyone know that this duo would create such a good team that would franchise and have a restaurant that is still going strong in 2024.

Presently, they have over 300 locations in 22 different countries. They also have popular spots in airports. They are known for good quality Asian fusion Chinese food with an American flare.

The Ranker food site has some clear choices for some of P.F. Chang's most favorite dishes voted by customers. The clear cut winner so far is Chang's lettuce wraps.

The reason why they are so popular is that it's easy to add turkey instead of chicken or make it a vegetarian dish by omitting any meat. It's keto-friendly, light, and, compared to other Chinese dishes, lower in calories.

PF Chang’s Chicken Lettuce Wraps {Copycat Recipe}

Ingredients:

Put 1 tablespoon of oil in the skillet; (canola, vegetable, corn)

• 1 lb. ground chicken (turkey can be used or omit chicken & add more mushrooms)
• 1 pinch salt & pepper to taste
• 1 lb. shiitake mushrooms (If you don't like shiitakes, use the mushroom of your choice, but make sure they are finely chopped).
• 1 yellow onion diced
• 1 cup matchstick carrots
• 1 8-ounce can water chestnuts, finely chopped
• 4 green onions sliced
• 1 head Boston leaf/Butter lettuce (Romaine can be used as well)

Sauce:

• 1/4 cup low-sodium or regular soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 4 cloves garlic minced
• 1 tbsp freshly minced ginger or 1 tsp dried
• 1 teaspoon. Sriracha, optional

Instructions:

• Heat olive oil in a large frying pan over medium-high heat. Add ground chicken, seasoning with a pinch of salt and pepper, and cook for 2-3 minutes until lightly browned. Next, add mushrooms, yellow onion, carrots, and water chestnuts. Cook for 5-6 minutes until veggies have softened.
• Meanwhile, mix the sauce ingredients together.
• Add sauce and green onions, mixing all together and sautéing for 1 minute until combined. Remove from heat and let cool 5 minutes.
• Add chicken mixture to lettuce leaves, then serve and enjoy!

Notes:

Romaine, Boston leaf, and iceberg lettuce are best for lettuce wraps.

Make these wraps vegetarian by swapping out the ground chicken for extra veggies or tofu.

To make this recipe keto, swap out the soy sauce for coconut aminos and use lower-carb veggies.

Store the filling in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes or in a skillet on the stovetop.

Turn the lettuce wraps into mason jar salads! Layer the chicken mixture in the bottom and top with chopped lettuce.

Freeze the filling for up to 3 months. Defrost in the fridge overnight, then reheat as normal.