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PF Chang’s Chicken Lettuce Wraps
Savory, a little sweet, and loaded with crunch, these easy PF Chang’s-style Chicken Lettuce Wraps bring bold Asian flavors home—perfect for weeknights or sharing with friends.
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Servings: 4
Calories: 280kcal
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Ingredients
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 3 cloves garlic minced
- 1 small onion diced
- ¼ cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha optional
- 1 (8-ounce) can water chestnuts diced and drained
- 2 green onions thinly sliced
- ¼ teaspoon kosher salt to taste
- ¼ teaspoon freshly ground black pepper to taste
- 1 head butter lettuce leaves separated and cleaned
Dipping Sauce
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 to 3 teaspoons chili garlic sauce to taste
- ½ to 1 teaspoon Chinese hot mustard
- ⅛ teaspoon chili oil
- 1 green onion thinly sliced
Instructions
Make the Dipping Sauce
- Whisk together soy sauce, hoisin sauce, rice vinegar, chili oil, chili garlic sauce, hot mustard, and sliced green onions in a small bowl.3 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 to 3 teaspoons chili garlic sauce, ½ to 1 teaspoon Chinese hot mustard, ⅛ teaspoon chili oil, 1 green onion
- Customize heat to taste:
- Mild: 1 teaspoon chili garlic sauce
- Medium: ½ teaspoon hot mustard + 2 teaspoons chili garlic sauce
- Hot: 1 teaspoon hot mustard + 3 teaspoons chili garlic sauce
- Set aside for serving.
Cook the Chicken
- Heat sesame oil in a large skillet over medium-high heat.1 tablespoon sesame oil
- Add ground chicken and cook, stirring and breaking it up, until browned and cooked through, about 3 to 5 minutes.1 pound ground chicken
- Drain excess fat from the skillet.
Build the Sauce and Aromatics
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, grated ginger, and Sriracha (if using).3 cloves garlic, 1 small onion, ¼ cup hoisin sauce, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon freshly grated ginger, 1 tablespoon Sriracha
- Cook for 1 to 2 minutes, until the onions soften and the mixture becomes aromatic.
Add Crunch and Finish the Filling
- Add diced water chestnuts and sliced green onions to the skillet.1 (8-ounce) can water chestnuts, 2 green onions
- Cook for 1 to 2 more minutes, just until heated through and slightly tender.
- Season to taste with salt and pepper.¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Assemble and Serve
- Spoon the hot chicken filling into individual lettuce leaves.
- Serve taco-style, allowing each person to build their own wrap.
- Offer dipping sauce on the side for drizzling or dipping.
Notes
Ingredient Substitutions:
Swap ground chicken with ground turkey or chopped mushrooms for a vegetarian version. Romaine or iceberg can replace butter lettuce. For a gluten-free dish, use gluten-free soy sauce (or tamari) and certified gluten-free hoisin sauce.
Storage Instructions:
Refrigerate the cooked filling in an airtight container for up to 4 days. Store lettuce separately and assemble just before serving to keep the wraps crisp.
Freezing Instructions:
Freeze the cooled filling in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop or microwave. Lettuce should not be frozen—add fresh when serving.
Nutrition
Serving: 1 serving | Calories: 280kcal | Carbohydrates: 15g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1857mg | Potassium: 845mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1447IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.