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.
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Made these tonight & they were super quick, easy & delicious! My boys are 10 & 14 and they usually don’t eat lettuce. That was not the case tonight! Glad we made a double batch so we can enjoy the left-overs!
Made this the other night and they were DELICIOUS!!! Even my husband said they were great and the recipe is a keeper!!
For the record, hoisin sauce is actually quite high in carbs and sugar. :-/
It’s a good thing that there’s only 1 TBS per serving, even less if you stretch this out to 6 servings!
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!