Savory, fresh, and utterly irresistible—PF Chang’s lettuce wraps have stolen the hearts of food lovers everywhere! Whether you’re craving a quick weeknight dinner or a fun dish to impress your guests, these 24 recipes bring the magic of PF Chang’s right to your kitchen. From classic flavors to creative twists, there’s a wrap for every taste. Ready to wrap up something delicious? Let’s dive in!
Spicy Chicken Lettuce Wraps
Zesty flavors and crisp textures come together in this easy-to-follow Spicy Chicken Lettuce Wraps recipe, perfect for a quick lunch or a light dinner. Let’s dive into making these flavorful wraps that are sure to impress.
Ingredients
- For the chicken mixture:
- 1 lb ground chicken
- 1 tbsp olive oil
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp ginger, grated
- For serving:
- 8 large lettuce leaves (iceberg or butter lettuce)
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds
Instructions
- Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
- Add diced onions and minced garlic to the skillet, sautéing for 2 minutes until translucent.
- Tip: Keep the heat medium to avoid burning the garlic, which can turn bitter.
- Add ground chicken to the skillet, breaking it apart with a spatula, and cook for 5 minutes until no longer pink.
- Stir in soy sauce, sriracha, and grated ginger, mixing well to combine. Cook for another 3 minutes.
- Tip: Taste the mixture and adjust the sriracha for more heat if desired.
- Remove the skillet from heat and let the chicken mixture cool slightly.
- Wash and dry the lettuce leaves, ensuring they’re free of water to prevent sogginess.
- Tip: Pat the leaves gently with a paper towel for best results.
- Spoon the chicken mixture into the center of each lettuce leaf, then sprinkle with chopped green onions and sesame seeds.
Layered with a punch of spice and a crunch from the fresh lettuce, these wraps are a delightful contrast of flavors and textures. Serve them with a side of extra sriracha for those who dare to turn up the heat.
Vegetarian Lettuce Wraps with Tofu
Zesty and fresh, these Vegetarian Lettuce Wraps with Tofu are a perfect blend of crunch and flavor, ideal for a light lunch or a fun dinner. Let’s dive into making this simple yet satisfying dish, step by step.
Ingredients
- For the tofu filling:
- 1 block (14 oz) firm tofu, pressed and crumbled
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp garlic powder
- For the sauce:
- 1/4 cup hoisin sauce
- 2 tbsp water
- 1 tbsp rice vinegar
- For assembling:
- 8 large lettuce leaves (butter or iceberg)
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
Instructions
- Heat olive oil in a large skillet over medium heat (350°F).
- Add crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes without stirring to allow the bottom to crisp.
- Stir in soy sauce and garlic powder. Continue cooking for another 5 minutes, stirring occasionally, until the tofu is golden brown. Tip: Pressing the tofu beforehand removes excess water, ensuring a crispier texture.
- In a small bowl, whisk together hoisin sauce, water, and rice vinegar to make the sauce. Set aside.
- Wash and dry the lettuce leaves thoroughly. Tip: Patting the leaves dry helps the sauce stick better.
- To assemble, spoon the tofu mixture onto the center of each lettuce leaf. Drizzle with the prepared sauce, then top with shredded carrots and chopped green onions. Tip: For extra crunch, add a sprinkle of crushed peanuts.
Fresh and vibrant, these lettuce wraps offer a delightful contrast between the cool, crisp lettuce and the warm, savory tofu filling. Serve them as a hands-on appetizer or a light main course for a meal that’s as fun to eat as it is delicious.
Beef and Mushroom Lettuce Wraps
Zesty and flavorful, these Beef and Mushroom Lettuce Wraps are a perfect blend of savory and fresh, making them an ideal choice for a light yet satisfying meal. Follow these steps to create a dish that’s as enjoyable to make as it is to eat.
Ingredients
- For the filling:
- 1 lb ground beef
- 2 cups mushrooms, finely chopped
- 1 tbsp olive oil
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- For serving:
- 8 large lettuce leaves
- 1/4 cup green onions, sliced
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add diced onion and minced garlic to the skillet, sautéing until the onion becomes translucent, approximately 3 minutes.
- Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Stir in the chopped mushrooms, soy sauce, and grated ginger, cooking until the mushrooms are soft and the liquid has evaporated, around 4 minutes.
