PF Chang’s Chicken Lettuce Wraps
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These chicken lettuce wraps is a PF Chang’s copycat recipe, except you can whip this up in just 20 min and it tastes so much better at home!
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Why you’ll love these pf chang’s chicken lettuce wraps
- Lightning fast recipe. This recipe comes together in just 20 minutes start to finish, making it so much quicker than waiting for delivery or takeout.
- Budget-friendly. Making this copycat favorite at home costs a fraction of dining out using pantry staples. For example, the dish costs around $16 for 2 servings, but making a batch at home costs around $10, easily yielding about 4 to 6 servings.
- Low-carb yet so filling. Lettuce wraps are a hearty, low-carb meal choice, cutting out grain-based carbs with lettuce leaves and filling them with lean proteins such as ground chicken or turkey.
- Flexible recipe. The recipe can easily be doubled or tripled, or adapted to be gluten-free or extra veggie-loaded for picky eaters!
- Freezes so well. The filling is incredibly freezer-friendly and reheats like a dream, making it a perfect candidate for meal prep for busy weeknights ahead.
Ingredients
Ground chicken
This is a great economical, quick cooking option. Ground turkey, pork, or extra-lean beef can also be used.
Garlic
I love subbing in garlic puree, one of my favorite weeknight hacks to cut down on prep time even more.
Onion
Yellow, sweet, or white onion will all work well here.
Hoisin
Hoisin sauce is a key ingredient, adding complementary sweet, savory, and tangy flavors to the filling.
Soy sauce
Tamari or coconut aminos can be used for a gluten-free option.
Rice wine vinegar
Rice vinegar and rice wine vinegar can be used interchangeably.
Ginger
Similar to the garlic, I love subbing in ginger puree in a pinch.
Sriracha
Sriracha adds a little bit of heat! Chili garlic paste is also an excellent swap.
Water chestnuts
This helps bulk up the filling while adding a nice little crunch.
Butter lettuce
Sturdy lettuce such as Bibb or butter lettuce are both excellent options.
How to make PF Chang’s chicken lettuce wraps
- Cook the chicken. Place a large cast iron skillet over medium high heat and add a splash of oil. Then add the ground chicken and crumble into small, even pieces until browned, about 3-5 minutes. Drain any excess fat.
- Combine. Stir in the garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until the onions are tender, about 1-2 minutes.
- Add crunch. Stir in the water chestnuts, green onions, salt, and pepper until the chestnuts are heated through and tender, about 1-2 minutes. Pro tip: the water chestnuts are key for that signature crunch.
- Assemble. Spoon several tablespoons of the warm chicken mixture in the center of each lettuce leaf and serve warm. Pro tip: if preparing for leftovers, store the lettuce leaves separately from the filling to prevent soggy lettuce.
what to serve with pf chang’s chicken lettuce wraps
Tools For This Recipe
PF Chang’s Chicken Lettuce Wraps: Frequently Asked Questions
Bibb or butter lettuce are both excellent choices – they are both strong and sturdy that can hold up the 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 it can be skipped altogether without compromising flavor.
Use gluten-free hoisin sauce and swap out 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). Always store the 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, gently reheating over low heat, stirring occasionally, until heated through.
PF Chang’s Chicken Lettuce Wraps
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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
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.
Equipment
Notes
- Choose 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.
- Dice into small, even pieces. Finely chop the onion and water chestnuts into very small, uniform pieces for even cooking and a consistent bite.
- Load up on veggies. Add nutrient-dense veggies such as shredded cabbage, bell peppers, zucchini, and carrots for extra fiber and vitamins.
- 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.
- Avoid overfilling. Add a few tablespoons of filling per lettuce leaf, making them easy to serve without overspill.
- Add a garnish. Finish the wraps by garnishing with sesame seeds or crispy rice noodles.
- 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.
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Added diced baby corn, some rehydrated diced shiitake and some diced smoked tofu. This was an absolute winner and goes directly in our recipe book. Thank you!
Love them, best Chicken Lettuce wrap. So Good.
We loved this recipe! It is easy and the lettuce wraps were amazing. I only used half the sriracha, which gave us a perfect amount of heat. These will be a popular add to my Happy Hour appetizers.
This one is good, but the older version of this is much better! Took me forever to find it. We make the sauce that goes with the old recipe all the time and use it for everything. Worth taking the time to find, I promise!
Where should I begin looking
Do you have the link to the old recipe?
Omg licking my fingers
Fabulous recipe. I used ground Thai chicken, carrots and Boston lettuce. My husband absolutely loved it.
Love this recipe, I like to add pineapple pieces and chopped peanuts. Thanks for the awesone deliciousness
Made this yesterday, and it’s a winner! Next time I’ll add more veggies to this recipe (personal preference). I’m going through your other recipes, as this one was such a knock-out.
Awesome dish, spot on flavors and easy to cook and arrange .
One of our favorite meals!!!! We add rice the lettuce wraps to make it go farther with our family! We also love to put peanut sauce over the top! Yummy!
These just fabulous and my 9 year old loved them also .
YUM! I’ve never been to PF Changs before, but these were so tasty. I used ground turkey and added some jalapenos with the green onions and water chestnuts. Delicious!! Will be making this again and again.
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