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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Just made this for the second time in 7 days. So good. I am so full but can’t stop eating it. I do find that darker/fattier ground chicken works better. Might try pork next time!
Damndelicious is right! Recipe is excellent! I made extra sauce with soy, hoisin, rice vinegar, siracha, & red pepper flakes; whisk it and add as you eat. Mucho damndelicious!!
Great recipe. I have never had the PF Changs version so I have nothing to compare it to but its is very good, I will definitely be doubling the recipe next time. It is also easy and quick to make Ive made this with both ground chicken and ground turkey and it turned out good. I also like to use romaine lettuce because it adds some crunch and it also it acts as a handle.
We ABSOLUTELY LOVE this recipe! I found it a few years ago and we make it at least once a month. We have used other meats like ground turkey or ground pork and they work just fine. We also prefer romaine lettuce, we like how it makes boats. We top the wraps with the crunchy chow mein noodles. I highly recommend this recipe. It is so quick and so delicious.
I have to cook Gluten free so I had to sub out the hoisin sauce plus my kids don’t like straight ginger so I subbed in Iron Chef Orange sauce to replace them and a little extra vinegar. DELICIOUS! My family loved it. Thank you for posting!!
Christine,
San J makes a good gluten free hoisin sauce for future endeavors!
I made these today! Very good!
I didn’t have hoisin so I used oyster sauce, added mushrooms finely minced because that’s what PF Changs does and it gives a good umami flavor.
Will make again!
This was FABULOUS! I’m not one for wraps, but this made an incredible topping for salad. So easy and quick and very tasty!
I’ve been making these for years! Such a staple in our healthy eating home. 🙂
So, so good! Made one batch with mushrooms and one with diced red pepper for the non-mushroom lovers. Kids and adults loved both versions. Will be making it again, nice and healthy with enough for the whole family.
This is so good!! I added chopped up mushrooms to it while cooking the ground chicken and then drained after the chicken was done. This recipe is excellent and my whole family loved it!!
These are amazingly simple and are very good!! First time I made them I used pickled ginger because that’s what I had on hand and it worked fine so I think I’ll stick to it. I have used both Chinese lettuce and Butter lettuce. The Chinese lettuce is more substantial for holding together but I just made them on NYE for a party and the Butter lettuce was the perfect size for arranging on a platter – but the leaves are thinner so they’re a little harder to manage because they fall apart easier. I do include the (optional) Sirracha sauce as it’s not really a lot and it gives it a slight kick. I have people from the party asking me for the recipe which is always a good sign!!
Hay going to fix it with a friend will let you know how it is
I specifically got all the ingredients for it today and gave it a try this evening. Typically, I’m not big fan of either soy sauce or hoisin sauce, but I loved the taste and feel they fit perfectly in the mix here. Making them again tomorrow, using ground beef this time and experimenting with some of the other ingredients. We’ll see how it goes. 🙂
Absolutely delicious, I have been making this recipe for a long time now… but I add diced up mushrooms also, it’s a huge hit in my home!
This looks awesome! I make your sweet potato, black bean, and feta frittata all the time and also use it as a base for my own creations – so I’m excited to try this as well. For the reader saying this is not low calorie, I guess it all depends on your definition – I calculate this at around 220 calories / serving if divided into 6 portions, which sounds pretty light to me. I usually serve frittatas like this for dinner with some green salad, though potatoes or toast is nice if you want some carbs.
Easy and delicious!
Wow! This recipe was so flipping fabulous! I doubled the recipe and only had 1/2 of 1 serving bc my stomach was removed due to cancer, so I can’t eat that much. I told my roommate to help himself, and when I went back for the other half of serving, the entire pan was gone! He shrugged and said, “it was so good; I couldn’t help it!” I’ve been craving them ever since, so making it tonight! Can’t wait til my son is home for winter break; his face will brighten up so much! Lettuce wraps are one of his favorite things and with my ailing health and my early retirement and long term disability along with a college student don’t allow for extra anything, so we haven’t been to a restaurant in ages. Thank you so much for making an Asian recipe that is so easy to make at home! ((Hugs))
OMG Y’all … I’ve made this several times both with ground chicken and ground pork and pork is where it’s at! It’s a more hearty flavor with the Hoisin sauce vs. chicken … I totally mince more garlic and green onions and I add the chestnuts and the green o’s towards the end for the crunch and fresh flavoring of the onions as well a little more Hoisin sauce… Additionally, I add fresh rice noodles to the mixture and stir them in, but cut them into bite size so they will spoon into your lettuce easier … I make my own concoction of a hot sauce and add that to my lettuce wrap but siracha is a good choice too …
I made this yesterday, and it banged so hard! Next time I’ll add more vegetables to this recipe (personal preference). I’m going through your other recipes, as this one was such a blast.
10 stars. Made this four times. Once with chicken, once with beef, once with turkey. All pretty good. Personally I double the hosin sauce because I like it, andd a grated carrot, and garnish with cilantro. But. The absolute best was when I seared some ahi tuna then rough chopped it and served it separately to combine in the lettuce cups at the table. The ahi stayed rare (my preferred way) and I got all the yummy goodness of everything else. This is my go to recipe. Fast. Easy. Tasty.