Cook up this copycat PF Chang’s Chicken Lettuce Wraps recipe in less than 15 minutes and enjoy a healthy homemade version anytime the craving strikes! Ground chicken and water chestnuts are cooked in an Asian sauce made with soy and hoisin sauces for the best flavor. This dish can easily be meal prepped for an appetizer, afternoon snack, or a delicious lunch!
The first time I ever had the PF Chang’s Chicken Lettuce Wraps as an appetizer it was love at first bite.
The sweet and tangy sauce, with crunchy bites of water chestnuts, and tender ground chicken had me hooked.
And that’s saying A LOT because these were also the first lettuce wraps I had ever had! (Totally went through a “no leafy greens” phase in my life!)
After marrying my husband and moving to Austin, we rarely frequent chain restaurants. So recently when I had the craving for those lettuce wraps, I set to work creating a homemade version.
Much to my surprise, it is actually SUPER easy to make that Asian sauce at home. In fact, the entire recipe requires minimal prep time and can be ready to enjoy in less than 15 minutes!
Serve them up with a sprinkle of green onions for a low-carb dinner, or meal prep ahead of time for a healthy lunch to enjoy all week!
Don’t miss these Ground Chicken Thai Lettuce Wraps!
Ingredients
The simple ingredients you need to make this PF Chang’s Chicken Lettuce Wraps recipe include:
- Chicken. Ground chicken with a fat content of 93/7 was used. You can also try ground turkey, ground beef, or ground pork instead.
- Onion. Sweet or white onions are ideal. Make sure to finely cut the onion into very small pieces so you don’t end up with large chunks.
- Garlic and Ginger. Finely minced garlic cloves and ginger give an amazing bite. Look for a ginger paste to save time.
- Hoisin Sauce. This is a sweet and salty sauce with an umami taste. Store-bought varieties are often made from soybeans or soy sauce, chili peppers, garlic, and some type of sweetener. Look for a gluten-free brand if you are avoiding gluten as most commercial brands will contain some type of wheat.
- Soy sauce. Regular sodium was tested in this recipe. Tamari or coconut aminos are excellent gluten-free options.
- Vinegar. Rice wine vinegar offers the most authentic flavor. Apple Cider Vinegar or even white wine vinegar can be swapped out instead.
- Sriracha. Include this for a subtle spicy kick. You can also leave it out or use less to adjust the spice level to your preference.
- Sesame oil. This may seem insignificant, but just a teaspoon goes a long way. Look for toasted sesame oil for the best taste.
- Water chestnuts. These add a lovely crunch. You can either buy diced or sliced, and then cut them into cubes. Make sure to drain them thoroughly so no excess liquid remains.
- Lettuce. Find large, firm leaves such as Bibb or butter lettuce. Romaine lettuce and iceberg lettuce will also work, but they don’t have quite as much flavor.
How to Make PF Chang’s Lettuce Wraps
The basic steps for making chicken lettuce wraps are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Sauté the Onion
Drizzle a tablespoon of olive oil into a large skillet over medium-high heat. Add in the onion and sauté for 2-3 minutes, or until the onion becomes tender.
Stir in garlic and ginger and continue sautéing for an additional minute. This will bring out a subtle sweetness in the onion, garlic, and ginger.
Cook and Crumble Chicken
Use a spatula to move the onion to one side of the pan, then add the ground chicken. Cook for 7-8 minutes, or until it is cooked all the way through.
Mash the chicken with a potato masher to get a really fine crumble so that all of the flavors can mix evenly.
Whisk the Sauce
In a medium-sized bowl whisk together the hoisin, soy sauce, rice vinegar, Sriracha sauce, sesame oil, black pepper and salt.
Pour the sauce into the pan with the chicken, and then mix in the water chestnuts. Cook over medium-low heat for 3-4 minutes, or until the sauce has thickened. If the sauce is too thin it will run out of the lettuce cups, so be sure to give it some time!
Fill up Lettuce Leaves
Load the chicken mixture into Bibb or butter lettuce leaves along with a sprinkle of green onions.
For an extra kick of spice you can also add additional sriracha or chili garlic sauce on top, or serve in a small bowl on the side.
