P.F Chang’s Lettuce Wraps

This is one of my favorite appetizers to order when I go to “P.F Chang’s” Bistro– plus they are the only thing you can get that are gluten AND dairy free. I hope you enjoy them as much as I do! Serving Size: 4 


2 tablespoons oil
1 lbs. extra lean ground chicken
1 cup water chestnuts
2/3 cup mushroom
3 tablespoons chopped green onions
2 cloves of garlic
1 medium red pepper, chopped fine
4 -5 leaves iceberg lettuce

1/4 cup hoisin sauce
2 packets of Stevia
1/3 cup water
2 tablespoons ketchup
1 tablespoon hot mustard
2 teaspoons water
1 tablespoon rice garlic vinegar
1 ounce fresh lime juice
1/2 teaspoon ginger
1 tablespoon PB2 or 1/2 teaspoon of peanut butter
1 clove garlic

Special Sauce:
1 tablespoons soy sauce
1/2 teaspoon rice garlic vinegar
2 packets of Stevia


Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice garlic vinegar, ketchup, and lime juice.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Bring oil to high heat in a wok or large frying pan.
Sauté ground chicken for 4 to 5 minutes per side or done.
Remove ground chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts, red peppers, and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, hoisin sauce, PB2, and rice garlic vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp. of vegetable oil.
Add chicken, garlic, onions, water chestnuts, red peppers and mushrooms to the pan.
Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce “cups".
Top with “Special Sauce."

Nutritional Information

Calories: 300
Protein: 21 grams
Fats: 18.3 gram
Carbs: 13.3 grams
Sugar: 4.3 grams

Leave a Reply