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.
These were AMAZING! I cut the hoisin sauce in half, and they were still very sweet and delicious.
Glad you thought they turned out amazing!
I made these identically to the recipe EXCEPT I cut the hoisin sauce in half and they were nice and sweet and tender. This was an amazing recipe!
Thanks for the 5 star review and glad you loved the recipe!
Usually when I find a recipe online, I make it once, we agree that it was good but it doesn’t ever make it into my rotation because it wasn’t really stand out good, too complicated/time consuming etc. This was awesome and I’m already planning it for next week!
Thanks for the 5 star review and glad this is good enough to make its way into your rotation and get re-made! I feel that way about it too :)
I couldn’t find a pinterest button on the recipe, would love to pin it
Top left hand corner, there’s a hovering button on all photos.
Tried this last night and it went down really well. Would sugest minced Pork or chopped Peking Duck would also go well with this. I used homemade Sriracha sauce and Turkey mince (being an Australian we don’t cook much with Turkey in general) so it was a pleasant change and I rated it! Also added baby corn and fried noodles. Will put mushrooms and serve with crushed peanuts next time. Will also add some Palm Sugar to the base sauce mix for a bit of sweetness on top of the Hoi Sin.
Very similar to San Choy Bow.
Thanks for the 5 star review and you enjoyed the dish!
This recipe is amazing!!!! Thank you so much for sharing it! It’s going in my recipe vault FOREVER 😁
Thanks for the 5 star review and I love that you have a recipe vault :)
Fabulous!!!
Thanks!
I made this for dinner tonight, following the recipe exactly, except that I used Sambal Oelek ground fresh chili paste in place of the chili garlic sauce. Simple, quick, and delicious!
Thanks for trying the recipe and glad it was a hit!
This recipe is not only very fast to make but also incredibly good. It is not comparable to PF Changs but possibly even better. I am an Italian chef who loves chinese food. This is a keeper….. I will make more of your Chinese entrees since this was such success. Thank you for sharing.
Thanks for the 5 star review and glad you think my version is even better than the restaurant!
I thought I had hoisin sauce but when I got home realized it was teriyaki sauce. This was the first time I made it so I don’t have anything to compare it to, but it sure was good. I also threw in some unsalted peanuts that I chopped up a little while it was all cooking. It was yummy.
Thanks for trying the recipe and glad you enjoyed it!
I just made this recipe for dinner tonight and it was amazing! Very authentic taste. My kids really loved it, and they don’t eat lettuce, unless it’s coated with ranch :) My husband said that the wraps were better than the restaurant.
Thank you – BIG
Thanks for the 5 star review and glad everyone loved it even more than the restaurant!
Awesome, made it tonight
Excellent!
PFChangs also had a dipping sauce for these. Do you have any idea how to make that ?
I would just mix hoisin sauce and soy sauce together.
I agree, mix hoison and soy. Add spicy yellow mustard for a bit of a kick. Back in the day at PF Chang’s, you mixed your own secret sauce and one of the ingredients was spicy mustard. :)
I always thought they mixed Soy sauce, Chinese hot mustard and Garlic Chili Paste together.
SO SO SO DELICIOUS! Had for dinner and then leftovers for lunch. Fabulous recipe! i substituted sesame chili oil for the sesame oil for extra kick!
Thanks for the 5 star review and the sesame chili oil for an extra kick sounds right up my alley!
Made these tonight for my family of 7. Turned out amazing and can’t wait to have it again! Kids loved it! Thank you for sharing. Haven’t had PF Chang’s in forever and these hit the spot!
Glad these hit the spot for you and the kids!
Great recipe! I didn’t need any salt. Forgot it and didn’t notice.
Thanks for the 5 star review and glad you enjoyed it!