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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Wow, this recipe blew me away! I can’t stop gushing about how amazing it is. The your step-by-step instructions were so clear and easy to follow, even for someone like me who isn’t a pro in the kitchen.
This was wonderful, only exception was to add shredded carrots and used chicken thighs. I ground the thighs by pulsing in the blender.
Amazing! Came out perfect.
Delicious recipe your photographs are great, make them look more appetizing. Thanks
GREAT recipe! Made these as appetizers and used baby endive leaves for appetizer sized portions. Made as a meal for my parents and was out of peanuts so subbed pistachios- fabulous!
Peanuts? I don’t see peanuts in the recipe.
These were delicious! Only changes I made were doubling the sauce and adding diced up bamboo shoots to the water chestnuts and green onion mixture. I think we’ll be making these at least once a week….and probably tripling the recipe 🙂
This was outstanding and simple to make! Made it twice in one week!
I love chicken wraps! It is nice to try new dishes but since I am working from home, I have nto time for cooking! I will try it on weekend!
I was reading another recipe and realized it wasn’t yours . My favorite recipe I make them all the time. My family loves them. Thank you for sharing.
How is this so good?? The flavor is PERFECT and the directions were easy to follow. It only took about 20 minutes to make, so this will definitely be in the rotation for busy weeknights!
I did add a small handful of shredded carrots per the suggestion of other reviewers (1/3 cup at most), but the sauce amount was still just right.
Great recipe, we added some minced baby bell mushrooms but the only change I would make would be to change the 1 TBSP to 1 tsp of ginger, it was so overpowering that really the primary flavor that came through. If you’re a ginger lover then go for it, for us it was a bit too much
I love this, this is my favourite
SO yummy!!!! I add in canned mushrooms, carrot, celery, bamboo shoots, extra water and chestnuts. I finely chop or grate all of these. I double the sauce ingredients since I add so many extra vegetables.
This was easy to make and even my picky eater liked it.
Excellent – consider stir frying 1/2 cup of peanuts in, finish with toasted sesame oil.
Delicious
SO yummy. I had it with rice and broccoli, will definitely be making again
SO good, used finely chopped chicken thighs vs. ground chicken bc store was out. Also used romaine lettuce bc it’s what we had on hand, still was excellent. So for others in similar positions: these subs work well!
Love the recipe, we added baby bella mushrooms [cremini mushrooms], finely chopped, julienne carrots for color, and a dice of medium-sized white onion. Also, we doubled the sauce so the kids could eat it over rice to be more filling, and the adults watched their carbs and stuck with the lettuce wrap, but we sprinkled cashews and fresh cilantro.
This recipe truly is damn delicious! My husband and I make it at least once a week now and look forward to it every time!!thank you!