Whole30 Lettuce Wraps (PF Chang's Inspired)

Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
Serves: 4

When I was a teenager, my family always looked forward to our Saturday nights at PF Chang's. It became a bit of a ritual for us—the buzz of the restaurant, the clinking of chopsticks, and, of course, the incredible food. The lettuce wraps were always a favorite. Something about that savory, crunchy, and refreshing bite made them the highlight of every meal.

Fast forward to today, I’m all about recreating those nostalgic dishes but with a healthy twist. As a family focused on wholesome, allergen-friendly meals, this Whole30 version of PF Chang’s lettuce wraps is a winner. It’s Paleo, gluten-free, and dairy-free, and you’d never guess it’s “healthy” because it’s just that delicious.

And the best part? It’s a hands-on meal the kids love assembling themselves. We treat it like taco night, but with a lighter, Asian-inspired vibe. Whether you’re serving this as a quick family dinner or as a crowd-pleasing appetizer, these lettuce wraps will steal the show!

Ingredients

For the Lettuce Wraps:

• 1/4 cup coconut aminos

• 2 teaspoons sesame oil

• 1 teaspoon rice wine vinegar

• 1 tablespoon almond butter

• 2 teaspoons freshly grated ginger

• 1 tablespoon compliant hot sauce (optional)

• 1 tablespoon olive oil

• 1/2 of one yellow onion, diced

• 1 cup baby bella mushrooms, minced

• 3 cloves garlic, minced

• 1 pound ground pork or chicken

• 1/2 cup shredded carrots

• Salt and black pepper, to taste

• 1 8-ounce can diced water chestnuts, drained

• 3 green onions, thinly sliced (reserve 1 tablespoon for sauce)

• 1 head bibb lettuce, leaves gently removed

For the Sauce:

• 1/4 cup coconut aminos

• 1 1/2 teaspoons sesame oil

• 1 teaspoon rice wine vinegar

• Compliant hot sauce, to taste (optional)

• 1 tablespoon reserved green onions

• Salt, to taste

Suggested Garnishes (Optional):

• Sesame seeds

• Thinly sliced green onions

Instructions

1. Prepare the Sauce:

In a small bowl, whisk together the coconut aminos, sesame oil, rice wine vinegar, almond butter, grated ginger, and hot sauce. Whisk until smooth and set aside.

2. Cook the Filling:

• Heat a large skillet over medium heat and add olive oil. Swirl to coat the pan evenly.

• Add the diced onion and cook for 3 minutes until softened. Then, add the minced mushrooms and cook for another 3 minutes until the onion is translucent.

• Stir in garlic and cook for 30 seconds until fragrant.

• Add ground pork or chicken to the skillet. Cook, crumbling with a spatula, until browned.

• Mix in shredded carrots and cook for about 3 minutes until softened.

3. Combine Flavors:

Pour the prepared sauce mixture into the skillet. Stir until everything is evenly coated. Add water chestnuts and green onions, cooking for 3-4 more minutes. Season with salt and black pepper to taste, then remove from heat.

4. Assemble and Serve:

Spoon 3-4 tablespoons of the pork mixture into each lettuce leaf. Garnish with sesame seeds and green onions if desired. Serve immediately with extra sauce on the side for dipping.

Why You’ll Love These Lettuce Wraps

They’re quick to make, adaptable to your favorite proteins, and perfect for busy weeknights. Plus, you can customize the spice level and toppings to your heart's desire.

So next time you’re craving takeout, give this recipe a go. I promise, your family will be asking for these again and again—just like mine does!

What’s your favorite restaurant-inspired dish to recreate at home? Let me know in the comments!