These PF Chang’s Vegetarian Lettuce Wraps are an easier, quicker, and way more affordable version of the P.F. Chang’s original! Plus, they take less time than it would to get take-out delivered. What could be better!?
These easy lettuce wrap recipes are light, fresh and bursting with flavourful. What’s not to love? It’s been a long time since I’ve enjoyed lettuce wraps out at a restaurant. 99.9% of the time I cant guarantee that they are gluten free. But these homemade PF Chang’s Vegetarian Lettuce Wraps are an easy gluten free dinner, while also being dairy free and vegan.
Love take-out but need it to be gluten free? Try these chicken and broccoli, a chicken teriyaki and black pepper chicken at home!
why you’ll love this recipe
- These PF Chang’s Vegetarian Lettuce Wraps are perfect for a quick weeknight dinner. The leftovers make a great meatless option for meal prepping for a quick lunch! I like making a big batch of these to have on hand for a quick lunch or dinner!
- Making these PF Chang’s tofu lettuce wraps is really easy, especially you have some items prepped. Pan-frying tofu and heating the sauces only takes about 10 minutes – dinner on the table in 15!
- This recipe is versatile. It can serve as a starter or a satisfying main dish for your guests.
- One pan = Less cleanup! Cook tofu and veggies in the same pan, then whisk sauces in a small bowl. The less dishes the better if you ask me!
- Gluten-free, dairy-free, low-fat, and vegan! Perfect for most allergies and preferences.
ingredients & substitutions
Peanut Sauce dipping sauce: Creamy peanut butter, water, soy sauce/coconut aminos, rice wine vinegar, maple syrup, lime juice, sesame oil, ginger, garlic powder. Use any nut butter you like (almond, cashew) in the PF Chang’s Vegetarian Lettuce Wraps. You can adjust for a sweeter for taste.
Base Sauce: Water, soy sauce/coconut aminos, rice vinegar, cornstarch, Sriracha (optional), ginger, garlic powder. I use low-sodium soy sauce, skip Sriracha for mild heat, try miso paste for richer flavor. To make the PF Chang’s Vegetarian Lettuce Wraps a bit sweeter you can add brown sugar.
Lettuce: For best results use romaine lettuce, butter lettuce or butterhead lettuce (washed and dried) for the PF Chang’s Vegetarian Lettuce Wraps. I love any lettuce here: iceberg lettuce, cabbage leaves work too.
Veggies: Red bell pepper, onion, crumbled tofu/vegan “meat”. Use any chopped veggies you have, try mushrooms, water chestnuts, carrots, or broccoli. You can use any tofu from soft to extra-firm tofu. Replace tofu with tempeh or lentils for protein.
Cashews: Chopped and roasted. I use chopped peanuts, cashews or sunflower seeds for crunch.
directions
Step 1
Make the Peanut Sauce: In a small bowl, whisk together all peanut sauce ingredients until smooth and creamy. Set aside.
Step 2
Make the Base Sauce: In a large skillet, whisk together water, soy sauce, rice vinegar, cornstarch, Sriracha (if using), ginger, and garlic. Bring to a simmer over medium heat or medium-high heat, stirring constantly, until the sauce thickens and becomes translucent. Remove from heat and set aside.
Step 3
Cook the “Meat”: Heat a skillet with oil over medium heat. Crumble the tofu into small pieces, peppers and onions and pan-fry until golden brown and crispy. Add to the base sauce and warm for 3-5 minutes together,.
Step 4
Assemble the PF Chang’s Vegetarian Lettuce Wraps: Wash and dry the lettuce leaves. Divide the savory tofu filling between the leaves. Drizzle with desired amounts of peanut sauce and base sauce.
Step 5
Enjoy! Wrap the crispy lettuce leaves around the filling and devour!
expert tips & tricks
- For extra flavor, marinate the crumbled tofu in your favorite Asian-inspired marinade before pan-frying.
- I like to add other extra veggies like carrots, scallions, or portabella mushrooms to the vegan lettuce wraps filling.
- Serve the PF Chang’s Vegetarian Lettuce Wraps with cooked rice or quinoa for a more substantial meal. I even somtimes mix the rice into lettuce wraps! You can also serve with rice noodles or white rice for a different twist.
- Make it spicy! I adjust the spicy level by adding more or less Sriracha to the base sauce. You can also add hot sauce to the PF Chang’s Vegetarian Lettuce Wraps!
- Get creative with the toppings! Try chopped fresh herbs, toasted sesame seeds, fresh ginger, chili paste, minced ginger or red chili flakes or a drizzle of sriracha mayo on top of the Vegan PF Changs Lettuce Wraps .
- Use tempeh instead of tofu for different veggie lettuce wraps textute. Experiment with different sauces like chili sauce.
how to serve, store and meal prep
I assemble the wraps right before serving! No soggy lettuce wraps here. Choose crisp lettuce leaves, spoon in the filling, drizzle with sauces, and top with cashews.
Leftovers of the PF Chang’s Vegetarian Lettuce Wraps filling keeps well in the fridge for 3-4 days in a airtight container. I store lettuce leaves separately to avoid wilting.
For longer storage, freeze the filling in portions of the PF Chang’s Vegetarian Lettuce Wraps Wraps. I thaw overnight in the fridge before using.
Prep ahead by making the sauces and pre-chopping veggies. I store separately in the fridge. Assemble wraps when ready for a quick and delicious recipe.
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PF Chang’s Vegetarian Lettuce Wraps (Gluten Free)
Ingredients
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1/2 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Ingredients for the "meat"
- 1 cup water
- 1/4 cup gluten-free soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 1 teaspoon Sriracha optional
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon powdered garlic
- 1 block extra-firm tofu crumbled and pan-fried (or use your favorite vegan ground “meat”)
- 2 bell peppers diced (any color)
- 1 white onion diced
- 1/2-1 cup roasted cashews chopped
Additional Ingredients:
- Romaine lettuce or butter lettuce leaves washed and dried
Instructions
- Make the Peanut Sauce: In a small bowl, whisk together all peanut sauce ingredients until smooth and creamy. Set aside.
- Make the Base Sauce: In a saucepan, whisk together water, soy sauce, rice vinegar, cornstarch, Sriracha (if using), ginger, and garlic. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens and becomes translucent. Remove from heat and set aside.
- Cook the "Meat": Heat a skillet with oil over medium heat. Crumble the tofu, peppers and onions and pan-fry until golden brown and crispy. Add to the base sauce and warm for 3-5 minutes together,.
- Assemble the Wraps: Wash and dry the lettuce leaves. Divide the pan-fried tofu ("meat") and chopped vegetables between the leaves. Drizzle with desired amounts of peanut sauce and base sauce.
- Enjoy! Wrap the lettuce leaves around the filling and devour!
P.F. Chang’s is one of my favorites! I love this make-at-home option that makes it so much healthier 🙂
Great recipe to make this healthier and loved the peanut sauce!