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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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
Made it last night and it was great – My wife and grown son couldn’t get enough – skipped the water chestnuts
John
Exton Pa
Amazing and easy recipe….. doubled it and it was a huge hit
Tried this at a small casual dinner party. Success and super easy!
Finally got to make this recipe. So easy. Delicious and a fav with the family.wil definitely make it again.Thank you so much
Delicious! I made this last night and we loved it! We will make this again. Thank you!
Please tell me the nutrition facts below the recipe don’t apply to this! Where does the fat come from? Nonetheless they are delicious.
Too much ginger. I had add some brown sugar to even it out.
Perfect, delicious, easy dinner right here. Thank you!
Excellent and easy to make
Thank you for sharing!! I’ve made this 3 times now and absolutely love it for lunch, dinner, and/or leftovers! I add whatever veggies I have on hand but usually shiitake or baby bella mushrooms and carrots, about ¼ cup of each and add them in when I add the onion etc. Super quick and easy. Crowdpleaser!
Easy to make and very delicious. Lunch meal with a bowl of soup.
Decreased the Siracha to one teaspoon and added some shredded carrot for color.
Thank you for the recipe.
I’ve made it about 4 times and each time it just gets better!!! Absolutely delicious
Super delicious! I doubled the recipe because I have a big family and the only thing I changed after doubling it was just used 1 onion and 1/2 tablespoon of Siracha. I have picky eaters and they all enjoyed it!
This is a great recipe! The only thing I added was mushrooms but it was easy to make and quick.
Really came out great. I used a bit more hoisin sauce and only about half the can of water chestnuts and these were a hit at dinner tonight. Would definitely make these again as they are fast and easy to make and really do taste like restaurant food.
This recipe looks absolutely amazing and I am hoping to make it for my family, but my daughter is allergic to chestnuts. Would simply omitting them or replacing them with something else be recommended? Thanks!
Water chestnuts are an entirely different plant than normal tree-nut chestnuts, they come from a grass and are more of a asian marsh carrot, so I’m nearly positive your daughter would be totally fine. If you’re very nervous I’d replace them with carrots as they’re mainly in the recipe to add crunch!
jicama for crunch
Super good! The only thing I did different was used oyster sauce instead of hoisin as I didn’t have any. This was super flavorful and just good. I’m bookmarking this recipe as I will use it again and again and again.
I was wondering if anyone has tried this with ground pork. I live at the beach in FL. Not many choices in grocery shopping. Publix has some reasonably price lean ground pork. I am not a fan of their ground chicken. It was spice/herbs like rosemary. Thanks. I have made this before with chicken I minced up and it was yummy.
Yes, I made them with lean ground pork and they were very good. I just made them for the first time tonight (a test drive for a Thanksgiving appetizer). My grocery store didn’t have any ground chicken. I honestly think both meats are mild in flavor. I’d even try ground turkey.
KAREN (NO NOT THAT ONE!) I had to comment on how you’ve embellished your name! I’ve been wondering how people with THAT name are feeling right about now. You sound like a very fun person.
Anyway, I also substituted the chicken but with Plant-Based Meatless Crumbles, which are made with non-GMO pea protein. I got the idea from Chipotle’s new Chorizo, made with the same. If you season the meatless crumbles well enough, as the sauces in this recipe do, you would not know that you’re not eating meat. I have a couple of daughters who eat vegetarian so I’m always looking for yummy recipes. I’m so glad I found this one!