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!
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
I know that this is a copy cat recipe and it IS delicious but if you want to change it up, add 1 shredded carrot and some peanuts or cashews. Maybe even a drizzle of toasted sesame oil at the very end. I upped the hoisin sauce to 1/3 cup instead of 1/4 cup. I made it once with ground turkey and once with ground chicken. Both seem to work well. If you don’t have all fresh ingredients on hand, I did a cheaters version that used 1 1/2 t ground ginger and 1 1/2 t garlic powder. I was hesitant to use an entire chopped onion so I scaled back a little on the 1st batch. I used an entire onion in the 2nd batch. Don’t let the 1 full onion scare you. It’s fine. I also consider the Sriracha sauce (or any red chili sauce) to be essential. I like a little heat so I actually used 2 T of sriracha instead of the 1 T that is listed. I skipped the added salt completly. There is so much salt in the other elements of the recipe, you don’t need any additional salt. It’s a great recipe. Thank you!
Made this tonight and my husband and I loved it. He is the pickiest eater ever and he went back for seconds. Its missing a few original ingredients like mushrooms and rice noodles, but I still thought it tasted fabulous.
Is the serving size the whole batch? Trying to track my macros
The nutritional information is for each serving.
Love your recipes and those lettuce wraps, I just drool over them but I would like to know just how many of your recipes could be appropriate for Diabetics or altered to make them Diabetic friendly (I try but I make for a terrible Diabetic)..
Thank you
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Yum! I love lettuce wraps, and thanks to you, I have a new favorite. I’ll be making this often!
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Gloria, there actually is a print option so you can easily save my recipes – just look for the PRINT RECIPE button located in the recipe box. You can’t miss it!
These were amazing! And so quick & easy!
Thank you for this recipe. It was amazing and even better than PF Chang’s! It was awesome with turkey 🙂 The lettuce I got was a little too wilted for wraps, so I chopped it up into a salad with the filling on top and it was still really really good!
I felt compelled to leave a comment. I have made this dish from this very recipe a good 4 times already and it never fails. I use other Asian ingredients I have laying around also just because they are there, but if you follow the recipe as is, it is delicious. I add a little oyster sauce, sesame oil, and sambal.