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.
Made this for dinner tonight, loved it. I will definitely be making it again.
Thanks for the 5 star review and glad you will definitely make it again!
At Pf changs they use iceberg lettuce instead of butter lettuce. I would recommend using the iceberg lettuce because it gives it the perfect crunch and texture.
This was excellent! I doubled the recipe and used one can of water chestnuts and for the other I substituted the same equivalent of matchstick carrots.
Thanks for the 5 star review and glad this turned out excellent for you!
Averie – these were delicious!!! My boyfriend and I loved them. Next time I will be making a double batch. Thanks for the great recipe!
Thanks for the 5 star review and glad you will make a double batch next time!
Great recipe! Can shrimp be substituted for chicken?
Yes but remember that shrimp cook in a fraction of the time chicken does so adjust your cooking times accordingly.
This is exactly the same recipe I used to make but switch out the rice wine vinegar for sesame oil 2-3 tbsp. Very tasty and so easy. I also make a huge batch and freeze for quick weeknight dinners.
Thanks for the 5 star review and glad you make a huge batch for easy and quick weeknight dinners!
I substituted peanuts for water chestnuts. Delicious!!
Thanks for the 5 star review and I am glad it was delicious! I love water chestnuts too!
I have made this recipe several times and it is excellent. I wouldn’t change a thing unless of course garnishing. It is foolproof.
Thanks for the 5 star review and I am glad you wouldn’t change a thing and have made it several times!
This tasted better than P.F. Chang’s. It’s so rare to find such delicious recipes online. I put cayenne pepper instead of the spicy garlic sauce and Siracha. I also didn’t put the chestnuts and it was still delicious.
Thanks for the 5 star review and glad that it was better for you than PF Chang’s!
This recipe is fabulous! I’ve made it many times and could eat it every night for a week. However, I usually freeze a portion for later use. I love the low carb aspect of it. I often serve it with mint leaves, cilantro, sweet Thai chili sauce, and chopped peanuts so that everyone can personalize their wraps. It makes a fun dinner party dish. Great complexity of flavor!
Thanks for the 5 star review and glad you love it!
Absolutely delicious! I always use turkey burger, heap the chili garlic sauce, and always, always make a triple batch – because we all love it! Thank you!!
Thanks for the five star review and glad that you always make a triple batch!
Just a quick question from a terrible cook I’ve been told if I cook my hamburger ground chicken or turkey over medium-high heat that’s what’s causing it to be tough and rubbery. Would you recommend I cook it at a lower heat or is cooking it at the medium-high heat your preference for this recipe?
Med-high is fine, but just don’t overcook it. It’s the duration (too long) more so than the heat level I surmise that is causing it to be tough and rubbery.
Excellent, Excellent! This has become a regular in our rotation. I normally double the recipe so we have left overs. No need to make any alterations! So good… especially if you like Asian flavors. Will be making this again and again!
Thanks for the 5 star review and I’m glad this is in your regular rotation and that you double it so you have leftovers!
This was BETTER than P.F. Chang’s!!!!!!! I made it EXACTLY as it was written and used Costco’s Artisan Romain.
Thanks for the 5 star review and I’m glad that it was BETTER than PF Changs!
I had two large left over chicken thighs (HEB FAJITA SEASONED) that I had grilled last night for dinner. I chopped these up finely, and modified the amount of seasoning by about 1/2. I made my own Hoisin sauce, and did not add any more soy sauce since the meat was already salty. I used Sirracha sauce, and also add a small amount of curry paste and water, which added a different depth of flavor. Anyway, it was really delicious, and a great way to use up my leftover chicken.
Five stars!
Thanks for the five star review and I’m glad you were able to repurpose your leftover chicken and that it turned out delicious!
ABSOLUTELY TO DIE FOR! I’ve made this three times within a month and typically I spread my recipes out over two or more months (love to cook). This is so darn good, we eat the filling straight out of the fridge…cold. Who needs lettuce!!
We have been known to just eat the filling too :) Glad you love it so much!