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
Did you make this recipe?
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Very good …. I used finely diced chicken breast, water chestnuts,
red bell pepper, garlic powder and onion powder. I chopped some cilantro for the topping.
I didn’t have butter lettuce or iceberg, so I served it on a bed of Spring Mix. DELICIOUS
Very good replica!
Excellent, easy recipe for a weeknight dinner. Will definitely make again.
I mostly followed the recipe as is, except I browned the onions before adding the chicken. I didn’t have hoisin so I used some oyster sauce, though not nearly 1/4 cup (probably 1-2 tbsp if I had to guess).
I love this recipe and make it all of the time! To make it stretch, I add a bag of finely cut cabbage to this dish. It gives it a little extra veggie too!
I ate this on cauliflower rice and it was DELICIOUS! I doubled the sauce using low sodium soy sauce and found it to be too salty. I also didn’t add the onion or water chestnuts because my husband doesn’t like either. I’m definitely adding this to my weekly rotation. Thank you!!
Used this recipe many times. Works with turkey and pork as well. Fantastic.
The chicken was amazing. I left out the water chestnut but that was the only omission. I tried the butter lettuce wrap and it totally fell apart so I just used a fork kind of like a salad. I’d be interested to see an actual wrap successfully eaten but I will be making it again.
Instead of wrapping we just use them as a cup, and yes, it does get a little messy, which is part of the fun.
Excellent!
Definitely going to try this! But, I might cook my onions first just for a couple minutes and definitely add the crunchy rice noodles!
Excellent & flavorful and my kids ate it too!
Phenomenal. Like it better when I can make it at home!
Very very good! And very simple to make.
I made this recipe last week and Im back to make it again. Amazing! Better than PF Changs!
The PF Chang’s recipe has apparently changed through the years. It used to have lots of chopped mushrooms in the mix, and included a base of fried rice sticks–those crinkly little white noodle things. The kids always loved to see them puff up and curl when I dropped them into hot oil. We haven’t eaten there in several years since we live quite far from one of their restaurants. They have also dropped several of our favorite dishes.
I very much liked the inclusion of hoisin sauce in this recipe–my old one from the 1970s (predated PF Chang, of course) used oyster sauce, but other details were quite similar. I followed this recipe exactly, except for adding a generous cup of minced mushrooms, using Chinese black vinegar instead of the supermarket rice vinegar, and frying up rice sticks to provide a bed for the chicken filling in the lettuce leaves. Turned out delicious!
How do you make the puffy rice sticks?
My husband were looking for something different for dinner. We are dieting and cutting carbs and this was delicious and super easy to make when when I’m also making a completely different dinner for our 6 kids.
These are a part of our regular rotation. SO good and easy 🙂
Would love to try this Recipe!
These were good but not as good as PF Changs. The hoisin sauce was too overpowering. Maybe you can suggest a specific brand. I love the other ingredients and the crunch of the water chestnuts.
I didn’t have any hoisin at home so I had to substitute. I substituted about a tablespoon and a half of bbq sauce and about 3-4 tablespoons of soy sauce. I used this recipe as a base and added chopped mushrooms, carrots, and chopped sweet/hot peanuts (I omitted the water chestnuts for the peanuts). I added garlic powder, onion powder, umami seasoning, Asian seasoning, and pepper- all to taste. It’s the best version of the PF Changs lettuce wraps I have ever made!!! 10/10!
So you didn’t make this recipe. It’s fine to make a substitution, say oyster sauce for hoisin if you have one and not the other. But when you’re omitting this, and adding that and this, then it’s no longer the same recipe. It might be quite good in its own right, but it’s not this recipe.
I used some leftover shredded turkey. Delicious! Do you have nutritional information for recipe as given? Thanks.
This recipe is amazing! So delicious!
I doubled the recipe because my expectations were high. Kids liked it enough, but it lacked something. I don’t like recipes that specify “salt and pepper, to taste”, which occurs all too often. I’d much prefer a suggestion. I added 3/4 teaspoon salt, and 1/2 teaspoon pepper; not enough, in my opinion. Keep in mind that I doubled the recipe amounts. I’m a wanna-be dad cook (chef?) who would love to get feedback on recommended salt and pepper amounts.
The key to “salt and pepper to taste” is to taste your food as you go. Try it before you serve it, and add more if it needs it. In general, Americans fear salt, but adding a pinch every time you add a new ingredient (i.e., when you add the chicken to the pan, when you add the onions, and at the end when you add the water chestnuts) will deepen all the flavors and bring the dish to life.
As another aside, most recipes don’t specify a measurement of salt because every type of salt has a different level of saltiness. A teaspoon of kosher salt will be way less salty than a teaspoon of iodized table salt. All professional chefs agree that kosher salt is the way to go – I prefer diamond crystal kosher salt.