Description
PF Chang’s Chicken Lettuce Wraps are a fast, flavor-packed copycat recipe that lets you skip takeout and get dinner on the table in under 30 minutes. Tender ground chicken is simmered in a sweet-savory Asian sauce, spooned into cool, crisp lettuce leaves, and piled high with crunchy water chestnuts and green onions for a fresh, healthy snack or easy dinner. Keep this easy recipe in your rotation for quick breakfast leftovers, weeknight dinner ideas, party appetizers, and anytime you’re craving new food ideas that feel special but stay simple.
Ingredients
1 lb ground chicken
1 tablespoon neutral oil (canola, vegetable, or avocado)
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 green onions, thinly sliced, divided
1 can (8 ounces) water chestnuts, drained and finely chopped
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar or honey
2 tablespoons water
1–2 teaspoons chili-garlic sauce or sriracha (optional, to taste)
1 teaspoon toasted sesame oil
1–2 heads butter lettuce (about 16–20 leaves), washed and dried
1 tablespoon toasted sesame seeds (optional, for garnish)
Instructions
1. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar or honey, water, and chili-garlic sauce or sriracha (if using). Set the sauce aside.
2. Heat the neutral oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes, stirring often, until softened and lightly golden.
3. Add the minced garlic and ginger and cook for 30 seconds, stirring constantly, just until fragrant.
4. Add the ground chicken to the skillet. Cook, breaking it up with a spatula, for 5–7 minutes or until no longer pink and starting to brown in spots.
5. Stir in the chopped water chestnuts and about three-quarters of the sliced green onions, reserving the rest for garnish.
6. Pour the prepared sauce over the chicken mixture. Stir well to coat everything and let it simmer for 3–4 minutes, until the sauce slightly thickens and looks glossy.
7. Drizzle the sesame oil over the filling, taste, and adjust seasoning with a little extra soy sauce or chili-garlic sauce if desired. Remove the skillet from the heat.
8. Arrange the clean, dry butter lettuce leaves on a serving platter. Spoon warm chicken filling into the center of each leaf.
9. Top the wraps with the remaining green onions and a sprinkle of toasted sesame seeds.
10. Serve immediately, letting everyone pick up the lettuce wraps and fold them like tacos as they eat.
Notes
Avoid overfilling the lettuce leaves—too much hot filling can tear the lettuce and make the wraps messy. Keep the leaves dry and add smaller scoops of chicken so each wrap stays crisp and easy to pick up.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: About 3 lettuce wraps
- Calories: 320
- Sugar: 9
- Sodium: 780
- Fat: 17
- Saturated Fat: 3.5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 26
- Cholesterol: 85