A friend from our old couples group used to bring these Chicken Lettuce Wraps to every get-together, and we would demolish the whole platter before the night was over. I have been tinkering with her version ever since, and this is the one I keep coming back to. It is a little less spicy than hers because, honestly, I am a wimp, but the flavor is all there. In 20 minutes, with one pan, dinner is done.
The Lettuce Wrap Recipe I’ve Been Making for Over 20 Years
There are some recipes that just live in your memory, and these PF Chang’s Copycat Chicken Lettuce Wraps are one of them. Back in the early years of my marriage, our couples group had a tradition of getting together, and one of the gals, who happened to be of Chinese heritage, would show up with a big platter of these lettuce wraps. We would absolutely devour them every single time.
I have been chasing that memory ever since, and this recipe is my best attempt at recreating her magic. Fair warning: I have toned down the heat just a touch because I am a total wimp when it comes to spice. If you are braver than me, a little extra Sriracha goes a long way.
Why You’ll Love This Recipe
- It’s faster than delivery. Twenty minutes from fridge to table, no exaggeration.
- One pan. Less cleanup means more time for the good stuff.
- Picky eater approved. Kids and skeptical adults alike will go back for seconds without even realizing they ate something good for them.
- Flexible and diet-friendly. Gluten-free, low-carb, paleo, and dairy-free adaptations are all easy swaps.
Simple Ingredients
- Ground Chicken: Keeps the filling light and is easy to break into really small crumbles for that perfect restaurant-style texture.
- Fresh Garlic and Ginger: Your flavor boosters. Feel free to use the jarred kind, or I buy Dorot frozen garlic and ginger at Trader Joe’s.
- Hoisin Sauce: The backbone of the sauce. Find it in the Asian foods aisle of most grocery stores. I picked up mine at Trader Joe’s.
- Soy Sauce: Regular or reduced-sodium here, you could also use Coconut aminos, Tamari or similar.
- Rice Wine Vinegar: adds brightness to the whole dish.
- Toasted Sesame Oil: Do not substitute regular sesame oil here. The toasted version has a deep, nutty flavor that makes a big difference.
- Water Chestnuts: Drain well and dice small so they blend into the filling and add that subtle crunch in every bite.
- Lettuce: Butter lettuce is what you see everywhere in copycat recipes, but can get droopy with the heat of the filling. Romaine hearts or iceberg cups hold up better. If butter lettuce is your preference, double up the leaves for extra support.
- Crispy Rice Noodle Garnish (Optional): Heat about an inch of avocado oil in a small pan, drop in a handful of dry rice stick noodles, and they puff up in seconds. Worth the extra two minutes for the full PF Chang’s experience.
Get the full recipe in the recipe card below.
How to Make Copycat PF Chang’s Chicken Lettuce Wraps
Step 1: Brown the Chicken
Heat olive oil in a large cast-iron skillet over medium-high heat. Add the diced onion and sauté 3 to 4 minutes, until softened and translucent.
Add the ground chicken and cook 3 to 5 minutes, breaking it into small crumbles as it browns. If there is any excess fat, drain it off or blot with a paper towel.
Step 2: Add the Sauces & Aromatics
Stir in the hoisin sauce, soy sauce, rice wine vinegar, sesame oil, ginger, and garlic, continuing to break up any remaining clumps of chicken. Fold in the water chestnuts and most of the sliced green onions, reserving some of the green tops for garnish.
Step 3: Stir, Serve & Enjoy
Stir everything together and cook about 2 minutes more, until heated through. Taste and season with salt and pepper if desired.
Serve the hot chicken mixture in lettuce cups, taco-style. Scatter the reserved green onion tops over everything, and pile on the rice sticks if you made them. I love bringing the whole skillet right to the table with a plate of lettuce cups alongside so everyone can build their own.
Serve with sriracha for those who like it spicier!
