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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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.
I made these with morning star crumbles and it was delicious. I subbed rice wine vinegar with apple cider vinegar as well. I have not had the P.F. Chang’s version in a long time as I have been vegetarian for many years but with these changes it was very good. Would 100% make again and it was east to make.
So good!! My boyfriend does not like any type of Chinese or Asian cuisine, but he loved this (I was shocked). I’ve made this twice now and it’s been amazing both times. Super easy, always delicious and definitely budget friendly. If you’re looking for leftovers-I’d recommend doubling. 10/10!
This came out AMAZING. I had to make a few changes though. I didnt have ground chicken so I used chicken breast. Once it was cooked I chopped it up until it was like it was ground chicken. I also did not have water chestnuts but I did have peanuts. I chopped them and threw them in at the end. I also had a bag of broccoli coleslaw that I threw in at the end to add more crunch and veggies. I have to say this came out better than I had expected. Great recipe!!
This was delicious! I always try to add veggies to ground meat dishes, and I added a finely diced yellow bell pepper and two finely shredded carrots to the mixture. I couldn’t even tell that there were extra veggies in there with the strong (good) flavor of the sauce, so I will definitely continue to do this.
Here in germany, getting Hoisin can be quite a task – but Oyster Sauce is widely available. Would this be a good sub? I know it won‘t be the same though..
You can make your own hoisin sauce with ingredients that are easier to find!! I just did it the other day, I think through “half baked harvest” food blog. Though, this one might have a recipe also! At the very least google it! I don’t think oyster sauce would lend the same flavors as hoisin.
I tried this recipe last week and it was just as amazing as everyone says. I used ground turkey instead of chicken and I added matchstick carrots for extra crunch per one reviewer’s recommendation. Will definitely make again
Just made this dish and it was excellent…….I’m following noom, and it fits in very well with calorie budget….lowered salt by using lo salt soy sauce….Great taste will use it frequently.
So. Damned. Good! Thank you!!! I’m in a good food desert and am trying to make all my once accessible faves at home. This REALLY hit the mark. Thanks again!
I have made this recipe a few times now and love it! It is a quick meal that tastes delicious!