Taste the Rainbow: Asian Lettuce Wraps

We love Asian cuisine over here: Thai, Japanese, Chinese, Korean . . .and, luckily for us, we live in a city that has TONS of amazing restaurants offering our favorite fare.  Even so, there are times when it just isn’t feasible to head out for an Asian dinner.  You know — like times when you’re dealing with a pink spotted dog or having to clean up an entire box of Cheerios that was dumped . . . or a day when not only has Bisquick been spread all over kingdom come but so has popcorn powder.

(Note — all of those things, and more, have happened in the past week.  No lie.)

On those days, I bring out my inner wok-star (tee-hee) and prepare my favorite, “at home” Asian-inspired dish.

This dish came about early last year because (1) I was pregnant and craving Chinese food, (2) wasn’t going to take my (then) 2 year old tantrum-throwing-tot out in public, and (3) I had a random collection of food in my fridge and pantry.

Really random, that is, for anything but a stir-fry.

HOWEVER, pregnancy cravings being what they are, I wanted needed P.F. Chang’s lettuce wraps.

What was this Mama to do?  Wrap up a portion of stir-fried veggies, of course.

These colorful Asian Lettuce Wraps take the the nutrients of a simple veggie stir-fry and transform them into mouth-watering wraps.  The secret ingredient? Broccoli Slaw.

Broccoli Slaw  is a hearty combination of julienne broccoli, carrots, and purple cabbage.  The best part is it helps speed up the prep time, eliminating the need to hand chop/julienne every veggie.

Each time I prepare these wraps, Hubby and I are embarrassing with the amount we consume.  Thank goodness it’s primarily veggies passing our lips!



Asian Lettuce Wraps

Wrap Filling:

  • 1 Red Bell Pepper, thinly sliced
  • 1-2 C Snow Peas
  • 1 Package of Broccoli Slaw
  • 4 Chicken Tenders (honestly, the chicken is optional; this wraps would still be lip-smacking fantastic without it)
  • Salt/Pepper/Garlic Powder
  • 1-3 T Olive Oil or Sesame Oil for stir-frying the veggies


  • 1/2 C Rice Wine Vinegar
  • 3 T Soy Sauce*
  • 1-2 T Chinese Hot Mustard


  • Washed and separated Boston Lettuce (or Romain).


  • Whisk together the ingredients for the sauce and set aside.
  • Season chicken tenders with salt/pepper/garlic blend.
  • Heat your oil of choice in a  wok or heavy frying pan over medium to high heat.  Cook the tenders, turning frequently to avoid burning/sticking.  Remove tenders and set aside.
  • Throw all veggies and slaw into the wok and stir-fry 2-3 minutes . . . emphasis on stir!  Woks cook food very quickly — you don’t want the vegetables to stay in one place and risk burning.
  • Lower the heat slightly and add the rice-wine sauce to the veggies — allow to simmer for 1-2 minutes.
  • Remove the pan from the heat source.
  • Shred/loosely chop the chicken tenders and toss them in the wok.

To Assemble

  • Fill one washed lettuce leaf with 1/4 – 1/2 C of the mixture  . .. and enjoy!
  • From time to time, I will make an extra batch of the marinade and add it to my wrap for a little more kick.


*Disclosure: this post was originally published as part of a Back To School Meal program by HEB and ConAgra; I was compensated for my recipe creations and posts.


  1. Rick in Westtexas says

    LOL, Ok, Another question. You must understand that Im a 56 Year young Texas Guy
    so What the heck is Broccoli Slaw? LOL
    This sounds better than the soup and it sounds dang good.
    Oh and you need to look up Bill Cosbys talk about his wife giving birth. : > )
    Thank You

    • Rachel says

      Eeek — I am so sorry…. JUST saw your question. I’m sure you’ve given up on finding it by now … or had a fun scavenger hunt at your grocery store.

      Either way, I find broccoli slaw in the produce section of my store — right along with the packaged salads, packaged carrots, cole slaw mixes, etc.

  2. Debbie Bellows says

    sound good! Pretty sure my daughter wouldn’t touch it but
    good to go for me and hubby!

  3. says

    OMGoodness, you made me salivate at each and every picture! Did you really just cook all those things up and photograph them in your kitchen .. because I may be in Houston in Sept and I want to come for dinner :)

    • Rachel says

      Aww, thanks! Yep, I made all of the dishes I’ve been sharing — but, for each of those “final cut” photos, there are a GAZILLION horribly, blurry pics!

  4. tee says

    YUM!! I’m a big fan of PF Chang’s lettuce wraps. Thanks for the recipe! I’m going to make it next week.

    • Rachel says

      I find it in the produce section — it’s usually with other packaged slaw mixes and/or packaged stir-fry mixes.

  5. says

    I am sorry I never leave a comment. I read your blog ALL the time, I just talk to you in person. I think you probably do that same with mine. But I do read your blog and have tried a few of your recipes.

    • Rachel says

      LOL — it’s ok; yeah — I read each of your posts and show Curt the pics. I’m bad about leaving comments too. 😉 I figure we see each other weekly and our husbands, being in “guy-love” with each other, talk enough for the both of us. lol

  6. Sarah says

    Oh, I just love it when I can make restaurant or close-to restaurant food at home, especially Asian food!

  7. says

    That sounds like something I would certainly try, never had Asian food before but this looks and sounds yummy! Thanks for sharing!

  8. LisaD says

    I loooooove lettuce wraps! I use the same idea for fajitas/tacos. Excellent if you’re avoiding carbs. :)

  9. Julie M says

    this looks so good and similar to something I made for dinner the other night, never thought to make a lettuce wrap from it. Next time I will try your version. It has more color than mine :) Oh and try asparagus in it sometime (cut in bite size pieces, we did and loved it. 😀