Chicken Lettuce Wraps (P.F. Chang's Copycat Recipe) - Kirbie's Cravings (2024)

This is a homemade copycat recipe for P.F. Chang’s chicken lettuce wraps. This recipe only takes about 20 minutes to make and is just as good as the restaurant version.

A few weeks ago, I made lettuce wraps using Lee Kum Kee’s lettuce wrap sauce, which is similar to the lettuce wraps I grew up eating. This then sparked a debate in my house as to which version of lettuce wraps tastes better, the very popular P.F. Chang’s or the more traditional Chinese ones?

So we did a taste test and I have to admit, I think PF Chang’s wins this one. The Chinese lettuce wraps I grew up eating has a sweeter, heavily hoisin-based sauce. It’s also a little more colorful, with the addition of carrots and peas. PF Chang’s version has a more savory sauce, layered with garlic, ginger, vinegar and more. These are flavors I don’t think I would have appreciated as a kid but are ones I really love now.

While I know this isn’t the exact PF Chang’s formula, it is pretty darn similar. I did a few different test runs and compared them against leftover PF Chang’s lettuce wrap sauce. This version I’m sharing is our favorite. It’s mostly the same except for a few small changes. What I like best is that my chicken lettuce wraps are less oily than the restaurant version.

There are two parts – the chicken filling and the sauce. Altogether, this recipe only takes about 20 minutes from start to finish.

How to Make the Sauce

The first thing I do is make the sauce. That way it’s ready to go once you’ve prepped and cooked the other ingredients for the filling.

All you do is combine the following ingredients in a bowl:

• Hoisin sauce
• Low sodium soy sauce
• Rice vinegar
• Sesame oil
• Freshly grated ginger
• Minced garlic cloves
• Diced shallots

How to Make the Chicken Filling

Once you’ve made the sauce, prep the ingredients for the filling. Here’s what you will need:

• Sesame oil
• Ground chicken
• Diced water chestnuts
• Diced sh*take mushrooms

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook it, using a spatula to break it up. Once it’s browned, add the water chestnuts and mushrooms.

Adjust the heat to medium and pour the sauce into the skillet. Stir to combine and then cover the skillet with a lid. Cook all of it together for a few minutes.

Remove the lid and give the filling a taste. If needed, add more of the seasonings to adjust to your liking. For example, if you want it a little sweeter add a little more sugar or to increase the saltiness add some more soy sauce.

How to Serve

PF Chang’s serves their lettuce wraps with iceberg lettuce, which I’m not a big fan of so I prefer to use large romaine lettuce leaves instead.

I also like to add sliced scallions as a garnish to add a little color and flavor.

These lettuce wraps are really easy to make at home and I’ll definitely be making them again next time the craving hits.

More Recipes to Try

• Instant Pot Pepper Steak
• Crispy Sesame Tofu
• Vegetarian Lettuce Wraps

Recipe now updated with video! You can also view all my recipe videos on myyoutube channel