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
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This is delicious! I made a double batch, and also added some grated carrot and snow peas cut on the bias. I also cooked up some Jasmine rice – it was delicious both in butter lettuce leaves and over the rice!
Very good! PF Changs is hubs favorite. He loved these. Hoisin has a very high sugar content though, so I cut it in half and subbed it for 2 tbsp oyster sauce and 1tsp sesame oil. Amazing and drops the carbs/sugar even lower without sacrificing the flavor one bit!
This is a great recipe! Thank you for sharing!
Absolutely delicious! I’m trying to find freezer friendly meals. I feel like it’ll do okay to freeze and thaw. Thoughts? Thanks!
If freezing, I’d leave out the green onion and possibly the water chestnuts until reheating. Preserve the crunch and prevent the onions from being limp and soggy.
Damn delicious! That’s all I have to say!
I made it to the point, I had to do it again in same day. 1st batch disappeared in 15 min. Second batch was with 3 lbs of ground chicken and lasted a bit longer. Thank you!
Thank you for writing about this. I tried at home the first time that was too yummy. Keep writing that helps us in getting an idea about new recipes.
Excellent!! So easy and uses ingredients I usually have in my pantry on standby. A delicious use for the ground chicken I keep buying and hadn’t (until now) found a great use for. This recipe will be making a regular appearance in our dinner rotation.
Delicious!!
Very easy, I will definitely make it again. Next time I will try cooking it in a skillet instead of a saucepan.
Delicious! I baked chicken breasts and then diced them rather than using ground chicken. This will be added to the rotation!
I will admit I have not made the recipe but reading thru it the PF change version has a Ramen noodle addition or something “crunchy” in their wraps . What do you think about that?
Traditionally, toasted & ground sticky rice is added for crunch to all larb. Easy to make & store: Start with a 1/2 c of sticky rice (raw) in a heavy pan, no oil. Continuously stir & toss til the grains are a rich golden brown. Let it cool and crush with a mortar & pestle or in a spice/coffee grinder. Keeps in a jar in a cool/dry cabinet or fridge. Yummy! 🙂
I’ve made this multiple times but I always use ground pork instead because I prefer the flavour. I also increase the amount of ginger. Today, instead of wrapping inside lettuce leaves, I finely sliced 2 kinds of lettuce, some celery, some cucumber (drizzled a bit more rice wine vinegar on the lettuce, then topped with the meat mixture. We always garnish with the crushed peanuts — fantastic!
I didn’t happen to have a whole pound of ground chicken on hand the day I made this, so I cut it a bit with 25% ground white turkey. Still delicious. I do wish I’d had butter lettuce on hand; all I had was Bibb lettuce, the leaves of which were too large to roll.
The one thing left out of the original recipe is woodear mushrooms (black fungus). Other than that, spot on.
Your Recipes are excellent. Love to Read & learn from your website.
Looks very fresh. I will definitely try it once in my kitchen. Thanks.
Really good. I made it with chicken for my guys and with teriyaki tofu for myself. Was really good. I didn’t have any hoisin sauce (and was too lazy to make some) so I substituted William Sonoma’s spicy peanut sauce. I also sautéed the chicken and tofu with a little sesame oil in addition to olive oil.
I will definitely make this again. Thanks for the good recipe.
Absolutely fantastic!!!
Nothing to say more. I want to say Wow. 😮 Appreciate your amazing idea to share with us.