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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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!
Delish! Made vegetarian — used extra firm tofu for the ground chicken and cooked it in sesame oil! Otherwise followed and LOVED it!!!! Glad there are some leftovers but not for long!!! Thank you.
This is in our regular rotation. Tonight I was out of sriracha so subbed chili garlic paste instead and it’s fantastic (but very spicy if that’s Not your thing).
WAy too much ginger, overpowers everything.
Yummy! I served it with the butter lettuce cups and rice. Way too much spice for my kiddies. Maybe 1/2 the ginger and 1/3 of Sriracha. But if you like spice go for it! Thanks for the dupe- it was a nice variation from my usual.
This was amazing! Thank you so much for the recipe! Will be making many more times.
Delicious!! I will be making this again.
WoW! Delicious and easy! We made this exactly as the recipe called for.
WoW! Delicious and easy! We made this exactly as the recipe called for except with ground turkey(it is what we had on hand) instead of ground chicken.
Fabulous! Just a great recipe. So flavorful and made even more so by my adding extra ginger:) So easy, too. Thanks for sharing!
Awesome recipe! My in-laws are on a plant based diet so I made this with beyond meat crumbles. You have to alter the order a bit-onions first then meat only cooks 3 minutes so everything else needs to be Pre measured to dump. I also used both butter and iceberg lettuce to see the difference. Everyone liked both. Thanks for the great recipe!
Hey Chungah,
its dough time here during the lockdown period now. However i am busy spending my time with new recipes every day. I think this will be on my list for this week. Do you also write about Vegan meals, i wanted to try some vegan items as well.
This is an excellent recipe, quick and easy. I followed the recipe exactly with no changes. Rave reviews from friends. Love this!