18 Spicy PF Chang Lettuce Wrap Delicious Recipes

Mouthwatering and bursting with flavor, our collection of 18 Spicy PF Chang Lettuce Wrap recipes is here to transform your dinner routine into an exciting culinary adventure. Perfect for those who love a little heat with their eat, these wraps are not just delicious—they’re a fun, light, and utterly satisfying meal option. Dive in and discover your next favorite dish that promises to spice up your mealtime!

Spicy Thai Chicken Lettuce Wraps

Jump into flavor town with these Spicy Thai Chicken Lettuce Wraps—quick, crunchy, and packed with a punch that’ll wake up your taste buds faster than your morning alarm.

Ingredients

• 1 lb ground chicken (the leaner, the better for sticking to the pan)
• 2 tbsp sesame oil (my secret for that nutty depth)
• 3 cloves garlic, minced (because more is always better)
• 1 tbsp fresh ginger, grated (skip the jarred stuff, trust me)
• 1/4 cup hoisin sauce (the stickier, the saucier)
• 2 tbsp soy sauce (low-sodium lets you control the salt)
• 1 tbsp sriracha (adjust if you’re not about that spicy life)
• 1/2 cup water chestnuts, diced (for that crunch you didn’t know you needed)
• 1/4 cup green onions, sliced (the greener, the fresher)
• 8 large lettuce leaves, butter or romaine (crisp and cup-shaped for easy wrapping)

Instructions

1. Heat sesame oil in a large skillet over medium-high heat until shimmering—about 1 minute.
2. Add ground chicken, breaking it apart with a spatula. Cook until no pink remains, roughly 5 minutes.
3. Toss in garlic and ginger, stirring for 30 seconds until fragrant—don’t let them burn!
4. Pour in hoisin, soy sauce, and sriracha. Stir to coat the chicken evenly, about 2 minutes.
5. Mix in water chestnuts and green onions, cooking for another minute to warm through.
6. Spoon the mixture into lettuce leaves, dividing evenly. Fold like a taco and dig in immediately.

Amazingly crisp lettuce meets the saucy, spicy chicken filling—each bite is a texture explosion. Serve with extra sriracha on the side for the brave souls at your table.

PF Chang’s Vegetarian Lettuce Wraps

You’ve gotta try these PF Chang’s Vegetarian Lettuce Wraps—crisp, fresh, and packed with flavor. They’re the perfect mix of crunchy and savory, and guess what? They’re a breeze to whip up.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 cup finely chopped mushrooms (cremini work wonders here)
• 1/2 cup diced water chestnuts (for that unbeatable crunch)
• 2 tbsp soy sauce (low-sodium is my pick)
• 1 tbsp hoisin sauce (the secret weapon)
• 1 tsp grated ginger (fresh is always best)
• 1 garlic clove, minced (because everything’s better with garlic)
• 1 head butter lettuce, leaves separated (for the perfect edible cup)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering—about 1 minute.
2. Add mushrooms and water chestnuts, sautéing until mushrooms are golden, roughly 5 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
3. Stir in soy sauce, hoisin sauce, ginger, and garlic. Cook for another 2 minutes until fragrant. Tip: Keep the heat medium to prevent burning the garlic.
4. Remove from heat and let the mixture cool slightly, about 2 minutes. This makes handling easier.
5. Spoon the mixture into lettuce leaves, serving immediately. Tip: Double up on lettuce for extra crunch.

The wraps are a textural dream—crispy lettuce meets the savory, umami-packed filling. Serve them with a side of extra hoisin for dipping, or get creative with a sprinkle of sesame seeds on top.

Korean Beef Lettuce Wraps with Gochujang

Let’s dive into these Korean Beef Lettuce Wraps with Gochujang—spicy, savory, and seriously addictive. Perfect for a quick dinner that packs a punch.

Ingredients

• 1 lb ground beef (I go for 80/20 for that juicy fat content)
• 2 tbsp gochujang (the heart of the dish—don’t skimp!)
• 1 tbsp soy sauce (low-sodium is my pick to control saltiness)
• 1 tbsp sesame oil (toasted for that nutty aroma)
• 1 tbsp brown sugar (for a hint of sweetness)
• 2 cloves garlic, minced (fresh is best, no jarred stuff here)
• 1 tsp ginger, grated (keep a knob in the freezer for easy grating)
• 1 head butter lettuce (the cups are the perfect size for wrapping)
• 2 green onions, sliced (for a fresh crunch)
• 1 tbsp sesame seeds (toasted, because why not?)

