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Who doesn’t love PF Chang’s lettuce wraps? It’s like an explosion of flavor in your mouth without the guilt of carbs! According to PF Chang’s website, “Lettuce Wraps have been our most popular dish since the day we opened our doors. They’re iconic!”
If, like most people, you love PF Chang lettuce wraps, then you’re going to love this tasty THM-S (low-carb) version!
What are PF Chang’s lettuce wraps made of?
PF Chang touts that their lettuce wraps are part of “a secret family recipe” that includes lettuce, hoisin sauce, and a meat mixture (made in a traditional Wok) that tastes amazing.
You don’t have to use a Wok to cook the mixture, but it does create a certain flavor the same way a cast iron pan does. The science of the Wok is part of flavor sensation.
These Asian lettuce wraps can be made ahead of time and eaten in small or larger increments throughout the day.
Which lettuce is best for wraps?
First, there is always a bit of discussion around which lettuce is best for wraps.
Iceberg lettuce is a popular option for the ease of cleaning and preparing, but personally, I think bibb or butter lettuce has a better flavor and can be manipulated better for wrapping.
How do you cut lettuce for lettuce wraps?
If you are using iceberg lettuce, you will have to cut the stem and cut across the center. Before you start ripping away at the leaves, consider running water through the cut top to loosen the leaves gently.
Better yet, use bibb or butter lettuce! Simply snap off the stem, cut around the stem center, and the leaves should be loose enough to gently separate.
Be sure to clean your lettuce!
How do I wrap the lettuce?
It takes a bit of practice and strategy to wrap the mixture below without everything falling out.
It helps to use a good lettuce (see above).
It also helps not to overfill the leaf.
If you overfill, you’re bound to have a mess on your hands.
Instead, use enough to wrap the lettuce leaf around the mixture completely. I like to wrap the leaf at least twice around the mixture to allow a strong hold.
Do I eat the lettuce wrap alone?
The great thing about PF Chang’s lettuce wraps is that you can eat them alone or with something else! You can eat the wraps as a quick snack or as a meal.
How do I store the wraps?
If you’re like me, you prepare a large batch to be used later.
These Asian lettuce wraps are no different, but you do have to take special care in refrigerating leftovers.
The Hoisin or lettuce wrap sauce has an oil base, so it will keep for a while, but before using, be sure to whisk the mixture.
The meat mixture can keep as well, but it’s important to keep the bibb or butter lettuce separate from the mixture, so the lettuce stays flavorful and pliable without wilting.
I suggest placing a paper towel between each leaf of lettuce before storing it in a container. The paper towel absorbs the moisture of the lettuce, keeping it fresh and delicious.
How do I make these Asian lettuce wraps?
First, dice your onions and prepare your bibb or butter lettuce (see above).
Next, heat 1 tbsp of olive oil and ½ tbsp sesame oil in a large skillet (or Wok) over medium high heat. Once the pan is starting to heat up, add the diced onions to the skillet and saute for 3-5 minutes until they begin to soften.
While the onions cook, combine all of the ingredients for the hoisin sauce in a small mixing bowl and whisk to combine.
- 1 tsp brown sugar substitute – check out my Sugar-Free Brown Sugar recipe
- 2 tbsp Soy sauce or Coconut aminos
- ¾ tbsp Almond butter
- ¼ tsp Sesame oil
- ¼ tsp Rice wine vinegar
- 1 tsp Minced garlic
- 2 tbsp Water
Next, mix the 2 lbs of ground meat into the skillet with the onions and cook until fully browned.
Once completely cooked, add the hoisin sauce into the skillet with the meat mixture. Cover the meat.
Once the meat is covered, pour in 2 tbsp of soy sauce, ½ tbsp rice wine vinegar, 1 tsp minced garlic, 1 tbsp chili garlic sauce, 1 tsp ginger paste and salt and pepper to taste. Stir to combine completely.
Once the mixture is covered, you’ll start smelling the deliciousness, but you’re not done!
Stir in the water chestnuts and simmer over medium low heat for 3-5 minutes. While the mixture simmers, lay out your bibb or butter lettuce.
Remove the meat mixture from the heat and top with freshly chopped scallions. Let cool, so you don’t wilt the lettuce.
Fill bibb or butter lettuce leaves with a spoonful of the mixture and serve.
You’re going to enjoy this THM version of PF Chang’s Asian lettuce wraps!
Low-Carb Asian Lettuce Wraps
- 1 tsp Brown Sugar Substitute
- 2 tbsp Soy Sauce or Coconut Aminos
- 3/4 tbsp Almond Butter
- 1/4 tsp Sesame Oil
- 1/4 tsp Rice Wine Vinegar
- 1 tsp Garlic, minced
- 2 tbsp Water
- 1 tbsp Olive Oil
- 1/2 tbsp Sesame Oil
- 1/2 cup Diced Onions
- 2 lbs Ground Pork, Beef, or Chicken
- 2 tbsp Soy Sauce or Coconut Aminos
- 1/2 tbsp Rice Wine Vinegar
- 1 tsp Minced Garlic
- 1 tbsp Low-Carb Garlic Chili Sauce
- 1/2 tsp Ginger Paste
- Salt & Pepper, to taste
- 1/4 cup Water Chesnuts
- Bibb or Butter Lettuce
- 2-3 Fresh Scallions, chopped
- Heat 1 tbsp of olive oil and ½ tbsp sesame oil in a large skillet over medium high heat.
- Add the diced onions to the skillet and saute for 3-5 minutes until they begin to soften.
- While the onions cook, combine all of the ingredients for the hoisin sauce in a small mixing bowl and whisk to combine
- Mix the 2 lbs of ground meat into the skillet with the onions and cook until fully browned.
- Add the hoisin sauce into the skillet with the meat mixture.
- Pour in 2 tbsp of soy sauce, ½ tbsp rice wine vinegar, 1 tsp minced garlic, 1 tbsp chili garlic sauce, 1 tsp ginger paste and salt and pepper to taste. Stir to combine completely.
- Stir in the water chestnuts and simmer over medium low heat for 3-5 minutes.
- While the mixture simmers, clean and prepare your bibb or butter lettuce leaves.
- Remove the meat mixture from the heat and top with freshly chopped scallions.
- Fill bibb or butter lettuce with a spoonful of the mixture and serve.