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.
Did you make this recipe?
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Easy, fresh and yummy!
Yummiest. We’ve made it 3 times in 5 weeks.
Great recipe, copy cat or not. It’s a one pan meal that turns out incredible! I think it would be really difficult to mess it up!
Thank you so much, because I’ll admit that I am not a person who can eat something & tell you how it was made.
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!!