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.
- 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.
- 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!
- 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.
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.
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.
- 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
- 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
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