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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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.
Delicious down to the piece. My wife and daughter like it better without the ginger and the water chestnuts diced rather than sliced.
Couldn’t find hoisin sauce. What could i use to substitute ?
I make this once a week now and triple the recipe. My wife loves it and she is a very picky eater, 10/10 one of my favored recipes!
I only had ground turkey instead of ground chicken and the recipe came out amazing!! First time trying these two! Thank you for sharing, will be eating these weekly! Ha!
We LOVE these and have made them numerous times. They are delicious and super easy to make. They are even toddler approved!!
Awesome I have made this so many times and always a hit! Everyone wants the recipe. And it easy!
These are AMAZING. I make them once a week, and double the recipe and there are only two of us I don’t even measure anymore I have made it so much. I add 2 giant handfuls of spinach, chopped, at the end, mix and let wilt, for a little extra nutrients. Favorite recipe in my arsenal.
Wow. I was just looking for a random lettuce wrap recipe and google took me to this one – my country doesn’t have PF Chang’s so I was going in blind – and I’m glad I did. It was utterly delicious! I made it with ground pork because it’s either that or beef in the stores here, but I can see it would be amazing with chopped chicken thighs, crumbled tofu or even green lentils. I upped the ginger and the green onions amd used a yellow chili sauce because that was the only pepper paste we could find. This filling was perfect with the lettuce but I could see it being a nice indulgence on rice or tossed into lo mein or egg noodles or wrapped with glass noodles in a rice paper square or if the liquid was evaporated more it could be used as dumpling filling. I can see many options for this one, so thank-you for putting it out on the interwebs.
My sons and I LOVE this recipe! I make it often and take it to work for lunch with a side of fruit. I use ground turkey in mine.
This is so quick and easy to make! It is so light and refreshing that me and my boyfriend eat the whole thing ourselves. He has said multiple times that this is the best thing I’ve made him.
The last time I made it I added peppers and jalapenos from our garden and it was delicious.
Okay, these are really, reeeealy good, lol. I am pretty particular with this specific lettuce wrap recipe as I have eaten it at PF Changes way more times than i’d like to admit 😉 I do adjust this recipe by using pork when I am feeling like something closer to the original, but it’s still REALLY good with ground turkey. The one suggestion I would give is for people to use a wok if they have it/ It’s hard to replace that smokey, umami-ish ‘breath of the wok’ flavor without cooking in a wok under very high heat.
This is straight up the best! Forget the lettuce! I could eat the chicken filing just by itself – all of it in one sitting, but incredible self restraint but be employed to avoid excessive calorie consumption. BWT, what are the nutrition details for this amazing delish dish?
good.
Love this recipe! Always looking for ways to incorporate veggies, so I added finely diced red & green pepper plus diced mushrooms (I cook these down before adding to chicken). I added some brown rice for texture and to stretch the mixture for feeding a bunch of people. The sauce is so good!