Jump to Recipe
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
PF Chang's Chicken Lettuce Wraps
Servings: 4
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Course: Appetizer
Cuisine: Chinese
A homemade copycat version of PF Chang's chicken lettuce wraps.
4.80 from 15 votes
PrintPinRate
Ingredients
- 1 tbsp sesame oil
- 1 lb ground chicken
- 1 (8 oz) can water chestnuts, drained and diced
- 3 oz shiitake mushrooms diced
- 3 scallions thinly sliced
- 1 head of romaine lettuce leaves washed and broken or sliced in half horizontally (see note)
For the Sauce
- 1/4 cup hoisin sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp regular soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 2 tsp lightly packed fresh grated ginger
- 3 garlic cloves minced
- 1 shallot diced
Instructions
In a small bowl, add all sauce ingredients and whisk together.
In a large skillet, add 1 tbsp sesame oil and bring to medium-high heat. Add in ground chicken and cook and stir until crumbled and browned. Add in water chestnuts and mushrooms.
Reduce heat to medium. Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. Cover skillet with a lid to cook a few minutes and allow ingredients to absorb the sauce. Remove lid, taste and make any adjustments as needed. If you prefer a little sweeter, you can add a little bit of sugar. If you prefer saltier, you can add a little more soy sauce. When finished, remove from heat.
Lay out lettuce leaves onto a plate. Spoon on filling. Garnish with scallions. Serve while filling is still warm.
Video
Notes
You want to slice the lettuce leaves so they are not too long. Also, some of the inner leaves may not work well for the wraps, so save those for salads. You can also substitute iceberg lettuce or butter lettuce.
Nutrition
Serving: 0.25of recipe, Calories: 298kcal, Carbohydrates: 17g, Protein: 23g, Fat: 15g, Saturated Fat: 3g, Sodium: 748mg, Fiber: 4g, Sugar: 7g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
