PF Chang’s Chicken Lettuce Wraps
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These chicken lettuce wraps is a PF Chang’s copycat recipe, except you can whip this up in just 20 min and it tastes so much better at home!
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Why you’ll love these pf chang’s chicken lettuce wraps
- Lightning fast recipe. This recipe comes together in just 20 minutes start to finish, making it so much quicker than waiting for delivery or takeout.
- Budget-friendly. Making this copycat favorite at home costs a fraction of dining out using pantry staples. For example, the dish costs around $16 for 2 servings, but making a batch at home costs around $10, easily yielding about 4 to 6 servings.
- Low-carb yet so filling. Lettuce wraps are a hearty, low-carb meal choice, cutting out grain-based carbs with lettuce leaves and filling them with lean proteins such as ground chicken or turkey.
- Flexible recipe. The recipe can easily be doubled or tripled, or adapted to be gluten-free or extra veggie-loaded for picky eaters!
- Freezes so well. The filling is incredibly freezer-friendly and reheats like a dream, making it a perfect candidate for meal prep for busy weeknights ahead.
Ingredients
Ground chicken
This is a great economical, quick cooking option. Ground turkey, pork, or extra-lean beef can also be used.
Garlic
I love subbing in garlic puree, one of my favorite weeknight hacks to cut down on prep time even more.
Onion
Yellow, sweet, or white onion will all work well here.
Hoisin
Hoisin sauce is a key ingredient, adding complementary sweet, savory, and tangy flavors to the filling.
Soy sauce
Tamari or coconut aminos can be used for a gluten-free option.
Rice wine vinegar
Rice vinegar and rice wine vinegar can be used interchangeably.
Ginger
Similar to the garlic, I love subbing in ginger puree in a pinch.
Sriracha
Sriracha adds a little bit of heat! Chili garlic paste is also an excellent swap.
Water chestnuts
This helps bulk up the filling while adding a nice little crunch.
Butter lettuce
Sturdy lettuce such as Bibb or butter lettuce are both excellent options.
How to make PF Chang’s chicken lettuce wraps
- Cook the chicken. Place a large cast iron skillet over medium high heat and add a splash of oil. Then add the ground chicken and crumble into small, even pieces until browned, about 3-5 minutes. Drain any excess fat.
- Combine. Stir in the garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until the onions are tender, about 1-2 minutes.
- Add crunch. Stir in the water chestnuts, green onions, salt, and pepper until the chestnuts are heated through and tender, about 1-2 minutes. Pro tip: the water chestnuts are key for that signature crunch.
- Assemble. Spoon several tablespoons of the warm chicken mixture in the center of each lettuce leaf and serve warm. Pro tip: if preparing for leftovers, store the lettuce leaves separately from the filling to prevent soggy lettuce.
what to serve with pf chang’s chicken lettuce wraps
Tools For This Recipe
PF Chang’s Chicken Lettuce Wraps: Frequently Asked Questions
Bibb or butter lettuce are both excellent choices – they are both strong and sturdy that can hold up the 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 it can be skipped altogether without compromising flavor.
Use gluten-free hoisin sauce and swap out 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). Always store the 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, gently reheating over low heat, stirring occasionally, until heated through.
PF Chang’s Chicken Lettuce Wraps
Video
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
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.
Equipment
Notes
- Choose 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.
- Dice into small, even pieces. Finely chop the onion and water chestnuts into very small, uniform pieces for even cooking and a consistent bite.
- Load up on veggies. Add nutrient-dense veggies such as shredded cabbage, bell peppers, zucchini, and carrots for extra fiber and vitamins.
- 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.
- Avoid overfilling. Add a few tablespoons of filling per lettuce leaf, making them easy to serve without overspill.
- Add a garnish. Finish the wraps by garnishing with sesame seeds or crispy rice noodles.
- 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.
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This MAY have already been said in a previous comment but I work at a P.F. Chang’s and I see one missing ingredient that we use in our mix with the water chestnuts. Dried, then rehydrated shiitake mushrooms. Squeeze water after rehydrating Maybe a half pound for this recipe. Not a chef, so I have no clue. Probably don’t have to do all those steps with the mushrooms. Just know that’s what we do in our kitchen. Also know I won’t look back at these comments.
I forgot to add we dice the mushrooms. Good luck.
Thoughts on making this for a party and keeping in a crockpot?
I’m tripling the recipe but am nervous that it might dry out if I leave the crockpot on for several hours. I don’t want to ruin the goodness!
Honestly, it’s hard to say without trying it myself. Sorry!
Love this recipe! I’ve tried several and this one is the easiest and best tasting by far. We skip the hot sauce but add the rice noodles at the end. Could probably eat this everyday. Only problem I have is finding ground chicken. Thanks for sharing. Cheers!
You can also sub ground turkey if ground chicken is difficult to find.
These wraps were absolutely amazing. Made them for my wife’s Birthday party and our family mopped them up! We didn’t even get any! So easy to make during the week I will be making them again real soon. I may try a triple batch and freeze some and thaw and reheat when we want it, even as just a snack.
I HATE PF CHANG. i got food poisoning immediately after i ate the food. Don’t eat it .
Seriously, you have to stop Dona. Your food poisoning has absolutely NOTHING to do with this recipe. If you don’t have something constructive to say, leave it alone. It’s time for you to move on. Goodness.
Thank you so much for the recipe. Always trying to come up with new dishes to break the mundane. Myself and my fiancé loved it. And can’t wait to try some of your others. I couldn’t find the right lettuce, but romaine spears worked great. And after scrolling thru comments, people! Good gracious! Cooking is an art. Substitutions and creativity is recommended. This is a guideline. Feel free to jazz it up. Change the lettuce, add some veg or nuts or substitute sauces. You’ll be fine and it will come out great no matter your preferences. Thank you again my dear.
I tried this recipe tonight and thought it was great, might cut back the hoisin sauce to half. Will definitely be making this one again!!
How are you getting over 60 grams of fat in this case recipe? The only ingredient that has fat is chicken and you are draining off the excess fat. The recipe is fantastic.
Thanks for the great recipe. This is the third time I’ve made it. Made some rice for the men in the family and I use bibb lettuce. It really is quite tasty (damn delicious) and quick, easy and inexpensive. I couldn’t ask for anything more in a recipe.
I had about a third of a can of pinto beans left over from taco night and smashed them and added them to the partially cooked chicken. Kids didn’t know.
mmmm made this tonight. 10/10 will make again. Dieting is easy with recipes like these 😉
We had this for dinner tonight and it was so good! We did make spoken rice for the kiddos incase they got too frustrated with the lettuce and just too the rice with the filling , but they WANTED lettuce. It was so cute watching 2 – 3 year olds along with big sis try to eat the wraps. We halved the onion, but everything else was the same. It’s going to go on our rotation for sure! We’ll probably try ground turkey next time.
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.