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  • Kellie Ruocco

CHICKEN LETTUCE WRAPS (PF CHANG’S Copycat Recipe)

A copycat recipe that's easy and better to make right at home in just 20 minutes. It tastes a million times better too and is way healthier!

This recipe for lettuce wraps from P.F. Chang’s was originally published in 2017 and since then has become popular.

I found all the ingredients in the Asian section of my regular grocery store. They all play their own role to add authenticity to the recipe and I recommend using them all.

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.

Here, it’s time to write your first, mouthwatering paragraph. Whether it's a cookie or a tart, every enticing recipe post starts with a good origin story. Describe how you came up with this recipe, what inspired you, what your family or friends liked most about it, etc. Hook readers in and show off your personality by being open and honest, or even funny! Include a number of undeniably tempting pictures under your first paragraph to get your reader enthusiastic.


Lettuce Wraps


Ingredients

  • 1 TBL olive oil

  • 1 TBL sesame oil

  • 1 lb ground chicken (I’ve also used ground turkey with good results)

  • 1 medium/large sweet yellow onion, diced

  • 1/3 cup hoisin sauce

  • 2 TBL low-sodium soy sauce

  • 1 TBL rice wine vinegar

  • 1 TBL Asian chili garlic sauce, or to taste (sriracha may be substituted)

  • 3 cloves garlic, finely minced or pressed

  • 2 TSP freshly grated ginger

  • 8-oz can water chestnut, drained and diced small

  • 2 to 3 green onions, sliced into thin rounds

  • 1/2 TSP salt, or to taste

  • 1/2 TSP freshly ground black pepper, or to taste

  • Butter lettuce leaves, for serving

Directions

  1. In a large skillet, add the 2 oils and heat over Medium. Add the chicken (or meat of choice) and cook over medium-high heat until meat is cooked through; stir intermittently to crumbly while cooking.

  2. Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.

  3. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.

  4. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.

  5. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve.

STORAGE NOTES

Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.


NUTRITION INFORMATION (estimate):

Makes 4 SERVINGS

Per Serving:

CALORIES: 366

PROTEIN: 29g

CARBOHYDRATES: 19g

TOTAL FAT: 20g

SATURATED FAT: 5g

TRANS FAT: 0g

UNSATURATED FAT: 14g

CHOLESTEROL: 122mg

SODIUM: 1044mg

FIBER: 2g

SUGAR: 8g

Frequent questions?

What’s the Best Lettuce for Wraps?

I prefer using butter lettuce leaves when making ground chicken lettuce wraps as they’re more flexible than iceberg lettuce or romaine and hold much more filling.

Can I Use Ground Turkey Instead of Ground Chicken?

Yes, I’ve made this P.F. Chang’s lettuce wraps recipe using both ground chicken and ground turkey and both were excellent.

What to Serve with Lettuce Wraps

These Asian lettuce wraps are practically a meal in themselves, but they also pair nicely with some fresh sides.

  • Rice (Classic Fried Rice or Cauliflower Fried Rice — omit the chicken called for in both recipes)

  • Roasted Vegetables

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