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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Yummy!!! That’s all I have to say.
Made these for a double date with my boyfriend’s parents and they were a smash hit! I doubled the recipe to serve as the main course and it fed 4 with leftovers! I served them with crushed peanuts as a topping. These were fool proof!
I’m single and tired of eating burgers & fries so I wanted to try something quick and easy. Had this dish before at P. F. Changs. This recipe is perfect. Even better. I’m amazed how well it turned out. I used chicken thighs which I ground in the blender myself (yes the blender. I don’t have a food processor) Followed the recipe to the T. The ingredients blend well and result in a great tasting dish. Can’t wait to try some of your other recipes. Will be sharing this one with my daughters. Thank you!
I have made these lettuce wraps many times and my family LOVES them!! I double the recipe because we love it so much, and if we ever have leftovers (which rarely happens) its amazing for lunch the next day. I leave out the Sriracha because my little ones are sensitive to spice, but my husband and I just add it over the top of our wraps, and it’s great! My six year old (who is usually particular with his dinner) says these are his favorite. Thank you so much for this recipe!!
I am excited to try these tonight. I realized I don’t have any ground chicken. Could chicken thighs work?
Haven’t tried it yet but will be. Do you also have the recipe for the sauce you add to it?
These were absolutely wonderful! So easy to make and really delicious! Thanks for sharing!!!!!
Would love to know if you recreated the dipping sauce as well.
I would love to know the recipe for the dipping sauce as well!!
Thank you for asking that, I’ve been looking for that recipe also, I just wish someone would have answered you with it
I made this sauce (on another PF Chang’s chicken wrap recipe. really good
2 tablespoons granulated sugar
1/2 cup water
3 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar
1/8 teaspoon chili oil
1 tablespoon chopped chives
1/4 teaspoon Chinese hot mustard
1 teaspoon Sriracha
Although it is very liquidy….is that a word lol. I am still looking for another to add to the collection that is thicker…..
Absolutely delicious and light! Only thing I did differently was to double the recipe. Leftovers were great, too.
I am going to make this for my vegetarian son (who eats fish) but used chopped shrimp. Do you think that will work?
I have made this with shrimp and it was great!
Kate, you could use TVP instead of shrimp. Or even tofu.
I made this recipe for the second time last night and it is really delicious. I follow the recipe exactly and appreciate that is does not have mushrooms. This will be a family staple in our home.
Wonderful and easy
This was awesome. Super easy. Followed recipe exact. This recipe didn’t have a dipping sauce so got that from another recipe but this was amazing. Whole family loved it.
Easy recipe with high marks from all of our guests! It’s good that you can finish it in under half an hour!
Did not like it to much Hoisin sauce needs something??
I use more than it calls for and at siracha and more ginger than they call for as well. Mess with those three until you get the taste right.
Perfection! I’m not entirely sure my husband believes I made these and didn’t just run out to P.F. Chang’s for the real deal. I doubled the recipe because we were feeding 2 adults plus 4 young kids. I added some cellophane noodles seasoned with sesame oil & soy sauce, and some thinly julienned carrots to put on top. Rice would have been a good addition, too. Definitely making this again!
JUST made these for dinner and they were AMAZING! We will definitely be making these again! I followed the recipe exactly how it is, except my local grocery store was out of water chestnuts so I added a handful of peanuts to my food processor, chopped them upend added them in. I also topped it off with sesame seeds for garnish.
Again, I am not sure how this recipe doesn’t have anything but a 5 star
Me & my husband love this recipe! We are big fans of the PF Chang’s lettuce wraps. This recipe is a winner for homemade Damn Delicious Wraps! Thanks so much for the great recipe!
Easy to make and we loved it!!! Perfect for two!!
Loved it the first time I made it. Tonight I am doubling the recipe!
That’s great! Thanks for your feedback, Lily.
Love how easy this was to make. I replaced water chestnuts with apples (because that’s what I had) and added mushrooms. Hubby LOVED it said it was better than PF Chang’s! Added a soup and it was a filling lunch.