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

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

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!!

Copycat P.F. Chang’s Lettuce Wraps

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 ground chicken lettuce wraps, and then my daughter asked if I could make a double-batch the next day. So I did.

These Asian lettuce wraps are 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.

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.

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!!

What’s in Copycat P.F. Chang’s Chicken Lettuce Wraps? 

To make these Asian chicken lettuce wraps, you’ll need:

  • Olive oil
  • Sesame oil
  • Ground chicken
  • Yellow onion
  • Hoisin sauce
  • Soy sauce
  • Rice wine vinegar
  • Garlic
  • Ground ginger
  • Green onions
  • Chili garlic sauce
  • Water chestnuts
  • Lettuce 

Here’s a video showing you how to make copycat P.F. Chang’s Lettuce Wraps! 

How to Make P.F. Chang’s Lettuce Wraps

Add the ground chicken and oils to a skillet and continually crumble the meat while it cooks. Next, add in the onion, hoisin sauce, soy sauce, rice wine vinegar, and chili garlic sauce. Cook until the onion is soft and most of the liquid has been absorbed.

Add the remaining ingredients to the pan and taste to see if you’d like to make any flavor adjustments. 

Spoon the mixture into lettuce cups and enjoy! 

Can I Use Ground Turkey Instead of Ground Chicken? 

Yes, I’ve made this copycat P.F. Chang’s lettuce wraps 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).

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. 

Tips for Making P.F. Chang’s Chicken Lettuce Wraps

I prefer using low-sodium soy sauce in this copycat P.F. Chang’s lettuce wraps recipe because I like to control the amount of salt that goes into my food. I’m sure you could also use a soy sauce alternative like tamari or coconut aminos, but I haven’t tried either myself so I can’t say for sure. 

If you have a busy week ahead of you, make a big batch of the chicken filling and freeze some for later. It reheats incredibly well! 

You’re welcome to garnish your homemade P.F. Chang’s chicken lettuce wraps however you see fit. Peanuts and chopped green onions would both be delicious. 

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

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

Skip the restaurant version and make lettuce wraps at home in 20 minutes!! EASY, healthier because you're controlling the ingredients, and they TASTE WAY BETTER!!

Yield: 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

Instructions

    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.

Notes

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

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 366Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 122mgSodium: 1044mgCarbohydrates: 19gFiber: 2gSugar: 8gProtein: 29g

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

  1. Just made this tonight! So yummy and flavorful! Thank you! Made a double batch.

    My only small beef is that prep time for me takes a lot longer as it takes me 5 minutes to peel the onions and garlic, then chop. I’m slow! Definitely worth the time and it all comes together quickly after that.

    Going back for seconds.

    • I use pre-minced garlic in a jar. I cook so much that there is no way I would want to go back to the days of peeling and chopping garlic. Highly recommend that to save time!

      Glad the recipe was great and you’re going back for seconds!

  2. Fabulous, we’re in Canada but tried this at PF Chang’s in the U.S. I was absolutely thrilled to find this recipe and tried it immediately, hubby and I were over the moon with the results. I can’t wait to make this for my family once the virus is over.

    Rating: 5
  3. Awesome!! Kids love it! Super yummy and flavorful.

  4. If i want to make chopped peanuts an available topping for these, do I use raw peanuts, dry roasted, etc.?

  5. P. F. Chang chicken lettuce wraps – was perfectly wonderful. Wow – you are one of the best!!! Boy, did you make me look good at dinner. I went by the recipe 100%.

    Rating: 5
  6. Under nutritional information, how is net carbs 0g?

  7. These are SO GOOD! Asian food is my favorite cuisine. My husband ate every last piece – no lettuce, just the filling. Ha! He told me, “Honey, this is a keeper.” No need to tweak this recipe at all. I’m so happy I subscribe! I used to hate cooking, but have been loving cooking your recipes and pass them along to my friends and family. Looking forward to making Mongolian Beef next. Better Crocker’s officially now in the house! Thank you so much Averie!

    Rating: 5
  8. Easily five stars to be sure! I’ve made these numerous times. I do use less Sesame Oil, as I find that a little goes a long way. I’ve also the Hoisin, Rice Vinegar, Soy Sauce, Sesame Oil (no olive oil), ginger and garlic as a marinade for stir fry. Thank you Averie for such a lovely blend of flavors! Makes awesome beef and broccoli, chicken and bell pepper, etc… by allowing the marinade to become the sauce. :-)

    Rating: 5
  9. OMG is this recipe great! I like to cook, so I’m not unfamiliar with making things, but this is one of those jump-up-and-down-because-I-can’t=believe-I-made-something-so-good recipes!

    Rating: 5
    • Thanks for the 5 star review and I am glad that this is making you jump up and down, even though you can cook! I know the feeling :) That’s how I felt the first time I made this….like whoa, watchout PF Chang’s. LOL

  10. I used ground pork and drained excess grease and it was excellent. I have tried other recipes that were good but this was by far the best one. I used Romaine lettuce because it is what I had on hand. This is a very forgiving recipe. I have put it in my favorites file for future use.

    Rating: 5
  11. My husband and I loved this and you were right it is just as good if not better than PF Chang’s! My husband’s only complaint to me was the lettuce wasn’t as crisp as PF Chang’s. I had rinsed the leaves but dried them completely. Any suggestions for crisp lettuce? LOL! Thank you for sharing this recipe!

    Rating: 5
    • Thanks for the 5 star review and glad it was as good or better than PF Chang’s!

      As for the lettuce, I would just experiment with a few different types of lettuce and maybe from a different store. Produce varies so much that it’s really hard to say.

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

    Rating: 5
  13. 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.

  14. 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
  15. 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
  16. Great recipe! Can shrimp be substituted for chicken?

    Rating: 5
  17. 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
  18. I substituted peanuts for water chestnuts. Delicious!!

    Rating: 5
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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?

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