PF Chang’s Chicken Lettuce Wraps
This post may contain affiliate links. Please see our privacy policy for details.
A copycat recipe that you can easily make right at home in just 20 minutes. And it tastes a million times better too!
Featured Comment
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Love these! Thank you for the receipe recipe absolutely delicious!
Absolutely refreshing and delicious! Also easy to eat for a week’s worth of dinner for one!
So yummy! Making again tonite. Last time I doubled ALL the sauce ingredients, except for the siracha. Perfect!
I love this recipe but what could I serve as a side dish with it? Thank you
Hi Margaret, I just made white rice to go with ours. Evened out the spiciness, hope this helps
I just made them! So awesome! Husband loved et gem!
I loved this recipe so much! I also added a simple ginger carrot-raddish slaw to the top to get more veggies in. 😉
very yummy and easy
Super easy recipe!
Wonderful flavor too!
I’ve already made it 2xs within the last 2 weeks.
Both times I’ve made it, my husband and I finished it all.
No leftovers and not enough to serve more than 2 people.
I made this for (2), this was delicious and easy to make. I would probably use little bit less sriracha, just a little. The recipe was simple enough, I will be making this again.
This is so delicious and easy to make! My family loves it and my teens will even through it together themselves for movie nights, etc. cooks very quickly too!
Absolutely delicious!! Thank you!
The recipe is close but, PF Chang’s
has mushrooms too.
Looks delicious, but I’m allergic to Hoisin sauce. Does anybody have suggestions for substitution?
Anie, Do you know what component of it you’re allergic to? You can mix your own and leave out or substitute that particular ingredient.
I use whatever sweetish Asian sauce I have, usually oyster sauce.
Absolutely delicious!! I had better double the recipe next time.. Thank you for sharing.
I absolutely LOVE this! I made a few adjustments, only because I had different ingredients at home, and it was so tasty. I had the Asian Lettuce Cups at CPK a couple of weeks ago, and they were quite good. I am so glad I tried this recipe. I added shitake mushrooms, red bell pepper, crisp celery, and used a couple of different sauces (Oyster Sauce, Kona Coast Island Teriyaki Sauce, low sodium soy sauce) and sprinkled some sesame seeds. I also used crisp iceberg lettuce–delicious! Thank you so much for the recipe!
Have made this recipe two times and my family says it’s better than PF Chang’s. Only thing I add extra is a little cilantro and top with chopped peanuts since. Thanks for this recipe.
Delicious! I couldn’t stop myself from just eating the mix right out of the skillet! I used low sodium soy sauce and then did add some kosher salt at the end before tasting. It was still a little too salty for me. I will not add any salt at the end. So so good!
Unfortunately it was a no for us. There was just something missing that I couldn’t put my finger on which makes it really hard to tweak. I added a bit more vinegar, soy sauce, and some brown sugar (I remember using this in a very time consuming lettuce wraps recipe years ago), but all I could really taste was the Hosin sauce, which is a bitter taste by itself.
My son, who literally eats everything and loves PF Chang’s lettuce wraps, told me very politely that he didn’t care for it and asked for something else.
I wish I knew what I needed to add/omit/tweak to get it right for us. It was SO easy and I would definitely make it again if I could figure it out.
It’s obvious by all the positive reviews that it’s a favorite for most people, so if your reading my review my suggestion would be to definitely try it! I would suggest to just mix all the sauce ingredients with the ginger separately and taste. This was you can make sure the sauce is to your liking before you incorporate, which is what I plan on doing next time.
Aisia chili pepre sauce 1/2 tsp? Copy cat does a close one almost the same.
Maybe try replacing the hoisin sauce with oyster sauce? That would give it a slightly different flavor that could be “missing” for your family!
or fish sauce maybe? I have been ramping up to finally make this and tonight’s the night. I already have a deep love of Asian cuisine, especially ginger, I also add a heavy dose of roasted minced garlic. My family LOVES heavy garlic.
Love that this version has no mushrooms. They taste great!!
This recipe is Awesome!!! A must make! It is so so good!!