Chicken lettuce wraps are not only gluten-free in our recipe, but they are also low carb too. We always get the chicken lettuce wraps when we dine at P.F. Chang's restaurant.
Even though P.F. Chang's wraps are tasty, I prefer to cook my chicken lettuce wraps at home. It is not only a healthier version because I control the ingredients, but it tastes even better! And no added preservatives are also a plus in my eyes!
You can also double the recipe to have yummy leftovers for the next day's lunch or freeze for a quick dinner anytime.
Does the kind of chicken matter?
You can use ground chicken instead of chicken breasts for a different texture. Just replace the chicken breasts with 1 pound of ground chicken. Make sure that you buy your chicken free of added hormones and free-range if you are able.
What kind of lettuce can you use?
I prefer butter lettuce leaves, but you can use romaine or regular iceberg lettuce. Butter lettuce doesn't tear as easily, which works perfect for wraps, and has a smoother texture.
P.F. Chang's Copycat Chicken Lettuce Wraps Recipe:
Ingredients:
- 1 tbsp Olive oil
- 2 Cups finely chopped mushrooms
- 1 yellow onion, diced
- 2 Chicken Breasts – Cut into small pieces
- 4 cloves garlic minced
- 1 tbsp freshly minced ginger (or 1 tsp dried)
- 4 tbsp tamari sauce (gluten-free)
- 1 15 Oz. can water chestnuts, finely chopped
- 1/2 cup thinly sliced carrots
- 4 green onions, sliced (Optional)
- 1 head butter leaf lettuce or romaine lettuce
Instructions:
- Heat olive oil in a large frying pan over med-high heat. Add mushrooms and cook for 4-5 minutes until juices start to release, then add cut-up chicken.
- Add onions, garlic, ginger, tamari sauce, water chestnuts, and carrots, mix all together, and saute until chicken is fully cooked about 10-15 minutes. Remove from heat and stir in green onions (optional.)
- Scoop chicken mixture onto lettuce leaves.
- Serve and enjoy!
Chicken Lettuce Wraps / Better than PF Changs
Ingredients
- 1 Tbsp Extra Virgin olive oil
- 2 Cups Mushrooms Finely Chopped
- 1 Medium Yellow Onion Diced
- 2 Chicken Breasts Cut into small pieces
- 4 Cloves garlic Minced
- 1 Tbsp. Ginger Minced if fresh or 1 tsp. if dried
- 4 Tbsp. Tamari Gluten-Free Soy Sauce
- 1 15 Ounce Can Water Chestnuts Finely chopped
- 1/2 Cup Carrots Thinly sliced
- 4 Green Onions Optional
- 1 Head Butterleaf Lettuce
Instructions
- Heat olive oil in a large frying pan over med-high heat. Add mushrooms and cook for 4-5 minutes until juices start to release, then add cut-up chicken. Add onions, garlic, ginger, tamari sauce, water chestnuts, and carrots, mix all together, and saute until chicken is fully cooked about 10-15 minutes. Remove from heat and stir in green onions (optional.) Add chicken mixture to lettuce leaves, then serve and enjoy!
- Add mushrooms and cook for 4-5 minutes until juices start to release, then add cut-up chicken.
- Add onions, garlic, ginger, tamari sauce, water chestnuts, and carrots, mix all together, and saute until chicken is fully cooked about 10-15 minutes.
- Remove from heat and stir in green onions (optional.)
- Scoop chicken mixture onto lettuce leaves.
- Serve and enjoy!
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