P.F. Chang's Inspired Raw Vegan Lettuce Wraps
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
  • 2 portabello mushrooms
  • ½ cup walnuts
  • 10 oz jicama
  • 2 Tablespoons tamari
  • 1 Tablespoon coconut vinegar
  • 1 sprig of green onion sliced and some more for garnish
  • 1 Tablespoon miso
  • 1 Tablespoon coconut vinegar
  • 1 Tablespoon + 1 teaspoon maple syrup
  • 2 teaspoons toasted sesame oil
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ½ teaspoon grated ginger
  • ⅛ teaspoon liquid smoke
Drizzling sauce
  • 2½ teaspoons mustard
  • 2 teaspoons coconut vinegar
  • 2 teaspoons tamari
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon chili oil
  1. Dice the portobello mushrooms and finely chop the walnuts. Use a food processor to chop up the walnuts if you want to cut down on time. Peel and dice the jicama.
  2. Transfer the portobello mushrooms, walnuts, and jicama into a bowl or a shallow container, and add tamari and coconut vinegar. Mix well and marinate for 30 minutes.
  3. Once all three ingredients are marinated, add in some sliced green onions. Mix up the ingredients for the sauce and pour it over the mixture. Toss well until the sauce it evenly distributed.
  4. Line a dehydrator tray with a mesh sheet, then a silicone sheet. Spread out the mixture thinly and evenly. Put the tray in the dehydrator and dry on 115℉ for 2-3 hours until the mixture is dry on the surface but the jicama still remains fresh and crisp. *Although dehydrating makes for a better stir fried texture, if you don't own a dehydrator you can skip the dehydrating process.
  5. P.F. Chang's inspired raw vegan lettuce wraps
  6. Once the filling is ready, mix up the drizzling sauce. Wash and dry the iceberg lettuce and prepare the leaves to use as a wrap by separating them.
  7. Serve family style. To assemble, grab a piece of lettuce, put some of the filling on top, top it with some slice green onion, and drizzle a little of the sauce over it.
Keeps for 3 days in the refrigerator. Store each components separately.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/p-f-changs-inspired-raw-vegan-lettuce-wraps/