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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You might want to check the nutrition facts on the P.F. Chang’s lettuce wraps. They have about 80 carbs per serving.
One of the best and healthiest recipes ever! My husband and I love LOVE this recipe. Our niece made these and now it’s a staple for us. We serve with strips of fresh julienned red pepper on top instead of using the water chestnuts for crunch. And, we buy the miniature artisan romaine lettuce because it just holds up better for the “wrap.”
Very easy and tasty
This was delicious! I actually added in half a cup of brown rice and half a leftover potato and I loved it!
OMG how delicious bless you
Has anyone made this with rice noodles?
what is the serving size for this recipe?
So so goof!
Question: my onion is rather large, would you recommend 1 cup of diced onions? More or less? Thank you!!
Use the entire onion. You can’t go wrong with ingredients on this recipe! The sauce is the real magic.
This is one of my favorite recipes and i make it often. I add mushrooms as well.
Soooooo good. It is definitely a staple in our house!! I have to make atleast a double batch each time. I do not use ground chicken, I put the raw chicken breast in the food processor.
Regarding Donna’s comment about her experience at PF Chang. When I read her comment, I assume she is saying that it is better to make your own Lettuce Wrap than to go to P F Chang for their Chicken Lettuce Wrap on account of food poisoning. We had Chicken Lettuce Wrap at PF Chang numerous time and never experienced food poisoning.
These are delicious. I’ve made them again and again. They are quick to make using pantry staples. Even if you don’t have everything, they are adaptable and still taste great. We like them even better as leftovers.
Thanks for this recipe- it’s the bomb!!!! I’ve tried other lettuce wrap recipes and hands down, this one comes the closest to PF Chang’s chicken lettuce wraps. Ground chicken is the way to go. I didn’t add the sriracha as I don’t like the taste. I tripled the recipe and we had plenty for dinner and leftovers for a few days for the whole family. This had been added to my go-to recipes.
WOW. Highly recommend this recipe. I never leave reviews but this recipe was too good not to. It made my whole family happy and it made me feel like a professional chef! Adding white rice into the lettuce cup also added a great complexity of textures. Can’t wait to make this again soon!
This was SO SO GOOD! It came together very quickly and easily. I used romaine instead of butter lettuce (I wish I had butter lettuce just because the leaves would be easier), but other than that I followed the recipe exactly and it was delicious. This is a new staple for me FOR SURE! Can’t wait to make this for friends.
Really delicious , super easy & healthy I’ll be making these again
Amazing! These came out great. The only thing I didn’t have was the rice wine vinegar so I used white instead and hoped for the best. The meat mixture is delicious! I put it on an Asian style salad because I didn’t have the right lettuce and my husband had it over rice. A hit!
Fabulous! Crowd favorite. I use GF ingredients and my Celiac family member is thrilled to be able to enjoy this dish. Highly recommend it. When we do not have the correct lettuce, we serve it over chopped ice berg as protein for salad.
I’ve never frozen and thawed for a party later. Anyone try freezing? Hints appreciated, if so.
It is a favorite for tailgating, Go Vols
This is the second time I’ve made this. It’s delicious! I added diced carrots, sone toasted sesame oil and celery and topped mine with toasted sliced almonds and sesame seeds. I’ll definitely make this again!
I love this recipe!! To make it lower carb, I cut the hoison in half. Then I add a tablespoon of all natural peanut butter. Sprinkle cilantro on top at serving, if you aren’t a cilantro hater. It’s so delicious!!!
I should add that I skip the hot sauce (I’m a wimp) and the water chestnuts and its still ah-maze-ing!!!