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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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!!!
I make this once a week!! So yummy! Just wondering, the nutrition facts, how big is the serving size? Or is this per wrap??
Packed full of flavor and really is so quick!
Subbed ground turkey for ground chicken but kept everything else the same. Will be making again. Even my 6 year old liked it. Another DD winner!
Everyone I’ve made this for has loved it! So tasty and freezes well!
I’ve been making this recipe for no less than 7 years, and it comes out amazing every time. I’ve never fed this to someone that didn’t fall in love for it- big hit with my boyfriends kiddos, and easily adapted for keto people 🙂
This was a great recipe. I didn’t have Hoisin sauce so I used chili sauce with garlic instead. It tasted great. I also added shredded carrots. Delicious.
Daring Gourmet has a super easy recipe for homemade hoisen sauce that’s super good. This recipe is great but I’m going to use the homemade hoisen sauce recipe from now on because it’s way better than the store bought stuff
Wonderful, didn’t have any hoisin sauce so substituted mix of mirin, soy sauce and balsamic vinegar. We crave this recipe now!
5 stars every time!! I have been coming back to this recipe for years and I only thought now to finally leave a review. This has been a bookmark staple recipe and each time I make it it’s always perfect. It always turns out it’s finest though when I ground my own chicken. Which if you would’ve asked me years ago I would’ve said that’s too much work but now it’s as simple as taking chicken breasts and throwing them an a tiny electric food processor/chopper I have and pulse it a few times and the chicken is perfect for this recipe. I don’t grind it up until it’s mush so I have little marble size and smaller chunks of chicken. I haven’t ever had water chestnuts on hand But I imagine this recipe would be even more amazing if I followed it to a T.
This recipe is amazing and taste identical to PF Chang’s lettuce wraps. I have been craving this dish and I am so delighted I can now make it at home. I made it for my son and I and we made a double batch so he could have left overs. It is one of those meals that is so easy you will definitely impress your friends if you choose to invite them over for this meal. Guys this is a good meal to impress a date with!
I made this with tempe and now it’s a staple for me and my vegan boyfriend.
This recipe is everything I need right now! What hoisin sauce did you use to ? I noticed the recipe states the sodium is only 331 mg per serving, which is great. I’ve never cooked with it before and I’m looking to keep this on the lower sodium side so.