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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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.
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!