- Remove the skillet from heat and let the mixture cool slightly, about 2 minutes, to prevent the lettuce from wilting.
- Spoon the beef and mushroom mixture into the center of each lettuce leaf, dividing evenly among them.
- Garnish with sliced green onions before serving.
Yieldingly tender and packed with umami flavors, these wraps offer a delightful crunch with every bite. For an extra kick, drizzle with a bit of sriracha or hoisin sauce before wrapping up.
Thai-Inspired Lettuce Wraps
When you’re craving something fresh yet flavorful, these Thai-Inspired Lettuce Wraps are your go-to. They combine crisp lettuce with a savory filling, offering a perfect balance of textures and tastes.
Ingredients
- For the filling:
- 1 lb ground chicken
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, sliced
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp honey
- For serving:
- 8 large lettuce leaves
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, crushed
Instructions
- Heat olive oil in a large skillet over medium heat (350°F).
- Add ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Stir in garlic, ginger, red bell pepper, and green onions, cooking for another 3 minutes until vegetables soften.
- In a small bowl, whisk together soy sauce, fish sauce, lime juice, and honey to create the sauce.
- Pour the sauce over the chicken mixture, stirring to combine, and cook for 2 more minutes to let the flavors meld.
- Remove from heat and let the filling cool slightly before assembling the wraps.
- To serve, spoon the chicken mixture into lettuce leaves, then garnish with cilantro and crushed peanuts.
Ready to enjoy, these wraps offer a delightful crunch from the lettuce and peanuts, paired with the umami-rich filling. For an extra kick, serve with a side of sriracha or extra lime wedges.
Korean BBQ Lettuce Wraps
Creating Korean BBQ Lettuce Wraps at home is simpler than you might think, and the result is a flavorful, interactive meal that’s perfect for sharing. Let’s break down the process into manageable steps to ensure your wraps are as delicious as they are fun to assemble.
Ingredients
- For the marinade: 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp sesame oil, 3 cloves garlic (minced), 1 tbsp ginger (grated), 1 tbsp gochujang (Korean chili paste)
- For the filling: 1 lb ground beef (or pork), 1 tbsp vegetable oil, 1/2 onion (diced), 1 carrot (julienned), 1/2 cup mushrooms (sliced)
- For serving: 1 head butter lettuce (leaves separated), 1/4 cup green onions (sliced), 1 tbsp sesame seeds
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang to create the marinade. Tip: Adjust the gochujang to control the spice level.
- Heat vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Tip: Break the meat into small pieces for even cooking.
- Add the onion, carrot, and mushrooms to the skillet. Cook for another 3-4 minutes until vegetables are slightly softened.
- Pour the marinade over the meat and vegetable mixture. Stir well to combine and simmer for 2-3 minutes until the sauce thickens slightly. Tip: Letting it simmer allows the flavors to meld together beautifully.
- Arrange the butter lettuce leaves on a serving platter. Spoon the meat mixture onto the leaves, then garnish with green onions and sesame seeds.
Delight in the crisp freshness of the lettuce against the savory, slightly sweet filling, with a hint of spice from the gochujang. For an extra layer of texture, serve with a side of steamed rice or kimchi.
Crispy Duck Lettuce Wraps
You’ll find that making Crispy Duck Lettuce Wraps at home is simpler than you might think, with each step building towards a deliciously satisfying meal.
Ingredients
- For the duck:
- 1 lb duck breast, skin on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- For assembling:
- 8 large butter lettuce leaves
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup chopped peanuts
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for crisping the duck skin.
- Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and crisp the skin.
- Season the duck breast with salt and pepper on both sides.
- Heat olive oil in an oven-safe skillet over medium heat. Place the duck breast skin-side down and cook for 5 minutes until the skin is golden brown.
- Flip the duck breast and transfer the skillet to the preheated oven. Roast for 10 minutes for medium-rare, or until desired doneness.
- While the duck cooks, whisk together hoisin sauce, soy sauce, rice vinegar, and sesame oil in a small bowl to create the sauce.
- Remove the duck from the oven and let it rest for 5 minutes before slicing thinly against the grain.
- To assemble, place a lettuce leaf on a plate, add a few slices of duck, drizzle with sauce, and top with shredded carrots, green onions, and chopped peanuts.
