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Copy Cat PF Changs Lettuce Wraps Recipe

Lettuce Wrap Recipe

Have you ever been to PF Changs and wondered what kind of mystical magic they put in their lettuce wraps? I have. It must be unicorns and rainbows, because those wraps are yumtastic. What’s even more incredible is that my kids eat them and seem to thoroughly enjoy them! Maybe it’s the DIY of the wraps that intrigue the kiddos; you can put what you like in them…make them crunchy, make them all meat, no meat, all veggie. I’m stumped though because there are no sprinkles or toys hidden in those wraps. hmmm

Here is my spin on Copy Cat PF Changs Lettuce Wrap…. In most recipes you see ground chicken being used, not here matey’s. I like to use lean ground pork. I find it to be more flavorful, it’s healthy being that it’s extra lean, and it takes on the flavor of the marinade easier than boring dry chicken. It’s truly the other white meat my friends.  I like to use what is on hand- dehydrated ginger spice, ground garlic…etc. Don’t run to the store looking for ginger root or fish sauce ladies. Stop making it harder, or more expensive than it has to be! I also like to use a variety of lettuces. Sometimes romaine, sometimes butter, sometimes iceberg. It all depends what I have around or what is on sale.

PF Changs Lettuce Wraps

Copycat PF Changs Lettuce Wraps
Recipe Type: Dinner
Cuisine: Asian
Author: Maryann
Prep time:
Cook time:
Total time:
Serves: 4-5 servings
  • 2 tablespoons sesame oil
  • 2 tablespoons of coconut oil
  • 2 pounds lean ground pork
  • 1 large onion, chopped fine
  • 2 tablespoons garlic, minced (or if you have ground garlic, 1 T)
  • 2 tablespoons soy sauce
  • 1/2 cup hoisin sauce
  • 4 teaspoons fresh ginger, minced (or 2 teaspoons dehydrated ginger or even ground ginger!)
  • 2 tablespoons rice wine vinegar
  • 3 teaspoons sriracha sauce
  • 1 can (8 ounces) sliced water chestnuts, drained and chopped fine
  • 1 small bunch green onions, sliced
  • 4 teaspoon sesame oil
  • 2 tablespoons of sesame seeds
  • salt and pepper to taste
  • Iceberg, Romaine, or butter lettuce leaves, rinsed and patted dry
  • Soy sauce, hoisin, spicy mustard, or even Thai Chili sauce for dipping
  • Roasted peanuts, chopped (optional)
  • Carrot peeled (optional)
  • Cilantro, chopped (optional)
  • Bean sprouts (optional)
  1. Heat a large pan on high heat with the 2 T of sesame oil, and 2 T of coconut oil. Let it get good and hot. Brown the ground pork until nicely browned.
  2. Place the diced onion in with the pork. Cook until lightly brown.
  3. Turn down heat to medium.
  4. Add in garlic, soy sauce, ginger, rice wine vinegar, and sriracha sauce. Stir to get the glazey goodness on all the pork and onions.
  5. Once the excess liquid has cooked off, add in the water chestnuts, green onions, and the last of the sesame oil.
  6. Sprinkle with sesame seeds, then top it on your favorite lettuce cup! Enjoy.