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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Found this recipe on Pinterest. Tried it tonight. Not hard to make and delicious! Thank you for sharing. 🙂
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You don’t lie! These were better than PF Changs, and I love their lettuce wraps!
I made these two nights in a row. They are excellent, I used diced chicken in mine because I couldn’t find ground. I only added a little bit of ginger because I am not a fan, it turned out great. I was skeptical that these wouldn’t be as good as PF Changs or even better, but they were so much better. They tasted fresher and they probably had about 1/3 the sodium, I used low sodium soy sauce. Great recipe that I will be making every week.
Can you make this ahead of time and reheat for a party? Or even serve it room temp?
Reheating should be fine.
How would you reheat it? Is microwave ok?
Yes, microwave or stovetop should be just fine.
These are fabulous!
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This is a really yummy and simple recipe. I made a triple recipe and
froze two portions in separate baggies for summer time house guests.
So easy to pull a baggie out of the freezer and have a light something
at the end of the day of sight seeing and a big lunch out somewhere.
Think my company is gonna like it.
I just made these for my family tonight and they were absolutely delicious! Even better than P.F. Changs!
Very good! One detail, isn’t there maifun noodles or something similar in the pfchangs wraps? It seemed like that was the only thing missing. Thanks for the recipe!
I’m not entirely sure if there are noodles in the original but if there is, you can definitely add them in. I may just try that myself – it sounds amazing!
The noodles in the original – just buy packaged noodles and fry them in bunches for a few seconds to puff them up. They’re one of my favorite parts of the wraps!
Hi Amanda…Hope you get this after almost 4 yrs. Can you tell me just how you incorporated the noodles into the dish? Did you cook the noodles until crisp, crush, and then add them to the meat before, after cooking. I’ve never tried this and would appreciate your response. Thank you
Oh yeah, by the way …..I minced up some mushrooms and tossed them in. Just to sneak in some veggies!
I made these for dinner tonight, they were a hit with the entire family! My picky teenager even went back for seconds…. that never happens!! Thanks for the crowd pleasing recipe, it’s a keeper 🙂
ive not made your recipe yet, but i had an idea.
imagine “orange chicken” coating on the chicken in your recipe. i think an delightful crunch could make the dish really POP!
What a great idea! I may have to try this variation as well as the ground chicken. Thanks!
I’ve tried several copycat versions of P.F. Chang’s Lettuce Wraps, and even though they have turned out edible, I’m not overly impressed, and find myself looking for yet another recipe. Then I came across this page, and when I saw your photo, I remember seeing several of your other recipes. Ah ha! I’ll definitely bookmark you this time so as not to lose you.
I’ll be trying your version soon. May I ask, do you have a preference with regard to Hoisin sauce? The brand I chose for my most recent dish was very sweet, and I wish I had not added as much as the recipe required.
Many thanks for sharing!
I actually do not have a preference. But if your brand of hoisin sauce is too sweet, you can always adjust the amount you see fit for your taste preferences.
I have had lettuce wraps and they are wonderful. Guilt free. Yay. Plus they are delicious. I appreciate your recipe VERY much. Thank you.
Excellent—eating now!
This may be a silly question but, can you buy ground chicken at any grocery store? Or do you use a food processor? Thanks!
It’s not a silly question at all! Ground chicken should be available at most grocery stores. If not, you can certainly use the food processor method!
I’ll bet you could substitute the following:
fresh ground pork for the chicken,
any leftover pork (e.g. from a roast) for the chicken
or add bean sprouts or julienned carrots or squash for variety.
Hi,
Love your recipes!! I’ve never made these but am wondering if you could used a diced rotisserie chicken, or even dice up chicken very small and saute from there. I just didn’t know if the ground up chicken would be too mushy. I remember from previously eating chicken lettuce wraps that it was more of a very small diced chicken. Just curious….my memory might be wrong. I cannot wait to try this though. Thanks so much for sharing!
It is best to use ground chicken but feel free to use diced chicken breast to suit your taste/texture preferences.
Yeah, you can totally dice up your raw chicken and sauté it. Found this out by accident tonight when I spaced at the grocery store and bought chicken breast instead of ground chicken. I made this once before and it was amazing. Not to be deterred, I spent the extra time dicing up the chicken very small and sautéed it first and it turned out just wonderful. Took a lot longer than I had anticipated but the final result was worth it. Next time I’ll pick up the ground chicken though promise. We love this recipe! Even my toddler does, he just won’t eat the water chestnuts yet.
These look amazing! Thanks so much for sharing the recipe 😀 Bet it tastes heavenly with sweet chilli sauce (I’m addicted to that stuff!)
I hope you’ve had a lovely weekend 🙂 x
Looks so yummy! Definitely want to try it out! 🙂
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