PF Chang’s Chicken Lettuce Wraps

These PF Chang’s Chicken Lettuce Wraps are everything you crave in a takeout favorite—savory, a little sweet, with just the right kick of heat. This easy copycat recipe brings all that bold flavor home in under 20 minutes, with tender ground chicken, a hoisin-soy glaze, crunchy water chestnuts, and cool, crisp butter lettuce for wrapping. It’s fresh, fast, and way better than waiting on delivery.

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Why This One’s a Keeper

It’s fast, flavorful, and feels like a restaurant splurge without the bill. You can make the whole thing in one skillet, adjust the heat to your taste, and it’s naturally low-carb and gluten-free adaptable. Plus, everyone loves a build-your-own dinner.

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Where This Recipe Comes From

This recipe became a family staple after I got hooked on the restaurant version and had to figure out how to make it at home. Over the years, I’ve tried it with ground turkey, beef, and ground pork, but nothing hits quite like tender ground chicken—it’s the closest match to that crave-worthy original. If you’ve had PF Chang’s lettuce wraps, you already know. If you haven’t? You’re about to find out what the fuss is all about.

Round Up Your Kitchen Tools

• Large skillet – For browning the chicken and building the sauce
• Sharp knife – For mincing garlic and dicing onions
• Grater or microplane – For fresh ginger
• Mixing bowl – For prepping the dipping sauce
• Lettuce spinner or clean towel – To dry butter lettuce leaves

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Here’s What You’ll Need

• Ground chicken – Lean and tender for a classic wrap
• Sesame oil – Adds that nutty, toasty flavor
• Garlic and ginger – Fresh and aromatic
• Onion – Diced for sweetness and depth
• Hoisin sauce – Sweet and savory base
• Soy sauce – Use reduced-sodium to keep it balanced
• Rice wine vinegar – Adds a little tang
• Sriracha – Optional heat
• Water chestnuts – Crunch factor
• Green onions – Bright and fresh
• Butter lettuce – Soft, sturdy, and perfect for wrapping

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Let’s Get to Cookin’

1. Whip up the dipping sauce. Stir together all the ingredients and adjust spice to your liking. Set it aside so the flavors can mingle.
2. Brown the chicken. Heat sesame oil in a large skillet. Add chicken and cook until fully browned, breaking it up as it cooks.
3. Add aromatics. Stir in garlic, onion, hoisin, soy sauce, vinegar, ginger, and optional Sriracha. Cook until the onion softens and everything smells incredible.
4. Finish with crunch. Add water chestnuts and green onions. Warm through and season to taste.
5. Assemble and serve. Spoon hot filling into lettuce leaves. Drizzle or dip into the sauce and enjoy!

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Little Tricks from My Kitchen

• Fresh ginger matters. Skip the jarred stuff. Use a microplane and freeze any extra for next time—it grates even easier frozen.
• Ground chicken too lean? Add a teaspoon of oil or a splash of chicken broth during cooking to keep it moist.
• Make it extra savory. A dash of fish sauce (just a tiny bit!) adds umami depth.
• Don’t overcook the onions. Keep them just shy of fully soft so the filling has texture.
• Try butter lettuce, but… Romaine hearts or iceberg also work well if you need something crunchier.

Even with restaurant flair, this one’s made for home cooks like us—simple, quick, and full of flavor.

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Ways to Dish It Up 

• Asian Cucumber Salad – Refreshing, tangy, and just the thing to balance these bold wraps.
• Sticky Miso Chicken Thighs – A rich, umami-packed main if you're feeding a crowd.
• Thai Cucumber Apple Salad – Crisp, sweet, and spicy—this salad adds a bright bite.
• Pork Eggrolls with Sweet and Sour Sauce – A crunchy sidekick that turns dinner into a full spread.
• Easy Miso Glazed Salmon – Light, flaky, and loaded with flavor—great for a surf-and-wrap combo.

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Curious? You’re Not Alone 

What is hoisin sauce made of?

Hoisin sauce is a thick, sweet-savory condiment made from soybeans, garlic, sugar, vinegar, and spices. It’s often used in Chinese cooking to add depth and umami.

Can I make these lettuce wraps gluten-free?

Yes! Just use tamari or gluten-free soy sauce and a certified gluten-free hoisin sauce. Butter lettuce and all the other ingredients are naturally gluten-free.

What kind of lettuce is best for wraps?

​Butter lettuce is soft and pliable, making it ideal. Romaine and iceberg work too for more crunch or larger wraps.

Can I freeze the chicken filling?

​Absolutely. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw and reheat before serving.

Is this recipe low-carb?

​It sure is! With no rice or noodles and lettuce leaves instead of tortillas, it’s a great low-carb option.

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What to Do with the Leftovers

Store the cooked chicken filling in an airtight container in the fridge for up to 4 days. 

Reheat gently on the stove or in the microwave. 

Keep lettuce leaves dry and separate until ready to serve. 

The filling also freezes beautifully—just thaw overnight and reheat when hunger strikes.

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Stick Around for Seconds! 

If this recipe saved you from another bland weeknight dinner, I hope you’ll come back hungry. There’s plenty more where this came from—subscribe to my newsletter so you don’t miss a bite.

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Tried it? Loved it?

Tell me in the comments! I’d love to hear how yours turned out—any swaps, sauce tweaks, or wrap alternatives? Let’s talk dinner.

Hungry for More? Try These Dinnertime All-Stars

If you loved the bold, savory flavors of PF Chang’s Chicken Lettuce Wraps, you’re in for a treat with these easy, flavor-packed meals. Each one is quick enough for a weeknight but exciting enough to break the dinner rut.