Forums 17 Day Diet Recipes P.F. Changs(wanna be)chicken lettuce wraps cycle 1

P.F. Changs(wanna be)chicken lettuce wraps cycle 1

Subscribe to P.F.  Changs(wanna be)chicken lettuce wraps cycle 1 10 posts, 9 voices , Tagged: ummm I Modified it to work for US


Icon_missing_medium califgal 58 posts

I just had to have this. Firstcraving!! Following is the recipe that I used and modified it as said:

2-3 Servings Size
3 tablespoons oil-I omitted and used “pam”
2 boneless skinless chicken breasts
1 cup water chestnut-(I omitted )
2/3 cup mushroom-(I added more to take the place of chestnuts)
3 tablespoons chopped onions-(I used 1/2 C)
1 teaspoon minced garlic-(I used 3 cloves, I love garlic)
4 -5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar (I used 4 packets of truvia)
1/2 cup water-(I heated the water so truvia would disolve)
2 tablespoons soy sauce-(I used “lite”)
2 tablespoons rice wine vinegar
2 tablespoons ketchup(I used sugarfree)
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-(I used 2 packets of truvia)
1/2 teaspoon rice wine vinegar

1 Make the special sauce by dissolving the sugar in water in a small bowl.
2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3 Mix well and refrigerate this sauce until you’re ready to serve.
4 Combine the hot water with the hot mustard and set this aside as well.
5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 Bring oil to high heat in a wok or large frying pan.
7 Saute chicken breasts for 4 to 5 minutes per side or done.
8 Remove chicken from the pan and cool.
9 Keep oil in the pan, keep hot.
10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
13 With the pan still on high heat, add another Tbsp of vegetable oil.
14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16 Top with"Special Sauce".

I loved it and hope you do too! I just wish I would of made more for lunch today. Would of been a nice break frm a salad with chicken!!!

Icon_missing_medium lomadome 41 posts

Love PF Changs — I am going to try this one!

Icon_missing_medium MikiBee 12 posts

This sounds yummy! I’m going to a potluck tomorrow night and won’t be able to eat anything there (unless someone brings a veggie tray), so was going to bring my own food. I think I might make a batch of this and bring it with me.

Icon_missing_medium kristind 9 posts

Thank you for posting this! I can’t wait to try it. We love PF’s chicken wraps. I’m also thinking that if you put a little chopped carrot in place of the water chestnuts, that will give you a little extra crunch, which is also part of what I love about those wraps. I can’t wait to try this. Thanks!!

Icon_missing_medium misha5221 11 posts

I just made this last night – so good!!! I used ground chicken instead and added shredded carrots for some crunch as someone else had suggested. I also used baby bella mushrooms for a bit more flavor. My only other suggestion would be to reduce the amount of water in the special sauce as my personal preference is a bit thicker sauce. Thanks again for posting!

Photo_7_medium atxmom330 1 post

made this tonight and it was a huge hit! I modified a few things: I added 1 cup of celery to replace the water chestnuts. Instead of hot mustard and chile sauce, I just mixed in some Sirache (not sure how to spell that). I also didn’t have a wok handy so I just used a large frying pan and it worked perfect! thank you so much for this great recipe that we will definitely be making again

Icon_missing_medium CajunTeacher 3 posts

I made this tonight and loved it!  It was nice to replace grilled chicken breast with this flavorful recipe.  I did make a few changes because I didn’t have a lot of the ingredients:

Instead of chicken breast:  ground turkey

Instead of rice wine vinegar: red wine vinegar (couldn’t find rice wine at my grocery store)

Instead of lemon juice:  lime juice (that’s all I had)

Instead of sesame oil: oilive oil

Instead of chile paste: chile powder (couldn’t find that either at the store)

Photo_medium SPorter226 2 posts

I made these last night with some modifications… they were AMAZING

Boil 4 boneless skinless chicken breasts until cooked, when done, remove to cool. Once cool, dice. Set aside.


Topping Sauce Part 1

6 t Truvia

½ cup hot water

6 T Soy Sauce (lowest calorie possible)

6 T Rice Wine Vinegar (light)

6 T Unsweetened Ketchup

3 T Lemon Juice

3/8 t Sesame Oil

Mix the hot water with the truvia to dissolve, then mix in the remaining ingredients and set aside in fridge.


Topping Sauce Part 2

3 T Hot Mustard

3 Cloves Garlic (finely chopped)

5 t Red Chili Paste

5 t Hot Water

Mix all ingredients together and set aside in fridge


Cooking Sauce:

6 T Soy Sauce (lowest calorie possible)

2 t Truvia

1.5 t Rice Wine Vinegar (light)

Mix all ingredients together and keep handy by stove top.


Food Mixture:

In large sauté pan on high heat combine:


2 Containers Pre-Diced Blend




1 Bag Bean Sprouts

16 oz Baby Bella Mushrooms Diced


Once mushrooms have cooked through add:

Diced Chicken

Cooking Sauce

Continue to sauté until everything is hot and coated in sauce


Once Food Mixture is complete, take both Topping Sauces out of the fridge. Add Sauce 1 to Sauce 2 until you reach a desired consistency, flavor, and quantity. Add hot sauce or Sriracha to taste.


Place Food Mixture on Bibb Lettuce and top with Topping Sauce. ENJOY!!

Alaska_2012_033_medium latebloomer 107 posts

Testing my skill at replying – before I enter all of the text!!!!

Alaska_2012_033_medium latebloomer 107 posts

ah, thanks, I had forgotten the procedures for this blog.  Anyway just want to thank y’all for this great recipe.  I made it this afternoon using Garden Chick’N Strips (soy protein because i m a vegetarian).  So very good.  A bit labor intensive but then our Asian friends always remind us that the hospitality is in the preparation, right?  It was a flavor that I was hungry for and so very satisfying.  Was on this diet several years ago and lost 23+ #’s.  5 of them are hanging around me again so decided to spend some time seeing what you are cooking these days.  Thanks for the Lettuce Wraps – all of you – they were delicious!  Jackie in TN

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