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4 from 2 votes

Grilled Mongolian Chicken Lettuce Wrap

These quick and easy Grilled Mongolian Chicken Lettuce Wraps are packed with tons of flavor, so light yet so filling. A delicious, gluten-free meal for those busy weeknights!
Course Snacks And Appetizers
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 WRAPS


  • 1 lb or 454 grams Chicken Breasts
  • 1 large Onion, cubed
  • 1 medium Red bell pepper, julienned
  • 1/4 cup Carrots, julienned
  • 1/2 cup Green beans cut into 1.5-inch strips
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • 1/2 cup P.F. Chang’s® Home Menu Mongolian sauce (divided 1/4 cup + 1/4 cup)
  • 1/2 teaspoon Crushed red chili flakes
  • Salt to taste
  • 3 tablespoon Olive oil


  • P.F. Chang’s® Home Menu Mongolian sauce.
  • Wash and cut veggies.
  • Wash chicken thoroughly under cold water.
  • Heat and grease a griddle.
  • Grill chicken on the hot griddle.
  • Until fully cooked and browned. This will take 20 minutes on medium heat. Remove from heat and allow it to cool.
  • Cut chicken in cubes.
  • Return chicken to a skillet. And pour in 1/4 cup of P.F. Chang’s® Home Menu Mongolian sauce.
  • Mix until combined.
  • Heat olive oil in a pan, add ginger garlic paste.
  • Cook for 1-2 minutes.
  • Add green beans and cook for a minute. I have added green beans for extra crunch but fee l free to add veggies of your choice.
  • Add carrots and cook for a minute.
  • Stir in onions....
  • Add bell peppers and cook until the veggies are al-dente (vegetables should be crisp tender).
  • Pour in the remaining 1/4 cup of P.F. Chang’s® Home Menu Mongolian sauce and mix it well.
  • Mix together chicken and veggies. Add salt, red pepper and mix it well.
  • Grilled Mongolian Chicken is ready.
  • Enjoy it over a bed of brown rice or white rice.
  • Or spoon the chicken filling into the center of romaine lettuce leaves
  • And serve immediately before the leaves start to wilt.