Dietary Modifications
The recipe you’ll find below is already low-carb and dairy-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Keto – Find a keto-compliant hoisin sauce or make your own at home.
- Gluten-free -Double-check that the soy sauce and hoisin sauce you select are gluten-free.
- Vegan and Vegetarian – Substitute the chicken for ground tofu.
Meal Prep and Storage
- To Prep-Ahead: Wash and cut the onions, garlic, ginger, and water chestnuts in advance and keep in the refrigerator for up to 1 day. You can also completely make the recipe and wait to load the lettuce cups just before serving.
- To Store: Place the leftover chicken mixture in an airtight container in the fridge for up to 3-5 days. Keep the lettuce leaves separate from the chicken.
- To Freeze: Seal the chicken in a freezer-safe airtight container and freeze for up to 3 months.
- To Reheat: Return the leftovers to a skillet on the stove over medium-heat, or quickly warm in the microwave.
FAQs
The chicken lettuce wraps at PF Chang’s consist of chicken, garlic, scallions, sesame oil, an Asian sauce, crispy rice sticks, and lettuce.
Unfortunately, the lettuce wraps at the restaurant are high in calories, sodium, fat, and sugar. However, by making it at home you can choose ingredients that are a bit healthier to fit your dietary needs.
It depends on the filling, but some can contain carbs. The lettuce wraps at PF Chang’s do have carbohydrates due to the sauces used in their recipe.
Expert Tips and Tricks
- Finely mince. Cut the onion, garlic, and ginger really small so you get some in every bite.
- Swap it out. Use gluten-free Tamari and Hoisin sauce to keep this recipe gluten-free.
- Mash it good. Create fine crumbles of chicken with a potato masher for maximum tenderness.
- Serve with spice. This lettuce wrap recipe is excellent with a drizzle of sriracha or chili sauce.
- Store separate. Keep the chicken mixture in a different container from the lettuce to avoid sogginess.
More Appetizer Recipes
Appease your appetite with any of the following delicious snacks:
Tap stars to rate!
Email this recipe!
Ingredients
- 1 Tbsp. oil avocado or olive
- 1 cup onion finely minced
- 2 cloves garlic finely minced
- 2 tsp. minced ginger
- 1 lb. ground chicken 93/7
- ¼ cup hoisin sauce or a gluten-free hoisin
- 2 Tbsp. soy sauce or Tamari sauce
- 1 Tbsp. rice vinegar or apple cider vinegar
- 1-2 tsp. sriracha sauce optional
- 1 tsp. sesame oil toasted
- ¼ tsp. black pepper
- ¼ tsp. salt to taste
- 8 oz. water chestnuts diced, drained
- 2-3 green onions finely chopped
- 8 leaves Bibb or Butter lettuce
Instructions
- Add oil to a large skillet over medium heat and add onion. Sauté for 2-3 minutes, or until the onion becomes tender. Stir in garlic and ginger and continue sautéing for an additional minute.
- Push the onion to the side and add the ground chicken. Cook for 7-8 minutes, or until cooked through. Once cooked, mash the chicken with a potato masher to get a really fine crumble.
- While the chicken is cooking, whisk together the hoisin, soy sauce, rice vinegar, Sriracha sauce, sesame oil, black pepper and salt in a medium-sized bowl. Pour in the sauce and add the water chestnuts. Cook over medium-low heat for 3-4 minutes, or until the sauce has thickened.
- Serve chicken in a leaf of Bibb or butter lettuce with a sprinkle of green onions and enjoy!
Tap stars to rate!
Notes
- To Prep-Ahead: Wash and cut the onions, garlic, ginger, and water chestnuts in advance and keep in the refrigerator for up to 1 day. You can also completely make the recipe and wait to load the lettuce cups just before serving.
- To Store: Place the leftover chicken mixture in an airtight container in the fridge for up to 3-5 days. Keep the lettuce leaves separate from the chicken.
- To Freeze: Seal the chicken in a freezer-safe airtight container and freeze for up to 3 months.
- To Reheat: Return the leftovers to a skillet on the stove over medium-heat, or quickly warm in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
