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Ok, no need to go back to PF Changs. In my opinion the best dish at PF Changs is their lettuce wraps. I will often order them (gluten-free) as my entree. You can imagine my delight when I found a recipe posted by my girl at  CaveGirlCuisine for P.F. Paleo Chicken Lettuce Wraps. I made just a few minor changes to suit my own taste and they turned out delicious!!! I also Paleo-fied an asian slaw recipe to go on the side. I was in a bit of a hurry so I didn’t take too many pics and to be honest, I need a new camera to take better photos anyway, the photo above does not do this dish justice. I can see making these lettuce wraps for a group to share at a party and the slaw would make a great side dish for just about anything.


Asian Chicken Lettuce Wraps – I doubled this recipe to have leftovers for the kids to take to lunch tomorrow.


  • 16 lettuce leaves – the photo shows large romaine leaves but I would use iceberg next time. You can use bib lettuce but bib leaves can be fragile
  • 1 lb ground chicken – I bought both chicken breasts and thighs and pulsed them in my food processor until it was a large grind. Or you can finely chop the chicken in to small pieces
  • 5 oz package of sliced shitake mushrooms – you might want to dice them smaller
  • 1/3 cup chopped scallions
  • 3 cloves of fresh garlic pressed or finely minced
  • 1 tbs fresh ginger or ginger paste
  • 1-2 tbs sesame oil
  • 1 tbs rice wine vinegar
  • 4 tbs gluten-free Tamari sauce or coconut aminos
  • 1 tsp dijon mustard
  • 1/2 tbs sriracha
  • 1 Tbs raw honey
  • a big handful of shredded carrots
  • 1 small can of water chestnuts chopped
  • 1/4 slivered almonds
  • (optional) 1/2tbs arrowroot powder and 1/2 tbs water mixed together to thicken the sauce
  • (I also added in a little extra of the flavoring ingredients toward the end to pump of the flavor to suit my kids tastes)
Heat 1 tbs of sesame oil in a large skillet over medium heat. Add the ground chicken and cooked until almost cooked through.
While the chicken is cooking, Mix together the garlic, ginger, extra tbs sesame oil, rice wine vinegar, tamari, mustard, sriracha and honey in s bowl and whisk together well.
Once the chicken is almost cooked through, add in the mushrooms and cook a few minutes longer until the mushrooms get soft then stir in the mixture listed above.
Once the sauce is incorporated and heated through add in the carrots, water chestnuts, and almonds until hot. You want them to remain crunchy.
If your sauce seems too thin you can add in the arrowroot powder slurry to thicken it up.
Serve this in lettuce cups for some asian slurpy deliciousness!








I served this with an Asian Slaw on the side. Um, Um, Um!


Asian Slaw – I Paleo-fied a recipe I found on allrecipes.com. This is a large recipe, feel free to half it. I made the whole thing to serve 4 of us and have plenty left over for the kids for lunches tomorrow.


  • 7 cups of mixed shredded cabbage (red, green, napa)
  • 2 cups of shredded carrots
  • 2 cups thinly sliced red bell pepper
  • 6 green onions chopped
  • 1/2 cup chopped cilantro
  • 6 tbs rice wine vinegar
  • 6 tbs oil (I used 3 tbs sesame oil and 3 tbs avocado oil)
  • 5 tbs creamy almond butter or sunflower seed butter
  • 3 tbs gluten-free tamari or coconut aminos
  • 3 tbs raw honey
  • 2 tbs minced ginger or ginger paste
  • 1/2 tbs minced garlic or garlic paste
Mix all the veggies together in a large mixing bowl.
Blend together the last 8 ingredients. ( I put it all in my magic bullet and blended away!)
Once your dressing is blended, toss over the veggies! Serve immediate or refrigerate until ready to serve.









So yummy and ready for leftovers for tomorrows lunch. Paleo, Asian style!



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