If you’ve ever sat at PF Chang’s and ordered their chicken lettuce wraps, you already know the magic. That first bite—savory chicken, sweet hoisin, crunchy water chestnuts, all wrapped in crisp lettuce—is unforgettable.
I still remember the first time I tried them. I told myself, “Why haven’t I made this at home before?” That’s how this recipe came into my life, and let me tell you—it’s so good, you might not miss the restaurant version again.
Let me walk you through how to make them, why they’re so addictive, and how you can serve them up in less than 30 minutes for your family, friends, or just yourself.
Why These Lettuce Wraps Are So Popular
People love PF Chang’s chicken lettuce wraps because they hit all the right notes:
- Crispy lettuce instead of heavy bread.
- Savory-sweet chicken filling that feels both light and comforting.
- Quick cooking time, making it a weeknight hero meal.
- Customizable toppings, so you can add spice or keep it mild.
This is one of those recipes where you don’t feel guilty eating seconds (or thirds). It’s fun, interactive, and feels a bit fancy even though it’s actually simple.
Ingredients You’ll Need
Here’s the full list, and don’t worry—it’s pantry-friendly. Most of these are easy to find at your local grocery store:
- 1 lb ground chicken (lean works best)
- 1 tbsp olive oil (or sesame oil for extra flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced (or 1 tsp ground if needed)
- 1 can (8 oz) water chestnuts, drained and diced
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce (low sodium if possible)
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional, for spice)
- 1 tsp sesame oil (for finishing touch)
- Salt and pepper to taste
- Butter lettuce or romaine leaves (washed and dried)
- Chopped green onions for garnish
Step-by-Step Recipe
Step 1: Cook the Chicken
Heat olive oil in a skillet over medium heat. Add ground chicken and break it apart with a spoon until fully cooked. This should take about 5–6 minutes.
Step 2: Add Aromatics
Once the chicken is cooked, toss in onion, garlic, and ginger. Cook for 2–3 minutes until fragrant. This is the base that makes your kitchen smell like a PF Chang’s kitchen.
Step 3: Flavor Boost
Add hoisin sauce, soy sauce, rice vinegar, and sriracha (if you like heat). Stir everything together until the chicken is coated in that sticky-sweet sauce.
Step 4: Crunch Factor
Stir in diced water chestnuts. These are the secret ingredient—giving every bite that satisfying crunch without overpowering flavor. Cook for 1–2 more minutes.
Step 5: Final Touch
Drizzle in sesame oil, give it one last stir, and remove from heat.
Step 6: Assemble the Wraps
Spoon the chicken mixture into lettuce leaves, top with green onions, and wrap them like little tacos. Eat immediately while warm and crisp.
Tips for Making Them Perfect
- Don’t skip the water chestnuts. They’re the heart of the crunch.
- Choose sturdy lettuce. Butter lettuce is the classic choice, but romaine hearts work great if you want a bigger wrap.
- Double the batch. Trust me, one pound of chicken disappears fast.
- Make it a meal. Serve with rice or noodles if you want it more filling.
Variations You Can Try
- Spicy Kick: Add extra sriracha or chili flakes.
- Low-Carb Option: Stick with lettuce only—no rice sides.
- Vegetarian Swap: Use crumbled tofu or mushrooms instead of chicken.
- Peanut Twist: Add a drizzle of peanut sauce on top for richness.
Why You’ll Love This Recipe
I’ve made these lettuce wraps countless times for weeknight dinners, game nights, and even as a quick lunch prep. Every single time, people ask, “Are these really homemade?” That’s how close this recipe is to PF Chang’s original.
It’s also healthier—less sodium, no deep frying, and you control the ingredients. Plus, the interactive style of scooping into lettuce leaves makes dinner feel like an event.
FAQs
What lettuce works best for chicken lettuce wraps?
Butter lettuce is the top choice because of its soft, cup-like leaves. Romaine and iceberg also work if you prefer crunchier wraps.
Can I make these ahead of time?
Yes! Cook the chicken filling and store it in the fridge for up to 3 days. Just reheat before serving and pair with fresh lettuce.
What can I serve with these wraps?
Steamed rice, fried rice, or even a simple cucumber salad pairs perfectly.
Can I freeze the chicken filling?
Absolutely. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
Is this recipe spicy?
Not unless you make it that way. The base recipe is mild, but you can add sriracha, chili paste, or even jalapeños if you want heat.
