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!!
Table of Contents
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
More Easy Lettuce Wrap Recipes
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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.
How about using jicama to replace water chestnuts?
I think that would be a great swap!
hello! any alternative for the water chestnut ingredient? really want to try this recipe, it looks yummy..
You can omit if you’re not a fan but in this application, you really cannot taste them. They blend in with the onions and ground chicken and just add a bit of crunch and light texture.
What could I substitute for the hoisin sauce that wouldn’t have so many carbs?
Not sure since the flavor is really key in this recipe. In the grand scheme of life, and for the number of servings this meal feeds from just 1/3 cup, I would use the hoisin sauce.
It all looks so inviting, I must try. Love that kind of food.
Made it tonight. Yummy.
I made a sauce to pour on top of –
1/3 cup soy sauce
2 tablespoons white vinegar
1 tsp dijon mustard
2-3 tablespoons garlic chili sauce or sriracha sauce
Mmmm love your topping sauce! I am a sauce girl. The more the merrier! And I love vinegar/dijon/chiligarlic! All winners!
This recipe looks awesome! I am going to try it tonight. Do you by chance have a recipe for the sauce that is served with the lettuce wraps to pour on top? Or even just a suggestion for what to pour on top for added flavor? Thank you!
Hoisin sauce! One of the components in the recipe and that is what they use. SO GOOD!
Made! Loved! Never been to a pj changs so I can’t vouch for the copycat part. Doubled the sauce because I knew I was going to reheat tomorrow.
Thanks for trying the recipe and I’m glad you loved it! And now you don’t even have to go to the restaurant because you can make the at home version ?
I always look forward to making one (or sometimes 2) of your recipes over the weekend. They are always so good and this one is no exception. I used turkey because I already had a package in the freezer. The hoisin sauce, ginger, water chestnuts, green onions—yum!! I’ll be making it again (with chicken next time).
I know that you make more of my recipes and just about anyone and I’m so glad you tried this one this weekend! Glad you loved it and were able to take advantage of some turkey that you already had on hand. I’ve made this numerous times in the past month or so since I was trialing the recipe, with both chicken and turkey, and they both come out great!
hey girl- this looks so yummy! I have been to PF Chang’s in Northwest Arkansas (where I’m from) a few times! It is so good!
Thanks and now you can make it at home! So easy and it tastes even better! :)
I absolutely LOVE these wraps at PF Change. Making them at home is so much better too.
You got that right! :)
Just was at Chang’s and had the vegetarian lettuce wraps. My husband is a veg. I don’t cook with tofu….what would I do with tofu to incorporate into the balance of this recipe. Thanks so much.
If you’re not familiar with cooking with tofu at all then you should probably read up on it on the internet before starting, but I would use a well-pressed firm tofu in this recipe if I was to take a guess at what type to use and then dice or crumble it.
You’ll have to play it by ear for cooking duration, etc. and use your best judgment. Good luck!
Weird – your video is right over where the actual recipe is & there is no way to see the top part of it & no way to print it.
Thought that you might want to know.
I’m running a mac with Sierra OS & Safari.
For me it’s right on top of the recipe on my Mac laptop at the moment running Chrome but just in case you still can’t see it, here’s the recipe. I will have a member of my team look into this. Thanks for your patience.
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
1/3 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
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
butter lettuce leaves, for serving
DIRECTIONS:
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. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.
delicious!!
That’s awesome! So happy they were great!
Hi, do you have any nutrition stats for your recipes? Calories, carbs,sodium, fat, protein,sugar, ETC?
The recipes all sound delicious.
Thank you for your time.
https://https://www.averiecooks.com/faq/ Item #4
For the growing number of us who rely on nutrition information to best ensure we’re eating healthy, I fully understand your desire for these stats, Sue.
Item #4 here https://https://www.averiecooks.com/faq/ Enjoy the recipe!
Ah, yes! I used to love these at P.F. Changs so I’m so glad you’re sharing this recipe! Yum!
Enjoy! :)
We don’t have a PF Changs near us–I eat at one maybe once a year and haven’t tried this, but it sure sounds good. I’m not sure my family would be down with the lettuce wrap idea but maybe if I add a side of rice (starch lovers live here …).
You can always add rice…or walk on the wild side with just lettuce :)
Those lettuce wraps are a favorite of ours! I’d love to try this because the closest PF Chang is 2 hours away and we don’t get there very often.
Seriously we loved the homemade version even more and it has been on repeat ever since I tested this recipe out about a month ago in our house!