P.F. Chang’s Lettuce Wraps: Secret Recipe Club

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Day 290.

It’s Secret Recipe Club reveal day! And I was assigned this great blog Penny-Pinching Provisions with some fantastic recipes. She even participates in Meatfree Monday, which meant some awesome vegetarian recipes. Robin also has some great desserts, like Pumpkin Cinnamon Rolls, which I know I’ll be trying in the future.

I had all but decided to make those delicious-looking pumpkin treats, when I came across a recipe for P.F. Chang’s Lettuce Wraps. I absolutely love the tofu version that P.F. Chang’s serves, but can never get the tofu texture quite right at home. So, I thought I’d try the chicken version using finely diced seitan to emulate the ground chicken. Beyond the chicken, I only subbed out molasses for the honey in the mock hoisin sauce. This is also one of the few instances I highly recommend using iceberg lettuce in spite of it’s complete lack of nutritional value. The iceberg is perfectly crisp and holds together best for the wrap.

P.F. Chang’s Lettuce Wraps {Vegan}
Adapted from Lettuce Wraps.
Ingredients

  • 8 ounces seitan, finely diced
  • 1 onion, finely diced
  • 2 tablespoons garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoons chili paste
  • 1 small can water chestnuts, diced
  • Mock hoisin sauce (about 1/4 cup):
    • 2 1/2 tablespoons soy sauce
    • 1 tablespoons peanut butter
    • 1/2 teaspoon garlic
    • 1-1/2 tablespoons molasses or agave nectar
    • 1/2 teaspoon pepper
    • 1/2 teaspoon hot sauce
  • 1 tablespoon sesame oil
  • 3 green onions, sliced thin
  • 10-12 lettuce leaves (iceberg or Bibb work best)

Directions
With a bit of olive oil, cook seitan, onion and garlic in a skillet until onions are tender. Add soy sauce, vinegar, chili paste and water chestnuts and cook for another 1-2 minutes. Add mock hoisin, sesame oil and green onions and cook until green onions begin to wilt.

Serve 2 mounds of filling on top of 1-2 lettuce leaves with lettuce leaves on the side for rolling. Serve family style and roll 2-3 tablespoons of filling into each leaf of lettuce like a burrito.

The Results
Oh happy day! This is fantastic, the texture is right on. I know it’s only Monday, but this is my favorite recipe for the week, even the month. This came out perfectly. Now I just need a recipe to replicate all of P.F. Chang’s yummy dipping sauces. The husband and I devoured our lettuce wraps and the kids gobbled up filling and lettuce separately. Fantastic!

‘); This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, On the Menu Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Recipe Sharing Monday, Made By You Mondays and Monday Mania.

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Comments

  1. amanda @ fake ginger says

    Mmm, I love lettuce wraps and those look fantastic! I've never worked with seitan but I really need to.

  2. Nicole @ the Daily D says

    I eat a lot of lettuce wraps and these are beautiful – they make me hungry just looking at them. ;)

  3. Faith @ For the Heal says

    I've never been to PF Changs, but with dishes like this it sounds amazing! I love that you veganized the hoisin sauce!

  4. France@beyondthepeel says

    Joshua love's PF Chang's Lettuce rolls. We'll probably be making them tonight just because of this post. Otherwise he'll be thinking about them everyday until we make them. Great recipe choice.

  5. Mrs. No-No says

    Kristi – These look great! I have lettuce wraps on my menu this week (I was planning on using mushrooms), but I think I will be using this recipe instead!!! :)

  6. Kristi says

    Thank you all for the kind words. They were super delicious! @Mrs. No-No, I bet mushrooms would be tasty, too, though. Maybe you wouldn't get the quite the texture satisfaction. I hope you enjoy the recipe!

  7. Kristi says

    @ButterYum, you're so right, I shouldn't say it's devoid of nutritional value, just less than some of my other salad favorites (I'm a spinach and bibb lettuce salad kind of girl). For me, it doesn't seem to have much of a taste either (kinda like semi-solid water), but the texture is awesome.

  8. Heather @ Better Wit says

    This looks awesome – I used to love these at PF Chang's! What a fun way to make this and not have to pay the eating out prices. :)

  9. MCKerr says

    Ohmigosh, my mouth is watering. I don't have any water chestnuts in the pantry, but I have everything else on hand – making these tonight!

  10. Kristi says

    @Robin Thanks for posting such a delicious recipe!@MCKerr You could probably toss in some finely diced raw veggies or crushed nuts at the end if you wanted that bit of crunch similar to the water chestnuts. Let me know how it goes!

  11. Kristen says

    I am so glad you used seitan in this. I make my own and am always looking for more ways to use it. I have bookmarked this!

  12. MCKerr says

    They were A-Ma-Zing! Still fab, even without the water chestnuts (but I would still add them next time). Mine came out significantly darker than the picture, but admittedly I left the mixture in the pan a little too long. There was a bit of a learning curve on wrapping technique, as this was my first-ever attempt at lettuce wraps, but it got easier with each one. My crazy-picky-omnivore 1st grader won't touch lettuce, but asked to sample the filling and instantly wanted MORE. I think that's the highest compliment I can give any recipe!

  13. beansfigsandkatz says

    we made this with tofu and it was incredible! thank you for posting such a delicious and easy recipe. YUM

  14. Kristi says

    @Kristen awesome! I love to make my own seitan, too. Though last week I scored 6 boxes of WestSoy seitan for 99 cents on manager's special (woohoo!), so I used that this time.@MCKerr I'm so glad they liked them. Our kids ate the filling and munched on the lettuce separately (but did not eat all of the lettuce, either). That's definitely a high compliment from your 1st grader. And yes, the rolling is kind of tough to get the hang of if you've not done it before…it's like a very delicate tiny burrito. ;)@beansfigandkatz I'm jealous that you got it to work out with tofu. I can never get my tofu texture quite right for this one. You'll have to share you secrets.

  15. beansfigsandkatz says

    i think my previous reply was deleted…if it helps, we used trader joe's sprouted tofu and cut it into tiny (1/2 inch) cubes. then we pan fried it in a little olive oil until it was golden on most sides, then added in the onions, etc. thanks again for such a great recipe!-jennifer

  16. D+B says

    This look so good!! I definitely am going to try and I am definitely will be following your blog.. If you would check out mine to that would be so great. And follow me also, I am kind of new to this but excited to share great recipes..Thanks,Brookefor-the-luv-of.blogspot.com

  17. Chris says

    Hi Kristi, thanks for sharing the recipe for the wraps. Haven't seen that one before. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

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