Absolutely, the contrast between the crispy duck and the fresh, crunchy lettuce makes each bite a delightful experience. Serve these wraps with extra sauce on the side for dipping, or add a sprinkle of chili flakes for a spicy kick.
Shrimp and Avocado Lettuce Wraps
Every home cook needs a go-to recipe that’s both refreshing and satisfying, and these Shrimp and Avocado Lettuce Wraps fit the bill perfectly. Easy to assemble with a burst of flavors, they’re ideal for a light lunch or a fuss-free dinner.
Ingredients
- For the shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- For the avocado mixture:
- 2 ripe avocados, diced
- 1/4 cup red onion, finely diced
- 1 tbsp lime juice
- 1/4 tsp salt
- For assembly:
- 8 large lettuce leaves (Butter or Romaine)
- 1/4 cup cilantro leaves
Instructions
- Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
- Season the shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Remove the shrimp from the skillet and let them cool slightly before chopping into bite-sized pieces.
- In a medium bowl, combine the diced avocados, red onion, 1 tbsp lime juice, and 1/4 tsp salt. Gently mix to avoid mashing the avocados. Tip: Adding lime juice not only adds flavor but also prevents the avocados from browning.
- To assemble, place a spoonful of the avocado mixture onto each lettuce leaf, top with chopped shrimp, and garnish with cilantro leaves. Tip: Serve immediately to keep the lettuce crisp and fresh.
You’ll love the contrast between the creamy avocado and the succulent shrimp, all wrapped in a crisp lettuce leaf. For an extra kick, drizzle with a bit of sriracha or serve with lime wedges on the side.
Pork Belly Lettuce Wraps
Absolutely perfect for a summer evening, these Pork Belly Lettuce Wraps combine the rich, savory flavors of pork belly with the crisp freshness of lettuce, creating a delightful contrast in every bite. Let me guide you through the process of making this dish, ensuring you achieve the perfect balance of flavors and textures.
Ingredients
- For the pork belly:
- 1 lb pork belly, skin removed
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- For serving:
- 8 large lettuce leaves
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds
Instructions
- Preheat your oven to 375°F (190°C).
- Rub the pork belly with olive oil, salt, and pepper, ensuring it’s evenly coated.
- Place the pork belly on a baking sheet and roast for 45 minutes, or until the internal temperature reaches 145°F (63°C). Tip: For extra crispiness, broil for the last 2-3 minutes.
- While the pork cooks, combine soy sauce, honey, rice vinegar, ginger, and garlic in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened. Tip: Let the sauce cool to thicken further.
- Remove the pork from the oven and let it rest for 5 minutes before slicing into thin strips.
- To serve, place a few strips of pork belly on each lettuce leaf, drizzle with sauce, and sprinkle with green onions and sesame seeds. Tip: For an extra crunch, add some thinly sliced cucumbers or carrots.
Rich in flavor and texture, these Pork Belly Lettuce Wraps offer a succulent bite with a refreshing crunch. Serve them as an appetizer or a light main dish, and watch them disappear in no time.
Mango Chicken Lettuce Wraps
Are you ready to dive into a refreshing and flavorful dish that’s perfect for any season? Mango Chicken Lettuce Wraps combine the sweetness of mango with the savory taste of chicken, all wrapped in crisp lettuce leaves for a light yet satisfying meal.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the mango salsa:
- 1 ripe mango, peeled and diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- For serving:
- 8 large lettuce leaves (such as butter or romaine)
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add diced chicken to the skillet, seasoning with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- While the chicken cooks, prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Mix gently to combine.
- Once the chicken is cooked, remove the skillet from the heat and let it cool slightly, about 2 minutes.
- To assemble the wraps, place a spoonful of chicken and a spoonful of mango salsa onto each lettuce leaf. Fold the lettuce around the filling to form a wrap.
- Serve immediately, offering extra lime wedges on the side for an added zing.
Great for a light lunch or a fun dinner option, these wraps offer a delightful contrast between the juicy mango salsa and the tender, savory chicken. Try serving them with a side of quinoa or brown rice for a more filling meal.
