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.
Did you make this recipe?
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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.
Making these tonight! What do you think a good side dish would be? I’m trying to be semi-healthy and stay away from potstickers 🙁
Hi Christine! It really depends on your taste and personal preference. I personally love these on their own but please feel free to look through our side dishes for ideas and inspiration. 🙂
I wanted to make these ahead of time for a party. What is the best way to keep them warm or to reheat? I don’t want them to get dried out! Thank you in advance!
I recommend reheating in the microwave, in 30-second intervals, until heated through but as always, please use your best judgement when making substitutions and modifications.
About to try this recipe. Wondering if you can make it with ground turkey Instead of ground chicken without ruining ruining the taste.
Absolutely, Pam!
I made these last night with ground turkey and they were fantastic! I was looking for ground chicken at the supermarket, however, I could only find ground chicken breast. I was afraid ground chicken breast would be too dry, so I substituted with ground turkey. It worked out very well!
My husband and I absolutely loved these wraps! We had some leftovers that he took to work and his coworkers also loved them. Thank you!
That’s what we love to hear! Thanks Ramsey.
Absolutely delicious! I diced up chicken breasts instead of using ground chicken. Tastes better than Chang’s!
AWESOME – Easy and so tasty!!!
I will be checking out your other recipes
Thank you
Amazing! Never going to P.F. Chang’s again!
Recipe is fantastic and looking for tips on how to keep wraps together. We’ve tried multiple lettuces but all wilt under the chicken. Suggestions?
I found that butter lettuce works best! 🙂
Best ever .made it once and am making it again. Delicious
We make these at least once a month. Love them. Very easy to anyway in extra veggies for the kids like shredded carrots too.
We just ate this for dinner 2 days in a row! Thanks for this recipe! Sooo good!
Easy and tasty! I will definitely be making these again soon.