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Home Eat Dinners

Vegan PF Chang’s Lettuce Wraps

5 from 10 votes
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By: Sarah BondUpdated: Mar 22, 2023 13 Comments

This post contains affiliate links.

Treat yourself to copycat PF Chang’s Vegan Lettuce Wraps right in your own kitchen. Made with tofu, rice noodles, and oodles of sauces, these wraps are complete with sriracha mayo!

A white plate filled with vegan lettuce wraps topped with rice noodles and centered around a bowl of sriracha mayo

It’s always a good time for PF Changs. Even more so when you can recreate it right at home! Today we’re diving into (and devouring) this delicious copycat lettuce wrap recipe using totally vegetarian ingredients, complete with some A+ sauce recommendations!

To keep the plant-based action in full swing, we’ll be cooking up some firm tofu accompanied by onion, mushrooms, garlic, and loads of flavorings. You can also throw in rice noodles (which are so easy to make) for some delicious crunchiness.

For the wrap portion of the recipe, we’re skipping out on tortillas in favor of mouth watering butterhead lettuce. The large, buttery leaves are the perfect size for adding and holding filling.

A close-up view of vegan lettuce wraps filled with tofu, veggies, sauce, green onion, and rice noodles

Ingredients in these copycat lettuce wraps

Ready to dive into some juicy PF Chang’s wraps right in your own kitchen? Here’s everything you’ll need, complete with a boatload of sauces, because hello-ooo, that’s where the flavor comes in!

  • Optional Crispy Rice Noodles: Optionally begin with 1 pack of rice noodles and ½ inch of oil for cooking them.
  • Tofu: You will need 1 12-oz package of firm tofu, which we’ll crumble up into a tasty meat substitute.
  • Flavor Makers: Onion, garlic, ginger, and green onions bring a punch of Asian-inspired flavor to the filling.
  • Mushrooms: 1 8-oz package of mushrooms adds savory bulk to these wraps. Chop them into small pieces so they blend right in with the tofu.
  • Water Chestnuts: Include 1 8-oz can of water chestnuts, either chopped or sliced. These add a fun crunch that I can’t get enough of!
  • Sauce: For flavor, add 2 tablespoons each of soy sauce and hoisin sauce, and 1 tablespoons of rice vinegar.
  • Lettuce: All of this can be served in individual butterhead lettuce wraps! You will need about 16 leaves to accamodate this tasty, flavorful, plant-based filling.
A close-up view detailing the filling in vegan lettuce wraps

How to make PF Chang’s Lettuce Wraps

It’s easy to have your favorite PF Chang’s dish right at home. And when I say easy, I mean it —I’m talking one dish, people! Start with the rice noodles (if that’s your jam), and then make the tofu filling.

Step 1: Optionally prepare the crispy rice noodles
To make crispy rice noodles as shown in the photos, heat about ½ an inch of oil in a large sauté pan over medium-high heat. Working in batches, drop the noodles in the hot oil and cook for just a few seconds until they puff up. Remove from the oil and set on a paper towel. These add a fun texture and presentation (while taking almost no time to create)!

A square of rice noodles next to a handful of loose rice noodles on a yellow background

Step 2: Cook the tofu
Next, drain the tofu and wrap it in a few layers of paper towels. Squeeze the tofu to remove the excess moisture, and then use your hands to crumble it up. Heat the oil in a large sauté pan or wok over medium-high, and then add the tofu. Cook until it begins to turn golden on the edges, about 7-10 minutes.

A skillet filled with uncooked, crumbled tofu

Step 3: Add the vegetables
Add the onion, mushrooms, garlic, and ginger to the pan. Cook until the mushrooms have released their moisture and it evaporates. The onion should be soft at that point, about 10 minutes.

A skillet filled with cooked tofu, mushrooms, diced white onion, green onion, garlic, and ginger

Step 4: Flavor the ingredients
To add the flavor, add half of the green onions, water chestnuts, soy, hoisin, and rice vinegar. Cover and cook for 2-3 minutes.

A skillet filled with cooked vegan lettuce wrap ingredients as well as soy sauce, green onions, and water chestnuts

Step 5: Assemble and serve
Spoon the filling into each butterhead lettuce leaf, topping with the remaining green onions and optional crispy rice noodles.

A close-up view detailing the filling in vegan lettuce wraps

The best way to serve lettuce wraps

Isn’t almost every recipe made better with dipping sauce? This one is no different. I recommend serving it with your favorite, whether sriracha mayo (4 tablespoons mayo, 1 tablespoon sriracha, squeeze of lime) or the almond butter dipping sauce in this recipe!

Serve these wraps as a main course, or as a side dish in an Asian-inspired meal (like this Vegan Korean BBQ)!

More lettucey recipes

Need some more lettuce recipes in your life? Get back to the basics with veggie lettuce wraps, or go fancy with some green curry spring rolls!

  • Fresh Veggie Lettuce Wraps
  • Vegan Rainbow Spring Rolls
  • Thai Green Curry Spring Rolls
  • Grilled Romaine Salad
  • Buffalo Collard Green Wraps

Vegan PF Chang’s Lettuce Wraps

5 from 10 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Sarah Bond
Calories: 157kcal
Servings: 4 people
Print Rate
Treat yourself to copycat PF Chang's Vegan Lettuce Wraps right in your own kitchen – complete with crispy rice noodles and sriracha mayo!