Peanut Butter Chicken Lettuce Wraps
Unveiling a dish that combines the creamy richness of peanut butter with the lean protein of chicken, all wrapped in crisp lettuce leaves for a refreshing crunch. This recipe is perfect for those seeking a balance of flavors and textures in a light, yet satisfying meal.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/4 cup water
- For serving:
- 8 large lettuce leaves (such as butter or romaine)
- 1/4 cup chopped peanuts
- 2 tbsp chopped cilantro
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Season the diced chicken with salt and pepper, then add to the skillet. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 6-8 minutes. Tip: Ensure the chicken pieces are evenly sized for uniform cooking.
- While the chicken cooks, whisk together the peanut butter, soy sauce, honey, lime juice, ginger, garlic, and water in a small bowl until smooth. Tip: If the sauce is too thick, add water one tablespoon at a time until desired consistency is reached.
- Pour the sauce over the cooked chicken in the skillet, stirring to coat evenly. Cook for an additional 2 minutes, allowing the flavors to meld.
- Remove from heat and let the chicken mixture cool slightly, about 3 minutes. Tip: Letting it cool prevents the lettuce from wilting when assembling the wraps.
- Spoon the peanut butter chicken mixture into the center of each lettuce leaf. Garnish with chopped peanuts and cilantro before serving.
Ready to enjoy, these wraps offer a delightful contrast between the warm, savory chicken and the cool, crisp lettuce. For an extra kick, drizzle with sriracha or serve with lime wedges on the side.
Sesame Ginger Lettuce Wraps
Mastering the art of making Sesame Ginger Lettuce Wraps is easier than you think, and today, we’ll walk through each step to ensure your wraps are bursting with flavor and crunch.
Ingredients
- For the filling:
- 1 tbsp sesame oil
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 cup water chestnuts, diced
- 2 green onions, sliced
- For serving:
- 8 large lettuce leaves (Butter or Iceberg)
- 1 tbsp sesame seeds, toasted
Instructions
- Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add 1 lb ground chicken to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
- Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking until fragrant, about 30 seconds.
- Pour in 1/4 cup hoisin sauce, 2 tbsp soy sauce, and 1 tbsp rice vinegar, stirring to coat the chicken evenly.
- Add 1/2 cup diced water chestnuts and 2 sliced green onions, cooking for an additional 2 minutes to soften slightly.
- Remove from heat and let the mixture cool slightly, about 2 minutes, to prevent the lettuce from wilting.
- Spoon the chicken mixture into 8 large lettuce leaves, dividing evenly.
- Sprinkle each wrap with 1 tbsp toasted sesame seeds for added crunch and flavor.
Enjoy the contrasting textures of the crisp lettuce against the savory, slightly sweet filling. For an extra kick, serve with a side of sriracha or extra hoisin sauce for dipping.
Buffalo Chicken Lettuce Wraps
Kickstart your meal prep with these Buffalo Chicken Lettuce Wraps, a perfect blend of spicy and refreshing flavors that are as fun to assemble as they are to eat. Let’s dive into the methodical process of creating this dish, ensuring every step is clear and manageable for cooks of all levels.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/2 cup hot sauce
- 2 tbsp unsalted butter, melted
- 1 tbsp honey
- 1/2 tsp garlic powder
- For assembling:
- 8 large lettuce leaves (such as romaine or iceberg)
- 1/2 cup diced celery
- 1/4 cup crumbled blue cheese (optional)
- 1/4 cup ranch dressing
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add diced chicken to the skillet, seasoning with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
- While the chicken cooks, whisk together hot sauce, melted butter, honey, and garlic powder in a small bowl to create the Buffalo sauce.
- Once the chicken is cooked, reduce the heat to low and pour the Buffalo sauce over the chicken. Stir to coat evenly and simmer for 2 minutes to allow the flavors to meld.
- Remove the skillet from heat. Let the chicken sit for 2 minutes to slightly thicken the sauce.
- Arrange lettuce leaves on a serving platter. Spoon the Buffalo chicken evenly among the leaves.
- Top each wrap with diced celery, crumbled blue cheese, and a drizzle of ranch dressing.
Zesty and crisp, these Buffalo Chicken Lettuce Wraps offer a delightful contrast between the spicy chicken and the cool, crunchy lettuce. Serve them as a light lunch or as appetizers at your next gathering for a dish that’s sure to impress.
