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.
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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!!
Easy and delicious mid week meal! Thanks for another great recipe! You are my go to site for recipes.
Can’t wait to cook this! Looks yummy and very easy, too.
Where do all the carbs come from? can i eliminate or reduce or substitute something else?
I just went and bought all the ingredients and read the carbs on the water chestnuts and the Hoisen sauce and now I know why there are so many carbs! Try the gluten free hoisen sauce it has a fraction of the carbs and I just put a few water chestnuts in it and I’m thinking this cut the carbs by more than half!
I loved this recipe it was amazing of course the gluten free hoisen made it a little less indulgent but if you’re keto and trying to be good but have a delicious dinner this my friends is a god sent!
I’ve eaten many a lettuce wrap and so thankful this recipe and glorious comments inspired me to make them finally! These were delicious. Made them exactly as written but added a few crimini mushrooms and one small grated carrot for color and crunch. Thank you for sharing!
I LOVE this recipe. Do you think it’d keep in the fridge well for a couple days? Thinking about making it fora few lunches during the week.
What a great idea! But as I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Sara!
Easy and delicious! Is a hit with the entire family (even the picky eater). Will be one of my go-to recipes!
Such a good recipe!! Love it!
I’ll be trying the other Asian inspired recipes. Hope there is a really good fried rice one.
Thank you for your genious and sharing your recipes.
Made this last night and it was delicious. I paired it with your PF Chang’s chicken lettuce wraps to make a bowl. It satisfied my fried rice craving. I will definitely be making this again. Thank you for your wonderful recipes.
The first time that I made this, my family couldn’t rave enough. I made it a second time but used ground turkey instead of ground chicken. You wouldn’t have believed the difference. I was stunned. Trust this original recipe and don’t fool with the ingredients.
Tip:. I have a very busy life so, as often as possible, I like to prepare as much in advance as I can. This recipe is perfect if you prepare the first 2 steps, refrigerate that then complete step 3 when you reheat the prepared part.
I LOVE this recipe it has become a go to for me. I used chili paste instead of sriacha but otherwise follow it exactly. YUM.
We really enjoyed these….did add some mushrooms and garlic/chili sauce. This will be made again and again….finished them with a bit of peanut sauce.
We love this recipe! Sometimes we just make the chicken mixture, add extra Sriracha, and cabbage, and make eggrolls. Soooo tasty!