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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Made these tonight. Quick, easy and DELICIOUS!!! My hubby lived them too. Next time I will make two batches, one spicy for us and one mild for our toddler. These are definitely going to be in my regular rotation! I am becoming a huge fan of your recipes! Fantastic!
Thank you for posting, I am going to try these tonight!!! I can’t wait!!
My friend shared this recipe link with me and it is so delicious that I just had to post a “thank you”!
You are very welcome!
Do you know how many calories it is per serving? Just made them and they were amaaaazing!
Ashley, I try my very best to provide nutritional information for my recipes. However, if they are not available, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
I found your site about a month ago and I’ve made these chicken wraps out times since then. I have a big bowl of it in the fridge and my teenagers devour them after school. I can’t wait to try some of your other recipes.
Is store bought ground chicken dark meat? Could I take a raw chicken breast and process it in my food processor? Would it turn out about the same?
Cindy, it is fine to use a food processor.
I made this for my family last night and even my picky 8 year old gobbled it up and asked for more. Next time I will need to double the recipe and plan not to have leftovers. It was amazing! Thank you so much for sharing!
Made this tonight. It was delicious! Will be making this a lot! Thank you for sharing!
I had never had pf Chang’s lettuce wraps before. I had made these because the recipe looked great. I recently had PF Chang’s lettuce wraps and have to say that these are WAYYYYY better. The PF Chang’s were super salty and not nearly as delicious!
Wow, a simple cultural difference observation sparks so much controversy! Those who found Pete’s comment offensive are obviously insecure and, most probably, have not travelled much. To stir up more controversy, I, also, hail from a country where the food would be considered bland and tasteless by an average American. When you grow up on over sugared, oversalted, over-ketchupped and hot sauced diet, food in its’ natural form will have limited appeal. I love the varied cuisines and options here and enjoy trying new recipes, but I can find as much enjoyment in a fresh tomato with a dash of salt.
I apologize for commenting on something not related to the recipe, but this small-town offensiveness with rude comments reflects poorly on American culture.
I am looking forward to trying this recipe!
Thank you! On my to do list! HAPPY NEW YEAR!
So delicious and quick! Thank you!
I am an American and I’ve spent quite a bit of time in the UK and Ireland, and of course at home. I will say this- I was at my thinnest when I lived overseas…not military. There were good and bad things about food….they have fast food there too and good food and mediocre food and bad food. But we do too. But our simple massive country and multiple climates and cultures gives us an advantage food-wise….except in Minot, North Dakota….where it’s slim pickings in the food department. I would kill for a Whole Foods, but that’s neither here nor there.
Now, on to the recipe. Gonna try this tonight- this is a dish I could eat every day, and we are a low carb home, and this is just so good, I’m so excited to try it. Thanks for the recipe!
Thanks dear for the recipe. My bf brought this to work and I insisted on the recipe. We garden and it is paired especially well with red russian greens, which are quite peppery. Yum. I have already had a few guests ask for us to share.
I just made this with gluten-free soy sauce and apples instead on water chestnuts and added raisins instead of green onions, only because my MIL needs gluten free and dislikes water chestnuts annnnd I didn’t have green onions so I modified and it was delicious! The sweet of the fruit with the spicy of the Sriracha is a nice contrast.
These were a treat! My husband and two year old couldn’t get enough. I ended up using ground turkey since that’s what I had in the house. I also added a 1/2 lb of chopped shrimp! The turkey was a bit dry so I added some coconut oil. I’ll use chicken next time.
Also reading through the comments here, it’s hilarious how people get so fussy on a recipe post. I mean come on. The author is just sharing something enjoyable from her experience.
Thanks for the yummy low carb post!
This was perfection! Slam dunk once again!
Terrific recipe! Thanks so much! I was missing these after having to give up PF Changs- I read their nutrition sheet.
The understated crunch from the water chestnuts is spot on.
Making this again this week.
I have made this recipe twice now and it is delicious! And for anyone on Weight Watchers, it’s only 7 points a serving!
I made these for lunch today. Ah-mazing!!! I didn’t have Sirarcha sauce but crushed red pepper flakes worked. Thank you for sharing.