Best 4 P F Changs Vegetarian Lettuce Wraps Recipes

In this comprehensive guide, we embark on a culinary adventure to discover the most delectable recipe for "P.F. Chang's Vegetarian Lettuce Wraps." As a vegetarian dish that captures the essence of the popular restaurant's signature lettuce wraps, this recipe offers a symphony of flavors and textures that will tantalize your taste buds. With a focus on fresh, vibrant ingredients and a blend of Asian-inspired spices, we'll explore the culinary secrets behind this dish, ensuring that every bite is an explosion of umami, tangy, and savory flavors. Get ready to create flavorful vegan lettuce wraps that will transport you to the bustling kitchens of P.F. Chang's, leaving you craving more.

Here are our top 4 tried and tested recipes!

LETTUCE WRAPS

Lettuce Wraps image

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!

Provided by Erin Clarke / Well Plated

Categories Appetizer Side Dish

Time 25m

Number Of Ingredients 14

Ingredients

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)

Steps:

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.

Nutrition Facts : ServingSize 1 (of 4), Calories 169 kcal, Carbohydrate 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Fiber 4 g, Protein 11 g, Sugar 8 g, UnsaturatedFat 4 g

P. F. CHANG'S VEGETARIAN LETTUCE WRAPS

P. F. Chang's Vegetarian Lettuce Wraps image

Finally -- The VEGGIE Version! After scouring the internet for the vegetarian lettuce wraps, I finally broke down and decided to tweak the ubiquitous chicken recipe and this worked out great! The cooking sauce is from the original recipe but is enough for two batches of the veggie version so make go ahead and make the full recipe and reserve half for another batch. Save in a jar and store in the fridge until needed. Another tip: when buying bamboo shoots, get the strips. This will cut down on prep time as all you have to do is dice these. I've also included a sauce for adding to the individual wraps after cooking (just like in the restaurant!) I like my sauce spicy so you may want to experiment with the ingredients for a milder version.

Provided by CakeDiva

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 29

Ingredients

1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons vegetarian oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon Chinese chili sauce
2 teaspoons water
1 cup baked tofu, diced
2 tablespoons peanut oil or 2 tablespoons sesame oil, mixed
1 tablespoon sesame oil, mixed
1 teaspoon fresh minced ginger
2 garlic cloves, minced
2 green onions, minced
1/4 large red onion, minced
4 ounces bamboo shoots, diced
4 ounces water chestnuts, diced
1 (8 ounce) package cellophane noodles
1 head iceberg lettuce or 1 bunch green leaf lettuce
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon dry mustard (e.g., Coleman's)
1 tablespoon water
1 teaspoon Chinese chili sauce

Steps:

Mix the cooking sauce in a bowl and set aside.
For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).
Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.

P.F. CHANGS LETTUCE WRAPS RECIPE - (4.6/5)

P.F. Changs Lettuce Wraps Recipe - (4.6/5) image

Provided by sulli5301

Number Of Ingredients 20

Ingredients

1 tablespoon canola oil
1/2 pound ground chicken
1/2 pound ground pork
1 tablespoon garlic, minced
1 tablespoon freshly grated ginger
1 onion, diced
1/2 cup shredded carrots
1/4 cup hoisin sauce
2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
1 1/2 teaspoons Sriracha
1 teaspoon sesame oil
8 ounces canned whole water chestnuts, drained and diced
Kosher salt
Lemon pepper
1 teaspoon lemon juice
2 tablespoons toasted sesame seeds
1 head butter lettuce
4 scallions, thinly sliced
1/2 cup wasabi peas or Asian trail mix, crumbled

Steps:

1. Heat the canola oil in a saucepan over medium high heat. Add the ground chicken and ground pork cooking until browned, about 3 to 5 minutes. Make sure to break the meat apart as it is cooking. Once it is browned and done, drain the excess fat. 2. Stir in the garlic, ginger, onions and carrots. Cook until the onions are translucent, about 1 to2 minutes. Stir in hoisin sauce, soy sauce, rice wine vinegar, Sriracha, sesame oil and water chestnuts. Cook until the water chestnuts are tender, about 1 minute. Season with the salt and lemon pepper to taste. Finish with the lemon juice and toasted sesame seeds. 3. To serve, spoon several tablespoons of the chicken-and-pork mixture into the center of a butter lettuce leaf, top with some of the raw scallions and crushed wasabi peas or Asian trail mix.

P.F.CHANGS LETTUCE WRAPS

P.f.changs Lettuce Wraps image

Make and share this P.f.changs Lettuce Wraps recipe from Food.com.

Provided by debbies dishes

Categories < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons onions, choped
1 teaspoon garlic, minced
4 -5 leaves iceberg lettuce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Steps:

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".

Nutrition Facts : Calories 580.3, Fat 22.6, SaturatedFat 3.1, Cholesterol 68.4, Sodium 2357.6, Carbohydrate 63.5, Fiber 3.1, Sugar 47, Protein 33.6

Tips:

Choose the freshest, crispest lettuce leaves. This will ensure that your wraps are sturdy and easy to hold.
Use a variety of fillings. This will add flavor and texture to your wraps. Some good options include tofu, tempeh, seitan, vegetables, and nuts.
Don't be afraid to experiment with different sauces. There are many delicious sauces that can be used with lettuce wraps, such as hoisin sauce, peanut sauce, and sweet and sour sauce.
Make sure to wrap the lettuce wraps tightly. This will help to keep the fillings inside and prevent them from falling out.
Serve the lettuce wraps immediately. This will ensure that they are fresh and crispy.

Conclusion:

P.F. Chang's Vegetarian Lettuce Wraps are a delicious and healthy appetizer or main course. They are easy to make and can be customized to your liking. With a variety of fillings and sauces to choose from, there is sure to be a combination that everyone will enjoy. So next time you are looking for a quick and easy meal, give P.F. Chang's Vegetarian Lettuce Wraps a try. You won't be disappointed!