Instructions

1. Heat a large skillet over medium-high heat. No oil needed—the beef’s got enough fat.
2. Add the ground beef. Break it up with a spatula and cook until no pink remains, about 5 minutes. Tip: Don’t stir too much; let it get a bit crispy.
3. Drain excess fat, leaving about 1 tbsp in the skillet for flavor.
4. Reduce heat to medium. Add gochujang, soy sauce, sesame oil, brown sugar, garlic, and ginger. Stir to combine and cook for 2 minutes until fragrant. Tip: Taste and adjust gochujang if you like it spicier.
5. Remove from heat. Stir in green onions and sesame seeds.
6. Serve immediately with butter lettuce leaves for wrapping. Tip: Double the recipe—it’s that good.

Outrageously tender beef with a kick of heat and sweetness, all wrapped up in crisp lettuce. Try topping with a fried egg for breakfast vibes.

Garlic Ginger Shrimp Lettuce Wraps

Let’s dive into these Garlic Ginger Shrimp Lettuce Wraps—quick, flavor-packed, and perfect for those busy weeknights or a light, refreshing meal.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (fresh is best here, no shortcuts!)
• 1 tbsp fresh ginger, grated (trust me, the jarred stuff won’t do)
• 1 tbsp soy sauce (low sodium to control the saltiness)
• 1 tbsp honey (for that perfect sweet and savory balance)
• 1 tsp sesame oil (a little goes a long way)
• 8 large butter lettuce leaves (the crispier, the better)
• 1/4 cup green onions, thinly sliced (for a pop of color and crunch)
• 1 tbsp sesame seeds (toasted, because why not?)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet in a single layer—don’t crowd them! Cook for 2 minutes per side until pink and opaque.
3. Toss in garlic and ginger, stirring constantly for 30 seconds until fragrant—watch closely to avoid burning.
4. Pour in soy sauce, honey, and sesame oil. Stir to coat the shrimp evenly and cook for another minute until the sauce thickens slightly.
5. Remove from heat and sprinkle with green onions and sesame seeds.
6. Spoon the shrimp mixture into lettuce leaves, dividing evenly. Serve immediately.

Outrageously juicy shrimp meet the crunch of fresh lettuce, with a sauce that’s bold yet balanced. Try stacking them high on a platter for a DIY wrap station at your next gathering.

Crispy Tofu Lettuce Wraps with Peanut Sauce

Zesty and vibrant, these wraps are your next obsession. Crispy tofu meets creamy peanut sauce in a fresh lettuce cup—boom, flavor explosion.

Ingredients

• 1 block extra-firm tofu (press it well, trust me)
• 2 tbsp cornstarch (for that perfect crisp)
• 1 tbsp sesame oil (my kitchen always smells like this)
• 1/4 cup creamy peanut butter (skip the crunchy, it’s a texture thing)
• 2 tbsp soy sauce (low-sodium works too)
• 1 tbsp honey (or agave for my vegan friends)
• 1 tsp grated ginger (fresh is best, but powder in a pinch)
• 1 clove garlic, minced (more if you’re bold)
• 1/4 cup water (to thin the sauce)
• 8 large lettuce leaves (butter lettuce cups like a dream)
• 1/4 cup chopped peanuts (for that extra crunch)
• 2 green onions, sliced (green parts only, please)

Instructions

1. Preheat your oven to 400°F—no shortcuts, this crisp needs heat.
2. Cube the pressed tofu, toss with cornstarch until each piece is coated. Tip: Shake off excess for even baking.
3. Spread tofu on a baking sheet, drizzle with sesame oil. Bake for 25 mins, flipping halfway. Look for golden edges.
4. While tofu bakes, whisk peanut butter, soy sauce, honey, ginger, garlic, and water in a bowl. Tip: Warm PB for easier mixing.
5. Assemble lettuce cups with crispy tofu, drizzle generously with peanut sauce. Tip: Double the sauce if you’re a dipper.
6. Top with chopped peanuts and green onions. Serve immediately—no one likes soggy lettuce.

