PF Chang Style Lettuce Wraps | Gluten-Free, Dairy-Free
PF Chang Style Lettuce Wraps
There are a lot of recipes for PF Chang style lettuce wraps floating around the internet, but this one is gluten-free and casein-free. Plus we make our own hoisin sauce.
Most of the recipes I found require hoisin sauce, which is not going to be gluten-free.
So I looked through a few homemade recipes for hoisin and came up with my own version using:
- gluten-free, non-GMO coconut aminos
- whole sesame seed tahini (for the calcium and flavor) instead of peanut butter
- organic brown sugar (or local honey)
- organic rice vinegar
- and my favorite new ingredient, Thai red curry paste
They were so quick and easy to make, too!
First we make up the hoisin sauce and set aside. Most of the other prep just comes from washing and chopping the vegetables.
Start cooking the chopped mushrooms first with a little salt and pepper. Then add in the shallot and garlic. This gives it so much flavor and the mushrooms are a great source of dietary fiber. Good for feeding the gut bugs.
Next is ground turkey. You can substitute ground chicken or ground pork, too. It’s really good with both as well!
We used lean ground turkey here and added some green cabbage to the filling for added nutrition and dietary fiber.
I had some extra white rice so we served with a little white rice on butter lettuce leaves – they were so delicious!
My husband absolutely LOVED them!
Another trick we’ve used is frying rice noodles to give it an extra texture and crunch. We make them for our Asian Chicken Salad as well.
All you have to do is drop some rice noodles in hot oil (olive or avocado) and they will poof up!
PF Chang Style Lettuce Wraps
This recipe for P.F. Chang style lettuce wraps uses a homemade gluten-free hoisin sauce made with coconut aminos, red curry paste and sesame tahini.
- 4 tbsp GF non-GMO coconut aminos or 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-ocan 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
- Wash and rinse the lettuce. Set aside. Rinse the mushrooms then use a cloth to wipe off the surface dirt. Prep the vegetables.
- Mix together the ingredients for the homemade hoisin sauce (coconut aminos, tahini, brown sugar or honey, rice vinegar, red curry paste and pepper).
- 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.
- 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).
- 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.
- Serve with a spoonful of rice or fried rice noodles on the prepared lettuce leaves and enjoy!