Variations & Substitutions
Protein Swaps
This filling is incredibly flexible! Here are some great options depending on what you have on hand or who you are feeding:
- Ground turkey: The most seamless swap, same ratio, same cook time. Leans a little leaner than chicken with a very similar flavor.
- Ground pork: This is actually what many restaurants use and it is SO good. Adds a little more richness and depth.
- Ground beef: Use a leaner blend (90/10) and drain well. The flavor is a bit bolder, but it works beautifully.
- Shrimp: Chop raw shrimp into small pieces and cook in place of the chicken. It cooks fast (2 to 3 minutes), so watch it closely. The texture is a little different but absolutely delicious.
- Tofu: Firm or extra-firm tofu works best here. Press it well to remove as much moisture as possible, then crumble it right into the skillet and cook until lightly golden before adding the sauce. It soaks up all those flavors like a dream, making this dish completely plant-based. Use tamari instead of soy sauce to keep it gluten-free.
Dietary Notes
- Low-Carb: This recipe is naturally low in carbs as written! Skip the rice sticks and serve in iceberg or romaine cups. If you want a little extra bulk without the carbs, add a cup of finely chopped mushrooms or shredded cabbage right along with the water chestnuts.
- Gluten-Free: Swap the regular soy sauce for tamari or certified gluten-free soy sauce (same amount), and double-check your hoisin sauce label, as most contain wheat. San-J and Kikkoman both make gluten-free hoisin that is easy to find. Skip the rice sticks or fry certified gluten-free rice sticks. Everything else in the recipe is naturally gluten-free!
- Dairy-Free: Great news, this recipe is completely dairy-free as written! No swaps needed.
Storage Tips
- Make-ahead: The filling can be made up to 5 days ahead. Reheat just before serving.
- Refrigerator: Store leftover filling separately from lettuce in an airtight container for up to 5 days.
- Freezer: Filling freezes well for up to 3 months.
- Reheating: A skillet on the stovetop gives the best flavor and texture. In a pinch, microwave in 30-second bursts until heated through.
Related Recipes You Might Like
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 tablespoon garlic minced
- 1 small onion diced
- ¼ cup hoisin sauce use gluten-free or sugar-free if needed
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon ginger fresh grated
- 1-2 teaspoons sesame oil
- 8 ounces whole water chestnuts drained and diced small
- 2 green onions thinly sliced (whites and greens), divided
- Kosher salt and black pepper to taste
- 1 – 2 romaine hearts butter lettuce, or iceberg lettuce
- Sriracha optional for serving
Instructions
- Heat olive oil in a large cast-iron skillet over medium-high heat. Add the diced onion and sauté 3 to 5 minutes, until softened and translucent.1 tablespoon olive oil, 1 small onion
- Add the ground chicken and cook 3 to 5 minutes, breaking it into small crumbles as it browns. If there is any excess fat, drain it off or blot with a paper towel.1 pound ground chicken
- Stir in the hoisin sauce, soy sauce, rice wine vinegar, sesame oil, ginger, and garlic, continuing to break up any remaining clumps of chicken. Fold in the water chestnuts and most of the sliced green onions, reserving some of the green tops for garnish.1 tablespoon garlic, ¼ cup hoisin sauce, 3 tablespoons low-sodium soy sauce, 2 tablespoons rice wine vinegar, 1 tablespoon ginger, 1-2 teaspoons sesame oil, 8 ounces whole water chestnuts, 2 green onions
- Stir everything together and cook about 2 minutes more, until heated through. Taste and season with salt and pepper if desired.Kosher salt and black pepper
- Serve the hot chicken mixture in lettuce cups, taco-style. Scatter the reserved green onion tops over everything, and pile on the rice sticks if you made them. I love bringing the whole skillet right to the table with a plate of lettuce cups alongside so everyone can build their own.1 – 2 romaine hearts
- Serve with sriracha for those who like it spicier!Sriracha
Notes
Nutrition
Rate & Comment