Now, the magic: crunchy tofu, silky sauce, and fresh lettuce create a texture trio. Try stacking them high for a shareable snack or go solo for a light lunch.

Hoisin Glazed Pork Lettuce Wraps

Oozing with flavor, these Hoisin Glazed Pork Lettuce Wraps are your next obsession. Bold, sweet, and savory—they’re a crunch-worthy bite that’s stupidly easy to make.

Ingredients

• 1 lb ground pork (the fattier, the juicier)
• 1/4 cup hoisin sauce (the star of the show)
• 2 tbsp soy sauce (I go for low-sodium to control the salt)
• 1 tbsp sesame oil (toasted, for that nutty punch)
• 1 tbsp rice vinegar (for a slight tang)
• 1 tsp ginger, minced (fresh is best, no compromises)
• 2 garlic cloves, minced (because more garlic is always better)
• 1 head butter lettuce (for those perfect, cup-like wraps)
• 1/4 cup green onions, sliced (for a pop of color and crunch)
• 1 tbsp sesame seeds (toasted, because we’re extra)

Instructions

1. Heat a large skillet over medium-high heat. No oil needed—the pork’s got enough fat.
2. Add the ground pork. Break it up with a spatula and cook until no pink remains, about 5 minutes. Tip: Don’t stir too much; let it get a bit crispy.
3. While the pork cooks, whisk together hoisin, soy sauce, sesame oil, rice vinegar, ginger, and garlic in a small bowl.
4. Once the pork is cooked, pour the sauce over. Stir to coat and simmer for 2 minutes until thickened. Tip: The sauce should cling to the pork, not pool at the bottom.
5. Remove from heat. Spoon the pork into lettuce leaves, garnish with green onions and sesame seeds. Tip: Serve immediately to keep the lettuce crisp.

Absolutely addictive—the pork is sticky-sweet, the lettuce adds a fresh crunch, and those sesame seeds? Chef’s kiss. Try stacking them high for a DIY wrap station at your next gathering.

Sesame Soy Turkey Lettuce Wraps

Yield to the crunch and savor of these Sesame Soy Turkey Lettuce Wraps—bold flavors, minimal fuss, and maximum satisfaction in every bite. Perfect for those days when you crave something light yet packed with umami.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the best balance of flavor and health)
• 2 tbsp sesame oil (toasted, because it brings out a deeper nuttiness)
• 1/4 cup soy sauce (low sodium lets you control the saltiness better)
• 1 tbsp honey (for that sweet contrast)
• 2 cloves garlic, minced (fresh is non-negotiable here)
• 1 tbsp ginger, grated (keep the peel on for easier grating)
• 1 head butter lettuce (the cups are the perfect size for wrapping)
• 1/4 cup green onions, sliced (for a sharp, fresh finish)
• 1 tbsp sesame seeds (because we eat with our eyes first)

Instructions

1. Heat a large skillet over medium-high heat and add the sesame oil, swirling to coat the pan.
2. Add the ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in the garlic and ginger, cooking for 1 minute until fragrant—don’t let them burn.
4. Pour in the soy sauce and honey, stirring to combine. Let the mixture simmer for 2 minutes to thicken slightly.
5. Remove from heat and fold in the green onions and sesame seeds.
6. Separate the lettuce leaves, rinse, and pat dry. Spoon the turkey mixture into each leaf, serving immediately.

These wraps are a textural dream—crisp lettuce against the savory, slightly sticky turkey. Try topping with a sprinkle of crushed peanuts for an extra crunch or a drizzle of sriracha for heat.

