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
Did you make this recipe?
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These are a part of our regular rotation. SO good and easy 🙂
Would love to try this Recipe!
These were good but not as good as PF Changs. The hoisin sauce was too overpowering. Maybe you can suggest a specific brand. I love the other ingredients and the crunch of the water chestnuts.
I didn’t have any hoisin at home so I had to substitute. I substituted about a tablespoon and a half of bbq sauce and about 3-4 tablespoons of soy sauce. I used this recipe as a base and added chopped mushrooms, carrots, and chopped sweet/hot peanuts (I omitted the water chestnuts for the peanuts). I added garlic powder, onion powder, umami seasoning, Asian seasoning, and pepper- all to taste. It’s the best version of the PF Changs lettuce wraps I have ever made!!! 10/10!
So you didn’t make this recipe. It’s fine to make a substitution, say oyster sauce for hoisin if you have one and not the other. But when you’re omitting this, and adding that and this, then it’s no longer the same recipe. It might be quite good in its own right, but it’s not this recipe.
I used some leftover shredded turkey. Delicious! Do you have nutritional information for recipe as given? Thanks.
This recipe is amazing! So delicious!
I doubled the recipe because my expectations were high. Kids liked it enough, but it lacked something. I don’t like recipes that specify “salt and pepper, to taste”, which occurs all too often. I’d much prefer a suggestion. I added 3/4 teaspoon salt, and 1/2 teaspoon pepper; not enough, in my opinion. Keep in mind that I doubled the recipe amounts. I’m a wanna-be dad cook (chef?) who would love to get feedback on recommended salt and pepper amounts.
The key to “salt and pepper to taste” is to taste your food as you go. Try it before you serve it, and add more if it needs it. In general, Americans fear salt, but adding a pinch every time you add a new ingredient (i.e., when you add the chicken to the pan, when you add the onions, and at the end when you add the water chestnuts) will deepen all the flavors and bring the dish to life.
As another aside, most recipes don’t specify a measurement of salt because every type of salt has a different level of saltiness. A teaspoon of kosher salt will be way less salty than a teaspoon of iodized table salt. All professional chefs agree that kosher salt is the way to go – I prefer diamond crystal kosher salt.
Delicious!! Super easy to make and full of flavor. The green onions and water chestnuts were stars! I’ll definitely be making these again.
I can’t get enough of this recipe!!! No joke! The flavor is awesome!
Delicious and quick! Will definitely make again. BF said he could eat it all the time.
Just made this tonight! Omg!! I followed the recipe exactly (didn’t use the optional siracha) and these taste just like PF Chang’s!! Thank you
Made this and it was just okay, didn’t love it. If I was going to make it again, I’d probably alter the ratio of hoisin and soy sauce (more soy, less hoisin) and maybe add sesame or peanut oil for added flavor.
I’ve been making this for years. So easy and SO damn delicious. Since I have celiac I found gluten free hoisin sauce (at Sprouts) and use tamari instead of soy sauce. Nothing is lost. So so good.
This is one of my favorite dishes to make. I add extra soy sauce and sriracha and some peanuts to give it a crunch.
So, so good!
This has become a regular in our house. I did make some tweaks. We cook whole pieces of chicken, then run them through the food processor to chop it into very small pieces, which is much more like Chang’s. We usually add carrots and onions as well. The carrots, onions, fresh ginger and water chestnuts all get run through the food processor to chop it very small.
This is also a great make-ahead meal! Just reheat the cooked filling in a non-stick frying pan or in the microwave. If it’s too dry, I just add a little water to re-moisten it while heating. It also works great kept in a slow cooker for a party.
We like this with a drizzle of Sweet Chili sauce on top.
This recipe was delicious! Everyone enjoyed it. It’s easy to make and taste wonderful
Takes exactly like P.F. Chang’s lettuce wraps!
Thank you!
Made these as directed and they were incredible! Husband loved them too. I did find the amount of rice wine vinegar to be a bit powerful for my tastes, so I just added a little more hoisin and soy to my own preference. If you’re not a big lover of vinegar, maybe cut the recommendation in half. Definitely damn delicious!
I live in a small rural town and there’s nowhere for me to get lettuce wraps. This recipe has really been life changing for me. I added grated carrots because I had a bunch of them. It was so easy and quick! I’m upset that I just found the recipe.
Love this! Make it often!
I also add chow menu noodles for the crunch.
I’ve made this a few times and am always thinking of ways to tweak it. I added a little onions, diced carrots, mushrooms,sesame seed oil, and some chopped cilantro at the end. I use butter lettuce and made a peanut sauce to drizzle on top. Yummy one thing about this recipe. You can change it to your family’s liking.