Lettuce Wraps | Copycat PF Changs (2024)

With less than 200 calories for a HUGE serving, these vegetarian Lettuce Wraps are an easier, healthier, and way more delicious version of the P.F. Chang’s original! Plus, they’re vegan, gluten free, dairy free, and low carb.

When a P.F. Chang’s opened in my hometown of Wichita, Kansas, it was A Big Deal.

The two-hour wait lasted for months, and when my family finally scored a table, our server insisted that we order the lettuce wraps appetizer. She was SO RIGHT.

Today’s lettuce wraps recipe is a copycat version of the illustrious P.F. Chang’s original with a healthy twist.

Excess amounts of sugar are why lettuce wraps are high in carbs at restaurants. So, to ensure this recipe was healthier than other lettuce wraps recipes (including P.F. Chang’s), I skipped the added sugar altogether.

This recipe features a richly-flavored sauce that rivals the original, crunch, and a hint of spice.

It’s easy, nutritious, and so much of a dead ringer for the real deal that this has become one of my most popular recipes!

Bonus: this healthy lettuce wraps recipe is ready in 25 minutes. So long, two-hour wait!

How to Make Vegetarian Lettuce Wraps

These vegetarian lettuce wraps are made with tofu and mushrooms, two ingredients that often unnerve more hesitant eaters.

As those who have tried these easy lettuce wraps can attest, however, you hardly notice them!

Both ingredients are finely diced, and by the time the tofu and mushrooms have simmered in that signature, addictive P.F. Chang’s sauce, all you’ll taste is the flavors of the original.

The Ingredients

• Tofu. Once crumbled and coated in the sauce, even the most diligent of tofu skeptics will enjoy this dish. Tofu is rich in protein and low in calories, making these lettuce wraps healthy (especially when compared to restaurant versions).

• Hoisin. Similar to an Asian barbecue sauce, it’s sticky, sweet, and incredibly delicious. It’s the sauce’s foundation.
• Soy Sauce. Since this is an Asian lettuce wraps recipe, we can’t skip the soy sauce. It adds mouth-watering umami goodness to the sauce.
• Rice Wine Vinegar. Adds a touch of light, sweet acidity.
• Sesame Oil. Lightly nutty and wonderful in Asian recipes like this one.
• Mushrooms. After being finely chopped and coated in the sauce, the mushrooms are barely noticeable in this dish. They do, however, give the filling a great depth of flavor.
• Water Chestnuts. For a satisfying crunch.
• Red Pepper Flakes. Adds heat without making the dish overly spicy. If you enjoy the spice, you can add more to taste or top the wraps with sriracha.
• Lettuce Leaves. What kind of lettuce is used for lettuce wraps? While I think the best lettuce for lettuce wraps is Boston lettuce (or Bibb or butter lettuce), romaine lettuce would also work well. Iceberg lettuce can be used in a pinch.

The Directions

1. Stir the sauce ingredients together.
2. Press the tofu, squeezing out the liquid. Crumble the tofu into a large skillet with oil over medium high heat. Cook for a few minutes, then add the mushrooms. Add the water chestnuts, garlic, ginger, red pepper flakes, and part of the green onions.
3. Pour in the sauce, stirring to coat. Cook for 30 to 60 seconds.
4. Serve the tofu mixture in lettuce leaves. Top with green onions and ENJOY!

Storage Tips

• To Store. The tofu filling can be refrigerated for 3 to 5 days. Store lettuce leaves separately in the refrigerator.
• To Freeze. You can freeze lettuce wraps filling for up to 2 months (do not freeze the lettuce leaves).
• To Reheat. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet on the stovetop over medium heat.

• Non-Stick Skillet. A seasoned cast iron skillet works well also.
• Spatula. This heat-resistant spatula is perfect for preparing the filling.
• Measuring Spoons. These spoons are double-sided, meaning you’ll have fewer dishes to wash.

P.F. Chang’s does still have vegetarian lettuce wraps on its menu, but I’d rather make this recipe any day. I know you will love it too!