Mushroom and Water Chestnut Lettuce Wraps

Nailed it! These Mushroom and Water Chestnut Lettuce Wraps are your next go-to for a quick, flavorful bite. Packed with umami and crunch, they’re a game-changer for weeknight dinners.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for that rich flavor)
• 1 lb cremini mushrooms, finely chopped (baby bellas work too, but creminis are my fave)
• 1 can (8 oz) water chestnuts, drained and diced (for that unbeatable crunch)
• 2 garlic cloves, minced (fresh is best, no compromises)
• 1 tbsp soy sauce (low-sodium if you’re watching salt)
• 1 tsp sesame oil (a little goes a long way)
• 1 head butter lettuce, leaves separated (for the perfect, crisp cups)
• 2 green onions, thinly sliced (for a pop of color and sharpness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add mushrooms and cook, stirring occasionally, until they release their moisture and brown, about 5 minutes.
3. Toss in water chestnuts and garlic, cooking for another 2 minutes until fragrant. Tip: Don’t overcrowd the pan to ensure everything gets nicely browned.
4. Stir in soy sauce and sesame oil, mixing well to coat everything evenly. Cook for 1 more minute. Tip: Taste and adjust with a pinch of sugar if you like a hint of sweetness.
5. Remove from heat and let cool slightly, about 2 minutes. Tip: This helps the flavors meld together beautifully.
6. Spoon the mixture into lettuce leaves, garnish with green onions, and serve immediately.

Boom! The wraps are a textural dream—juicy mushrooms meet crunchy water chestnuts, all wrapped in crisp lettuce. Serve them with a side of sriracha mayo for an extra kick.

Spicy Sriracha Chicken Lettuce Wraps

Elevate your snack game with these fiery, flavor-packed wraps that’ll have you reaching for seconds. Perfect for a quick lunch or a crowd-pleasing appetizer, they’re as fun to make as they are to eat.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/4 cup Sriracha (adjust based on your heat tolerance)
• 2 tbsp soy sauce (low-sodium is my preference here)
• 1 tbsp honey (for that sweet heat balance)
• 1 tbsp sesame oil (toasted, for depth)
• 1 clove garlic, minced (fresh is key)
• 1 inch ginger, grated (peel it with a spoon)
• 8 large butter lettuce leaves (iceberg works too, but butter lettuce is more tender)
• 1/4 cup chopped green onions (for a fresh crunch)
• 1 tbsp sesame seeds (toasted, for garnish)

Instructions

1. Heat a large skillet over medium-high heat. Add the sesame oil and swirl to coat.
2. Add the ground chicken, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
4. Mix in the Sriracha, soy sauce, and honey. Simmer for 2 minutes, allowing the flavors to meld. Tip: The sauce should coat the chicken nicely—not too dry, not too saucy.
5. Remove from heat. Spoon the mixture into lettuce leaves, sprinkle with green onions and sesame seeds. Tip: Serve with lime wedges for an extra zing.

Layers of spicy, sweet, and savory make every bite a delight. Serve these wraps with a side of cool cucumber slices to balance the heat, or pile them high on a platter for a DIY wrap station at your next gathering.

Peanut Lime Chicken Lettuce Wraps

Every bite of these wraps is a crunch of freshness, a zing of lime, and a punch of peanut—perfect for those who crave bold flavors without the fuss.

Ingredients

• 1 lb chicken breast, diced (I go for organic, free-range—it’s juicier!)
• 1/4 cup creamy peanut butter (the kind with just peanuts and salt, please)
• 2 tbsp lime juice (freshly squeezed, none of that bottled stuff)
• 1 tbsp soy sauce (low-sodium is my pick for better control)
• 1 tsp honey (local if you’ve got it, for that floral hint)
• 1 clove garlic, minced (more if you’re a garlic fiend like me)
• 1 head butter lettuce, leaves separated (the crispier, the better)
• 1/4 cup cilantro, chopped (optional, but it adds a fresh pop)
• 1/4 cup peanuts, chopped (for that extra crunch)

Instructions

1. Heat a large skillet over medium-high heat. No oil needed—we’re keeping it lean.
2. Add the diced chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until no pink remains. Tip: Don’t overcrowd the pan to get a nice sear.
3. While the chicken cooks, whisk together peanut butter, lime juice, soy sauce, honey, and garlic in a small bowl. Tip: Microwave the peanut butter for 10 seconds if it’s too thick to whisk.
4. Once the chicken is cooked, pour the peanut lime sauce over it. Stir to coat evenly and cook for another 2 minutes. Tip: The sauce should cling to the chicken, not pool at the bottom.
5. Remove from heat. Spoon the chicken mixture into lettuce leaves, then sprinkle with cilantro and chopped peanuts.

Fresh out the skillet, these wraps are a messy, juicy delight—the kind you eat over the sink. Try stacking them on a platter for a DIY dinner party vibe.

