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Pf Chang'S Lettuce Wraps Recipe

PF Chang’s Lettuce Wraps (Better-Than-Takeout Copycat)

These PF Chang’s-style lettuce wraps feature savory soy-garlic ground chicken with crunchy water chestnuts, wrapped in crisp lettuce leaves for a light, protein-packed meal or appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Asian, Chinese-Inspired
Servings 4 servings

Ingredients
  

  • 1 tablespoon neutral oil such as canola, avocado, or light olive oil
  • 1 1/2 pounds ground chicken 93–96% lean; not ultra-lean so it stays juicy
  • 1 small yellow onion finely diced (about 1/2 cup)
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger finely grated (or 3/4 teaspoon ground ginger)
  • 8 ounces water chestnuts canned, drained and finely chopped
  • 2 green onions thinly sliced, white and green parts separated
  • 1 small carrot finely grated (optional, for sweetness and color)
  • 1/4 cup hoisin sauce
  • 3 tablespoons low-sodium soy sauce or tamari / coconut aminos for gluten free
  • 1 tablespoon rice vinegar unseasoned
  • 1 tablespoon sesame oil preferably toasted sesame oil
  • 1 teaspoon sriracha or chili garlic sauce up to 2 teaspoons, to taste
  • 1 tablespoon brown sugar or honey
  • 1/4 teaspoon black pepper
  • 1 salt to taste, if needed
  • 1 head butter lettuce or 1–2 heads Boston or living lettuce; iceberg or romaine hearts also work
  • 1/2 cup shredded carrots optional, for serving
  • 1/2 cup thinly sliced cucumber optional, for serving
  • extra sliced green onions reserved green parts, for garnish
  • toasted sesame seeds for garnish
  • lime wedges for serving (optional but recommended)
  • 1–2 tablespoons water optional, if sauce needs thinning

Instructions
 

  • In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, sriracha or chili garlic sauce, brown sugar or honey, and black pepper. Taste and adjust—add more chili sauce for spicier, a little more sugar for sweeter, or a splash more vinegar for brightness. Set aside.
    1/4 cup hoisin sauce, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sriracha or chili garlic sauce, 1 tablespoon brown sugar or honey, 1/4 teaspoon black pepper
  • Gently separate the lettuce leaves, rinse, and pat dry very well with paper towels so the filling doesn’t slide out. Arrange the leaves on a serving platter. Prepare shredded carrots, sliced cucumber, lime wedges, and any extra sliced green onions and sesame seeds so they are ready for serving.
    1 head butter lettuce, 1/2 cup shredded carrots, 1/2 cup thinly sliced cucumber, extra sliced green onions, toasted sesame seeds, lime wedges
  • Heat the neutral oil in a large nonstick skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up into small crumbles with a wooden spoon, for 5–7 minutes or until no pink remains and the edges begin to brown slightly.
    1 tablespoon neutral oil, 1 1/2 pounds ground chicken
  • Add the finely diced onion to the pan and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Stir in the garlic, grated ginger, and the white parts of the sliced green onions. Cook for about 1 minute, just until fragrant, without letting the garlic brown.
    1 small yellow onion, 3 cloves garlic, 1 tablespoon fresh ginger, 2 green onions
  • Stir in the chopped water chestnuts and grated carrot (if using). Cook for 2–3 minutes to heat through and let the flavors mingle. The carrot will soften and add a touch of natural sweetness.
    8 ounces water chestnuts, 1 small carrot
  • Pour the prepared sauce over the chicken mixture. Stir well so all of the chicken and vegetables are evenly coated. Cook for 2–3 minutes, letting the sauce bubble and slightly thicken until the filling looks glossy, not watery. If it seems dry, stir in 1–2 tablespoons of water; if it seems too wet, let it simmer for a couple more minutes.
    1/4 cup hoisin sauce, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sriracha or chili garlic sauce, 1 tablespoon brown sugar or honey, 1/4 teaspoon black pepper, 1–2 tablespoons water
  • Taste the filling and adjust the seasoning as needed—add a pinch of salt, more sriracha, or a squeeze of lime if desired. Stir in most of the green parts of the sliced green onions, reserving a little for garnish.
    1 salt, extra sliced green onions, lime wedges
  • Spoon the hot soy-garlic chicken filling into the lettuce leaves, about 1/4 cup per leaf. Top with shredded carrots, sliced cucumber, extra green onions, toasted sesame seeds, and a small squeeze of lime if you like. Serve immediately while the filling is hot and the lettuce is crisp.
    1 1/2 pounds ground chicken, 1 head butter lettuce, 1/2 cup shredded carrots, 1/2 cup thinly sliced cucumber, extra sliced green onions, toasted sesame seeds, lime wedges

Notes

For meal prep, store the cooked chicken filling separately from the lettuce and toppings. The filling keeps in the fridge up to 4 days and in the freezer up to 2 months. Reheat gently on the stovetop with a splash of water if needed. For gluten-free wraps, use tamari or coconut aminos and a certified gluten free hoisin. You can swap ground turkey, pork, or beef for the chicken, or use crumbled tofu or plant-based ground for a vegetarian version.
Keyword Asian Chicken Lettuce Wraps, Copycat Takeout, Ground Chicken, Lettuce wraps, Low Carb Dinner, PF Chang’s Lettuce Wraps
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