PF Chang-y Lettuce Wraps #glutenfree #caseinfree

PF Chang-y Lettuce Wraps

There are a lot of recipes for PF Chang’s lettuce wraps floating around the internet, but this one is gluten-free and casein-free. Most of the recipes required hoisin sauce, which is not gluten-free. So I looked through a few homemade recipes for hoisin and came up with my own version using gluten-free non-GMO liquid aminos and whole sesame seed tahini (for the calcium and flavor) instead of peanut butter. And of course, my favorite new ingredient Thai red curry paste.

Red Curry Paste and Tahini

They were so easy to make, too!  We used lean ground turkey and added some mushrooms and green cabbage to the filling as well. Served with a little white rice on butter lettuce leaves – they were so delicious!  My husband absolutely LOVED them!

PF Chang-y Lettuce Wraps


PF Chang-y Lettuce Wraps

Serving Size: 3

PF Chang-y Lettuce Wraps #glutenfree #caseinfree
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  • Homemade Hoisin:
  • 2 tbsp GF non-GMO liquid aminos (or 4 tbsp GF soy sauce)
  • 2 tbsp GF whole sesame seed tahini
  • 1 tbsp organic brown sugar (or local wildflower honey)
  • 2 tsp rice vinegar
  • 1 tsp GF Thai red curry paste
  • 1/8 tsp black pepper
  • -- --
  • 1 tbsp olive oil
  • 1/2 cup chopped cremini mushrooms
  • 1 clove garlic, minced
  • 2 shallots, minced
  • 1 lb lean ground turkey meat
  • 1/2 cup shredded green cabbage
  • 1 (8-oz) can water chestnuts, drained and chopped
  • 3 green onions, thinly sliced
  • Pink Himalayan salt
  • Freshly ground black pepper
  • 1/2 cup cooked white rice (or fried rice noodles)
  • 1 head butter lettuce


  1. Wash and rinse the lettuce. Set aside. Rinse the mushrooms then use a cloth to wipe off the surface dirt. Prep the vegetables.
  2. Mix together the ingredients for the homemade hoisin sauce (liquid aminos, tahini, brown sugar or honey, rice vinegar, red curry paste and pepper).
  3. Heat the olive oil over medium heat in a Dutch oven or large skillet. Add the mushrooms with a pinch of salt and pepper and cook for about 3-5 minutes, stirring often. Add the shallots and garlic and cook for another 2-3 minutes.
  4. Add the ground turkey and cook for about 7-10 minutes so the turkey is browned and cooked through. Drain off any excess fat (I tilt the Dutch oven and use a ladle to scoop out the fat).
  5. Stir in homemade hoisin sauce and cook for another 2 minutes. Then add the chestnuts, cabbage and green onions. Stir until combined then cover the pot for another 3-4 minutes. Taste test the meat mixture and add a little salt and pepper if needed.
  6. Serve with a spoonful of rice or fried rice noodles on the prepared lettuce leaves and enjoy!

Lettuce Wraps with Crispy Fried Noodles

Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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  1. March 1, 2015
    […] Saturday – P.F. Chang Style Lettuce Wraps […]