PF Chang’s Copycat Lettuce Wraps with Ground Chicken

These PF Chang’s Copycat Lettuce Wraps with Ground Chicken are your ticket to a quick, flavorful meal that’s sure to impress. Trust me, they’re as good as the restaurant version—maybe even better.

Ingredients

• 1 lb ground chicken (I like to use thigh meat for extra juiciness)
• 2 tbsp sesame oil (the secret to that authentic flavor)
• 1/2 cup diced water chestnuts (for that perfect crunch)
• 1/4 cup hoisin sauce (my pantry staple for sweetness and depth)
• 2 tbsp soy sauce (low sodium is my go-to)
• 1 tbsp rice vinegar (for a slight tang)
• 1 tsp ginger, minced (fresh is always best)
• 2 cloves garlic, minced (because more garlic is more better)
• 1 head butter lettuce (the perfect vessel for our wraps)
• 2 green onions, sliced (for a pop of color and freshness)

Instructions

1. Heat sesame oil in a large skillet over medium-high heat until shimmering.
2. Add ground chicken, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in water chestnuts, hoisin sauce, soy sauce, rice vinegar, ginger, and garlic. Cook for another 2 minutes until everything is well combined and fragrant.
4. Remove from heat and let the mixture cool slightly, about 2 minutes. This prevents the lettuce from wilting too quickly.
5. Carefully separate the leaves from the head of butter lettuce, ensuring they’re intact to hold the filling.
6. Spoon the chicken mixture into the center of each lettuce leaf, then garnish with sliced green onions.

Enjoy the crisp, cool lettuce against the warm, savory filling—it’s a texture dream. Serve these wraps with extra hoisin sauce on the side for dipping, or get creative by adding a sprinkle of crushed peanuts for an extra crunch.

Five-Spice Duck Lettuce Wraps

Hit the ground running with these Five-Spice Duck Lettuce Wraps—succulent, spicy, and downright addictive. Perfect for shaking up your weeknight dinner routine or impressing at your next gathering.

Ingredients

• 1 lb duck breast, skin on (crispy skin is non-negotiable for texture)
• 2 tbsp five-spice powder (the star of the show, go for a high-quality blend)
• 1 tbsp honey (for that sweet, sticky glaze)
• 2 tbsp soy sauce (I swear by Kikkoman for depth of flavor)
• 1 tbsp sesame oil (toasted, because it packs more punch)
• 1 head butter lettuce (the cups are the perfect size for wrapping)
• 1/2 cup shredded carrots (for a crunchy, colorful contrast)
• 1/4 cup chopped green onions (because everything’s better with a bit of onion)
• 1 tbsp vegetable oil (just for searing, nothing fancy)

Instructions

1. Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and crisp up the skin.
2. Rub the duck breast evenly with five-spice powder, ensuring every inch is coated for maximum flavor.
3. Heat vegetable oil in a skillet over medium-high heat. Once hot, place the duck breast skin-side down. Cook for 5 minutes until the skin is golden and crispy.
4. Flip the duck and cook for another 3 minutes for medium-rare. Remove from heat and let rest for 5 minutes—this keeps it juicy.
5. While the duck rests, whisk together honey, soy sauce, and sesame oil in a small bowl for the glaze.
6. Slice the duck thinly against the grain. Drizzle with the glaze for that glossy finish.
7. Assemble lettuce wraps by placing a few slices of duck in each lettuce cup, topped with shredded carrots and green onions.

You’ll love the contrast of the crispy duck against the fresh, crunchy veggies. Serve these wraps with extra glaze on the side for dipping, and watch them disappear.

Lemongrass Beef Lettuce Wraps

Punch up your dinner routine with these zesty Lemongrass Beef Lettuce Wraps—quick, fresh, and packed with flavor.

Ingredients

• 1 lb ground beef (I go for 85% lean for the perfect fat balance)
• 2 tbsp finely chopped lemongrass (trust me, fresh makes all the difference)
• 1 tbsp minced garlic (because more garlic is always better)
• 2 tbsp fish sauce (the secret umami booster)
• 1 tbsp sugar (to balance the tang)
• 1 tbsp vegetable oil (my kitchen staple for high-heat cooking)
• 1 head butter lettuce (for those crisp, cup-like leaves)
• 1/2 cup shredded carrots (for a sweet crunch)
• 1/4 cup chopped mint leaves (freshness overload)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in lemongrass and garlic, sautéing for 1 minute until fragrant—this is where the magic starts.
4. Mix in fish sauce and sugar, stirring well to coat the beef. Cook for another 2 minutes to meld flavors.
5. Remove from heat and let it sit for 2 minutes—patience lets the flavors deepen.
6. Wash and separate butter lettuce leaves, patting them dry for the perfect wrap vessel.
7. Spoon the beef mixture into lettuce cups, topping with shredded carrots and mint leaves.

