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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*palate, not pallet.
Tikka masala was almost certainly invented in Britain, despite the ingredients being brought from India. Brits also did not breed cattle or other farm animals until very late in the game (as it were); sheep and fish were their food sources.
I think many people have mentioned carefully, and not so carefully, is that you two are behaving very crassly about misconceptions about one another’s cultural food behaviouralisms. The board is being kind to the author about her delicious wraps. So why don’t you make her wraps and comment on her wraps?
I absolutely love ginger and water chestnuts, so I am anxious to try them, although for me I think I’ll have some rice along with the “tacos.”
Easy and delicious! We didn’t have ground chicken, so I diced and cooked chicken breasts and a thigh, then put them in the food processor. It came out really well. Will definitely make these again! Thank you
This looks AMAZING! What would yall serve with this dish?
So easy to make. So delicious! Will definitely put these on my favorites list. Thank you! Keep up the good work!
Thank you so much!! These were delicious, easy, and my toddler gobbled them up, even the lettuce with a little encouragement for my little bunny!
Have made these twice now and love them! Thank you!
Made these for New Years Eve for my husband & I as an appetizer & we absolutely loved them! The sauce is so flavorful. I made them with ground turkey. Along with the water chestnuts I added finely chopped carrots and celery for added crunch. Also sprinkled on some sesame seeds. Love your recipes Chungah. I’ve tried a few with great success and will definitely try others. Thanks for sharing them with us!
Fantastic! We just double the recipe and glad we did so! My fiancé does not like water chestnuts, so I substituted topping with a sesame ginger dressed broccoli slaw. Will make again!
Oh I just ate these at the restaurant last months. Thank you for sharing. I can’t wait to try these!
I just made these and they came out perfect! Thanks for sharing! 🙂
Made these for dinner tonight, SO good! Thank you!
LOVED these and so did my husband and teenage sons. Wow! This will be a new addition to my dinner menu rotation. Thanks!
This smells Amazing while cooking and Tastes So Wonderful !
Can not wait to explore more of your recipes !
Amazing!!!! So good and fresh!
This is the first recipe of yours that I tried. It was so good. I added the crispy fried rice noodles for the finishing touch. My whole family loved it. I will be making it again.
People really, get off your computer and go cook something! Some of you just are to high drama.
Omg these were yummy and so easy! I will definitely make these again. Thanks for sharing!!
I am so excited I found this recipe…I am going to make it tomorrow for dinner!!! I <3 lettuce wraps from P.F. Changs….I was wondering if you have a recipe for the dipping sauce????
Thanks so much!!!
Unfortunately, I do not have the recipe for the dipping sauce at this time.
Hi Chungah,
I did not see the nutritional info for this recipe. Is it available?
Thanks!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Amy,
This isn’t a PF Chang recipe, but a recipe for dip that we got from Thai Basil in Charlotte, NC – you can adjust the heat as you like:
Sweet & Sour Sauce, Garlic Chili Sauce and Hoisin Sauce – mix and top with chopped peanuts. We use this for dipping egg rolls or steamed dumplings. I’ve stirred it into stir fry and even just Chinese noodles for a quick side dish. It’s PERFECT with these lettuce wraps (and I’m making them tonight along with the dip!)
This recipe has far too much ginger in it! The ginger trumps all the other flavors, if I make this again I will use a third of the amount and hope it tastes better :/.
Great recipe! I added bean sprouts, Thai basil and another pound of ground chicken since I don’t like things too spicy. Served with a little hoisin sauce to spread on the lettuce before piling on the meat. Perfect.