This PF Chang’s Lettuce Wraps recipe is a copycat version of the famous restaurant appetizer. It’s been one of our most popular recipes since we first published it in 2014. These Chicken Lettuce Wraps taste just like the ones at PF Chang’s, but are made with simple pantry staples and come together in about 20 minutes.
Absolutely the best recipe! I go back to this again and again and it never fails. It serves as a great backup when you can’t make anything else. -Lydia
I’m PF Chang’s lady (ask anyone who knows me). Every time I go, I order the famous chicken lettuce wrap. Sometimes I eat it as a main menu!
What I’m trying to say is that years of eating PF Chang’s Lettuce Wraps have helped me perfect my 5-star copycat recipe (read the comments!).
- Ground Chicken: Lean ground chicken makes up the bulk of the “meat.”
- mushroom: It’s mean, but necessary. Umami adds a lot of flavor to this recipe, giving it a truly unique flavor.
- chestnut: This is what gives them their famous crunch.
- lettuce: You can use any type of lettuce in this recipe, but I prefer butter lettuce!
PF Chang Lettuce Wrap Sauce
The sauce in these Chicken Lettuce Wraps is what makes this recipe. It’s sweet, fresh, and tastes just like the restaurant sauce. Here’s what you need:
- Hoisin Sauce: Hoisin is sweet and flavorful. Although it’s not gluten-free, you can find a few other gluten-free hoisin sauces, so keep your eyes peeled if you’re gluten-free!
- Freshly grated ginger: Ginger is essential in this sauce. We recommend using freshly grated ginger. If you don’t have fresh ginger on hand, you can always sub in my favorite ginger squeeze!
- I am a willow tree: This lettuce wrap recipe wouldn’t be complete without adding a little soy sauce.
- Chopped Garlic: Don’t skimp on the garlic! That’s it.
- Rice Vinegar: A little rice vinegar works well. I am a firm believer that all types of vinegar should be added to most sauces because they bring out different flavors in the sauce.
- Cornstarch: Cornstarch is used to thicken the sauce so it isn’t too runny.
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These copycat lettuce wraps come together quickly, in about 20 minutes from start to finish. Here’s the game plan:
- To cook chicken: Heat a large skillet or wok over medium heat and lightly drizzle with sesame oil. Add the minced chicken and cook until brown. Break the chicken into small chunks while cooking (about 5-6 minutes).
- Add vegetables: Add the chopped mushrooms and chestnuts and mix together. Cook another 2 to 3 minutes until the mushrooms are soft.
- Make the sauce: While chicken is cooking, combine hoisin sauce, soy sauce, rice vinegar, ginger, garlic, and cornstarch in a small bowl. Pour the sauce over the chicken mixture and stir until everything is coated and the sauce has thickened slightly (about 1 to 2 minutes).
- collect: Place the filling in butter lettuce cups and top with sliced green onions and chopped peanuts. Serve immediately!
Make it into a bowl: Looking for a heartier way to serve lettuce wraps? Serve in a bowl with white rice or noodles.
Add seasoning. If you like it spicy, try adding some heat with sriracha or red chili garlic paste.
Add more vegetables: Finely dice any other vegetables you have on hand (green peppers, broccoli, onions, etc.).
Eat a vegetarian diet: Swap out the ground chicken with extra mushrooms, crumbled tofu, or vegetable mince.
Use a different protein: Ground meat works well here. Lean ground beef and ground turkey are both great swaps.
Switch up your lettuce: My favorite is butter lettuce, but if you have iceberg and romaine, both work well.
What goes well with PF Chang’s lettuce wrap?
Serve these PF Chang’s Lettuce Wraps as an appetizer? Combine it with one of our other takeout inspired recipes!
Storage and pre-production tips
Refrigerated storage: Store the cooked chicken filling in an airtight container in the refrigerator for up to 4 days. Keep the lettuce cups separate to keep them crisp.
to hang tightly: The filling freezes beautifully for up to 3 months. Thaw overnight in the refrigerator, then return to skillet over medium heat until warm.