Wrap it up with a crunch—the cool lettuce against the warm, savory beef is a texture dream. Serve with extra mint on the side for a refreshing kick.

Sweet Chili Glazed Salmon Lettuce Wraps

Transform your dinner game with these Sweet Chili Glazed Salmon Lettuce Wraps—quick, flavorful, and downright addictive.

Ingredients

• 1 lb salmon fillets (skin-on for extra crispiness)
• 1/4 cup sweet chili sauce (the spicier, the better in my book)
• 2 tbsp soy sauce (low-sodium keeps it balanced)
• 1 tbsp honey (for that perfect glaze)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 8 large butter lettuce leaves (crisp and fresh)
• 1/2 cup shredded carrots (for a crunchy contrast)
• 1/4 cup chopped cilantro (don’t skip—it’s a game-changer)
• 1 lime, cut into wedges (squeeze it fresh!)

Instructions

1. Preheat your oven to 400°F—get it hot for that perfect sear.
2. Whisk together sweet chili sauce, soy sauce, and honey in a bowl. Taste it—adjust honey if you like it sweeter.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear salmon skin-side down for 3 minutes until crispy.
4. Flip salmon, brush with half the glaze, then transfer skillet to oven. Bake for 8 minutes—flaky is the goal.
5. Remove salmon, brush with remaining glaze, and let rest for 2 minutes. Patience equals juicy salmon.
6. Flake salmon into chunks, then assemble in lettuce leaves with carrots and cilantro. Squeeze lime right before serving.

Keep it fresh with the lime squeeze—bright, tangy, and a little spicy. Serve these wraps with extra glaze on the side for dipping, because why not?

Spicy Mango Shrimp Lettuce Wraps

Craving a dish that’s a riot of flavors and textures? These Spicy Mango Shrimp Lettuce Wraps are your ticket to a quick, vibrant meal that’s as fun to assemble as it is to eat.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like them tail-on for presentation)
• 2 ripe mangoes, diced (go for the Ataulfo variety—they’re sweeter and less fibrous)
• 1 head of butter lettuce, leaves separated (these are the perfect cup-shaped vessels)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp honey (local if you can—it adds a subtle floral touch)
• 1 tsp red pepper flakes (adjust based on your heat tolerance)
• 1 lime, juiced (freshly squeezed makes all the difference)
• 1/4 cup cilantro, chopped (don’t skip this—it’s a flavor bomb)
• Salt to taste (I use sea salt for its crispness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering—about 1 minute.
2. Add shrimp in a single layer; cook for 2 minutes per side until pink and slightly curled.
3. Sprinkle red pepper flakes over shrimp; toss to coat evenly for that spicy kick.
4. Remove skillet from heat; drizzle honey and lime juice over shrimp, stirring gently to combine.
5. Let the shrimp sit for 1 minute to soak up the flavors—trust me, it’s worth the wait.
6. Arrange butter lettuce leaves on a serving platter; spoon shrimp and mango mixture into each leaf.
7. Garnish with chopped cilantro and a pinch of sea salt right before serving.

Kick back and enjoy the contrast of the cool, crisp lettuce against the warm, spicy shrimp and sweet mango. Serve these wraps with an extra lime wedge on the side for those who love an extra zing.

Teriyaki Pineapple Chicken Lettuce Wraps

Absolutely craving something sweet, savory, and seriously easy? These Teriyaki Pineapple Chicken Lettuce Wraps are your next kitchen adventure.

