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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I made these for the first time tonight….it won’t be the last! They were fantastic! Super easy and quick to make. My family thanks you!
Low carb, high flavor. I’m totally sold! These look SO tasty, and they’re 100% family friendly! Cannot wait to give these a try! Maybe if you add the yogurt and spoon in serving will become even more wonderful.
This looks a like Gimmie Some Oven post! same pictures and everything, were is the credit?!?
Are you referring to this post? http://www.gimmesomeoven.com/orange-chicken-lettuce-wraps/
She posted her recipe in July 2016 and my images here were posted in May 2014 so shouldn’t you be asking her for credit?
Could this be made the day before serving?
Yes, absolutely.
Thanks! Looks wonderful!
I just made these and they were absolutely amazing and super easy! I added in some diced mushrooms and used turkey instead of chicken (my grocery store didn’t have ground chicken) but I followed the recipe for everything else. I will be adding this recipe into my rotation for sure.
Well, you already have 384 rave reviews on this dish, but I still feel I need to chime in. I’ve had this recipe for what seems like forever, and just tried it tonight. It’s a raging heat wave in SoCal, and it just seemed to fit the bill. I got two beautiful heads of Butter Lettuce at the farmer’s market today, and the only change I made was to make it with ground turkey instead of chicken…. We had your
Slow Cooker Honey Sesame Chicken last night, which was outstanding as well and I just didn’t want to repeat the protein. Oh my goodness! The lettuce wraps were great with ground turkey! Both recipes a definite keepers, as always! Thank you!
Made this tonight and it was excellent!! Thank you!
This wasn’t too bad.
Is it bad that i ate it in one sitting? haha
Absolutely not! 🙂
Very good. Although not as good as PF Chang’s. Something is missing.
I made these for dinner tonight. So easy, delicious, and guilt free! Thank you for a great recipe!
Made tonight, and husband and 7 YO liked it so well that we will have again. Added lime juice and basil with the cilantro at the end to give more of a Thai flavor, which we really liked and would do again. Skipped the water chestnuts. Easy meal!
I was about to make this recipe tonight until I discovered I had no more hoisin sauce, then I found I could make my own, so I did. I used ground turkey, since that was what I had on hand. This recipe was bursting with flavor. My husband asked for seconds! He really enjoyed it, even without rice (which he loves). I will definitely make this again. I agree that it is beneficially healthful to make copycat recipes, as you can adjust the ingredients, such as sodium, which I did, to make a healthier version of the original. This recipe is a keeper. I will attempt to make more recipes on your site. Thank you for sharing.
The recipe is great, and the conversation turning into an international bash is priceless.. b.t.w I am an American and we did not kick Englands butt.. or whatever exact words were used. Many factors contributed to the victory and if you know history we were very lucky on multiple fronts. Anyway..great copycat recipe.
Super yummy recipe! Thanks to others’ suggestions I added grated carrot as a garnish, along with cilantro. Going to add bean sprouts next time! I made them a couple of weeks ago and wanted to make them again tonight, but due to food on hand that needed to be eaten must wait until tomorrow… 🙁 And here’s the kicker: my young adult son who eats very few veggies was disappointed that we’ll have to wait! He is a sriracha fan, so we had extra as a condiment, plus bottled peanut sauce. Will make my own hoisin and peanut sauces in the future!
This recipe was amazing! I did a homemade hoisin sauce, and it was seriously incredible! My skeptical husband even loved them 🙂
There are many PF Changs copycat recipes out there but this one is BY FAR the best! I’ve made it so many times and every time it’s amazing! Rave reviews from everyone I’ve made it for. Ground turkey works great too if you can’t get ground chicken. I also add chopped roasted (unsalted) cashews for an extra bit of crunch!
I just had to share that I made these tonight and they were PHENOMENAL! I used ground pork because my grocery store didn’t carry ground chicks and I didn’t see all the comments about food processing my own. They were so so so amazing! Even better than the real ones from PF Changs! I’ll be making these all the time!
what kind of lettuce works best for the cups?
Butter lettuce.
YOU ARE A FOOD WIZARD. these were amazing! I have never had the ones from PF Changs but they looked great on your website; I was going to make these as a starter then move on to your PE orange chicken for the entree, but I am so stuffed I need a wheelbarrow! keep up the amazing recipes, and thank you for ending my search for Asian recipes that taste like takeout! (but yours are better!)
This was so quick and easy! My mom has a very similar recipe, but has more ingredients and would chop up the chicken herself. Growing up it was always our task (my sister and me) to chop up all the ingredients and it always seemed to take FOREVER! So as an adult I’ve avoided making what I thought was a labor intensive dish. This proved me wrong! Certainly being added to our dinner rotation!