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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Love this recipe! I’ve tried several and this one is the easiest and best tasting by far. We skip the hot sauce but add the rice noodles at the end. Could probably eat this everyday. Only problem I have is finding ground chicken. Thanks for sharing. Cheers!
You can also sub ground turkey if ground chicken is difficult to find.
These wraps were absolutely amazing. Made them for my wife’s Birthday party and our family mopped them up! We didn’t even get any! So easy to make during the week I will be making them again real soon. I may try a triple batch and freeze some and thaw and reheat when we want it, even as just a snack.
I HATE PF CHANG. i got food poisoning immediately after i ate the food. Don’t eat it .
Seriously, you have to stop Dona. Your food poisoning has absolutely NOTHING to do with this recipe. If you don’t have something constructive to say, leave it alone. It’s time for you to move on. Goodness.
Thank you so much for the recipe. Always trying to come up with new dishes to break the mundane. Myself and my fiancé loved it. And can’t wait to try some of your others. I couldn’t find the right lettuce, but romaine spears worked great. And after scrolling thru comments, people! Good gracious! Cooking is an art. Substitutions and creativity is recommended. This is a guideline. Feel free to jazz it up. Change the lettuce, add some veg or nuts or substitute sauces. You’ll be fine and it will come out great no matter your preferences. Thank you again my dear.
I tried this recipe tonight and thought it was great, might cut back the hoisin sauce to half. Will definitely be making this one again!!
How are you getting over 60 grams of fat in this case recipe? The only ingredient that has fat is chicken and you are draining off the excess fat. The recipe is fantastic.
Thanks for the great recipe. This is the third time I’ve made it. Made some rice for the men in the family and I use bibb lettuce. It really is quite tasty (damn delicious) and quick, easy and inexpensive. I couldn’t ask for anything more in a recipe.
I had about a third of a can of pinto beans left over from taco night and smashed them and added them to the partially cooked chicken. Kids didn’t know.
mmmm made this tonight. 10/10 will make again. Dieting is easy with recipes like these 😉
We had this for dinner tonight and it was so good! We did make spoken rice for the kiddos incase they got too frustrated with the lettuce and just too the rice with the filling , but they WANTED lettuce. It was so cute watching 2 – 3 year olds along with big sis try to eat the wraps. We halved the onion, but everything else was the same. It’s going to go on our rotation for sure! We’ll probably try ground turkey next time.
This is a really good recipe IF…. you double the hoisen sauce… there’s not enough it’s very bland with the amount listed in the ingredients.
After all these posts, mine may not be read, but I have to add that after making this great recipe many times using iceberg and Romaine lettuce, I finally used Boston/butter lettuce. It was a disaster. The Boston lettuce is too flimsy even after soaking in hours in water to maximize the crispiness. I was so embarrassed with the results after serving it too my guests.
The best results I got is using Romaine lettuce. PF Chang uses iceberg lettuce. Why this recipe calls for Boston lettuce is beyond me. If you read this far, you can try the three types of lettuce and draw your own conclusion.
Why did you soak the lettuce for hours?! You ruined the lettuce and it became water logged! Soaking lettuce in water won’t make it crisp. It’s not the lettuces fault or Chungah’s fault, it’s your fault.
The point of the butter lettuce is its softness and pliability, and it’s amazing in this recipe. I’ve had wraps with Romaine, but far prefer the butter lettuce.
I am on a low carbs diet right now. Your lettuce wraps recipe is just what I needed, a healthy dish. easy to make but with a good dose of proteins and fats, I love olive oil.
I am still making these after all these years. So damn delicious! Thank you so much for the recipe. This is a favourite!
Just finished making this for dinner. Didn’t think it would fill us up. End results were absolutely amazing, and we actually have leftovers; ) thank you for sharing!
Just made this recipe for my family, but I tweaked it a bit. I used a package of chicken thighs. Cooked them slowly for about 40 minutes in a mixture of peanut oil, soy , garlic, ginger, black bean sauce and plum sauce. In the mean time, I chopped up some celery, carrot, green onion, water chestnut and bamboo shoots. When the chicken was done, I chopped it very tiny. In a hot pan I sauteed the veggies, then added back the chicken. I added the water chestnuts an green onion last, so they would be crunchy. I also made a sauce with the left over juice and added a slurry to make it thicker. Wow, so delicious!!
Just made this recipe and it is awesome!!!!! I Definitely will use this recipe again!
⭐️⭐️⭐️⭐️⭐️ Thanks for the great recipe. Everyone in my house loved it, and that is not easy to do!
Don’t make the assumption that just because it’s served on lettuce, it’s healthy, much less low carb. This recipe is loaded with carbs and sodium.
I loved your recipe! At PF Chang’s they serve theirs with a little sauce that you spoon over it. Do you know the recipe for their sauce?
Thank you.
Susie
Not at this time – sorry!
BTW – Don’t kill yourself trying to find “Rice Wine Vinegar”. “Rice Vinegar” is readily available at any grocery store and it is virtually indistinguishable from the rice wine vinegar.