To know me is to know I love a good lettuce wrap situation!

They’re one of my go-tos for busy weekday lunches and dinners, as they’re refreshing and delicious, easy to whip up and a great way to pack in 30 grams of protein, something I’ve been focusing on lately to ensure my blood sugar and hormones stay stable. 

This Copycat P.F. Chang’s Lettuce Wrap version is super nostalgic for me, as P.F. Chang’s was THE hot spot to eat at my freshman year of college. I’d beg my parents to take me whenever they were in town visiting, and I would always order the chicken lettuce wraps, because YUM.

While I couldn’t eat them now even if I wanted to (so much gluten!) I do think I came up with a copycat version that tastes like the real-deal (kind of salty, kind of spice, a tiny bit of spice), only much less inflammatory, nutrient-dense and gluten-free/refined-sugar free. 

Snag the recipe and details below!

WHAT MAKES THESE COPYCAT P.F. CHANG’S LETTUCE WRAPS HEALTHY

First and foremost, anytime you opt to make a meal at home vs. getting it at a restaurant, chances are very high it will healthier, as most restaurants use inflammatory vegetable oils in their dishes (due to cost savings). It also allows you to have more control, and there are endless ways to use less inflammatory ingredients and sneak in more nutrients! Below are some of my top healthy swaps.

+ NO INFLAMMATORY VEGETABLE OILS

P.F. Chang’s uses soybean oil in their cooking, which is a highly processed inflammatory vegetable oil linked to an increased risk of diabetes, obesity and liver disease (to name a few!). I use avocado oil and sesame oil to cook this dish, which are anti-inflammatory cooking oils. 

+ NATURALLY GLUTEN-FREE

The OG version at P.F. Chang’s is not gluten-free, however they can be ordered gluten-free upon request. My recipe is is naturally gluten-free, substituting coconut aminos for soy sauce and a gluten-free hoisin sauce. 

+ HIGH IN PROTEIN

This recipe is high in protein (just like P.F. Chang’s) thanks to the ground chicken, with 25-30grams of protein per meal sized serving. 

+ MUCH LOWER IN SUGAR

P.F. Chang’s uses added refined sugars in their sauce, with 14g of sugars for a meal-sized serving. I cut out any added sugars in this recipe, as the hoisin sauce adds plenty of sweetness. 

+ SNEAKS IN VEGGIES

Just like P.F. Chang’s, this recipe sneaks in vegetables thanks to the addition of onion, water chestnuts and shiitake mushrooms to the ground chicken mixture and using sturdy lettuce leaves for the wrap. 

HOW TO MAKE COPYCAT P.F. CHANG’S LETTUCE WRAPS

It is SOOOO easy to make these lettuce wraps, here is a quick summary of the steps:

1) Saute the onion and oils in a skillet over medium heat until translucent.

2) Add in the ground chicken and turn the heat up to medium high. Use a spatula to break up any large chunks.

3) Once the meat is browned, add in the mushrooms and sauce ingredients and stir for a few minutes until most of the liquid has been absorbed.

4) Add the remaining ingredients and stir until warmed and cooked through. 

5) Spoon the mixture onto your lettuce leaves and top with garnishes of choice. 

+ Super Saucy Instant Pot Shredded Chicken Tacos

+ Juicy Turkey Avocado Burger Bowls

+ Honey Garlic Glazed Shrimp Bowls

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Healthy Copycat P.F. Chang's Lettuce Wraps

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These healthy copycat P.F. Chang’s lettuce wraps are loaded with protein, easy to make, super delicious & gluten-free/refined-sugar-free.

PREP TIME:	TOTAL TIME:
05 Mins	00:20 Mins

• Author: Lauren Chambers

• Servings: 4

• Recipe Type: Entree, dinner, meal

• Cuisine: Asian Inspired

Ingredients

• 1 tablespoon avocado oil
• 1 tablespoon toasted sesame oil
• 1/2 yellow onion, finely diced
• 1 pound ground organic chicken (can also use turkey)
• 1/2 cup shiitake mushrooms, diced
• 1/3 cup gluten-free hoisin sauce
• 1/4 cup coconut aminos
• 1/4 cup bone broth
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon chili garlic oil (can swap for sriracha)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1 8 ounce can of water chestnuts, drained and diced
• 3 green onions, white and green parts thinly sliced
• sea salt + black pepper to taste
• rinsed Bibb lettuce wraps for serving
• Optional diced cilantro, green onion, peanuts, sesame seeds, lime wedges and sriracha for serving

Instructions

1. Add the avocado oil and sesame oil to a large skillet over medium heat. Add the onion and cook 3 or so minutes until translucent.
2. Turn the heat up to medium high and stir in the ground chicken, breaking up any large chunks with a spatula. Cook until the meat is browned, 3 to 5 minutes.
3. Add in the diced mushrooms and all of the sauce ingredients (hoisin, coconut aminos, bone broth, rice vinegar, chili oil, ginger and garlic) and continue cooking, stirring intermittently for 3 to 5 minutes, until most of the liquid has been absorbed.
4. Stir in the water chestnuts and green onions and season everything with sea salt and black pepper. Cook another 2 to 3 minutes, until the entire mixture is warmed through. Taste and adjust seasonings if necessary.
5. Spoon the mixture into individual bibb lettuce leaves (I like to layer two leaves per “wrap” to make them more study). Top with garnishes of choice and serve.

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