Teriyaki Salmon Lettuce Wraps
Let’s dive into making these delightful Teriyaki Salmon Lettuce Wraps, a perfect blend of sweet and savory flavors wrapped in crisp lettuce for a refreshing meal.
Ingredients
- For the salmon:
- 1 lb salmon fillet, skin removed
- 2 tbsp olive oil
- Salt, 1/2 tsp
- For the teriyaki sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 garlic clove, minced
- 1 tsp ginger, grated
- For assembling:
- 8 large lettuce leaves (Butter or Bibb lettuce works best)
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tbsp sesame seeds
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon bakes, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Once the salmon is cooked, use a fork to break it into chunks. Gently mix the salmon with half of the teriyaki sauce, reserving the rest for drizzling.
- To assemble the wraps, lay out the lettuce leaves. Divide the salmon mixture among the leaves, then top with shredded carrots, sliced green onions, and a sprinkle of sesame seeds.
- Drizzle the reserved teriyaki sauce over the wraps before serving.
Enjoy the contrast of the tender, flavorful salmon against the crisp lettuce, with the teriyaki sauce adding a sweet and tangy finish. These wraps are not only delicious but also make for a visually appealing dish when served on a platter for sharing.
Lamb and Mint Lettuce Wraps
Starting with a fresh take on classic flavors, these Lamb and Mint Lettuce Wraps are a delightful blend of savory and refreshing tastes, perfect for a light meal or appetizer. Follow these steps to create a dish that’s as enjoyable to make as it is to eat.
Ingredients
- For the lamb mixture:
- 1 lb ground lamb
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the mint yogurt sauce:
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh mint, finely chopped
- 1 tbsp lemon juice
- 1/4 tsp salt
- For serving:
- 8 large lettuce leaves (such as butter or romaine)
- 1/4 cup crumbled feta cheese
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add chopped onion to the skillet and sauté until translucent, about 3 minutes, stirring occasionally.
- Stir in minced garlic, ground cumin, salt, and black pepper, cooking for 1 minute until fragrant.
- Add ground lamb to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Ensure the lamb is fully browned for the best texture and flavor.
- While the lamb cooks, prepare the mint yogurt sauce by combining Greek yogurt, chopped mint, lemon juice, and salt in a small bowl. Mix well. Tip: For a smoother sauce, let it sit for 10 minutes before serving.
- Once the lamb is cooked, remove the skillet from heat and let it cool slightly, about 2 minutes.
- To assemble, spoon the lamb mixture onto the center of each lettuce leaf, drizzle with mint yogurt sauce, and sprinkle with crumbled feta cheese. Tip: Serve immediately to keep the lettuce crisp.
Offering a crisp texture from the lettuce, a rich savoriness from the lamb, and a cool, tangy finish from the mint yogurt sauce, these wraps are a balanced meal. For a creative twist, try adding diced cucumbers or tomatoes for extra freshness.
Curry Chicken Lettuce Wraps
One of the most refreshing ways to enjoy a hearty meal without feeling weighed down is by preparing Curry Chicken Lettuce Wraps. This dish combines the bold flavors of curry with the crisp, clean texture of lettuce, making it a perfect meal for any season.
Ingredients
- For the chicken mixture:
- 1 lb ground chicken
- 1 tbsp olive oil
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1/2 tsp salt
- For the wraps:
- 8 large lettuce leaves (such as butter or romaine)
- 1/4 cup chopped cilantro
- 1/4 cup diced tomatoes
Instructions
- Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
- Add diced onions and minced garlic to the skillet, sautéing for 2-3 minutes until onions are translucent.
- Tip: Stir constantly to prevent garlic from burning.
- Add ground chicken to the skillet, breaking it apart with a spoon, and cook for 5-6 minutes until no longer pink.
- Sprinkle curry powder and salt over the chicken, stirring to evenly coat the meat, and cook for an additional 2 minutes.
- Tip: Taste the mixture and adjust seasoning if necessary, but remember the flavors will meld more as it cools slightly.
- Remove the skillet from heat and let the chicken mixture cool for 5 minutes.
- Meanwhile, wash and dry the lettuce leaves, ensuring they’re free of water to prevent sogginess.
- Tip: Pat the leaves gently with a paper towel for best results.
- Spoon the chicken mixture into the center of each lettuce leaf, then top with chopped cilantro and diced tomatoes.
