Copycat P.F. Changs Lettuce Wraps (gluten + dairy free)

Well, the first time I had P.F. Chang’s lettuce wraps, I was determined to figure out how to make them because unfortunately, it’s an hour drive to go and get them.

I made them soy free, gluten and dairy free — and they are just as delicious as the restaurant version. The only thing missing is those weird crunchy noodles on top — which you can totes add.

The best part: they take 20 minutes to make.

COPYCAT PF CHANGS LETTUCE WRAPS RECIPE

INGREDIENTS:
1 lb ground chicken (I use organic SmartChicken but could sub tofu)
2 celery stalks
1 diced white onion
2 cloves minced organic garlic
1/4 cup gf hoisin sauce (I use SAN-J)
2 TB Coconut Secret soy free coconut aminos
1 TB white rice vinegar
1 tsp grated ginger (love the jars from The Ginger People )
salt/pepper to taste
1 can drained, diced water chestnuts
2 sliced green onions
1 head butter lettuce (i like Phil’s living lettuce)
Optional: sriracha

DIRECTIONS:

1. Cook chicken in a large skillet on medium heat, crumbling into small pieces.

2. When about half cooked add the onion, celery, garlic. Cook until slightly soft and drain any excess juice.

3. Add the coconut aminos, hoisin sauce, ginger, vinegar, and water chestnuts.

4. Cook on low for a few minutes and then add green onions and sriracha if desired. Season with salt and pepper and serve in lettuce cups. 

5. I serve with some white rice, seasoned with salt and coconut aminos. Put it on the lettuce first, then top with chicken.

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