Craving a delicious and healthy appetizer or light meal? These Better-Than-PF Chang’s Lettuce Wraps bring all the savory, umami flavors you love, but with a fresh, plant-based twist.

Filled with a flavorful tofu mixture and served with a creamy dipping sauce, these wraps are perfect for a quick lunch, snack, or appetizer that feels elegant yet simple to prepare. Packed with textures from water chestnuts and mushrooms, and made even better with the tangy sauce, these wraps will become a staple in your weekly meals.

Why You’ll Love Better-Than-PF Chang’s Lettuce Wraps

Better than Takeout: Fresh, homemade, and even more flavorful than restaurant versions.
Healthy and Light: Packed with protein from tofu and served in lettuce leaves for a low-carb option.
Vegan and Gluten-Free: Easily caters to various dietary needs by using tamari instead of soy sauce.
Quick and Easy: Simple to prepare, making them perfect for busy weeknights or entertaining guests.
Flavorful Dipping Sauce: The tangy, savory sauce takes these wraps to the next level.

What You Need to Make Better-Than-PF Chang’s Lettuce Wraps

For the Dipping Sauce:

½ cup water
3 tablespoons tamari
2 tablespoons tahini
2 tablespoons maple syrup
2 tablespoons rice vinegar or white vinegar
1 tablespoon tomato paste
Juice of ½ lime
1 tablespoon Dijon mustard
1 garlic clove
⅛ teaspoon sea salt

For the Tofu Filling:

½ cup minced onion
1 (8-ounce) can sliced water chestnuts, drained and roughly chopped
1 cup roughly chopped baby Bella or cremini mushrooms
3 garlic cloves, minced
1 block (14 oz) extra firm tofu, drained and pressed
¼ cup tamari or soy sauce
8 large Boston or butter lettuce leaves
Thinly sliced scallions (optional)
White sesame seeds (optional)

How To Make Better-Than-PF Chang’s Lettuce Wraps

Make the Dipping Sauce: Add the water, tamari, tahini, maple syrup, vinegar, tomato paste, lime juice, Dijon mustard, garlic, and sea salt to a blender. Blend until smooth and creamy. Set the sauce aside for serving.
Sauté the Vegetables: Heat a large nonstick skillet over medium heat. Add the minced onion, chopped water chestnuts, and mushrooms. Sauté for about 6 minutes, or until the onions become translucent. If needed, add 2 tablespoons of water to prevent sticking.
Add Garlic and Tofu: Stir in the minced garlic and sauté for another minute until fragrant. Add more water if necessary to prevent sticking. Crumble the tofu into the pan and cook for 4 minutes, stirring occasionally, until the liquid in the pan evaporates.
Add Flavor and Cook Through: Pour in ⅓ cup of the prepared dipping sauce and the tamari sauce. Stir to coat everything evenly and let it cook for 3 minutes, stirring frequently, until everything is heated through.
Assemble the Wraps: Divide the tofu mixture among the lettuce leaves. Garnish with thinly sliced scallions and sesame seeds, if using. Serve with the remaining dipping sauce on the side for drizzling over the wraps.

Pro Tip:

For an extra crispy texture, lightly fry the tofu in the pan before adding the tamari and sauce. This will give the tofu a golden brown crust and enhance the flavor.

Commonly Asked Questions

Can I use a different protein instead of tofu?

Yes! You can substitute tofu with tempeh, chickpeas, or even a plant-based meat alternative.

What type of lettuce works best for wraps?

Boston or butter lettuce leaves are ideal because of their softness and ability to hold the filling, but you can also use romaine or iceberg lettuce for a crunchier texture.

How do I make these wraps gluten-free?

Use tamari instead of soy sauce, which is gluten-free, and double-check that your Dijon mustard and other ingredients are certified gluten-free.

How do I store leftovers?

Store the tofu filling and dipping sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling before assembling the wraps.

Better-Than-PF Chang’s Lettuce Wraps