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Multiple chicken lettuce wraps assembled on a platter, ready to serve
Lindsay Lehrer

Copycat P.F. Chang’s Chicken Lettuce Wraps

A quick, savory, and satisfying recipe that brings the restaurant flavor of P.F. Chang’s lettuce wraps right to your home kitchen.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Appetizer, brunch, Dinner
Cuisine: Asian Inspired, Chinese, copycat recipes
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons peanut oil
  • 2 pounds ground chicken
  • ½ Vidalia onion diced
  • 4 ounces canned mushrooms drained
  • 4 ounces canned water chestnuts drained and diced
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 4 tablespoons soy sauce
  • ¼ bunch green onions diced
  • Optional: 1 tablespoon hoisin sauce or 1 teaspoon Sriracha
  • Lettuce for serving Boston or Romain or what you prefer

Equipment

  • nonstick skillet
  • Spatula
  • Knife
  • cutting board
  • small mixing bowl

Method
 

  1. Heat peanut oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes.
  2. Add ginger and garlic; cook 30 seconds.
  3. Add ground chicken. Cook 5-6 minutes, breaking it up until fully cooked.
  4. Stir in mushrooms and water chestnuts.
  5. In a small bowl, mix soy sauce, vinegar, brown sugar, and hoisin/Sriracha if using. Pour over chicken and stir well.
  6. Simmer 3-5 minutes until thickened.
  7. Top with diced green onions.
  8. Serve in lettuce cups and enjoy!

Notes

 

  • Lettuce options: Butter lettuce is soft and flexible, making it easy to wrap. Iceberg or romaine hearts offer more crunch if you prefer a firmer base.
  • Ground chicken tips: Use 93% lean ground chicken for the best flavor and moisture. Avoid extra lean, which can dry out quickly.
  • Make it spicy: Add Sriracha, red pepper flakes, or a spoonful of chili garlic sauce to the pan when you add the sauce ingredients.
  • Make it ahead: The chicken filling can be made up to 4 days in advance and reheated for quick lunches or dinners.
  • Serving suggestion: Serve with white rice, cauliflower rice, or sesame noodles to make it a full meal.
  • Low-carb and gluten-free: Use coconut aminos in place of soy sauce and serve in lettuce instead of wraps or rice to keep it low carb and gluten-free.
  • More restaurant-style flavor: Add 1 tablespoon of hoisin sauce to the sauce mixture for that extra sticky-sweet depth.
  • Vegetarian variation: Swap ground chicken for finely chopped mushrooms, tofu crumbles, or a meatless ground alternative.
  • Storage tips: Store the filling and lettuce separately to keep everything fresh. The filling reheats best in a skillet or microwave.