- Serve immediately, encouraging diners to fold the lettuce around the filling like a taco.
Just as the crisp lettuce contrasts beautifully with the warm, spiced chicken, the fresh toppings add a burst of color and flavor. For an extra touch, drizzle with a little yogurt or sprinkle with toasted coconut flakes before serving.
Hoisin Glazed Lettuce Wraps
Every home cook needs a go-to recipe that’s both easy to whip up and packed with flavor, and these Hoisin Glazed Lettuce Wraps are just that. Perfect for a quick dinner or a fun appetizer, they combine the crunch of fresh lettuce with the rich, savory taste of hoisin-glazed filling.
Ingredients
- For the filling:
- 1 tbsp olive oil
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/4 cup hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 cup water chestnuts, diced
- 2 green onions, sliced
- For serving:
- 8 large lettuce leaves (Butter or Iceberg)
- 1/4 cup cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add ground chicken to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
- Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
- Mix in hoisin sauce, soy sauce, and sesame oil, ensuring the chicken is well coated. Cook for 2 minutes.
- Add water chestnuts and green onions, stirring to combine. Cook for an additional 2 minutes.
- Remove from heat and let the mixture cool slightly, about 2 minutes.
- Spoon the filling into lettuce leaves, dividing evenly among them.
- Garnish with chopped cilantro before serving.
Vibrant and full of texture, these lettuce wraps offer a delightful contrast between the cool, crisp lettuce and the warm, savory filling. Serve them as a hands-on meal or cut them into bite-sized pieces for a party appetizer.
Garlic Lime Shrimp Lettuce Wraps
Every home cook needs a quick, flavorful dish that doesn’t skimp on nutrition or taste, and that’s exactly what this recipe offers. These Garlic Lime Shrimp Lettuce Wraps are a perfect blend of tangy, savory, and fresh, making them an ideal choice for a light lunch or dinner.
Ingredients
- For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp soy sauce
- For serving:
- 8 large lettuce leaves
- 1/4 cup chopped cilantro
- 1 avocado, sliced
Instructions
- In a medium bowl, toss the shrimp with olive oil, minced garlic, salt, and black pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until pink and opaque.
- While the shrimp cooks, whisk together lime juice, honey, and soy sauce in a small bowl to make the sauce.
- Remove the shrimp from the skillet and drizzle with the prepared sauce, tossing gently to coat.
- Arrange the lettuce leaves on a serving platter. Divide the shrimp among the leaves, then top with chopped cilantro and avocado slices.
Perfectly balanced, these wraps offer a crunchy texture from the lettuce, a juicy bite from the shrimp, and a creamy finish from the avocado. Serve them with extra lime wedges on the side for an added zing.
Cilantro Lime Chicken Lettuce Wraps
Let’s dive into creating a refreshing and flavorful dish that’s perfect for any season. These wraps combine the zest of lime and the freshness of cilantro with tender chicken, all wrapped in crisp lettuce leaves for a light yet satisfying meal.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the marinade:
- 1/4 cup fresh lime juice
- 2 tbsp chopped fresh cilantro
- 1 tsp garlic powder
- 1 tsp cumin
- For serving:
- 8 large lettuce leaves (such as butter or romaine)
- 1/2 cup diced avocado
- 1/4 cup diced red onion
Instructions
- In a medium bowl, whisk together lime juice, chopped cilantro, garlic powder, and cumin to create the marinade.
- Add diced chicken to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Heat olive oil in a large skillet over medium-high heat (350°F). Add marinated chicken, salt, and pepper, spreading the pieces evenly in the pan.
- Cook chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F and the outside is golden brown. Tip: Avoid overcrowding the pan to ensure even cooking.
- Remove chicken from heat and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
- Meanwhile, wash and dry lettuce leaves, ensuring they’re free of water to prevent sogginess.
- Divide the cooked chicken evenly among the lettuce leaves. Top with diced avocado and red onion.
- Fold the lettuce over the filling, tucking in the sides to create a wrap. Tip: Serve immediately to maintain the crispness of the lettuce.
Here’s how these wraps delight the senses: the chicken is juicy and infused with bright lime and earthy cilantro, while the lettuce adds a refreshing crunch. For an extra kick, drizzle with a bit of hot sauce or sprinkle with additional cilantro before serving.
