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!
5 Star Review
“Wow!!! This recipe was fantastic! You did not overpromise, this was better than the real thing! It was a winner for the entire family.”
— Jessica —
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.
Tip!
If you’re still REALLY unsure about going meat-free, check out my Asian Lettuce Wraps made with ground chicken (you can also swap ground beef, ground turkey, or ground pork). For a peanut spin, make chicken lettuce wraps with this Thai Asian Chicken Wraps recipe.
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
- Stir the sauce ingredients together.
- 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.
- Pour in the sauce, stirring to coat. Cook for 30 to 60 seconds.
- 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.
Leftover Ideas
I like to mix the leftover filling with brown rice or rice noodles, or scramble it with eggs for quick, healthy lunches throughout the week. Vegetarian lettuce wraps with quinoa are also a delicious way to bulk up leftovers.
What Goes Well with Lettuce Wraps
Whether you want to know what goes with lettuce wraps for dinner or lunch, these ideas are certain to please. You can also eat lettuce wraps as an appetizer or enjoy them on their own.
Recommended Tools to Make this Recipe
- 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.
Oven-Safe Non-Stick Skillet
A non-stick skillet is an invaluable and versatile kitchen tool. It makes cleanup a breeze!
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!
Frequently Asked Questions
Crisp lettuce leaves are the best way to keep them from falling apart. If you have limp, thin lettuce leaves, they’re much more likely to break under the weight of the filling. It’s also important to not overstuff your lettuce leaves. If you pile too much filling into a leaf, it can easily tear as you try to wrap it up.
If this recipe has inspired you to wrap other dishes in lettuce leaves, you’re not alone! For vegetarian lettuce wraps Indian style, try piling this Tofu Curry into lettuce leaves. For Thai lettuce wraps vegetarian style, try this Chickpea Curry.
While I haven’t made this recipe using tempeh, I think it would turn out well. It is slightly more dense than tofu, which may give the filling more texture.
Lettuce Wraps
Ingredients
- 3 tablespoons hoisin sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons canola oil or grapeseed oil
- 1 packages (12 to 14 ounces) extra-firm tofu do not use silken
- 8 ounces baby bella cremini mushrooms finely chopped
- 1 can (8 ounces) water chestnuts drained and finely chopped
- 2 cloves garlic minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon red pepper flakes omit if sensitive to spice
- 4 green onions thinly sliced, divided
- 8 large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves
- Optional for serving: grated carrots additional red pepper flakes
Instructions
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
Notes
- TO MAKE GLUTEN FREE: Use a gluten free hoisin sauce and gluten free soy sauce, or substitute tamari instead.
- TO STORE: The tofu filling can be refrigerated for 3 to 5 days. Store lettuce leaves separately in the refrigerator.
- TO REHEAT: Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs
Nutrition
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Yum! Hit the spot. I don’t know if it’s JUST LIKE PF Changs’, but it’s close enough and definitely scratched the itch.
I sadly forgot the water chestnuts, but it was fine without them (if you can’t find them). I look forward to the crunch next time! I think I could use slightly less hoisin next time, you might want to add the sauce incrementally if you’re not into things being really saucy. I also used chili oil instead of chili flakes as I’m not a fan of the texture of flakes.
Really curious about the person who said it was flavorless, did he forget to add the sauce? It was almost too flavorful!!! I’m usually the one who says “I needed to doctor this recipe”, and this really needed nothing else. No way they followed the recipe exactly and it was flavorless.
Hi Stezy! Thank you so much for your feedback!
Can you use turkey meat instant of tufu
Hi Joyce! Yes you can! I’ve used ground meat in this recipe: https://www.wellplated.com/asian-lettuce-wraps/ Hope you enjoy it!
The PF Chang’s in our area closed. We’ve missed the vegetarian lettuce wraps so much. This recipe turned out so delicious! I will be repeating it often. My husband and I both loved it. I rarely cook with tofu but it made the dish. When we did dine at PF Chang’s we were surprised that we liked the vegetarian lettuce wraps more than the chicken ones.
Hi Betsy! So glad you enjoyed the recipe! Thank you for this kind review!
Can you substitute chicken in place of tofu
Hi Erlinda! Yes! Here is a link to my lettuce wraps that have chicken: https://www.wellplated.com/asian-lettuce-wraps/
Is there anything that you can substitute for 2 teaspoons canola oil or grapeseed oil? I have multiple other kids of vinegar even a pomegranate red wine vinegar or even apple cider vinegar?
Hi Kayla! a vinegar is not an equitable substitute for oil. You could try to use more sesame oil, vegetable oil, or any other kind of oil you might have on hand.
These Lettuce Wraps are so easy and delicious. They’re a staple on our meal plan.
Hi Kristy! So glad you enjoyed the recipe! Thank you for this kind review!
Love at first bite! Just as good the next day.
Hi Ayisha! So glad you enjoyed it! Thank you for this kind review!