Ingredients

• 1 lb chicken breast, diced (I go for organic, free-range—it’s a game-changer)
• 1 cup pineapple chunks (fresh is best, but canned works in a pinch)
• 1/2 cup teriyaki sauce (homemade or store-bought, no judgment here)
• 1 tbsp olive oil (extra virgin is my ride or die)
• 8 large lettuce leaves (butter or romaine for that perfect crunch)
• 2 green onions, sliced (for that pop of color and flavor)
• 1 tsp sesame seeds (because we eat with our eyes first)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Tip: Let the oil get hot but not smoking—patience is key.
2. Add diced chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until no pink remains. Tip: Don’t overcrowd the pan; give that chicken space to sear.
3. Pour in teriyaki sauce and add pineapple chunks. Stir to coat everything evenly. Simmer for 3 minutes, letting the sauce thicken slightly.
4. Remove from heat. Spoon the chicken mixture into lettuce leaves. Tip: Use a slotted spoon to avoid soggy wraps.
5. Garnish with green onions and sesame seeds. Serve immediately.

Vibrant, juicy, and packed with flavor, these wraps are a textural dream. Try serving them with a side of jasmine rice for a heartier meal.

PF Chang’s Vegan Lettuce Wraps with Tofu

Ready to whip up a storm in your kitchen? These PF Chang’s-inspired vegan lettuce wraps are your ticket to a flavor-packed, guilt-free feast. Rock your taste buds with crispy tofu and a savory sauce that’s downright addictive.

Ingredients

• 1 block extra-firm tofu (press it well—I swear by my tofu press for maximum crispiness)
• 2 tbsp sesame oil (the good stuff makes all the difference)
• 1 cup diced mushrooms (baby bellas bring that meaty texture)
• 1/2 cup water chestnuts (for that perfect crunch)
• 3 tbsp soy sauce (low-sodium lets you control the salt)
• 1 tbsp rice vinegar (a splash of tang is non-negotiable)
• 1 tsp ginger, minced (fresh is best, but powdered works in a pinch)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 head butter lettuce (those tender leaves are the perfect vessel)
• 2 green onions, sliced (for a pop of color and sharpness)

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cube it into bite-sized pieces.
2. Heat sesame oil in a large skillet over medium-high heat until shimmering.
3. Add tofu cubes in a single layer—don’t crowd the pan!—and cook until golden on all sides, about 10 minutes. Tip: Resist stirring too often for that perfect crisp.
4. Toss in mushrooms, water chestnuts, garlic, and ginger. Stir-fry for 5 minutes until mushrooms soften.
5. Whisk together soy sauce and rice vinegar, then pour over the tofu mixture. Cook for another 2 minutes to let the flavors meld.
6. Remove from heat and stir in green onions.
7. Spoon the mixture into lettuce leaves, serving immediately for the best texture.

Amazingly crisp tofu meets a umami-rich sauce in these wraps, with each bite offering a delightful contrast of textures. Serve them as a light lunch or double up for a dinner that’ll have everyone reaching for seconds.

Caramelized Onion and Beef Lettuce Wraps

Unleash flavor bombs with these Caramelized Onion and Beef Lettuce Wraps—quick, messy, and downright addictive.

Ingredients

• 1 lb ground beef (80/20 for juiciness)
• 2 large onions, thinly sliced (sweet onions are my jam)
• 2 tbsp extra virgin olive oil (the good stuff)
• 1 tbsp soy sauce (low-sodium works too)
• 1 tsp brown sugar (for that caramelized magic)
• 1 head butter lettuce (crisp and cool)
• Salt to taste (I’m generous here)

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: Let the oil shimmer before adding onions.
2. Add sliced onions and cook for 10 minutes, stirring occasionally. Tip: Don’t rush—caramelization takes patience.
3. Sprinkle brown sugar over onions, stir, and cook for another 5 minutes until golden. Tip: Deglaze with a splash of water if they stick.
4. Push onions to one side, add ground beef to the skillet. Cook until no pink remains, about 6 minutes.
5. Stir in soy sauce, mix everything together, and cook for 2 more minutes. Taste and salt as needed.
6. Spoon the beef and onion mix into lettuce leaves. Serve immediately.

Feast on the contrast of sweet, savory beef and crisp lettuce. Try topping with a drizzle of sriracha mayo for extra kick.

Summary

Mouthwatering and bold, these 18 Spicy PF Chang Lettuce Wrap recipes are a treasure trove of flavors waiting to elevate your mealtime. Whether you’re craving something fiery or subtly spiced, there’s a wrap here to satisfy every palate. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!