P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe}

I don’t go to P.F. Chang’s that often but when I do someone in my group or family will order their chicken lettuce wraps because they’re just so good.

Now you can skip the restaurant version and make your own in 20 minutes. And I promise you this homemade version tastes better. We inhaled these and then my daughter asked if I could make a double-batch the next day. So I did.

P.F. Chang's Chicken Lettuce Wraps {Copycat Recipe} - Skip the restaurant version and make at home in 20 minutes!! EASY, healthier because you're controlling the ingredients, and they TASTE WAY BETTER!!
They’re super easy and healthier because you’re controlling all the ingredients.

There are so many layers of flavor from the hoisin sauce, soy sauce, chili garlic sauce, rice wine vinegar, garlic, ginger, and green onions. The chili garlic sauce adds a perfect amount of heat that we enjoyed but if you’re sensitive to spices you can always reduce the amount.

P.F. Chang's Chicken Lettuce Wraps {Copycat Recipe} - Skip the restaurant version and make at home in 20 minutes!! EASY, healthier because you're controlling the ingredients, and they TASTE WAY BETTER!!

MY OTHER RECIPES


In case you’re concerned, 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.

I’ve made the recipe using both ground chicken and ground turkey and both were excellent. You can also use ground beef in case you want another option. Or try my P.F. Chang’s Mongolian Beef (Copycat Recipe).

P.F. Chang's Chicken Lettuce Wraps {Copycat Recipe}

You can skip the restaurant version and make your own in 20 minutes and I promise you this homemade version tastes better. They’re super easy and healthier with so many layers of flavor from the hoisin sauce, soy sauce, chili garlic sauce (reduce if you’re sensitive to heat), rice wine vinegar, garlic, ginger, and green onions. I found all the ingredients in the Asian section of my regular grocery store. I’ve made the recipe using both ground chicken and ground turkey and both were excellent.

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 pound ground chicken (I’ve also used ground turkey with good results)
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 1/3 cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
  • 3 cloves garlic, finely minced or pressed
  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
  • one 8-ounce can water chestnut, drained and diced small
  • 2 to 3 green onions, sliced into thin rounds
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • butter lettuce leaves, for serving

Directions:

  1. To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken 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. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

Adapted from hereherehere, here

Only Eats

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43 comments on “P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe}”

  1. Those lettuce wraps are a favorite of ours! I’d love to try this because the closest PF Chang is 2 hours away and we don’t get there very often.

  2. We don’t have a PF Changs near us–I eat at one maybe once a year and haven’t tried this, but it sure sounds good. I’m not sure my family would be down with the lettuce wrap idea but maybe if I add a side of rice (starch lovers live here …).

  3. Ah, yes! I used to love these at P.F. Changs so I’m so glad you’re sharing this recipe! Yum!

  4. Hi, do you have any nutrition stats for your recipes? Calories, carbs,sodium, fat, protein,sugar, ETC?
    The recipes all sound delicious.
    Thank you for your time.

  5. Weird – your video is right over where the actual recipe is & there is no way to see the top part of it & no way to print it.
    Thought that you might want to know.
    I’m running a mac with Sierra OS & Safari.

    • For me it’s right on top of the recipe on my Mac laptop at the moment running Chrome but just in case you still can’t see it, here’s the recipe. I will have a member of my team look into this. Thanks for your patience.

      1 tablespoon olive oil
      1 tablespoon sesame oil
      1 pound ground chicken (I’ve also used ground turkey with good results)
      1 medium/large sweet Vidalia or yellow onion, diced small
      1/3 cup hoisin sauce
      2 tablespoons low-sodium soy sauce
      1 tablespoon rice wine vinegar
      1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
      3 cloves garlic, finely minced or pressed
      1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
      one 8-ounce can water chestnut, drained and diced small
      2 to 3 green onions, sliced into thin rounds
      1/2 teaspoon salt, or to taste
      1/2 teaspoon freshly ground black pepper, or to taste
      butter lettuce leaves, for serving

      DIRECTIONS:

      To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
      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.
      Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
      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.
      Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

  6. Just was at Chang’s and had the vegetarian lettuce wraps.  My husband is a veg.  I don’t cook with tofu….what would I do with tofu to incorporate into the balance of this recipe.  Thanks so much.

    • If you’re not familiar with cooking with tofu at all then you should probably read up on it on the internet before starting, but I would use a well-pressed firm tofu in this recipe if I was to take a guess at what type to use and then dice or crumble it.

      You’ll have to play it by ear for cooking duration, etc. and use your best judgment. Good luck!

  7. I absolutely LOVE these wraps at PF Change. Making them at home is so much better too.

  8. hey girl- this looks so yummy! I have been to PF Chang’s in Northwest Arkansas (where I’m from) a few times! It is so good!

  9. I always look forward to making one (or sometimes 2) of your recipes over the weekend. They are always so good and this one is no exception. I used turkey because I already had a package in the freezer. The hoisin sauce, ginger, water chestnuts, green onions—yum!! I’ll be making it again (with chicken next time). 

    • I know that you make more of my recipes and just about anyone and I’m so glad you tried this one this weekend! Glad you loved it and were able to take advantage of some turkey that you already had on hand. I’ve made this numerous times in the past month or so since I was trialing the recipe, with both chicken and turkey, and they both come out great!

  10. Made! Loved! Never been to a pj changs so I can’t vouch for the copycat part. Doubled the sauce because I knew I was going to reheat tomorrow.

  11. This recipe looks awesome! I am going to try it tonight. Do you by chance have a recipe for the sauce that is served with the lettuce wraps to pour on top? Or even just a suggestion for what to pour on top for added flavor? Thank you!

  12. Made it tonight. Yummy.
    I made a sauce to pour on top of –
    1/3 cup soy sauce
    2 tablespoons white vinegar
    1 tsp dijon mustard
    2-3 tablespoons garlic chili sauce or sriracha sauce

  13. It all looks so inviting, I must try. Love that kind of food.

  14. What could I substitute for the hoisin sauce that wouldn’t have so many carbs?

    • Not sure since the flavor is really key in this recipe. In the grand scheme of life, and for the number of servings this meal feeds from just 1/3 cup, I would use the hoisin sauce.

  15. hello! any alternative for the water chestnut ingredient? really want to try this recipe, it looks yummy..

    • You can omit if you’re not a fan but in this application, you really cannot taste them. They blend in with the onions and ground chicken and just add a bit of crunch and light texture.

  16. How about using jicama to replace water chestnuts?

  17. Wow, This is a hit.  A bit sweet (hoisin) and a bit spicy (chili sauce) and delicious.  Made without changes and no changes are needed.  Thank you for sharing, a quick weekday recipe.

  18. My niece wants to have a “lettuce wraps” bar for her HS grad party. Your recipe looks like a winner. I’m doing the cooking and I’m not looking elsewhere! Since the idea of a “Bar” is to build your dish, could you suggest toppings to go along with lettuce butter cups and meat? And how many 1/4 cup servings does 1 recipe make? Thank you

    • I would make the recipe once on your own so you can get a feel for how many people you think it will serve since everyone has a different sized appetite.

      I would prep your other favorite party sides. Enjoy!

  19. Just curious– what do you serve with this dish?

  20. Made this tonight to rave reviews. Made mine exactly per your recipe but on half of the meat left out some of the sauces and water chestnuts for the hubby who is doing low-carb. He still raved.

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