Chicken Lettuce Wraps ( P.F. Changs)

4.5 of 5 (20)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 178.6
  • Total Fat: 3.9 g
  • Cholesterol: 45.2 mg
  • Sodium: 702.4 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 20.1 g

View full nutritional breakdown of Chicken Lettuce Wraps ( P.F. Changs) calories by ingredient
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Sooo Good Sooo Good
Number of Servings: 6


    P.F. Changs Lettuce Wraps

    3 tablespoons oil
    2 boneless skinless chicken breasts
    1 cup water chestnuts
    2/3 cup mushrooms
    3 tablespoons chopped onions
    1 teaspoon minced garlic
    4-5 leaves iceberg lettuce

    Special Sauce
    1/4 cup sugar
    1/2 cup water
    2 tablespoons soy sauce
    2 tablespoons rice wine vinegar
    2 tablespoons ketchup
    1 tablespoon lemon juice
    1/8 teaspoon sesame oil
    1 tablespoon hot mustard
    2 teaspoons water
    1-2 teaspoon garlic and red chile paste

    Stir Fry Sauce
    2 tablespoons soy sauce
    2 tablespoons brown sugar
    1/2 teaspoon rice wine vinegar

    2/3 cup mushrooms
    3 tbls chopped onions
    1 tsp minced garlic
    4-5 leaves icebrg lettuce
    Special Sauce
    1/4 cup sugar - splenda
    1/2 cup water
    2 tbls soy sauce
    2 tbls soy sauce
    2 tbls rice wine vinegar
    2 tbls ketchup
    1 tbls lemon juice
    1/8 teaspoon sesame oil
    1 tbls hot mustard
    2 tsp water
    2 tbls lit soy sauce
    2 tbls brown sugar - splenda
    1/2 tsp rice wine vinegar


Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
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.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice 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 and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".

Number of Servings: 6

Recipe submitted by SparkPeople user CHANDLERSUE.

TAGS:  Poultry |

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Freakin' sweet! I was dying for these and really didn't want to spend an arm and a leg. The chicken part came out EXACTLY like PF Changs. As for the sauce... mine didn't come out exact but it was still good and very complimentary. - 7/8/09

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  • Incredible!
    YUM! Just made them! I added in some zucchini squash to the veggie mix, lime instead of lemon (what I had), and romaine lettuce since I'm trying to get rid of an over abundance! Thanks! Great recipe! - 7/12/12

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  • These were SO tasty and pretty easy to make. A lot of chopping involved but well worth it. Thanks for sharing! - 6/13/12

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  • Incredible!
    very good, I agree it needs more stir fry sauce, we also used ground chicken breast instead of the boneless breasts. Will be doing again. - 6/6/11

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  • Incredible!
    Very Yummy! I didn't make the special sauce, I just took a bit of hoisen, a little jalapeno jelly that was in the frig and a little soy sauce.

    I'm looking for ways to use the veggies in the box I got from the CSA, what a treat to find such a great way with lettuce!
    - 6/1/10

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