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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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!
This was an excellent recipe. I could eat it all day
Thank you so much
I was missing some things, so used turkey instead of chicken, chili paste instead of sriracha, powdered ginger, no vinegar. I didn’t have chestnuts, but those would have been excellent. This was great! It needs the hot sriracha (or chili) because it is complimented by the butter lettuce. I also cooked the onions and meat at the same time- I like onions soft- and added green onions on top at the end without cooking. It’s possible that a wok might make this dish even better, but I just let some of the liquid cook away. I might eat this every day forever.
Did similar to other reader and added mushrooms and garlic chili sauce. Yum
I want to try this recipe but I can’t get hold of water chestnuts where I live. Please can you recommend a substitution? Or should I just leave them out.
Thank you.
You can omit, Charlie. 🙂
You can replace the water chestnuts with cashews. It’s even better!
Do you cook the cashews?
I added in chopped mushrooms as well for extra oomph, so I think it would be a good filler if you don’t have water chestnuts as well!
i use jicama
Crazy good!
Absolutely love this recipe! I’ve added a few things like sliced baby portabello mushrooms and spicy garlic chili sauce to it just to kick it up a notch. I’ve made this three times now and its always a hit at my house!
We’re happy to hear this is a keeper for you! 🙂
I just wanted to tell you that I’ve referred back to this recipe more times than I can count. I’ve made it over and over again and we absolutely love it! It is and will be a favorite of ours for years to come. Thank you for this!!
My wife and I love this dish! I usually make it with diced chicken, but I have also done it with tofu for my vegetarian friends. I don’t change much at all, except a little more garlic (measure that with your heart). Mushrooms are also great addition if you have them. The only thing it was missing for me was some sort of crunch, so I usually will top it with crushed peanuts or crispy rice noodles. Delicious!
Waaaay to much ginger. It really over powered the rest of the flavors. I think the base of the recipe is good and will try it again only using a tsp instead of Tbps of ginger.