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 have tried several lettuce wrap copycat recipes and we didn’t like any of them. This is my second time making these for my family. We love them and look forward to trying your other takeout recipes.
Easy, quick meal loved by even my youngest, pickiest eater. Yummy!!!!!!!
Made these for dinner and they were banging! Definitely tasted like PF Changs if not better 🙂 It was easy to make too-will make again.
I made these last night for a group of girlfriends and it was a hit! It’s such a fun dish to entertain with. I wouldn’t change a thing to it. I served it with a side of stir-fried vegetables with just sesame oil and soy sauce. So simple and easy! I think they were even better than PF Chang’s original chicken lettuce wraps. Thanks for posting the recipe! Loved it!
I cook a lot and we rarely eat out. That being said…I NEVER comment about any recipe! After my hubby and I finished dinner tonight I knew that I had to! I made a double recipe and we are eating it again tomorrow and I HATE leftovers! I did adjust a few things.
1. I cooked my meat separate
2. I used peanut oil and olive oil
3. I let it all sit in the oven on warm while the hubby and I took the family on a run….(allowed the flavors to come together and cook down)
Haven’t had PF Chang’s in years. All that I know is that this was super easy and very fast! This will be going in our families rotation! So glad that I stumbled upon this site.
I never comment on recipes but had to come in to say this is an amazing and easy recipe and tasted even better than PF Chang’s. It would be so easy to double or triple it and I made a side of rice that we ate it with for leftovers. Super inexpensive and tasted just as good reheated. Love it!
I was curious, have you tried it with tofu? I love the tofu version PF Chang’s makes and would love to experiment. Just thought I’d ask before I tried it. I’m a vegetarian so I don’t know what the chicken tastes like. But I’m hoping similar.
Unfortunately, I have not tried this with tofu.
Just finished dinner of these awesome wraps. Used ground chuck, because it’s what I had. They were delicious. I make my own hoisin and it was great in this dish! Thanks for your hard work!
How do you make your Hoisan sauce? I would love some recipes on that as it was hard to find any type of Hoisan where we live.
Here’s an easy hoisin recipe that I use. I blend it up afterwards otherwise it’s too thin. http://www.grouprecipes.com/47010/homemade-hoisin-sauce.html
I made these tonight and they were a hit! Even my 1 year old daughter liked them! I’m making them again on Saturday for a potluck. Thank you!!
Made these. Easy Peasy. Went to get the lettuce and it was gone-already eaten so I made some rice added diced veggies and had a wonderful flavorful rice dish. Got rave reviews will be making again. Thanks for sharing.
I like these but they are so messy, especially at parties. What about making it (with lettuce) inside rice paper to make more like summer rolls? What do you think? Also, can you just buy chicken breast raw and chop finely in food processor? Anyone tried that?
They sound amazing as summer rolls! And yes, you can certainly buy chicken breast and use a food processor to grind them.
Have made before and loved them. What do you think about substituting diced shrimp for the ground chicken? I would like to serve the wraps for a party but have several guests who won’t eat poultry, beef or pork.
Yes, diced shrimp would work amazingly well! You may have to adjust cooking time as needed though.
Made this for dinner tonight with friends. We all loved it! I made a double batch and added beans sprouts and we all gobbled it down. I might just have enough leftover for lunch.
Hi I just tried these last night and WOWZA! They were awesome. Thank you and I can’t wait to try out your others!
Wow, I just stumbled across your site after searching for a lettuce wrap recipe – I am so excited to try everything on here!!! It all looks so fresh and appetizing, not to mention time-conscious. Thank you so much for sharing these recipes and your cooking process. 🙂
Had to come back and tell you how stunningly delicious these were. I made them tonight after having tried several other recipes for the same thing — none of them came close to this recipe. My five year old devoured them…she who will not eat lettuce. This is going into the weekly rotation for sure!!
These were amazing…. Even better then PF Changs. Thanks for sharing.
We made these tonight and they were delicious! I did omit the whole onion as my husband is not a fan. He decided the only thing missing was the white crunchy noodles. I’ll have to find those for the next time. Thank you for the great recipe!
You can buy rice cellophane noodles at the store and dry them in a little oil until they puff to make the crunchy noodles.
Had a bunch of leftover Romaine lettuce from another meal and I made these. Absolutely delicious. I used 1 tsp dried ginger because I had it on hand already although I’m sure fresh would have been better.
Hello! I found this recipe on Pinterest and just made it this evening for dinner and it was great! Easy to make and very tasty! I served it with Calrose (sticky) rice. The only issue my husband and I had was the leaves from head of butter lettuce we used seemed too small and flimsy. Maybe we just used the wrong brand? Regardless, it was still great, thanks for putting it out there on the inter webs! <3
I’m so glad you had a chance to give this a try! As for the butter lettuce, feel free to use your favorite kind of greens. I prefer butter lettuce but it’s really based on personal preference.