PF Chang’s Chicken Lettuce Wraps
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A copycat recipe that you can easily make right at home in just 20 minutes. And it tastes a million times better too!
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reasons to make pf chang’s chicken lettuce wraps
- Lightning fast recipe
- Budget-friendly
- Copycat favorite
- Healthy and low-carb yet so filling
- Can easily be doubled or tripled
- Freezes and reheats very well
Ingredients
Ground chicken
Ground chicken is a great economical, quick cooking option. Ground turkey, pork or beef (extra lean) can also be used.
Garlic
We love subbing in garlic puree, one of our favorite meal prep hacks to cut down on prep time even more.
Onion
Yellow, sweet or white onion will all work well here.
Hoisin
A key ingredient, the hoisin adds a complementary sweet, savory and tangy flavor to the filling.
Soy sauce
Tamari and coconut aminos can be used for gluten-free options.
Rice wine vinegar
Rice vinegar and rice wine vinegar are the same, and are used interchangeably.
Ginger
Similar to the garlic, we love subbing in ginger puree in a pinch.
Sriracha
For a little bit of heat! Chili garlic paste is also a great sub.
Water chestnuts
This helps bulk up the filling, and adds a nice little crunch.
Butter lettuce
Sturdy lettuce such as Bib or butter lettuce are both great options.
tips and tricks for success
- Use your favorite protein. This recipe will work well with quick-cooking ground chicken or ground turkey. Finely diced chicken breasts or chicken thighs can also be used.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Make it mild. Need something a little more mild for the littles at home? Skip the Sriracha altogether.
- Sturdy leaves are best. Use Bibb or butter lettuce – both are ideal for wrapping as they have wide, pliable and sturdy leaves without falling apart when filled.
- Freeze leftovers. The filling is very freezer-friendly. Portion the leftover filling into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Label, date and freeze up to 3 months.
what to serve with pf chang’s chicken lettuce wraps
Tools For This Recipe
Large cast iron skillet
PF Chang’s Chicken Lettuce Wraps: Frequently Asked Questions
Bib or butter lettuce are both great choices – strong and sturdy that can hold up filling without breaking apart. Romaine lettuce is also a great option for a crisper wrap.
The optional Sriracha adds a little bit of heat but can be skipped altogether without compromising flavor.
Use gluten-free hoisin sauce, and swap the soy sauce for tamari or coconut aminos. Rice wine vinegar is generally gluten-free such as Marukan Rice Vinegar.
Leftover filling can be stored in an airtight container in the fridge for 3-4 days, adding a splash of chicken broth when reheating (if needed). Store leftover lettuce separately in an airtight container or Ziploc bag to prevent sogginess and wilting.
Yes! Let the filling cool completely and portion into plastic freezer bags. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
PF Chang’s Chicken Lettuce Wraps
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 onion, diced
- ¼ cup hoisin sauce
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha, optional
- 1 (8-ounce) can whole water chestnuts, drained and diced
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 head butter lettuce
Equipment
Instructions
- Heat olive oil in a large cast iron skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
- Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Video
Did you make this recipe?
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Amazing taste. I would like to see someone chop all that in 10 min though. I spent about 30 minutes getting everything prepared, but definitely worth the effort. I picked up gochujang (my first time) instead of siracha because the store was out. It worked very well with the recipe. That was my only change except to double everything. A lot of recipes just aren’t flavorful enough for me, so I end up adding. This one is super tasty as is. If you haven’t made it before, I would suggest you try it without modification first. Your guests will be amazed. My guests all wanted to know what was in it that made so much flavor. My wife asked me why I haven’t made it before, lol.
Found this recipe randomly, and boy am I glad I did. Basically followed the “rules”, substituting a few ingredients, based on personal preference, and items on hand.
I prefer romaine hearts for the vessels, and used finely diced chicken breasts, for more texture…I don’t like anything that’s ground up.
I can honestly say right here and now…I’ll be eating this at least 2-3nts a week. YES… IT REALLY IS THAT GOOD!
Love the flavors. Only addition I made was one more clove of garlic. Thank you! Will make again. These are great.
I always make 2 batches. One with boneless skinless chicken breasts, cooked & chopped finely. And one with pan-fried & chopped tofu for the vegetarians in my family. It’s a hit both ways! Everyone LOVES it!!
Delicious! Just as I remember it
Easy & great tasting!!!
I found this recipe a few years ago and it has been my go to for a quick and easy meal prep! It’s so delicious!! Everyone who has tried it has fallen in love with it.
Just made these for the first time. Personally I added slightly less fresh ginger. They are really good! A new staple in our rotation.
This receipt is Spot on!!!!! So good I’ve made it a hundred times
Hi,
I just stumbled across this delicious sounding recipe? I was wondering if I could substitute the ground chicken for ground turkey breast?
I’ve used turkey, and it’s still great!
a beautiful meal and so easy! the perfect way to use up a ton of our garden lettuce. only change I made was using slightly less hoisin, a little more rice vinegar, and a modest drizzling of dark soy sauce.
my main tip is to let it cool a bit before serving. piping hot, it wilts the lettuce. but when it’s warm (not stovetop-hot) it kind of congeals and gets super saucy and easy to serve.
I’ve made this many times, and never gotten remotely close to making it in 20 minutes. It’s still a great meal the kids love. I recommend gochujang instead of sriracha if you want to mix it up.
Super easy recipe that copycats PF Changs! You can substitute any of the veggies mentioned for what you have in the fridge. Just adjust cooking time! Carrots, bamboo shoots, chopped spinach or Bok Choy, even corn or bean sprouts! Great with a peanut dipping sauce or your own homemade concoction!
Is it better to use ground chicken thighs or chicken tenders. I grind my own chicken.
Grind it cooked to uncooked first?
I’m soooooo picky… former restaurant owner and lifelong cook and foodie. This is my go-to for quick, easy homemade deliciciousness. I serve mine over brown rice and double the sauce per hubs’ preference. Dammed DELISH!!!Thank you!
wow, that was deeeeelicious! No need to go to PF Changs for lettuce wraps
Excellent, flavorful with fresh ginger, fresh garlic, fresh green onions, fresh onion,
fresh butter lettuce wrap. I favorite light and amazing meal. Make it often.
This recipe is great. Quick tip if you want it to be even lower carb. Use a low/zero carb hot sauce (Asian variety, not a vinegary Louisiana style). You can still use sriracha if you want but if you follow the rest of the ingredients below you may find you don’t need it. Skip the hoisin and add a dash of fish sauce to get a little of that umami you’re missing and brown sugar Swerve for the sweetness at the end (add a teaspoon at a time to reach the sweetness you want) Skip the water chestnuts and use celery but don’t cook until the last minute so they stay crunchy. The carbs will go down to almost zero. It’s delicious both ways. Bon Appetit!
Made it. Loved it. Wished I could post a picture of it.
Such an easy, delicious recipe! Definitely a new staple. Thanks for sharing:)