This post may contain affiliate links. Please read our disclosure policy.

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.

A white plate with vegetarian lettuce wraps

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!

Cast iron skillet of tofu and mushroom filling

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.


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).

Ingredient Swap

For those with a soy allergy or severe dislike of tofu, you could try making vegetarian lettuce wraps without tofu using one of the following options:

  • Omit the tofu completely, creating a solely vegetarian lettuce wraps mushroom filling.
  • For an option with extra protein and added texture, you could try making vegetarian lettuce wraps with beans and mushrooms instead. Use rinsed and drained canned chickpeas.
  • 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!

Dietary Note

While this recipe is gluten free as written, you’ll want to make sure your hoisin and soy sauce are gluten free, or substitute tamari instead.

copycat PF Changs vegetarian lettuce wraps sit on a white rectangular serving platter

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.

Easy and healthy lettuce wraps served on a plate

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.

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

How Do You Keep Lettuce Wraps from Falling Apart?

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.

Can I Make Lettuce Wraps from Other Recipes?

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.

Can I Use Tempeh instead of Tofu?

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

4.88 from 150 votes
Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Servings: 4 servings for an app, 2 as a main


  • 3 tablespoons hoisin sauce
  • 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
  • large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves
  • Optional for serving: grated carrots additional red pepper flakes


  • 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.



  • 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


Serving: 1(of 4)Calories: 169kcalCarbohydrates: 21gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgPotassium: 683mgFiber: 4gSugar: 8gVitamin A: 5035IUVitamin C: 6mgCalcium: 78mgIron: 3mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

More Asian Tofu Recipes

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Easy, fresh, delicious! A huge hit with my family. Will be making these often! Thank you for the great recipe!5 stars

  2. I’m a vegetarian and always looking for recipes my whole family will enjoy. Theses have become one of our favorite meals! I’ve even taken to pot luck parties and everyone loves them! I’ve shared this recipe over and over. Thank you!5 stars

  3. I made for dinner tonight & thought it was quick, easy, but just not flavorful enough as written for my household. I haven’t been to PF Chang’s in a while so can’t comment on how close this comes to that one. Crumbled tofu is great in these as a substitute for ground chicken or another meat. Erin, Thank you for our dinner inspiration tonight & helping me figure out how to use up a few things from our CSA!

    Prep: I prepped the sauce and veggies the night before to speed up my cooking.

    My changes: I tasted my skillet mixture hoisin through green onions when it was ready, added red pepper flakes, and still thought it needed more flavor for my household. Our favorite Lettuce Wrap recipe is in Chrissy Teigen’s Cravings cookbook. I added half of that recipe’s sauce (includes what’s in Erin’s recipe here with Thai Chili Sauce &Sriracha) to the skillet, let it simmer a bit longer, and served the other half of the sauce on the table for everyone to top their wraps with as they liked. That recipe also includes on finely chopped red bell pepper and I think that texture and color could be fun here too.

  4. I’m on a low sodium diet and would love to make these. But, the sodium content isn’t a part of the nutritional information. Can you please provide it?

    1. Hi Jen, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  5. This was so good and I was impressed with the how flavorful this recipe was. my only thing that I would change for me, would be to minimize the the rice vinegar in the mix. It was pretty overpowering for me. but overall, delicious! thank you!5 stars

  6. I worked with PF Chang’s for 12 years as a manager and I have to say this is a great copy cat version. I will tell you that the company’s recipe also includes red onion and mint. I also stay true to the iceberg lettuce used as the wrap. I know bibb and romaine are healthier for you but old habits die hard :) Thanks for the recipe!5 stars

  7. We absolutely loved this! Added more veg (carrot, onion and red bell pepper) and topped with diced cucumber and peanut sauce. So delicious!!!5 stars

  8. Delicious! I didn’t have hoisin sauce and used tamari instead. It will be great for bkft, no need for eggs.5 stars

  9. Simple, easy, flavorful, healthy. I make this dish often for my family. Thank you for sharing this recipe.5 stars

  10. Delicious! We eat these as a meal instead of an appetizer, so to bulk everything up, I add a cup of cooked brown rice and a cup of steamed edamame (shelled) and serve with spring rolls.5 stars

Load More Comments