PF Chang’s copy cat healthy lettuce wraps made with chickpeas and veggies in the Instant Pot! Made with onion, shiitake mushrooms, carrot, ginger, garlic, chickpeas, pea protein crumbles, low sodium soy sauce, date syrup, rice vinegar and sesame oil. This recipe can also be made super easily on the stove top just by simmering all the ingredients together til the veggies are cooked- about 10 minutes.
INGREDIENTS
- 1/2 onion diced
- 4 oz shiitake mushrooms sliced
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 1 or 2 carrots julienned
- 1 can chickpeas drained and rinsed
- 1/2 cup pea protein curmbles optional, or sub another 1 cup chickpeas
- 1.5 tbsp rice vinegar
- 3 tbsp date syrup
- 1 tbsp liquid aminos or low sodium soy sauce, or coconut aminos for low sodium
- 2 tsp sesame oil
- 1 cup water or veggie broth
- 1/4 tsp Chinese 5 spice seasoning (optional)
For after cooking
- 1 tbsp cornstarch mixed with 1 tbsp water
- 6-8 lettuce leaves to use as wraps- butter lettuce or romaine works well
INSTRUCTIONS
- 1. Heat up the Instant Pot on “sauté” mode. Once its hot add in the onions and mushrooms and cook for a couple minutes til fragrant. Add in the rest of the ingredients except for the cornstarch slurry and lettuce and stir.
- 2. Put on the lid and set the valve to “sealing”. Press “cancel” to shut off sauté mode. Press “pressure cook” or “manual” for 3 minutes. When the timer goes off do an 11 minute natural release.
- 3. Take off the lid and pour in the cornstarch/ water slurry. Set the IP back to “sauté” and stir till the cornstarch thickens. Shut off the IP and let the mixture cool for a few minutes before serving on lettuce leaves.
PF Chang’s Chickpea Lettuce Wraps- Instant Pot
Equipment
- 1 Instant Pot or other electric pressure cooker
Ingredients
Filling Ingredients
- 1/2 onion diced
- 4 oz shiitake mushrooms sliced
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 1 or 2 carrots julienned
- 1 can chickpeas drained and rinsed
- 1/2 cup pea protein curmbles optional, or sub another 1 cup chickpeas
- 1.5 tbsp rice vinegar
- 3 tbsp date syrup
- 1 tbsp liquid aminos or low sodium soy sauce, or coconut aminos for low sodium
- 2 tsp sesame oil
- 1 cup water or veggie broth omit if making on the stove top
- 1/4 tsp Chinese 5 spice seasoning optional
For after cooking
- 1 tbsp cornstarch mixed with 1 tbsp water
- 6-8 lettuce leaves to use as wraps butter lettuce or romaine works well
Instructions
- 1. Heat up the Instant Pot on "sauté" mode. Once its hot add in the onions and mushrooms and cook for a couple minutes til fragrant. Add in the rest of the ingredients except for the cornstarch slurry and lettuce and stir.
- 2. Put on the lid and set the valve to "sealing". Press "cancel" to shut off sauté mode. Press "pressure cook" or "manual" for 3 minutes. When the timer goes off do an 11 minute natural release.
- 3. Take off the lid and pour in the cornstarch/ water slurry. Set the IP back to "sauté" and stir till the cornstarch thickens. Shut off the IP and let the mixture cool for a few minutes before serving on lettuce leaves.