This copycat PF Chang’s Chicken Lettuce Wraps recipe is a quick 30-minute meal that tastes just as good as the real thing. It’s simple to make and serve, using lettuce leaves as wraps for the savory Asian meat filling. You’ll love this low-carb, high-protein recipe for lunch or dinner.
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Chicken Lettuce Wraps Video
My favorite thing on the menu at PF Chang’s restaurant was their Chicken Lettuce wraps, but sadly the restaurant near our house closed. With this chicken lettuce wraps recipe, I can enjoy these high-protein, it’s so easy to recreate those flavors at home in less than 30 minutes.
PF Chang’s Copycat Chicken Lettuce Wraps
The recipe is easy–mix a simple Asian sauce, brown your beef, stir in the crunchy water chestnuts, and serve it in large lettuce leaves. You can also serve the meat filling deconstructed over lettuce or over Cooked Rice or Quinoa to eat with a fork, similar to my Egg Roll in a Bowl recipe.
I love recreating restaurant recipes, like my Zuppa Toscana, Pasta e Fagioli, and Chicken Madeira recipes, because I am able to make them cheaper, tastier, and usually with better ingredients compared to eating out. This PF Chang’s Chicken Lettuce Wrap copycat recipe is easy, authentic, and less expensive than going out.
Ingredients for Asian Chicken Lettuce Wraps
- Ground chicken – dark meat (thigh meat) is the best for this recipe since the extra fat won’t dry out as much as breast meat. You can also substitute ground turkey (avoid extra lean) or any ground meat you prefer.
- Aromatics – yellow onion, garlic, and grated ginger
- For the Stir Fry Sauce – you’ll need just 6 ingredients: Hoisin sauce, soy sauce, rice wine vinegar, toasted sesame oil, and sriracha (or swap with Gochujang). Just 1 Tbsp of sriracha keeps it mild; add more to taste. I also add a bit of water to thin the sauce.
- Water chestnuts and green onions – for mixing in at the end of cooking. Gives an amazing punch of flavor and crunch!
The Best Lettuce for Lettuce Cups?
There is a variety of lettuce that can be used for lettuce wraps. All work really well, so you can use what you have on hand.
- Boston Lettuce – a.k.a. Bibb or Butter lettuce. They have vibrant green, soft leaves that form perfect cups for lettuce wraps. They can be more delicate.
- Iceberg Lettuce – Trim away the core and peel away the whole leaves. They are sturdy and perfect for cups.
- Petite Romaine – a.k.a. Baby Romaine, or Hearts of Romaine – these are small heads of romaine lettuce that pull away from the core to form easy hand-held cups.
How to Make Chicken Lettuce Wraps
My Asian Chicken Lettuce Wraps recipe comes together in just a few steps and in under 30 minutes, so you’ll love how easy it is!
- Make the sauce by mixing all the sauce ingredients in a small bowl.
- Sauté the meat in a cast-iron skillet with oil until it is just cooked through (no more pink remains), then add onions and sauté until the beef is browned.
- Add aromatics – stir in garlic and ginger and cook for 30 seconds
- Add the sauce to the meat mixture and stir to coat for 1 minute.
- Add Water Chesnuts and green onion and stir until evenly coated and hot.
- Serve the filling scooped into the lettuce leaves, and then garnish with green onions, if desired.
Lettuce Wrap Toppings & Sauces
- Hot sauce – Sriracha sauce, or Gochujang drizzle
- Sauces – soy sauce, or Tamari
- Crunchy nuts – add chopped peanuts or cashews
- Fresh veggies – add grated carrot, julienned jicama, sliced radish, bean sprouts, or chopped jalapenos.
What to Serve with Chicken Lettuce Wraps
This low-carb meal is filling all on its own and can even be served as an appetizer, but it can be served with Asian-inspired sides to feed a crowd. Here are some of our favorites:
My copycat PF Chang’s Chicken Lettuce Wraps recipe will become a quick go-to meal for your family, because it’s a quick recipe that’s so tasty and satisfying! My kids love the novelty of eating the lettuce cups, so try this easy recipe this week!
Chicken Lettuce Wraps
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Make the sauce: In a small bowl, combine hoisin sauce, soy sauce, water, rice wine vinegar, toasted sesame oil, and sriracha or gochujang if using. Set aside.
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Cook the meat: Heat olive oil in a large cast-iron skillet over medium-high heat. Add the ground chicken or turkey and cook for 3 to 4 minutes, breaking it up as it cooks, until just cooked through. Add the diced onion and cook for 3 to 5 minutes, until the onions are softened and the beef is browned.
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Add aromatics: Stir in the garlic and freshly grated ginger and cook for about 30 seconds, just until fragrant.
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Add the sauce: Pour the prepared sauce into the skillet and sauté for 1 minute, stirring to coat the meat evenly.
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Finish the filling: Stir in the diced water chestnuts and green onions. Cook for 1 more minute. Season with kosher salt and fresh black pepper to taste.
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Serve: Spoon the warm chicken mixture into lettuce cups and garnish with the remaining green onions.
- To refrigerate: Cool filling and store in an airtight container in the fridge within 2 hours. Eat within 4 days. Store lettuce leaves wrapped in a paper towel in an open zip-top bag for 2-3 days.
- To freeze: Pack cooled filling (within 2 hours) in a zip-top bag or airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight.
- To reheat: reheat filling in a sauté pan until warmed through (165°F). Serve in the lettuce cups or over rice.
311kcal Calories24g Carbs23g Protein15g Fat
Nutrition Facts
Chicken Lettuce Wraps
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Restaurant Copycat Recipes
If you love re-creating your favorite restaurant meals, you’ll definitely enjoy this list of easy dishes that I think are even better than takeout.
