Oh my goodness I love PF Changs Lettuce Wraps. I cannot believe this is about to go down!
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
Adapted from Lettuce Wraps.
8 ounces portabellas or seitan, finely diced
1 onion, finely diced
2 tablespoons garlic, minced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 tablespoon chili paste
1 small can water chestnuts, diced
3 green onions, sliced thin
10-12 lettuce leaves (iceberg or Bibb work best)
MOCK HOISIN SAUCE
2 1/2 tablespoons soy sauce
1 tablespoon 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
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.
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!
If you like this recipe, try this Chickpea Tender Mandarin Asian Salad, too.
This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, On the Menu Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Recipe Sharing Monday, Made By You Mondays and Monday Mania.
Love it? Pin it, please!
- 8 ounces portabellas or seitan, finely diced
- 1 onion, finely diced
- 2 tablespoons garlic, minced
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste
- 1 small can water chestnuts, diced
- Mock hoisin sauce (about 1/4 cup)
- 2 1/2 tablespoons soy sauce
- 1 tablespoon 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)
- With a bit of olive oil, cook seitan or mushrooms, 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.