PF Chang’s Chicken Lettuce Wraps (Easy Family Favorite)
Want the exact PF Chang’s chicken lettuce wraps flavor in your kitchen tonight?
That craving hits hard. Those sweet, savory, crunchy bites that vanish before you can say “extra napkins.” You can make them at home, and they will taste like you stole a secret from a restaurant chef. No fancy gear. No obscure sauces. Just smart moves and a skillet.
Read on. I’ll walk you through every single step, plus the tricks I use when I test recipes until my taste buds approve. You will learn how to make them fast, how to make them better than takeout, and how to keep the whole thing crisp and satisfying.
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ground chicken | 1 pound | Use fresh or thawed, not packed with water |
| Neutral oil (canola or vegetable) | 1 tablespoon | For browning |
| Sesame oil | 1 tablespoon | For aroma |
| Yellow onion, finely diced | 1 medium | Small dice |
| Garlic, minced | 3 cloves | Fresh is best |
| Fresh ginger, grated | 1 tablespoon | Or 1 teaspoon ground ginger |
| Hoisin sauce | 1/2 cup | Key flavor driver |
| Low-sodium soy sauce | 2 tablespoons | Adjust to taste |
| Rice wine vinegar | 1 tablespoon | Brightens the sauce |
| Chili garlic sauce or sriracha | 1 teaspoon | Optional – small kick |
| Water chestnuts, drained and finely chopped | 8 oz can | For crunch |
| Green onions, thinly sliced | 3 to 4 | Half for cooking, half for topping |
| Butter lettuce or iceberg leaves | 1 head | Washed and dried |
| Salt and black pepper | To taste | Use sparingly; sauces add salt |
Quick notes on ingredients
- Hoisin gives that classic sweet umami. Don’t skip it.
- Water chestnuts are the crunch secret. Crunch without extra veg.
- Sesame oil is used for flavor, not for frying. Add at the end.
Tools You’ll Need
- Large skillet or wok
- Sharp chef’s knife
- Cutting board
- Grater or microplane for ginger
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Small mixing bowl for sauce
- Paper towels or salad spinner for lettuce
Pro Tips
- Dry the lettuce thoroughly. Wet leaves cause soggy wraps. Use a salad spinner or pat dry with paper towels.
- Prep before you heat the pan. Once the skillet is hot, the whole process moves fast. Mise en place saves time and stress.
- Brown the chicken in batches if needed. Overcrowded pan steams the meat. Brown for color and flavor.
- Use both oils. One neutral oil for heat. Sesame oil added at the end for fragrance.
- Taste and tweak. If the sauce tastes flat, add a splash of vinegar. Too salty? Add a little water or a touch more hoisin.
Substitutions and Variations
Protein swaps
- Ground turkey – lean and quick.
- Ground pork – richer and more savory.
- Finely diced tofu – press and drain to remove moisture. Cook until browned.
Veg play
- Add finely chopped shiitake mushrooms for extra umami.
- Grated carrot or celery adds color and texture.
- Swap water chestnuts for bamboo shoots if needed.
Sauce swaps for special diets
- Use tamari or coconut aminos for gluten-free.
- Reduce hoisin and add a teaspoon of honey for lower sugar.
- Use low-sodium soy and more rice vinegar for a lighter finish.
Make Ahead Tips
- Prepare the filling 24 to 48 hours ahead. Store chilled in an airtight container.
- Mix the sauce and store separately in the fridge up to 3 days.
- Wash and dry the lettuce, then keep it layered between paper towels inside a sealed container for up to 2 days.
Additional Details
Nutrition snapshot (approximate per serving, 4 servings)
| Component | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 24 g |
| Fat | 18 g |
| Carbohydrates | 16 g |
| Fiber | 1.5 g |
| Sodium | 630 mg |
Notes: Numbers vary by exact sauces and brands. Use low-sodium options to reduce the salt.
Quick diet swaps
- Keto: Use less hoisin or swap for a low-carb hoisin alternative.
- Vegetarian: Replace chicken with firm tofu plus mushrooms.
- Whole30: Replace hoisin and soy with a compliant alternative; add date paste and coconut aminos for balance.
Pairing suggestions
- Serve with jasmine rice for a fuller meal.
- A simple cucumber salad keeps the meal fresh.
- Cold beer or a dry white wine pairs well.
Time efficiency hacks
- Use pre-minced garlic and ginger paste in a pinch.
- Chop green onions and store in a small jar of water for quick topping.
- Multi-task by prepping lettuce while the chicken browns.
Full Instructions
Step 1 – Prep
- Finely dice the onion.
- Mince the garlic.
- Grate the ginger.
- Chop the water chestnuts and slice the green onions.
- Wash and dry lettuce leaves. Keep chilled until assembly.
Step 2 – Sauce mix
- In a small bowl combine hoisin, soy sauce, rice wine vinegar, and chili sauce.
- Stir to a smooth, slightly thick sauce. Set aside.
Step 3 – Cook
- Heat the skillet over medium-high heat and add neutral oil.
- Add the diced onion and sauté 2 to 3 minutes until translucent.
- Add garlic and grated ginger. Stir for 30 seconds until fragrant.
- Add ground chicken, break it apart, and spread it across the skillet. Let it sit 1 minute to brown.
- Stir and continue cooking until most of the pink is gone, about 5 minutes.
- Pour in the sauce. Stir well and let simmer 2 minutes so the sauce clings to the meat.
- Stir in chopped water chestnuts and half the green onions. Warm for 1 minute.
- Add sesame oil, stir, and taste. Adjust with a splash more vinegar for brightness or a little hoisin for sweetness.
- Remove from heat.
Step 4 – Assemble and serve
- Lay a lettuce leaf flat.
- Spoon a generous tablespoon or two of the chicken mixture into the leaf.
- Top with remaining sliced green onions.
- Fold and eat. Use napkins.
Quick Assembly Table – How Much to Serve
| Group size | Chicken mixture | Lettuce leaves |
|---|---|---|
| 1 person | 1/2 cup | 6 leaves |
| 2 people | 1 to 1 1/4 cups | 12 leaves |
| 4 people | full recipe | 24 leaves |
Leftovers and Storage
- Store the filling separate from the lettuce in airtight containers.
- Refrigerate up to 4 days.
- Freeze filling for up to 3 months. Thaw overnight in the fridge.
- Reheat in a skillet over medium heat until hot. Add a splash of water if it looks too thick.
FAQ
Can I use chicken breast instead of ground chicken?
Yes. Finely dice the breast and cook until just done. You will lose some of the uniform texture of ground meat.
Why are my lettuce wraps soggy?
Most likely the lettuce was wet or the filling sat on the leaf too long. Dry leaves thoroughly and serve immediately.
How do I make more crunch without water chestnuts?
Finely diced celery, jicama, or lightly toasted chopped peanuts add crunch.
Can I double the recipe?
Yes. Cook in batches so the pan is not crowded.
Is hoisin the same as oyster sauce?
No. Hoisin is sweeter and thicker. Oyster sauce is more savory and less sweet.
Wrapping Up
You now have a clear, tested method to make PF Chang’s chicken lettuce wraps at home. The steps are straightforward. The flavor is layered and satisfying. The crunch is real. The best part is how fast it comes together once you have your prep done.
Try it tonight. Tweak the sauce to your taste. Then come back and tell me what you changed and how it turned out. Leave a comment with a question if you hit a snag. I read every one.
Happy cooking. Make this one your new weeknight win.