Sweet and Sour Pork Lettuce Wraps
Every home cook needs a go-to recipe that’s both flavorful and fun to assemble, and these Sweet and Sour Pork Lettuce Wraps fit the bill perfectly. Let’s break down the process into simple, manageable steps to ensure your success in the kitchen.
Ingredients
- For the pork:
- 1 lb ground pork
- 1 tbsp vegetable oil
- 1/2 tsp salt
- For the sauce:
- 1/4 cup ketchup
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1/2 tsp garlic powder
- For serving:
- 8 large lettuce leaves, washed and dried
- 1/4 cup chopped green onions
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the ground pork and salt to the skillet. Cook, breaking apart with a spoon, until the pork is no longer pink, about 5 minutes. Tip: Ensure the pork is finely crumbled for even cooking.
- While the pork cooks, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and garlic powder in a small bowl to make the sauce.
- Once the pork is cooked, reduce the heat to low and pour the sauce over the pork. Stir to coat evenly and simmer for 2 minutes to meld the flavors. Tip: The sauce should thicken slightly but remain pourable.
- Remove the skillet from the heat. Spoon the pork mixture into the lettuce leaves, dividing evenly among them.
- Sprinkle the chopped green onions over the filled lettuce wraps for a fresh, crisp finish. Tip: For an extra crunch, add a sprinkle of crushed peanuts.
With their juicy, tangy pork and crisp lettuce, these wraps offer a delightful contrast in textures. Serve them as a light lunch or as part of a larger meal for a touch of sweetness and acidity that brightens any table.
Jalapeno Popper Lettuce Wraps
Creating a dish that combines the spicy kick of jalapenos with the crisp freshness of lettuce wraps is easier than you think. Follow these steps to make your Jalapeno Popper Lettuce Wraps a hit at any gathering.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 jalapenos, seeded and finely diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- For assembling:
- 8 large lettuce leaves (iceberg or butter lettuce works best)
- 1/4 cup cooked bacon, crumbled
Instructions
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapenos, garlic powder, and onion powder until well mixed. Tip: Wearing gloves while handling jalapenos can prevent skin irritation.
- Lay out the lettuce leaves on a clean surface. Spoon the cheese mixture evenly onto the center of each leaf. Tip: Ensure the leaves are dry to prevent the wraps from becoming soggy.
- Sprinkle the crumbled bacon over the cheese mixture on each lettuce leaf. Tip: For extra crunch, add the bacon just before serving to maintain its texture.
- Gently fold the sides of the lettuce leaves over the filling, then roll from the bottom to enclose the filling completely.
Finished wraps offer a delightful contrast between the cool, crisp lettuce and the warm, creamy filling with a spicy jalapeno kick. Serve them on a platter with extra jalapeno slices on the side for those who love an extra heat.
Bacon and Egg Lettuce Wraps
Let’s dive into making Bacon and Egg Lettuce Wraps, a perfect blend of crispy, savory, and fresh flavors that’s ideal for a quick breakfast or a light lunch. This recipe is straightforward, ensuring even beginners can achieve delicious results with ease.
Ingredients
- For the wraps:
- 4 large eggs
- 4 slices of bacon
- 8 large lettuce leaves (butter or romaine)
- For the seasoning:
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat a non-stick skillet over medium heat (350°F) and cook the bacon until crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
- In the same skillet, reduce the heat to low and crack the eggs into the bacon fat. Season with salt and pepper.
- Cook the eggs sunny-side up or to your preferred doneness, about 2-3 minutes for runny yolks. Tip: Covering the skillet helps the tops of the eggs cook faster.
- While the eggs cook, wash and dry the lettuce leaves, ensuring they’re free of water to prevent sogginess.
- Place two lettuce leaves on each plate. Top each with a slice of bacon and an egg.
- Fold the lettuce over the filling to create a wrap. Tip: Secure with a toothpick if needed for easier handling.
After assembling, these wraps offer a delightful contrast between the crisp lettuce, the rich and smoky bacon, and the creamy egg yolk. For an extra kick, drizzle with hot sauce or sprinkle with chopped chives before serving.
Asian Slaw Lettuce Wraps
You’ll find these Asian Slaw Lettuce Wraps to be a refreshing and crunchy delight, perfect for a light lunch or a fun appetizer. Let’s dive into making them with precision and ease.
