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
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I love the recipe. The family did too. Thanks! My 8 year old said that I have to put this on the menu.
So it goes on the Menu. All love!
I am making this tonight for the second time. We use grassfed ground beef and organic ingredients whenever possible. It is hard to find the asian sauces in organic so I’m using alot of the regular ones. But the flavor of this is just yummy. So. freaking. good.
Wanting to utilize what I have in my kitchen, and also not owning a food processor, how would you suggest using boneless, skiness chicken thighs in this recipe? I was thinking of boiling them until they pull apart, then cook as per recipe. What say you?
That sounds like a great idea!
So good! They are now a staple at my house.
We had these at PF Changs which reminded me to look for the recipe. Made them tonight with ground turkey and subbed celery for the water chestnuts because that was what was on hand. It was wonderful! Tastes so much like the restaurant. I think the wraps are a bit messy so I make a bed of shredded lettuce and top with the meat 😉
I’m a sucker for copycat recipes and I have to say, this one is DELISH! I used 2tbsp of hoisin instead of the 1/4 cup and skipped the water chestnuts to cut down the calories/carbs (240 cals / 54g carbs less). I do want to ask; how many wraps is 1 serving?? 4wraps; 6 wraps?
Mara, it’s really difficult to answer how many wraps is equivalent to a single serving especially because some people tend to fill their wraps up more so than others! It may be helpful to divide the mixture into 4 equal servings to serve 4. Hope that helps!
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!