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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So easy and tasty. Such a quick and easy meal.
I used ground pork as i did not have chicken.
I baked won-ton wrappers in muffin tins ( as i did not have bib lettuce. cooled and filled. It was great. anxious to make again using lettuce. It is 3.5 H RT to a store for me so have to improvise often.
Thanks for a great recipe.
And yes we used a variety of dipping sauces to drizzle over each ..
It is so easy to throw this recipe together and it is ALWAYS a hit! We prefer crunchier lettuce so I use romaine which is sturdy and easy to hold and eat. Also, I serve the wraps with a bowl of dipping sauce on the side— bottled PF Chang Kung Pao sauce from the grocery store. It takes the recipe to another level.
Easy to make & DELICIOUS! My kids keep asking for more 🙂
Family favorite
AMAZING!! SOOOO tastey and healthy! Highly recommend.
Best recipe and one of my gotos!! So healthy and flavorful. Could not recommend more. I sometimes add cabbage and make an “eggroll in a bowl” version!
Great Idea!
Amazing!!!
Made these tonight and they were delicious . As others suggested, added mushrooms and carrots. Next time I will add some red bell peppers.
Thank you for this awesome recipe. A keeper for sure
Nice recipe, I added more heat, with siracha, 1/2 chopped jalapeño, chopped mushrooms , also added a tap of cornflour mixed with cold water and cooked at end, gives a nice shine and some thickness. Do t forget the fried rice noodles to top it with.
Excelente dish in a few minutes!!
It’s my second time making this. I made it a few weeks ago and didn’t have water chestnuts and I added celery and carrots. Yum. I thought the recipe had fish sauce? Was the recipe edited? I really loved it before I just didn’t remember how much to out so I didn’t add it.
The 8 gram of sugar is for the whole meal right?
Print Recipe option shows weird characters instead of the recipe, btw the photos are so good and are tempting me to try the recipe tonight.
Don’t even mess around, double this recipe because it’s that good and you can always have them for leftovers or for lunch the following day. This is a delicious dish that I will esily add to my meal rotation. I think they would also be a perfect appetizer if you can find firm petite romaine lettuce.
The nutrition facts listed are for per serving.
Delish!! We added some finely chopped peppers for some more veg. Will definitely add to the recipe rotation!
Good, but really missed the mushrooms that are in PF Changs recipe. Not necessarily for flavor, but it adds a HUGE textural component that this recipe lacks. While the flavors are spot on, downright delicious, actually, texturally it was just slightly off. I will definitely make this again, but add chopped portabellas to the party.
I, too, wanted mushrooms. The PF Chang’s version used to include shitake mushrooms, but I think they may have gone to ordinary button mushrooms in recent years. I went with a few fresh shitakes and also used Chinese chili garlic sauce instead of sriracha. My small town supermarket is full of Chinese sauces that make better choices and taste more authentic than American-Thai sriracha. I might try chili sesame oil next time.
We thought it tasted VERY good, with only the 2 tweaks I mentioned.
This was so good and easy to make! My husband thought I used some type of PF Changs meal kit and didn’t believe I made it myself. The only change I would make is to use iceberg lettuce, which is sturdier than the butter lettuce.
I did make the side sauce that I saw in one of the reviews, since I had most of those ingredients out anyway. It was good but the recipe is still great on its own.
This dish will definitely be part of my regular rotation.
This recipe was very good; however, I wouldn’t say it tasted exactly like PF Chang’s lettuce wraps. I used ground ginger and didn’t have an water chestnuts. I don’t know that that would make much of a difference though. Also, I didn’t even know that ground chicken was a thing…it is a pleasant surprise. I would make this recipe again, but I am still on a quest to conquer the PF Chang’s recipe.
Made these tonight and soooo much better than the ones at PF Chang’s. I really don’t like ground chicken so I used skinless, boneless chicken tenders. Cooked them first, took out of the pan and cut into bite size pieces and then followed recipe. Added chopped peanuts on top because they’re YUMMY!
This recipe was very good! I would definitely make it again. It’s easy to add in any vegetables you have in your fridge. I recommend adding bean sprouts and shredded carrots as toppings. Next time I’m going to try adding sliced zucchini or cucumber.
This is so good! I usually add a little extra heat, but the flavor is absolutely wonderful!
grandkids love it! So does Grandpa.