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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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!
This PF Chang’s is spot on, I pointed to it in a buzzfeed article of top PF Chang’s copycats! Really good thanks!
I made this for the first time a couple weeks ago, and I doubled the recipe, and WOW. Delicious. Ate it literally every night for dinner until it was gone. I’m making it again tonight! Lately nothing sounds appetizing to me, but these do, so I better give my stomach what it needs, right?
Hoison sauce had too much sugar for my liking so I used Teryaki and you can skip the soy cause it has enough soy in it. Kids loved it, I love it. Thanks. This will become my new go to dinner. We also added some yummy red peppers and skipped the hot sauce. THANKS!
This is delicious. Great flavors – very fresh. Two observations. I used ground turkey breast since chicken wasn’t easily found and I live in Chicago…? Also, next time i will probably add a teaspoon on corn starch to the liquid(s) before mixing in the meat. The sauce was perfect in flavor just did not cling to the meat and ran out of the warps.
I’ve made this recipe several times, and I was never happy with the “lettuce” part of this…the hot filling made the lettuce wilt and fall apart. I took some leftovers to work with a flour tortilla, and it was delicious. So that’s how I serve it now, with lettuce and tomato. I also add some diced carrots and no hot sauce.
I was excited to try this recipe. But it was too sweet for me. Will use less hoisin next time, but not likely to be any time soon since the husband and kids didn’t like them. (And they like almost everything I cook.)
I made this tonight for myself and my picky boyfriend and he loved them! For spicy lovers, I’d recommend adding 1.5 tsp of Sriracha. I will definitely be making this regularly!
Who would have thought that a wonderful little recipe for lettuce wraps (accolades Chungah!) would have turned into “Politico” discussions? Wow, thought we had enough bashing by our #1 Ugly American nasty, the “Donald”! I love cooking and I’m pretty sure everyone here is a “Foodie” too. Leave the mud slinging to the fools who sling it and let’s sling hash or whatever floats your boat! Besides the time of the year for new beginning…
Peace, out, y’all!
Even though this “discussion” began nearly two (!) years ago, I had the same thought about the Trump-like nature of those comments, the same sort of comments you read for virtually any political article about any presidential candidate these days– i.e. petty, mean, and extremely tiresome. It’s bad enough to read that nonsense in the papers, but I never thought I’d have to contend with that on a food blogging site!
As an almost-senior citizen, my advice is to choose your battles folks. Believe me, there are FAR more important issues to deal with in life than a food fight between the US and UK! Good grief.
On a happier note, I’m trying this recipe, Chungah! Just what I was looking for! Thanks 🙂
This was so good! I made some changes. I used ground turkey instead of chicken, doubled the ginger (I love ginger!) and I omitted the water chestnuts. I will absolutely make it again. Thank you for a recipe that is quick, easy and delicious!