P.F. Chang’s Lettuce Wraps {Copycat Recipe} — 💚😋 Skip the restaurant version and make chicken lettuce wraps at home in 20 minutes!! So EASY and they TASTE WAY BETTER!!
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Easy Copycat P.F. Chang’s Lettuce Wraps
This recipe for lettuce wraps from P.F. Chang’s was originally published in 2017 and since then has become a reader favorite. I’ve updated some photos and am resharing it because they are just THAT good!
I don’t go to P.F. Chang’s that often, but when I do someone in my group or family will order their chicken lettuce wraps because they’re just so good. Now you can skip the restaurant version and make your own in 20 minutes. And I promise you this homemade version tastes better.
We inhaled these ground chicken lettuce wraps, and then my daughter asked if I could make a double-batch the next day. So I did.
There are so many layers of flavor from the hoisin sauce, soy sauce, chili garlic sauce, rice wine vinegar, garlic, ginger, and green onions!
“Best lettuce wraps I ever tasted and so easy. I now make a double batch since I can’t keep them in the house. A must try if you enjoy lettuce wraps.” — Debbie
Ingredients for Copycat P.F. Chang’s Chicken Lettuce Wraps
To make these P.F. Chang’s copycat lettuce wraps, you’ll need:
- Olive oil
- Sesame oil
- Ground chicken – ground turkey may also be used
- Yellow onion
- Hoisin sauce
- Soy sauce – I prefer low sodium soy sauce
- Rice wine vinegar
- Garlic
- Ground ginger
- Green onions
- Chili garlic sauce
- Water chestnuts
- Lettuce
In case you’re concerned, I found all the ingredients in the Asian section of my regular grocery store. They all play their own role to add authenticity to the recipe and I recommend using them all.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make P.F. Chang’s Lettuce Wraps
These chicken lettuce wraps are a cinch to make, and even easier to devour! Here’s a look at how the lettuce wraps are made:
- Add the ground chicken and oils to a skillet and continually crumble the meat while it cooks.
- Next, add in the onion, hoisin sauce, soy sauce, rice wine vinegar, and chili garlic sauce. Cook until the onion is soft and most of the liquid has been absorbed.
- Add the remaining ingredients to the pan and taste to see if you’d like to make any flavor adjustments.
- Spoon the mixture into lettuce cups and enjoy!
Recipe FAQs
The chili garlic sauce adds a perfect amount of heat that we enjoyed, but if you’re sensitive to spices you can always reduce the amount.
I prefer using butter lettuce leaves when making ground chicken lettuce wraps as they’re more flexible than iceberg lettuce or romaine and hold much more filling.
Yes, I’ve made this P.F. Chang’s lettuce wraps recipe using both ground chicken and ground turkey and both were excellent.You can also use ground beef in case you want another option. Or try my P.F. Chang’s Mongolian Beef (Copycat Recipe).
I’m sure you could also use a soy sauce alternative like tamari or coconut aminos, but I haven’t tried either myself so I can’t say for sure.
Yes! If you have a busy week ahead of you, make a big batch of the chicken filling and freeze some for later. It reheats incredibly well!
“Last night I made the PF Chang’s Lettuce Wraps recipe and the first comment out of my husband’s mouth when he took his first bite was, “This tastes just like PF Chang’s!” I agree. The recipe came out perfect! Can’t wait to try all the other copy cat recipes!!” — Diane Daniels
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P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe}
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 pound ground chicken, I’ve also used ground turkey with good results
- 1 medium/large sweet Vidalia or yellow onion, diced small
- ⅓ cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
- 3 cloves garlic, finely minced or pressed
- 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
- one 8-ounce can water chestnut, drained and diced small
- 2 to 3 green onions, sliced into thin rounds
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- butter lettuce leaves, for serving
Instructions
- To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
- Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
- Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
- Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
- Spoon about 1/4 cup of the mixture into the lettuce leaves to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Copycat Take-Out Recipes:
ALL OF MY ASIAN-INSPIRED RECIPES!
