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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Who cares what Pete says? Thanks for the recipe.
Fast and east and SO delicious. A great low-carb meal. Kids loved it too. Thanks!
This is a terrific recipe that has become a part of our regular rotation. Thank you!!!
Wowwwww, so many divisive comments up top! Well, I just came to say, I could’ve sworn this recipe had oyster sauce when I saved the link, not hoisin sauce! Was I dreaming?? Anyway, I’m about to step inside the supermarket to get the ingredients, so we shall see how this all pans out! 🙂
Love It!!! My picky eating children ate this up and I had to beat them off so I could get some.
Wow, made these tonight and I can see that I will have to double the recipe from now on, because these go FAST! I am looking forward to serving this when we have company. Thanks again for another amazing, simple, and easy recipe! I have to say…everything I’ve made from your blog so far has been so delicious!
I have been thinking a lot about chicken wraps the past few days, and when I logged in to Pinterest this morning it recommended your recipe! I guess I should take it as a sign that I need to make these lettuce wraps, and I cannot wait because they look delish!!
I have been making these in my regular rotation for several weeks now but am just getting around to commenting. In a word – fantastic! I leave out both of the types of onion and also the water chestnuts (personal preferences) and just use plain, old romaine lettuce. They have such a wonderful flavor, you could put this on top of a piece of cardboard and it would still taste great!
I have made these a few times now and they are DELICIOUS!!! If you haven’t tried them yet, you don’t know what you’re missing. Oh and did I mention o n how easy they are to make!
Made these for dinner tonight!! Best recipe I’ve tried at home so far!
I made it with Cilantro Lime Rice. Will be making again very soon! Thanks!!
These Lettuce Wraps look delicious, thanks! Also, the “Godwin’s Law” style diversion into WWII was a fun read. I suggest we call them “Liberty Wraps”. Thanks!
Om goshhhh I made these tonight with a friend over she absolutely loved them sooooo good that we both ate an entire pound of ground turkey each hehe LOVE!!
This is a fabulous recipe, will need to dbl so I can have some leftovers next time!!! Thanks!
Made this for dinner tonight. Followed the recipe exactly. It was delicious and easy. Thanks! I’ll make this again!
Does anyone know how many carbs are in this per serving?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
I made these tonight for our family appetizer night. I added grated carrots, tho. I made a sauce as well and used rice noodles as a garnish! De-lish!
This is amazing!! My children even ate it, which is nothing short of a miracle! We should have doubled it…they would have polished it off, I’m sure!
Looking forward to trying this recipe! As for Food in the UK, I have had some of the best meals in my 65 years in Scotland. The world is full of great food !
Pete and Bill ……what can we say ? whoa you guys need to go back into the kitchen and work it off . this awesome recipe is not meant to be destroyed by your bad attitudes . thank you Chungah for the recipe and lively discussion
This is a keeper! Yum! Next time I might see how many more veggies I can squeeze into this dish. Very versatile! Thank you!
Michelle, I had the same thought, so far I came up with a list of, diced celery, diced red bell peppers, chopped mushrooms, bean sprouts or pea shoots, and as a garnish, julienned carrots (I can only eat raw carrots-on a very restricted healing diet), plenty of chopped cilantro and/or parsley and black sesame seeds. And only because I’m crazy about them, rice noodles, just a few, and a T or 2 of Sesame Oil. I figured that should give me 2 to 3 times as many veggies as meat/noodles. Good luck with your creation!
Chung-Ah, thank you for this post, I can’t wait to make it, with extra veggies!