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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This really was damndelicious! I added some chopped dry roasted peanuts. So good. I’ll make this again and again!
I have these several time we love them. I am wondering how many calories are in it ? And this last time we did it differently I didn’t use the lettuce instead I used egg roll wrappers and baked them , of course we cooked everything 1st and let it cool some
I know this is a really old recipe but I made this today and it was amazing. Just had one question- do you know how many calories this recipe is?
Simple and quick…delicious
I’ve made this so many times over the years, I only just realized I never rated it. Everything she says is true, it tastes just like PF Chang’s, it’s very low carb, it can be made in 20-25 minutes (I grind my own chicken thighs), and it’s Damn Delicious 😉
Wow. I never made anything like this before and I’m so glad I tried it. So easy and so delicious. I used tofu instead of chicken. Five stars all the way.
So delicious and easy. My husband actually went for seconds! He only goes for a 2nd helping when it’s exceptionally delicious. Paired this dish with an Asian carrot salad.
I will join the chorus and say this is soooo good, I used a little less hot sauce and I sloshed in a little apple cider vinegar but otherwise kept it all the same. You don’t even know the water chestnuts are in there they just add a little texture but otherwise disappear. This stays in my rotation for sure
SO GOOD! And really easy, too! These are going into the regular rotation. I used Turkey instead of chicken & romaine lettuce leaves instead of butter leaf lettuce, and I added 1/2 Tbsp. of sriracha, which was just the right amount of spice for my wimpy palate – lol.
I just had lettuce wraps at PF Chang’s a little over a week ago, and these were easily as good if not better; 10/10 recommend!
Was everything they said it would be! Fast and delicious. I actually accidentally bought ground turkey instead of chicken and I loved it!
Been using your recipe for years, everyone in my household is a fan.
I use ground turkey most of the time and add mushrooms at the end. I garnish with avocado and cilantro and drizzle drops of Sriracha.
So ono!!
My moody, teen son said multiple times–unsolicited–that he really liked this! The whole family had happy taste buds. Mom for the win!
Delicious, added diced mushrooms and substituted mirin for some of the hoisin sauce.
I can’t remember if I have commented yet, so forgive me if I already have. I simply wanted to say that these lettuce wraps are so freaking delish and surprisingly enough, super filling. I do have one important point and that is I have eaten these with ground chicken one time and twice with ground turkey and the turkey, hands down, is the best protein choice by a landslide. That says a whole lot coming from me too as I do Not typically enjoy ground turkey in anything. It’s like the turkey flavor is so neutral that all the other flavors are allowed to come through. The chicken for me tasted strangely heavy and the flavor profile wasn’t very pleasing to me. I highly recommend trying this recipe with the turkey. This recipe is a permanent resident in my recipe files. It’s easy and quick to make and yummy. A win-win
I love this recipe so much. I’m not a fan of water chestnuts, so I replace them with chopped peanuts to get some crunchy texture. Amazing!
This recipe is always a hit in my house, idk why I don’t make it more often.
Such a great copycat recipe.
Perfect all the time. I doubled the recipe because it is just that good. I also added mushrooms to bulk it up because I read another one of the reviews who did that. DELICIOUS!!!!
The best lettuce wrap recipe! I have been making it for a few years now.
Delicious and so easy!
Made this recipe only added 1tsp sriracha-perfect amount -however I tasted before serving and felt it was missing something-I added 2 tblsp hoisin – helped but not there?????
We sprinkled crushed peanuts on servings-
Did not add salt didn’t feel it needed it also sauces had plenty-used gluten free soy.