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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Really like this recipe and easily scalable for larger groups. If your on a clean30/whole30, swap in some raw almond butter (2 tbsp) for hoisin and coconut aminos for soy sauce.
A different flavor but the almond butter adds a nice richness.
This was SO delicious!! My husband can’t stop talking about it! Thank you for sharing!
LOVE LOVE!! I’ve made this many times for our family. So Good!! Although, I do quadruple the sauce ingredients (except the siracha, easy on that one) because, I double this recipe. This is a great meal for leftovers and prep meals.
…..also, add shredded carrots…
This recipe is delicious! I tried a different recipe for lettuce wraps before making this one, and while that one was ok this one was way better, and I incorporated a few elements from the first recipe and the result was perfect!
Soooo good! You don’t need salt though, the soy sauce and hoisin are salty enough. I served with baby corn and shredded purple cabbage for a little extra crunch!
Good recipe but not true to PF Chang’s. Add the Chinese cellophane to the top. and mushrooms in the chicken and I think it’s missing fish/ oyster sauce to be true copycat
This recipe is delicious! I tried a different recipe for lettuce wraps before making this one, and while that one was ok this one was way better, and I incorporated a few elements from the first recipe and the result was perfect!
I double this recipe, and added 1/4 Cup oyster sauce, 1 tsp of fish oil along with the other hoisin sauce and instead of Sriracha I used 2 spicy red chili’s (I folded them once chicken was browned and before all the sauce)
Will making this for years to come!
Thanks
R
Fish oil, or fish sauce?
Super quick and easy!! Favorite of everyone’s!
I make this recipe for more more tha one year now and we still like it a lot
Are these really tasty lettuce wraps? Yes. Do they taste like PF Changs? No.
I love lettuce wraps and this recipe is easy and delicious. I use sesame oil instead of olive oil, and I do add some chopped mushrooms and carrots to the mixture, also, to give it a little extra texture. I also use sambol oelek (chili paste) instead of Sriracha. I make this recipe over and over again. It is damn delicious.
This is a great recipe. Absolutely delicious
OMG! I’m really bad about actually leaving reviews. However I woke up this morning wanting to eat the leftovers for breakfast! I’ll wait for lunch though lol. This dish was AMAZING! packed full of flavor! As suggested by another reviewer I used sesame oil in place of olive oil. I also sprinkled crushed roasted peanuts on top of each serving. I will be making this again and again and again!
You had leftovers?? I wish…mine were eaten in seconds!
Damned Delicious!!!!! Easy to make and tastes great. The store didn’t have ground chicken so I used turkey and it was so good. Can’t wait to try it with chicken and will double or triple next time.
I forgot. My grocery didn’t have ground chicken. I don’t like turkey. I bought ground pork. After all it is the other white meat. I don’t know the calorie count for pork. It was delicious. I did add my cellophane noodles. It was a keeper for everyone. They want this for taco Tuesday.
Just tried this – quick, simple and absolutely delicious! Thanks so much for sharing 🙂
Every time I make these (about once a month, great recipe), and use the hoison sauce, I always find myself singing: That sauce is hooooisooooon… (That girl is poison, anyone?) My wife is tired of hearing it.
Hahaha omg! Now I can’t stop hearing that!! I will definitely be singing that in my head when I make these tonight!
This recipe is amazing though, and I do make it at least twice a month!
Omg love the song reference!!!! Lmao
Making these tonight for who knows how many times but it’s been a while. I will now sing this any time I do anything with Hoison.
These are good but they are not like PF Changs. Too sweet. Something is missing.
It is because if you look up the allergen info for these, the P. F. Chang’s website lists shellfish. It appears oyster sauce, not hoisin should be used. Hoisin is very sweet, and oyster is less. It also lists sesame, so I would think using sesame oil instead of olive oil will be a better option too. I am going to test it out with these changes this weekend. Hopefully it won’t taste like candied chicken this time lol.
Fantastic recipe!! I do a lot of cooking for my adult children’s freezers. This recipe has been a huge hit. I followed the suggestion someone else made for freezing and I do not put in the green onions or chopped water chestnuts. (I give them cans of the chopped water chestnuts, so they are set except for the lettuce and green onions.) First time I made it I used olive oil, as specified. Next time I used sesame oil. EVEN BETTER! I add the chopped onions to the pan when the chicken is halfway cooked…that way there isn’t a chance of chicken getting dry before onions are cooked enough. Once chicken is cooked, then I add everything else. I also love the suggestion someone made of using celery instead of the water chestnuts, because I always have celery. When making this for the hubs and myself, I keep that in mind. Great recipe DD!!! Thank you for posting it. 🙂
Can I be your adult child?? Love that you do this for your kids!! I always follow recipes exactly because I’m not great at knowing substitutions, but I’m going to definitely use sesame oil and celery after reading your review! Thank you!!
I was out of Hoisin so substituted Oyster sauce & some honey, and added chopped mushrooms to the mix. Delicious!
Family favorite that we’ve been making for a couple years now! So easy and delicious!!! We usually double the recipe so we can have leftovers. Thanks so much!!!