Ingredients
- For the slaw:
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped green onions
- For the sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic, minced
- For serving:
- 8 large lettuce leaves
- 1/4 cup chopped peanuts
Instructions
- In a large bowl, combine the shredded cabbage, carrots, red bell pepper, and green onions.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until well blended. Tip: For a smoother sauce, you can blend these ingredients in a food processor.
- Pour the sauce over the slaw mixture and toss until all the vegetables are evenly coated. Tip: Let the slaw sit for 10 minutes before serving to allow the flavors to meld.
- Wash the lettuce leaves and pat them dry with a paper towel. Tip: Choosing crisp, fresh lettuce leaves will make your wraps easier to handle and more enjoyable to eat.
- Spoon the slaw mixture into the center of each lettuce leaf, then sprinkle with chopped peanuts.
Enjoy the crisp texture and the harmonious blend of sweet, tangy, and savory flavors in every bite. These wraps are also great for picnics or as a colorful addition to your party platter.
Pineapple Pork Lettuce Wraps
Now, let’s dive into creating a dish that’s as vibrant in flavor as it is simple to prepare. Pineapple Pork Lettuce Wraps are a delightful blend of sweet and savory, perfect for a light lunch or a fun dinner option.
Ingredients
- For the pork:
- 1 lb ground pork
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp ginger, minced
- 1 garlic clove, minced
- For the filling:
- 1 cup pineapple, diced
- 1/2 red bell pepper, diced
- 2 green onions, sliced
- 8 large lettuce leaves
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add ground pork to the skillet, breaking it apart with a spoon. Season with salt and pepper. Cook until the pork is no longer pink, about 5-7 minutes.
- While the pork cooks, whisk together soy sauce, honey, rice vinegar, ginger, and garlic in a small bowl to make the sauce.
- Once the pork is cooked, pour the sauce over the pork. Stir to combine and cook for another 2 minutes until the sauce thickens slightly.
- Remove the skillet from heat and stir in diced pineapple, red bell pepper, and green onions.
- Spoon the pork mixture into lettuce leaves, dividing evenly among them.
- Serve immediately, allowing everyone to wrap their own lettuce leaves for a fun, interactive meal.
Combining the juicy sweetness of pineapple with the savory depth of pork, these wraps offer a refreshing crunch from the lettuce. For an extra kick, drizzle with sriracha or sprinkle with crushed peanuts before serving.
Chimichurri Steak Lettuce Wraps
Gathering the freshest ingredients is the first step to creating these vibrant Chimichurri Steak Lettuce Wraps, a dish that combines the bold flavors of chimichurri sauce with the tender juiciness of perfectly cooked steak, all wrapped in crisp lettuce leaves for a refreshing crunch.
Ingredients
- For the steak:
- 1 lb flank steak
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the chimichurri sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- For serving:
- 8 large lettuce leaves (such as romaine or butter lettuce)
- 1/2 cup cherry tomatoes, halved
Instructions
- Preheat your grill or grill pan to medium-high heat (about 400°F).
- Rub the flank steak with 1 tbsp olive oil, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
- While the steak rests, prepare the chimichurri sauce by combining 1 cup parsley, 1/4 cup cilantro, 2 tbsp red wine vinegar, 1/4 cup olive oil, 2 cloves garlic, 1/2 tsp red pepper flakes, and 1/2 tsp salt in a bowl. Mix well. Tip: For a smoother sauce, pulse the ingredients in a food processor.
- Thinly slice the steak against the grain. Tip: Cutting against the grain ensures the steak is tender and easy to chew.
- To assemble the wraps, place a few slices of steak on each lettuce leaf, drizzle with chimichurri sauce, and top with cherry tomato halves.
These Chimichurri Steak Lettuce Wraps offer a delightful contrast of textures, from the crisp lettuce to the tender steak, all brought together by the herbaceous and slightly spicy chimichurri sauce. Try serving them with a side of grilled vegetables for a complete meal.
Conclusion
Zesty flavors await in these 24 PF Chang Lettuce Wrap recipes, perfect for adding excitement to your meal rotation! Whether you’re craving something spicy, sweet, or savory, there’s a wrap here to satisfy. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!
