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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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.
Sadly I was a Sou Chef for PF Changs for 2 years and this is not close to the recipe. We used Mushrooms that were fried. No saracha is in the recipe as well as rice wine. So you Grind the chicken and cook with about half a cup of garlic (Per wok) you use WHITE pepper, black doesn’t come close to the flavor. Pf change is americanized so the true flavors you will never come close to unless your travel. I Replace the Ginger with galangal (Spicy Ginger) to give it a bit of bite. But this is supposed to be a savory dish not spicy. Use water chests nuts and soy sauce. Those are the only ingredients in chicken lettuce wraps. Anyone who tells your didn’t doesn’t know true asian cuisine.
Who told you how to write? You’re a chef and you can’t properly dictate you’re ingredients? Or spell the name of your restaurant or clearly advise as to why different types of pepper make a difference. No wonder you worked at PF Changs
When I made it – a friend said OMG this tastes better than PF Chang”s!!!! Funny you should say, I said… !
is it 8g sugar one wrap or the whole meal?
The nutritional information is for each serving, not for each wrap.
Kids loved it. My wife and I – not so much. Wasn’t bad, but definitely lacked something compared to our experience at PF Chang. I used legitimate hoisin sauce and went light on the siracha sauce for my wife and daughter. Would really have liked to have instructions on the side sauce.
This recipe ISO much better than PF Changs. Thanks so much for sharing. Love your site!
These even smelled good while they were cooking and so easy to make. Whole family loved them. Had to cut my kids off so there would be enough for everyone.
These were awesome! I used turkey instead of chicken and still turned out great. They seemed fine without any additional sauce as well, but I did use some Sriracha for dipping. Thanks for the recipe – definitely going to be a go-to!
Ok – I rarely leave comments on food blogs, although I voraciously read them. But I made this a couple of days ago – on Valentine’s Day, to be precise, to share as a loving plate – and this recipe is legitimately damn delicious. My husband said it blows away PF Chang’s version. I loved it so much that I am making a big batch of it to share with coworkers next week. I love taking the results of good recipes to work to share – and I will definitely be sharing the link to your recipe.
I did have one minor modification as it was what was available in my kitchen – I cut up some boneless chicken thighs into small-ish strips and sautéed that up instead of using ground (didn’t have any ground).
This recipe is definitely one to keep around.
Thank you so much for posting this! Just made it and it came out great! I also added carrots and cabbage (diced in food processor) instead of water chestnuts. Everyone loved it – even my 2 year old.
I know PFChangs and Pei Wei are the same company however I have never been to PFChangs. Do they put the lettuce wrap sauce on it as well? If so do you know how to copy the sauce?
Unfortunately, I do not have the sauce recipe available at this time.
This looks so yummy! Also perfect for my diet! can’t wait to try it!
Sounds like you have crappy take-out food in the UK. That stinks for you.
I made these tonight and they were a hit! Even my 1 year old daughter liked them! I’m making them again on Saturday for a potluck. Thank you!!
I used Dark Soy sauce, which is a bit sweeter and much better tasting than regular soy sauce, and it took this dish from really good to AMAZING!
Oh my! I adore these lettuce cups! One of my favorite dinners ever!
I’ve made these many times, and they’re always a hit! At home, I’ll throw in crimini mushrooms, black bean sauce, and chill paste and top with matchstick carrots, lime, cilantro, and peanuts. For a crowd, I keep it simple, chuck into a crock pot, and bring rice as a side. Thanks for a recipe that keeps making me look like an awesome cook! 🙂
I have made these many times and even when we had guests over. My husband loves these. I did not use the chestnuts or green onion. Kept it simple. Super delicious.