Copycat P.F. Chang’s Chicken Lettuce Wraps
An easy copycat recipe of P.F. Chang’s savory Asian Chicken Lettuce Wraps topped with a light peanut sauce. One of you favorite appetizers can now be made in your very own home in under 20 minutes. These taste just like them!
If you have ever been to P.F. Chang’s than I can almost guarantee that you have ordered their lettuce wraps as an appetizer. They are kind of a requirement whenever my family goes. Salty. Savory. Perfection. My version tastes just like the ones you get at P.F. Chang’s but with the peanut sauce on top?? They taste even BETTER than the ones from P.F. Chang’s. Seriously. Heavenly.
This is also probably the easiest meal you could ever make. For breakfast, lunch, or dinner. Wait, breakfast? Okay, okay. Maybe not for breakfast, but definitely for lunch and dinner. 😉
Even better yet – These wraps go from fridge to table in under 20 minutes. That means these officially meet all the requirements for a good healthy meal in our house: Easy. Check. Quick. Check. Delicious. CHECK.
If you use gluten free soy sauce, these wraps could also be made gluten free!
You definitely don’t have to top the wraps with the peanut sauce, but in my opinion, that’s the only way to go. The sauce alone is like crack. It can take any dish to a new level. Salads, noodles, rice, and lettuce wraps! That being said, if you do choose to top the wraps with the peanut sauce and don’t end up using it all up, you could easily use the rest up for lunch the next day on top of a salad or cucumber noodles.
Copycat P.F. Chang's Chicken Lettuce Wraps
An easy copycat recipe of P.F. Chang’s savory Asian Chicken Lettuce Wraps topped with a light peanut sauce. One of you favorite appetizers can now be made in your very own home in under 20 minutes. These taste just like them!
Ingredients:
For the Peanut Sauce
- 2/3 cup creamy natural peanut butter
- 2 tablespoons rice vinegar
- 2 1/2 tablespoons gluten-free Tamari (or soy sauce)
- 2 teaspoons sesame oil
- 2 teaspoons agave (or honey)
- 1 teaspoon fresh lime juice
- 1 clove garlic, minced
- 1 teaspoon finely grated ginger
- Dash of red pepper flakes, to taste
For the Lettuce Wraps
- 1lb ground chicken breast
- 1 medium onion, minced
- salt & pepper
- 2 garlic cloves, finely grated
- 1″ knob ginger, peeled & finely grated
- 2-1/2 Tablespoons soy sauce
- 1 Tablespoon + 1 teaspoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon sunflower seed butter
- 1/2 Tablespoon honey
- 2 teaspoons chili garlic sauce
- 1/4 teaspoon ground black pepper
- 3 green onions, chopped
- 1/4 cup honey roasted peanuts, chopped
- 10-12 large outer lettuce leaves, rinsed and patted dry (I used Boston leaf lettuce)
Directions:
To make the peanut sauce:
- In a large bowl, combine peanut butter, rice vinegar, Tamari, sesame oil, agave, and lime juice. Whisk until smooth. Stir in garlic, ginger, and red pepper flakes. Whisk in 1/3 cup warm water until sauce is smooth. Set aside.
To make the lettuce wraps:
- Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.
- Meanwhile, in a microwave safe bowl, combine soy sauce, rice vinegar, oil, sunflower seed butter, honey, chili garlic sauce, pepper, and 1/2 Tablespoon water. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
- Sprinkle with green onions and chopped peanuts. Stir to combine. Serve with cold lettuce leaves and top with peanut sauce.