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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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.
The taste is fantastic. I did swap out pre-grated ginger from the produce department for ease and because it has a less intense bite to it.
I hate to rain on anyone’s parade, but these lettuce cups are NOT low carb. Hoisin sauce is a little sugar-bomb and has about 25g carbs for every 2 tablespoons, meaning there are about 50g carbs in this recipe. Maybe the author is using a different variety? There are low-sugar Hoisin recipes online so next time I will try the swap and see if they’re still as good.
Spot on recipe! Did more than a tablespoon of Siracha to suit my taste. Can’t wait to make these again.
Have made these a few times now and they always turn out amazing. Simple and delicious.
Delicious! A hit with the entire household. I didn’t use Sriracha due to a little one who can’t take the heat, but didn’t miss it. I doubled the recipe so I could have leftovers. So glad I found this site!!!
I just made these for the millionth time tonight for dinner. I have the same issue with a little one who is sensitive to spice, so I leave out the Sriracha as well. My husband and I love spice, though, so we drizzle the Sriracha over the top of the chicken mixture in our wraps and it is wonderful!
I made these tonight, and the prep was quick, and the wraps were delicious! Best thing? I didn’t have to share them with anyone like I normally do at the restaurant. Great recipe; thanks!
Awesome recipe..-2nd time making it ..Putting under as my grandma would say “Tried and True” recipe box!!
Tried this tonight and it was delicious!! Will definitely make again.
For the sauce, I’m going to cheat and use Trader Joe’s Gyoza Dipping Sauce. If you haven’t tried it, it’s Amazing! Not gluten free though (soy sauce). I use it on tofu and veggies and it makes everything better. Similar to the PF Chang’s sauce and the recipe posted here by Shirley Maxwell. Making this for my PF Chang’s-loving daughter tonight! Thank you for the sure-thing recipe!!
Good recipe, but a big part of the flavor of this dish at PF Changs is the dipping sauce. Would love that recipe.
2 tablespoons granulated sugar
1/2 cup water
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/8 teaspoon chili oil
1 tablespoon thinly sliced green onion
1/4 teaspoon Chinese hot mustard
1 teaspoon sriracha
I warm mine up on the stove to help integrate the mustard! This sauce will blow your mind! Even better then P.F. Chang’s dipping sauce!! It is a bit spicy but you can always cut back on the sriracha! I hope everyone enjoys this dipping sauce with these lettuce wraps because my family does 🙂 Also this lettuce wrap recipe is THE ABSOLUTE BEST I have come across! I think it is even better and more fresh then P.F. Chang’s!