P.F. Chang’s Mongolian Beef (Copycat Recipe) — Make the restaurant favorite at home in 20 minutes! Easy and it has so much flavor! Tastes even better than the restaurant version!
Better-Than-Takeout Cashew Chicken – Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier!
Easy Better-Than-Takeout Chicken Fried Rice – One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!
Easy 15-Minute Sweet and Sour Chicken — Faster, easier, healthier, and tastes better than takeout or a restaurant! Perfect balance of sweet yet sour Asian flavors that the whole family will love!
Kung Pao Chicken — An easy, BETTER-THAN-TAKEOUT recipe with juicy chicken and such a flavorful sauce!! Don’t call for takeout when you can make this HEALTHIER version at home in 20 minutes! So AUTHENTIC tasting!!
Better-Than-Takeout Sticky Chicken — Stop calling for takeout or going to the mall food court and make this AMAZING sticky chicken at home in 15 minutes!! So EASY with the perfect balance of sweet and spicy with plenty of sticky sauce!!
Originally published April 17, 2017 and republished January 9, 2021 with updated text and photos.
This was really good. My wife loved this dish. I would reduce the chili paste to maybe just 2 tsps. I like spicy, and this was pretty scorching even for me.
Thanks for trying the recipe and with things like chili paste, all brands vary in terms of the heat so next time start very small, and you can always add more, to taste.
I dunno about you, but prepping was not 5 mins. With that, this recipe was really good. I would reduce the amount of chili paste to 1 or 2 Tsp. It was pretty kicking at 1 Tbsp. But otherwise, it was really good!
Thanks for trying the recipe and yes it’s easy to reduce the chili paste to your preferences if you make this again to control the heat level.
I made this recipe for a women’s group. It was excellent and my friends raved about it. The butter lettuce didn’t work as well. It seemed to tear and not hold together.
Thanks for the 5 star review, Brenda, and glad that this got rave reviews! Butter lettuce can be very delicate, you need to really be careful not to overstuff and/or put 2 leaves down and layer them. You can also use romaine lettuce boats or also iceberg lettuce is a bit more durable than butter lettuce too.
I made them today and they were great! I did use Impossible Beef and my son really loved them. He likes it spicy so I put a tiny drizzle of chili oil over his. I did add Carrots as well. I cooked the onions on a low temperature until they were very spall because I have a picky eater in the house. Thanks
Thanks for the 5 star review, Brad, and I’m glad these turned out great with Impossible Beef and the chili oil sounds like a nice touch for those of us (me too!) who like spicy food and that this was picky eater approved!
This is a hit! I have made it several times, always with great results. This time I didn’t have enough Hoisin sauce, but fortunately, my daughter brought home a bottle of Japanese Barbecue Sauce from her job at Sprouts and it’s practically the same thing. Turned out to be a great substitute!
Thanks for the 5 star review, Shannon, and I’m glad this is a hit for you and that you’ve got some easy improvisation going on for the hoisin that works great!
Absolutely delicious! Tastes just as good or better than PF Chang’s lettuce wraps (My husband said this) and! Quick and easy to make on a busy night.
Thanks for the 5 star review, Kelly, and I’m glad my recipe was as good or better than the restaurant version and quick and easy, too!
I have made this several times my always requests for bbq get together as an appetizer delicious
Thanks for the 5 star review, Esther, and I am glad you always get requests for this one!
Pretty tasty! Mine needed a little more moisture because I don’t do onions. If you figure out how to make their good sauce they serve with it let me know!
I am glad you enjoyed the recipe! I am not generally a fan of onions either but when sautéed they caramelize a bit and lose that rough, raw flavor and enhance the final dish.
For the sauce you can do a mixture of sweet chili sauce, soy sauce, and rice vinegar in proportions you like and perhaps some oyster sauce if you have it.