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.
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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.
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
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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
- ¼ 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.
Video
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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These lettuce wraps were AMAZING!! They were so delicious and flavorful. This recipe is a new addition to my regular rotation! Thank you for this
So glad to hear, thank you Christina!
This was bomb af!! Even my picky meat-eater husband went back for seconds! I ended up making my own hoisin sauce instead of using store- bought and serving with rice instead of lettuce lol
Soooo good!
So glad to hear, Brittany! Thank you!
My can of water chestnuts were expired so I subbed those out for a carrot like I saw in some of the comments, but other than that I made no changes and WOW was this good! Prep time took me much longer than 10 minutes with just a knife and cutting board, but the food came together so quickly that overall it took no longer than a regular meal. My husband was still talking about last night’s dinner this morning. :) Thank you for this delicious recipe!
Glad it worked well! Thanks Alyssa!
Just made this for supper. Everyone loved it, even my young grandchildren. We are working towards being vegetarian, and this recipe is spot on!
Great to hear! Thank you Barbara!
I think I could eat this everyday they are so good. I made exactly as the recipe called for and it was amazing. I can’t wait to make some of your other recipes.
So glad to hear, Rose! Thank you!
I have made this recipe at least 20 times over the last several years. I have it bookmarked and love it!
So glad you enjoyed them so much, Rachel!