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!
I am such a sucker for lettuce wraps. They are so low in carbs so I become a bottomless pit, stuffing my face without any kind of guilt. And when it’s an exact PF Chang’s replica that can be made in 20 minutes or less – well, that just means I’m having this 5 times a week.
I kid you not. This is the easiest, quickest meal you could ever make. And if you’re quick in the kitchen, you could even get this on the dinner table in less than 15 minutes. Plus, it’s budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?
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 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.
Did you make this recipe?
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Thank You for this easy and very tasty recipe!
Delicious! And so simple to make. I added extra shredded veggies just because that’s my preference, and it turned out amazing. This is definitely on my rotation of simple quick dinners.
Family favorite in this house! Recipe is perfect!!!
I have been looking for a PF Chang lettuce wrap recipe and this looks like the one. However, does anyone know a ‘recipe’ for the added sauce the waitstaff puts together at the table to put on the wrap? Thanks so much.
It is probably a simple fish sauce, minced garlic, and diced spicy peppers put together for a while to infuse. That is the simple Thai dipping sauce that is used in wraps.
I use sriracha, soy sauce, and Chinese hot mustard. Change amounts of each depending on who is eating (how much heat they can take). They looked like the 3 things they used to bring to the table to me and tastes yummy (IMO).
I’ve made this countless times and always turns out perfect. I usually add diced mushrooms and shredded carrots as some have already mentioned. I don’t use ground chicken but buy thin sliced chicken breast and dice it myself, I’m always weary about buying ground chicken not knowing what’s actually in it..easy to cut up when chicken is partially frozen.
I’ve made this several times for my picky kids – I use the butter lettuce and usually make rice and mix it into the wrap. My kids just eat the filling with rice, it works out!! It’s so quick and easy and super delicious!
Absolutely delicious! I omitted the ginger (gives me a headache) and sriracha. I diced chicken breast up since the grocery store is out of ground chicken. Tastes amazing.
no sugar in recipe for lettuce wraps….i commented on jicama the 1st time, did not repeat my comment
My husband and I made this last night, but substituted Gochujang in for the Sriracha and it was delicious. We also added finely chopped carrots and mushrooms as the comments suggested for extra veg. We will definitely be making this again!
So good! A little sweeter than PF Changs but it was a hit!! I can not cook and I was proud with how well this came out. Thanks for the recipe!
For next time I may add less Hoisin sauce and maybe include oyster sauce to cut the sweetness (per another persons review below). I didn’t have sriracha so I added chili flakes and at the grocery store I was not sure whether to get rice vinegar or rice wine… so I went with rice wine (recipe calls for rice wine VINEGAR which they didn’t have).
But again, thank you! I’m glad I have all the ingredients in my pantry now as I will be making this again and again
Love Thai recipe. I didn’t have good luck serving it on the lettuce leaves, but served it over rice. Delicious too!!
Loved these!!
Great appetizer-super tasty! Neighbor brought this over as an appetizer to share. We brought out some Carolina Reaper hot sauce to add for those who were brave. With or without the added hot sauce, this was simply delicious. Neighbor shared the recipe with me so I plan to make it myself soon. Highly recommended!
This was easy and delicious I didn’t have the shrirachi sauce so I subbed Frank’s red hot. But it came out awesome. Thanks!!!
Excellent – stir fry in dry roasted peanuts and top with toasted sesame oil after cooking.
This is the way 🙂
Easy and tastes great!
I’ve made this recipe several times and it is so flavorful! Makes a delicious low carb dinner with minimal effort. I sometimes add chopped bell pepper and carrots for more veggies. The water chestnuts are a must. I had to order on Amazon but they really make the dish pop!
This is amazing!! I doubled the recipe and still wish I had made more! I have 2 somewhat picky teen girls and they both loved it. I will definitely be coming back to this recipe!
Target usually has the water chestnuts.
A lazy day after a big Thanksgiving event, I needed to cook some defrosted year old ground chicken and didn’t want to go shopping.
I substituted store brand bbq sauce for hoisin, 3 celery ribs for water chestnuts, dried chives for green onions and iceberg lettuce for butter. It was delicious.
I look forward to trying actual recipe without substitutions.
These are so so so good!! I added some diced baby bella mushrooms, used chili paste (instead of sriracha), fried some rice noodles to put on the top, and used iceberg lettuce for that extra crunch and let me tell you… *chef’s kiss*!! I also made a separate “vegetarian” version for my husband with tofu instead of chicken and he loved it! It was all super easy too!
Dead on recipe