These PF Chang’s Chicken Lettuce Wraps are one of those recipes that instantly make dinner feel more fun while still being incredibly easy to throw together. They’re savory, slightly sweet, packed with crunch, and taste just like the restaurant version, maybe even better. The ground chicken cooks up in a rich hoisin garlic sauce and gets tucked into crisp butter lettuce cups for the perfect fresh bite.

What I love most about these lettuce wraps is how versatile they are. They work just as well for a quick weeknight dinner as they do for an appetizer spread or meal prep lunch throughout the week. If you love easy takeout-inspired dinners, you also have to try my Saucy 15-Minute Beef Udon, Pineapple Teriyaki Chicken Rice Bowls, or Thai-Inspired Basil Beef for more quick and flavor-packed meals that come together fast.

The filling is made with simple ingredients like ground chicken, garlic, ginger, water chestnuts, green onions, and a savory homemade sauce that tastes incredibly flavorful without requiring anything complicated. The buttery lettuce cups keep everything crisp and fresh while adding the perfect contrast to the warm chicken mixture. I also love topping these with crunchy chow mein noodles for extra texture and finishing them with a drizzle of sriracha for a little heat.

How To Make

Heat sesame seed oil in a medium skillet over medium to low heat. Add in the ground chicken and cook until no longer pink.

While the chicken is cooking, make the sauce in a small bowl. Add all the ingredients together and whisk.

Add yellow onion, drained water chestnuts and green onions to the cooked chicken. Then, add in sauce and mix once more until chicken is well coated.

Remove chicken from heat and serve in butter lettuce. Top with crunchy chow mien and enjoy.

Tips And Tricks

• Prep all of your ingredients before starting since the filling cooks quickly once everything hits the pan.
• If the chicken releases excess liquid while cooking, carefully drain it or blot with a paper towel before adding the sauce so the filling stays rich and flavorful instead of watery.
• Freshly grated garlic and ginger will give these lettuce wraps the best restaurant-style flavor.
• Dice the water chestnuts finely so you get a little crunch in every bite without large chunks.
• For the crispiest wraps, separate and wash the butter lettuce ahead of time, then dry thoroughly before serving.

How To Serve And Store

Serve these PF Chang’s Chicken Lettuce Wraps warm in crisp butter lettuce cups with crunchy chow mein noodles, extra green onions, and a drizzle of sriracha on top if desired. They make a great appetizer, quick lunch, or easy weeknight dinner.

Store the chicken filling separately from the lettuce in an airtight container in the fridge for up to 4 days. Reheat the chicken mixture in the microwave or in a skillet on the stovetop until warmed through, then assemble fresh lettuce wraps before serving.

If you make these PF Changs Chicken Lettuce Wraps, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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30-Minute PF Chang’s Chicken Lettuce Wraps

5 from 1 rating

Hannah Kling

If you love PF Changs Chicken Lettuce Wraps, then you are going to love this copy cat version that comes together in less than 30 minutes. This recipe makes for a great meal prep, quick lunch, dinner or even a great appetizer!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients  

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Chicken Lettuce Wraps

• 1 pound lean ground chicken
• 1 tbsp sesame seed oil
• 1/3 cup diced yellow onion (or 2 shallots)
• 1 tbsp freshly grated ginger
• 1/2 tsp grated garlic (about 4 cloves)
• 8 oz water chestnuts (drained)
• 1/4 cup green onion (sliced + more for topping)
• 1 head butter lettuce
• 1/3 cup crunchy chow mien (for topping)

Sauce

• 1/4 cup hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp honey (can sub hot honey, agave or maple syrup)
• 1/4 cup gluten free soy sauce (can sub coconut aminos)
• 1 tbsp rice wine vinegar
• 1 tbsp sriracha

Instructions

• Heat sesame seed oil in a medium skillet over medium to low heat. Add in the ground chicken and break into small pieces using a spatula. Stir occasionally and cook for 5 minutes. 
• While the chicken is cooking, make the sauce in a small bowl. Add in all the ingredients for the sauce, listed above, and whisk until well combined. Set aside. 
• Next, add in diced yellow onion, grated ginger, drained water chestnuts and green onions to the chicken. Cook until chicken is brown with no pink. 
• Then, add in sauce and mix once more until chicken is well coated. 
• Remove chicken from heat and serve in butter lettuce. 
• Top with more green onions and crunchy chow mien pieces and enjoy. 

Notes

• Butter lettuce works best for these wraps because it’s soft, flexible, and holds the filling well without breaking.
• Finely chopping the water chestnuts helps distribute crunch evenly throughout the chicken mixture.
• Coconut aminos can be substituted for soy sauce for a slightly sweeter flavor profile.
• The chicken filling can be made ahead of time and reheated before serving for easy meal prep.
• Chow mein noodles are optional but add a delicious crunchy texture on top.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!