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!!

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.

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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

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

  1. Just a quick question from a terrible cook I’ve been told if I cook my hamburger ground chicken or turkey over medium-high heat that’s what’s causing it to be tough and rubbery. Would you recommend I cook it at a lower heat or is cooking it at the medium-high heat your preference for this recipe?

  2. Absolutely delicious! I always use turkey burger, heap the chili garlic sauce, and always, always make a triple batch – because we all love it! Thank you!!

    Rating: 5
  3. This recipe is fabulous! I’ve made it many times and could eat it every night for a week. However, I usually freeze a portion for later use. I love the low carb aspect of it. I often serve it with mint leaves, cilantro, sweet Thai chili sauce, and chopped peanuts so that everyone can personalize their wraps. It makes a fun dinner party dish. Great complexity of flavor!

    Rating: 5
  4. This tasted better than P.F. Chang’s. It’s so rare to find such delicious recipes online. I put cayenne pepper instead of the spicy garlic sauce and Siracha. I also didn’t put the chestnuts and it was still delicious.

    Rating: 5
  5. I have made this recipe several times and it is excellent. I wouldn’t change a thing unless of course garnishing. It is foolproof.

    Rating: 5
  6. I substituted peanuts for water chestnuts. Delicious!!

    Rating: 5
  7. This is exactly the same recipe I used to make but switch out the rice wine vinegar for sesame oil 2-3 tbsp. Very tasty and so easy. I also make a huge batch and freeze for quick weeknight dinners.

    Rating: 5
  8. Great recipe! Can shrimp be substituted for chicken?

    Rating: 5
  9. Averie – these were delicious!!! My boyfriend and I loved them. Next time I will be making a double batch. Thanks for the great recipe!

    Rating: 5
  10. This was excellent! I doubled the recipe and used one can of water chestnuts and for the other I substituted the same equivalent of matchstick carrots.

    Rating: 5
  11. At Pf changs they use iceberg lettuce instead of butter lettuce. I would recommend using the iceberg lettuce because it gives it the perfect crunch and texture.

  12. Made this for dinner tonight, loved it. I will definitely be making it again.

    Rating: 5

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