PF Chang’s Chicken Lettuce Wraps
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These chicken lettuce wraps is a PF Chang’s copycat recipe, except you can whip this up in just 20 min and it tastes so much better at home!
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Why you’ll love these pf chang’s chicken lettuce wraps
- Lightning fast recipe. This recipe comes together in just 20 minutes start to finish, making it so much quicker than waiting for delivery or takeout.
- Budget-friendly. Making this copycat favorite at home costs a fraction of dining out using pantry staples. For example, the dish costs around $16 for 2 servings, but making a batch at home costs around $10, easily yielding about 4 to 6 servings.
- Low-carb yet so filling. Lettuce wraps are a hearty, low-carb meal choice, cutting out grain-based carbs with lettuce leaves and filling them with lean proteins such as ground chicken or turkey.
- Flexible recipe. The recipe can easily be doubled or tripled, or adapted to be gluten-free or extra veggie-loaded for picky eaters!
- Freezes so well. The filling is incredibly freezer-friendly and reheats like a dream, making it a perfect candidate for meal prep for busy weeknights ahead.
Ingredients
Ground chicken
This is a great economical, quick cooking option. Ground turkey, pork, or extra-lean beef can also be used.
Garlic
I love subbing in garlic puree, one of my favorite weeknight hacks to cut down on prep time even more.
Onion
Yellow, sweet, or white onion will all work well here.
Hoisin
Hoisin sauce is a key ingredient, adding complementary sweet, savory, and tangy flavors to the filling.
Soy sauce
Tamari or coconut aminos can be used for a gluten-free option.
Rice wine vinegar
Rice vinegar and rice wine vinegar can be used interchangeably.
Ginger
Similar to the garlic, I love subbing in ginger puree in a pinch.
Sriracha
Sriracha adds a little bit of heat! Chili garlic paste is also an excellent swap.
Water chestnuts
This helps bulk up the filling while adding a nice little crunch.
Butter lettuce
Sturdy lettuce such as Bibb or butter lettuce are both excellent options.
How to make PF Chang’s chicken lettuce wraps
- Cook the chicken. Place a large cast iron skillet over medium high heat and add a splash of oil. Then add the ground chicken and crumble into small, even pieces until browned, about 3-5 minutes. Drain any excess fat.
- Combine. Stir in the garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until the onions are tender, about 1-2 minutes.
- Add crunch. Stir in the water chestnuts, green onions, salt, and pepper until the chestnuts are heated through and tender, about 1-2 minutes. Pro tip: the water chestnuts are key for that signature crunch.
- Assemble. Spoon several tablespoons of the warm chicken mixture in the center of each lettuce leaf and serve warm. Pro tip: if preparing for leftovers, store the lettuce leaves separately from the filling to prevent soggy lettuce.
what to serve with pf chang’s chicken lettuce wraps
Tools For This Recipe
PF Chang’s Chicken Lettuce Wraps: Frequently Asked Questions
Bibb or butter lettuce are both excellent choices – they are both strong and sturdy that can hold up the 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 it can be skipped altogether without compromising flavor.
Use gluten-free hoisin sauce and swap out 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). Always store the 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, gently reheating over low heat, stirring occasionally, until heated through.
PF Chang’s Chicken Lettuce Wraps
Video
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
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.
Equipment
Notes
- Choose 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.
- Dice into small, even pieces. Finely chop the onion and water chestnuts into very small, uniform pieces for even cooking and a consistent bite.
- Load up on veggies. Add nutrient-dense veggies such as shredded cabbage, bell peppers, zucchini, and carrots for extra fiber and vitamins.
- 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.
- Avoid overfilling. Add a few tablespoons of filling per lettuce leaf, making them easy to serve without overspill.
- Add a garnish. Finish the wraps by garnishing with sesame seeds or crispy rice noodles.
- 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.
Did you make this recipe?
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Delicious, especially if you add a handful of cilantro!
Sounds like a lovely addition, Carolyn!
I made it and doubled it for freezing! Had only 1 pound each of turkey and chicken but it tasted really delicious! We served it with egg roll rolls on the side for dinner! Also, I added minced carrots for crunch too.
Yes! Carrots make all the difference! I also add Bamboo Shoots, so good!
This recipe is fun to make and ohmygosh so tasty. A damn delicious dinner with this recipe. We all loved it.
There was way too much ginger. I’ll make again but with 1 teaspoon, not a Tablespoon
What nuts would be good to add to this?
Absolutely!
I’ve made this recipe several times because it is so good! Much better than the restaurant! My husband requests it at least once a week.
Does anyone know what the dry crunchy white noodles are that come with this plate at PF Changs? Plus, where to get them?
They are rice noodles and should be able to get wherever you buy Asian foods…. Or you could order on Amazon… our grocery store here sells them
They are just rice noodles ($2) fried for less than 10 seconds in oil. As soon as the oil is hot (have a plate with a paper towel ready) put some noodles in the oil a little at a time. Be ready to remove them immediately and let them drain on the plate with the paper towel. They’re so simple but you can’t cook them long or you’ll have a smokey house!
The best and only recipe for lettuce wraps you’ll ever need….ever. Maybe possibly better than the real one itself!
This really was damndelicious! I added some chopped dry roasted peanuts. So good. I’ll make this again and again!
I have these several time we love them. I am wondering how many calories are in it ? And this last time we did it differently I didn’t use the lettuce instead I used egg roll wrappers and baked them , of course we cooked everything 1st and let it cool some
I know this is a really old recipe but I made this today and it was amazing. Just had one question- do you know how many calories this recipe is?
Simple and quick…delicious
I’ve made this so many times over the years, I only just realized I never rated it. Everything she says is true, it tastes just like PF Chang’s, it’s very low carb, it can be made in 20-25 minutes (I grind my own chicken thighs), and it’s Damn Delicious 😉
Wow. I never made anything like this before and I’m so glad I tried it. So easy and so delicious. I used tofu instead of chicken. Five stars all the way.
So delicious and easy. My husband actually went for seconds! He only goes for a 2nd helping when it’s exceptionally delicious. Paired this dish with an Asian carrot salad.
I will join the chorus and say this is soooo good, I used a little less hot sauce and I sloshed in a little apple cider vinegar but otherwise kept it all the same. You don’t even know the water chestnuts are in there they just add a little texture but otherwise disappear. This stays in my rotation for sure
SO GOOD! And really easy, too! These are going into the regular rotation. I used Turkey instead of chicken & romaine lettuce leaves instead of butter leaf lettuce, and I added 1/2 Tbsp. of sriracha, which was just the right amount of spice for my wimpy palate – lol.
I just had lettuce wraps at PF Chang’s a little over a week ago, and these were easily as good if not better; 10/10 recommend!
Was everything they said it would be! Fast and delicious. I actually accidentally bought ground turkey instead of chicken and I loved it!
Been using your recipe for years, everyone in my household is a fan.
I use ground turkey most of the time and add mushrooms at the end. I garnish with avocado and cilantro and drizzle drops of Sriracha.
So ono!!
My moody, teen son said multiple times–unsolicited–that he really liked this! The whole family had happy taste buds. Mom for the win!