I love PF Chang’s, so this PF Chang’s lettuce wrap recipe is one that is near and dear to my heart. My copycat version of these popular lettuce wraps is stress-free with just a few simple ingredients like ground chicken, butter lettuce, canned water chestnuts, and soy sauce. I love that I can get that same great restaurant taste right at home!
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When I go to PF Changs, I always make sure to get an order of their incredible lettuce wraps. They’re so juicy and flavorful– plus, they’re a lower-carb option when I’m eating out. It turns out, these lettuce wraps are super easy to make at home with just a few ingredients. The whole thing takes about 20 minutes to prepare, so they’re a great easy appetizer or quick weeknight meal.
What’s in This PF Chang’s Lettuce Wrap Recipe?
- Hoisin Sauce: Adds sweetness and smokiness to the lettuce wraps that is unique to the PF Chang’s version – don’t skip it! Be sure to use gluten-free hoisin sauce if you plan to make this gluten-free.
- Soy Sauce: Use coconut aminos or tamari for a gluten-free option.
- Vinegar: Rice wine vinegar adds sweetness and acidity.
- Sriracha: Adds spice and heat – use as much or as little as you like.
- Cornstarch: Thickens the sauce so it really coats the chicken.
- Sesame Oil: Adds nutty flavor and prevents the chicken from sticking to the pan.
- Chicken: Ground chicken is traditionally used in this recipe, but you could also make these lettuce wraps using ground turkey, pork, or beef. If using beef, make sure to drain any excess fat before adding the sauce.
- Water Chestnuts: Add crunch to the wraps! You could also use bamboo shoots, Jerusalem artichokes, or white turnips if you prefer.
- Green Onions: Add freshness and flavor – save a handful to serve on top!
- Lettuce: Use any large leaf lettuce for serving. Butter lettuce is a classic for these wraps because it’s softer and more mild than other lettuces.
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Tips for Success
- If you want to make the dish a bit spicier, add more sriracha to the ground chicken.
- Be sure to drain your water chestnuts and then dice them into small pieces before you use them in this recipe.
- If the cornstarch starts settling into the bottom of your sauce mixture before you get the chance to use it, give it a good mixing to fix it.
How to Store and Reheat
Store the lettuce wrap meat in an airtight container separate from the lettuce for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave and assembling the wraps as you plan to eat them.
Serving Suggestions
These PF Chang’s lettuce wraps make a great appetizer or meal. I like to serve them with a side of rice and my favorite Asian cucumber salad for a healthy meal! They’re also delicious with vegetable lo mein when I’m not watching my carbs.
5-Star Review
“This was delicious! My family of 5 ate every bite and asked me to make it again! I served it with broccoli and rice. It was easy and flavorful.” -Sunny C.
PF Chang’s Lettuce Wraps Recipe
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Ingredients
For the Sauce
- ¼ cup hoisin sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sriracha
- 1 teaspoon cornstarch
For the Lettuce Wraps
- 2 teaspoons toasted sesame oil
- 1 pound ground chicken
- ¼ cup finely diced onion
- 2 teaspoons freshly minced garlic
- 1 teaspoon grated fresh ginger
- 8 ounces water chestnuts drained and diced (1 can)
- ¼ cup thinly sliced green onions
- 1 head butter lettuce for serving
Instructions
For the Sauce
- Whisk together the hoisin, soy sauce, vinegar, sriracha, and cornstarch. Set aside until ready to use. If the cornstarch settles to the bottom, whisk again before using.¼ cup hoisin sauce, ¼ cup low-sodium soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sriracha, 1 teaspoon cornstarch
For the Lettuce Wraps
- Add the sesame oil to a large skillet set over medium heat.2 teaspoons toasted sesame oil
- When the sesame oil is fragrant, add the ground chicken and sauté, breaking up the chicken, until it is cooked through and no longer pink, about 5-7 minutes.1 pound ground chicken
- Add the onion, garlic, and ginger. Sauté for an additional 3-4 minutes or until the onions are soft.¼ cup finely diced onion, 2 teaspoons freshly minced garlic, 1 teaspoon grated fresh ginger
- Add the sauce to the pan and stir until the chicken is evenly coated. Cook for another minute. If the sauce thickens too quickly, thin it with ¼ cup water.
- Add the water chestnuts and green onions. Toss to combine and remove from the heat.8 ounces water chestnuts, ¼ cup thinly sliced green onions
- Fill each piece of butter lettuce with a spoonful of the chicken mixture and serve.1 head butter lettuce
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat and fill the lettuce leaves as desired.
Nutrition Information
How to Make PF Chang’s Lettuce Wraps Step by Step
Mix the Sauce: Whisk together ¼ cup of hoisin sauce, ¼ cup of low-sodium soy sauce, 1 tablespoon of rice wine vinegar, 1 teaspoon of sriracha, and 1 teaspoon of cornstarch. Set aside until ready to use. If the cornstarch settles to the bottom, whisk again before using.
Sauté the Chicken: Add 2 teaspoons of toasted sesame oil to a large skillet set over medium heat. When the sesame oil is fragrant, add 1 pound of ground chicken and sauté, breaking up the chicken, until it is cooked through and no longer pink, about 5-7 minutes.
Season the Chicken: Add ¼ cup of finely diced onion, 2 teaspoons of freshly minced garlic, and 1 teaspoon of grated fresh ginger. Sauté for an additional 3-4 minutes or until the onions are soft. Add the sauce to the pan and stir until the chicken is evenly coated. Cook for another minute. If the sauce thickens too quickly, thin it with ¼ cup water.
Add the Veggies: Add 8 ounces (1 can) of drained and diced water chestnuts and ¼ cup of thinly sliced green onions. Toss to combine and remove from the heat. Fill each piece from 1 head of butter lettuce with a spoonful of the chicken mixture and serve.
WOW!!!!!!!!! This recipe tastes exactly like PF Changs lettuce wraps. I used ground chicken and foloowed the recipe exactly except no Siracho. It was the best and I even sent the recipe to my sister-in-law. Thanks for the great recipe.
I used chicken thighs chopped in a food processor. Prepared according to recipe my aim in cooking is to have my bride enjoy. This dish was a home run. She loves it and it will become a part of my regular repertoire. I suggest any kind of protein can be used.
These are absolutely delicious.
We made this for dinner tonight. It was delicious I added, chopped mushrooms, scallion, grated carrot, and finally chopped sweet peppers to up the veggie content. It was a big hit, delicious and easy.
I made this tonight for dinner and it was so good! I love Asian food so the bar is set pretty high, and this lived up to my expectations. I left out the water chestnuts because my husband isn’t a fan. Will make again!
I just wanted to tell you, I have never seen anybody put the ingredients in the steps as well as the initial recipe. That is brilliant! Thank you!
We’re so happy to hear you love this feature, Jill! We’re always trying to make our recipes more accessible!
I made this for dinner tonight, it was so good! My husband said it was the best he’s ever had!
We’re so happy to hear that, Aileen!
Hi Sumi, we always recommend using low-sodium soy sauce in our recipes, especially if you are sensitive to salt! I believe you can also get low sodium hoisin sauce, but it can be more difficult to find. Hope this helps!
These are awesome! Easy recipe to follow and make. As restaurant food seems to be going downhill, I prefer to make our favorite things at home. So much more satisfying!
We’re so glad you loved them, Emily!
I haven’t tried it! It looks good though. I will do it when I get my own place