Ingredients

  • Optional: rice noodles + oil
  • 1 12-oz package firm tofu 340 g
  • 1 Tbsp oil sesame oil is great here, 15 mL
  • ½ cup diced white onion about ½ of an onion
  • 1 8-oz package mushrooms roughly chopped, 226 g
  • 2 cloves garlic minced
  • 1 Tbsp freshly grated ginger
  • ½ cup sliced green onions divided
  • 1 8-oz can water chestnuts chopped or sliced, 226 g
  • 2 Tbsp soy sauce 30 mL
  • 2 Tbsp hoisin sauce 30 mL
  • 1 Tbsp rice vinegar 15 mL
  • 16 butterhead lettuce leaves

Instructions 

  • Optional Crispy Rice Noodles: To make crispy rice noodles as shown in photos, heat about ½ inch of oil in a large saute pan over medium high heat. Drop a single rice noodle into the oil. When it bubbles, the oil is hot enough. Working in batches, drop the noodles into the hot oil cooking for just a few seconds until they puff up. Remove from oil and set on a paper towel.
  • Tofu: Drain tofu and wrap in a few layers of paper towels. Squeeze to remove excess moisture, then use your hands to crumble up the tofu. Heat oil in a large saute pan or wok over medium/high, then add the tofu. Cook until it begins to turn golden at the edges, 7 to 10 minutes.
  • Veggies: Add the onion, mushrooms, garlic, and ginger. Cook until mushrooms have released their moisture and it evaporates. Onion should be soft at that point, about 10 minutes.
  • Flavor: Add half of the green onions, water chestnuts, soy, hoisin, and rice vinegar. Cover and cook for 2 to 3 more minutes.
  • Serve: Spoon filling into each butterhead lettuce leaf, topping with remaining green onions and optional crispy rice noodles.

Tips & Tricks

Serve with your favorite dipping sauce, such as sriracha mayo (4 Tbsp mayo, 1 Tbsp sriracha, squeeze of lime) or the almond butter dipping sauce in this recipe!

Nutrition Information

Serving: 1serving Calories: 157kcal (8%) Carbohydrates: 12.7g (4%) Protein: 11.2g (22%) Fat: 7.1g (11%) Saturated Fat: 0.6g (4%) Cholesterol: 0mg Sodium: 652mg (28%) Potassium: 321mg (9%) Fiber: 3.5g (15%) Sugar: 5.5g (6%) Calcium: 124mg (12%) Iron: 4mg (22%)
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  1. Sonia Martinez says

    Posted on 6/8 at 6:49 pm

    Thank you5 stars

    Reply
  2. Colleen says

    Posted on 6/14 at 12:48 pm

    Have you ever found a DIY alternative for bottled hoisin sauce? I like the flavor it adds, but it seems so gloppy and full of additives. I’ve seen all the peanut butter recipes, but that doesn’t seem like the right flavor profile to me (even though I love PB).

    Reply
    • Sarah says

      Posted on 6/16 at 3:13 pm

      I haven’t personally tried any, but here are some ideas!

  3. Geri Habstritt says

    Posted on 5/27 at 8:48 pm

    OMG, sooooo good. I wish I would have made a double batch even though I’m the only one in the household. Made it almost identical. I didn’t have rice vinegar so used apple cider vinegar as a substitute. I put the mayo, sriracha, lime sauce on top.5 stars

    Reply
    • Sarah Bond says

      Posted on 5/30 at 3:03 pm

      YAY! So happy to hear it, Geri! Enjoy! 😀

  4. GW says

    Posted on 6/23 at 6:27 am

    These are awesome. I almost didn’t try them as I though it too much work, but they weren’t at all!5 stars

    Reply
    • Sarah Bond says

      Posted on 6/23 at 8:57 am

      I’m so happy to hear it! Enjoy! 😀

  5. Cori wheaton says

    Posted on 7/6 at 7:54 pm

    These are legit!! They really do taste just like PF Changs lettuce wraps. I only did 1 tablespoon of hoisin so I could let the natural flavors of the veggies shine, and just did the tofu, onions, mushrooms, garlic and ginger, and it was perfect. Topped it with chili oil, and voilà. Will for sure be making again!5 stars

    Reply
    • Sarah Bond says

      Posted on 7/7 at 10:43 am

      So happy to hear it, Cori! Enjoy!! 😀

  6. Jagruti says

    Posted on 8/30 at 12:32 am

    Just found your site while looking for a great appe pie recipe. Love these lettuce wraps..will definitely try them..I’m a vegetarian so this is perfect..Thx

    Reply
    • Sarah Bond says

      Posted on 8/30 at 8:58 am

      So happy you found us! Enjoy!

  7. Sandy says

    Posted on 12/2 at 2:06 pm

    Can you skip mushrooms?5 stars

    Reply
    • Sarah Bond says

      Posted on 12/5 at 9:44 am

      You can, but I would replace it with more tofu to ensure there’s enough filling!

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