Prepare in advance: Prepare the sauce and dice the vegetables up to 2 days in advance. When you’re ready to serve, the actual cooking takes less than 15 minutes.
Meal Preparation: This filling is perfect for weekly meal prep. When you’re ready to eat, pour it into a container and grab a lettuce cup or top it with rice for a quick lunch.
What is the crunchy content inside PF Chang’s lettuce wrap?
The crunchy white pieces are water chestnuts! It’s a soft, slightly sweet vegetable that adds a satisfying crunch to the filling. You can find canned goods in the Asian section of most grocery stores.
Can you make lettuce packaging in advance?
yes! Make the filling in advance and store in the refrigerator for up to 4 days. Keeping the lettuce aside until ready to serve will help it stay fresh and crunchy.
What sauce does PF Chang use for its lettuce wrap?
This restaurant uses a hoisin-based sauce with soy sauce, ginger, and garlic. My copycat version uses the same basic flavors, rice vinegar, and a little cornstarch to create a slightly thick, shiny sauce that coats the chicken perfectly.
Are PF Chang’s lettuce wraps healthy?
Lettuce wraps are one of the lighter options on PF Chang’s menu, and this homemade version is even better. Using lean ground chicken and fresh vegetables keeps the calories and fat lower than most takeout dishes and allows you to precisely control how much goes into the sauce.
Are PF Chang’s lettuce wraps gluten-free?
This recipe is not gluten-free as written because both hoisin sauce and soy sauce contain gluten. To make it gluten-free, use tamari instead of soy sauce and buy gluten-free hoisin sauce. You can easily find it at most grocery stores.
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Make the sauce first. Combine all sauce ingredients in a small bowl. Stir until the cornstarch is dissolved and set aside.
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Next, cook the minced chicken. Heat a large skillet over medium/high heat and add sesame oil. When the oil smells fragrant, add the mushrooms to the pan and season with salt. Stir-fry the mushrooms for 5 to 7 minutes to release the moisture from them, then cook them slightly.
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Add the water chestnuts to the pan, mix with the mushrooms, and cook for another 2 minutes. Remove the mushrooms and chestnuts from the skillet and set aside.
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Return the skillet to the heat and add the chopped chicken. Break it into small pieces with a spatula and cook the chicken over medium/high heat. Add soy sauce to skillet and mix with chicken. Cook the ground chicken for 5 to 6 minutes or until cooked through.
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Return the mushrooms and chestnuts to the skillet and toss with the chicken.
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Next, pour the sauce over all the ingredients and toss the sauce with all the ingredients. Heat mixture over medium/high heat. Bring the sauce to a gentle boil and simmer for 2 to 3 minutes until the sauce thickens.
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Once the sauce has thickened, remove the skillet from the heat and stir in the Thai basil and cilantro. Place the chicken mixture inside the lettuce wrap and garnish with sliced green onions.
- This recipe was slightly updated on 5/23/22. Here is a link to the old recipe.
- Make it Gluten Free: Use tamari instead of soy sauce and gluten-free hoisin sauce.
- Make it vegetarian: Swap ground chicken for plant-based tofu or ground tofu.
(adthrive-in-post-video-player video-id=”JelIezJ1″ upload-date=”2022-08-17T00:00:00.000Z” name=”PF Chang’s Lettuce Wrap” description=”Our copycat PF Chang’s Lettuce Wrap is easy to make and tastes the same as the real thing!”)
clothing material: 1 g, calorie: 262 calorie, carbohydrate: 16 g, protein: 24 g, province: 12 g, fiber: 2 g, sugar: 6 g
Nutritional information is automatically calculated and should only be used as estimates.
More Lettuce Wrap Recipes
If you like this PF Chang’s Lettuce Wraps recipe, check out some of my other favorite Lettuce Wraps recipes below!
