PF Chang’s Chicken Lettuce Wraps

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Quick to make and loaded with flavor, these chicken lettuce wraps are perfect for sharing or for a speedy solo dinner.

They always takes me back to fun nights out with friends—except now, I can enjoy them in my pajamas!

Variations & Substitutions

If you feel like mixing things up, try swapping ground chicken for ground turkey or even diced shrimp for a fun twist. Love a little more crunch? Add some finely chopped celery or carrots.

For extra umami, a splash of oyster sauce works wonders. Want it spicier? Drizzle in more sriracha or toss in a pinch of red pepper flakes.

Tips & Tricks for Perfect Results

For the juiciest filling, don’t overcook the chicken—just until it’s no longer pink. Use a hot pan for a bit of caramelization, which adds depth to the flavor. Dice your veggies small for the perfect bite.

Butter lettuce is my favorite for its soft leaves, but iceberg works if you like more crunch. If you want to prep ahead, chop all your veggies in advance and store them in the fridge.

Storage & Reheating

Store leftover chicken filling in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep the lettuce leaves separate to avoid sogginess.

If you want to freeze the filling, let it cool completely, then freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

PF Chang’s Chicken Lettuce Wraps

Enjoy a restaurant favorite at home with these easy lettuce wraps—juicy chicken, zippy sauce, and plenty of crunch in every bite.
Print Recipe
Total Time:25 minutes

Ingredients

  • 1 lb ground chicken
  • 1 tablespoon vegetable oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha optional, for heat
  • 1 8 oz can water chestnuts, drained and diced
  • 2 green onions thinly sliced
  • 1 head butter lettuce or iceberg, separated into cups
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)

Instructions

  • Heat oil in a large skillet over medium-high. Add onion and cook until soft, about 3 minutes. Stir in garlic and ginger, cooking for 1 minute.
  • Add ground chicken, breaking it up with a spoon. Cook until no longer pink, about 5 minutes.
  • Stir in hoisin, soy sauce, rice vinegar, and sriracha. Cook for 2 minutes, letting everything mingle.
  • Toss in water chestnuts and green onions. Cook for another 2 minutes, then season with salt and pepper.
  • Spoon the mixture into lettuce cups, sprinkle with sesame seeds, and dig in!
Servings: 4

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