PF Chang’s Chicken Lettuce Wraps

A copycat recipe that you can easily make right at home in just 20 minutes. And it tastes a million times better too!

PF Chang's Chicken Lettuce Wraps - A copycat recipe that you can easily make in just 20 minutes. And it tastes a million times better too!

Featured Comment

Just made this tonight! Omg!! I followed the recipe exactly (didn’t use the optional siracha) and these taste just like PF Chang’s!! Thank you.

Julie

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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

PF Chang’s Mongolian Beef Copycat Recipe
Coconut Curry Chicken
Sheet Pan Fried Rice
Thai Red Curry Noodle Soup
Easy Homemade Ramen

TOOLS FOR THIS RECIPE

Large cast iron skillet

PF CHANG’S CHICKEN LETTUCE WRAPS: FREQUENTLY ASKED QUESTIONS

What lettuce is best for lettuce wraps?

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.

Is this spicy?

The optional Sriracha adds a little bit of heat but can be skipped altogether without compromising flavor.

How can I make this gluten-free?

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.

How can I store leftovers?

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.

Is this freezer-friendly?

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.

Recipe

Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

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

Cast Iron Skillet

Instructions

1. 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.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.