This PF Chang’s Lettuce Wrap Dupe recipe is vegan and gluten-free. Okay, I was getting tired of baking. I was ready for some simple and tasty recipes! In honor of Asian heritage month, I wanted to make some of my favorite Asian dishes. I have some fond memories of going to PF Chang’s with my family when I was in high school when it was new in our area and a hot place to eat. We always ordered their famous lettuce wraps. I was craving this recently and wanted to share my vegan refreshed clean version of this recipe. Well, these turned out absolutely delicious and are meat-eater AND kid-approved! Plus it’s so simple to make that it’s a weekly staple.

In this recipe, I’ll be using a mix of tofu and jackfruit. If you have a soy allergy I would omit the tofu and add three more cans of jackfruit. You can also try replacing the tofu with some lentils for some added protein. Jackfruit gives it a meatier consistency and wonderful flavor.

Hoisan sauce is a must in this recipe and I wanted to find a brand that uses cleaner ingredients. So happy that I found this brand that doesn’t have any odd preservatives and is actually soy-free, which is great for those who may have an allergy. I’m actually amazed at how flavorful it is. I also wanted to give this recipe a little kick with some siracha sauce. I thought about making my own but I didn’t have the time for the fermenting process. So glad I found this amazing brand that also makes a cleaner version of si racha. It uses no odd preservative or chemicals, which is often found in these type of sauces. And it tastes delicious, so I don’t feel like I’m missing out on my hot sauce after finding this.

What Makes This Vegan Lettuce Wrap Healthier

Well, obviously it’s meatless and gluten-free. But you won’t miss the meat after eating this one. I highly recommend getting organic and sprouted tofu. Regular tofu is genetically modified, which can cause a lot of health issues. I found an organic brand of canned jackfruit that doesn’t use odd preservatives, just lime juice and sea salt. Jackfruit is high in fiber and magnesium. It helps make this meal taste meatier.
The hoisin sauce I found from Coconut Secrets doesn’t use any cane sugar or odd ingredients. It’s also gluten-free and soy-free.
The sriracha sauce I found from Yellowbird is organic and naturally sweetened with no added sugar and also uses more natural ingredients than the popular brand. Plus it tastes awesome.
I use butter lettuce instead of iceberg lettuce, which is less nutritious compared to butter lettuce. It has more dark leafy greens.

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How-To Video

Let’s make this Vegan PF Change Lettuce Wrap Dupe

What You’ll Need

1 head of butter lettuce can also use romaine lettuce or iceberg
2 14oz packages of extra firm tofu, drained and access water removed
1 can jackfruit 14oz, drain and rinsed and chopped into smaller pieces
4-5 scallions, thinly sliced with dark green parts separated for garnish
1 cup chopped onions
4-5 cloves garlic minced
1 1/2 tbsp minced ginger
1 can of water chestnuts 8 oz, rinse and drain and chopped recommend letting it sit in freshwater overnight to reduce citric acid.
1 tbsp olive oil
1 tbsp toasted sesame oil
1/3 cup Hoisin Sauce
3 tbsp Tamari Sauce can reduce if you want to lessen salt. Can also use soy sauce if not avoiding gluten
2 tbsp rice vinegar
1/2 tbsp sriracha sauce, can remove for a more mild flavor. Can add 1/2 tbsp more for a spicier flavor
pepper to taste
salt to taste
(optional) sesame seeds to garnish

Chop onions and water chestnuts. Thinly slice scallions and separate dark green parts to save or garnish Mince garlic and ginger. Chop jackfruit into smaller pieces.

Chop water chestnuts
Wash each leaf of lettuce and dry. Set aside.
Heat a large saute pan over medium heat and heat up olive oil. Add the onions, scallions, ginger, and garlic. Saute for 2-3 minutes till onions are translucent

Add the tofu and crumble. Saute for 10 – 15 minutes to reduce the moisture in it. Add the water chestnuts and cook for another 2-3 minutes to keep reducing the moisture.

Add the hoisin sauce, tamari sauce, sesame oil, rice vinegar, and sriracha sauce. Mix all ingredients well.
Add the jackfruit and cook for another 5 minutes.

Add fresh ground pepper and the green scallions and mix well.
Serve on top of fresh lettuce and sprinkle with some sesame seeds and enjoy!