If you love those crazy good PF Chang’s chicken lettuce wraps but don’t want to go out (or spend the money on takeout), I’ve got you covered! This is hands-down better than any copycat recipe – it’s quick, easy, and packed with all those savory flavors you love.

overhead view of chicken lettuce wraps on serving platter

Plus, it’s a total weeknight win: minimal effort, maximum deliciousness, and bonus points for being kind of healthy!

Why you should make this recipe

The first time I made these chicken lettuce wraps at home, I remember thinking, Wait… that was way too easy to taste this good. But sure enough, it delivered – just like the restaurant version, but faster, fresher, and way more budget-friendly. Now, it’s a go-to in our house, and I bet it’ll be in yours too:

Ridiculously easy, yet so flavorful – This recipe is basically a quick sauté, a simple sauce, and a scoop into lettuce cups. But the result? A takeout-level dish that tastes like you put in way more effort than you actually did.
Light, fresh, and totally satisfying – The perfect balance of savory chicken, crunchy veggies, and that sweet-salty sauce all wrapped up in crisp butter lettuce.
A total family win – Fun to eat, easy to customize, and even picky eaters love it. (I mean, anything you can eat with your hands is already a win, right?)

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients to make pf chang copycat chicken lettuce wraps with text labels — Ingredients to make Chicken Lettuce Wraps: Hoisin sauce, low-sodium soy sauce, rice wine vinegar, honey, peanut butter, sweet chili sauce, oil, toasted sesame oil, ground chicken, onion, garlic, ginger, water chestnuts, red bell pepper, grated carrots, green onions, butter lettuce, peanuts.

Ingredient notes

Ground chicken – I love using ground chicken for that classic texture, but ground turkey works just as well. You could use ground beef or pork, but it’ll be a little richer and less like the PF Chang’s version.
Hoisin sauce – This is the secret ingredient that gives these wraps that signature sweet-savory depth. If you don’t have it, a mix of soy sauce, a little extra honey, and a splash of molasses can do the trick in a pinch. Don’t use pure soy sauce as a substitute, that makes it too salty.
Sweet chili sauce – This adds just a touch of heat and a little sweetness. If you like things spicier, go ahead and add more! If you don’t have it, a dash of sriracha and a tiny bit more honey can work as a swap.
Water chestnuts – These add that signature crunch, but if you don’t have them, finely chopped celery can give you a similar texture. Or just leave them out – no one will riot.
Butter lettuce – I love the soft, flexible leaves of butter lettuce, but romaine or iceberg can work if that’s what you have. Iceberg is crispier, romaine is sturdier, but either way, it’s still a lettuce wrap win.
Peanut butter – It helps round out the sauce with some nuttiness, but if you need a substitute, almond butter works too. For a nut-free version, try tahini or just leave it out altogether!

How to make chicken lettuce wraps

Let’s make these crazy good chicken lettuce wraps! I promise, they’re super easy, and I’ll walk you through every step so you feel totally confident in the kitchen. Here’s how to do it:

1. Make the sauce

Before we even touch the stove, let’s get that sauce ready. In a small bowl, whisk together ¼ cup hoisin sauce, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon honey, 1 tablespoon peanut butter, and ½ tablespoon sweet chili sauce.

Whisk until it’s smooth and well combined – no peanut butter clumps allowed! I always like to taste-test here. If you want it spicier, add a little more sweet chili sauce. If you like it sweeter, a tiny extra drizzle of honey does the trick. Set this aside; we’ll need it soon!

overhead view of stir fry sauce in bowl — mix sauce

2. Cook the chicken

Now, grab your biggest skillet (I use a 12-inch one) and set it over medium-high heat. Add 1 tablespoon oil (peanut, olive, or vegetable oil all work) and 1 tablespoon toasted sesame oil – that sesame oil is where a lot of the rich, nutty flavor comes in, so don’t skip it! Once the oil is shimmering, add 1 pound of ground chicken.

Break it up with a wooden spoon or spatula as it cooks. The key here is to keep stirring and breaking up any big chunks so you get that nice, crumbled texture. If you leave it too chunky, it won’t mix as well with the sauce later.

overhead view of cooked ground chicken in skillet — brown chicken

Let it cook for about 5-7 minutes until it’s browned all over. If there’s a lot of excess grease, go ahead and drain it out – otherwise, your filling might end up greasy instead of saucy.

3. Sauté the aromatics and veggies

Push the cooked chicken to one side of the skillet. Now, in the open space, add 1 finely diced medium onion, 3 minced garlic cloves, and 2 teaspoons freshly grated ginger (or ¾ teaspoon ground ginger if that’s what you’re using).

Stir and cook for about 2 minutes, just until everything smells amazing and the onions start softening. This step is key – sautéing these ingredients brings out their natural sweetness and makes the flavors richer.

overhead view of ground chicken and garlic/ginger mixture in skillet — add ginger and garlic, sauté

Once they’re fragrant, mix them back in with the chicken, then stir in 1 finely diced small red bell pepper, ½ cup grated carrots, and 1 (8-ounce) can of drained, finely diced water chestnuts. Let everything cook together for another 2-3 minutes so the veggies soften slightly but still have some crunch.

overhead view of vegetables and ground chicken browned in skillet — add vegetables, sauté until starting to soften

4. Add the sauce and let everything simmer

Now for the magic moment – pour that sauce we made earlier right into the skillet. Stir well so every little piece of chicken and veggie gets coated. Let the mixture simmer for 3-4 minutes, stirring occasionally. This helps the sauce thicken slightly and lets the flavors really meld together.

stir fry sauce being poured into skillet with ground chicken and vegetables — add sauce

If it looks too dry, you can add a splash of water or chicken broth to loosen it up. Once it’s looking glossy and irresistible, remove it from the heat.

overhead view of chicken lettuce wrap filling with wooden spoon stuck inside — simmer until thickened

5. Assemble and serve

Time to eat! Grab butter lettuce leaves (I like to use 1-2 heads since some leaves are smaller than others). Spoon about 2-3 tablespoons of the chicken mixture into each lettuce leaf. Top with thinly sliced green onions and a sprinkle of crushed peanuts (about ¼ cup, if using).

overhead view of female hand spooning chicken filling onto butter lettuce leaf — spoon into lettuce wraps

Now, here’s the tricky part – eating them! Lettuce wraps are naturally a little messy, so I always double up on lettuce leaves if they feel too flimsy.

And if you’re serving these for kids, they might prefer scooping the filling onto a plate and eating it with a spoon instead. Either way, enjoy every bite!

overhead close up view of chicken lettuce wraps

Top tips for recipe success

Grate your own ginger – Freshly grated ginger has a bright, punchy flavor that ground ginger just can’t match. I use a microplane grater to make it super fine, so no one bites into a big chunk of ginger. If you’re using ground, just remember that ¾ teaspoon ground ginger = about 2 teaspoons fresh.
Dice everything small – The smaller your onion, bell pepper, and water chestnuts are diced, the better they’ll mix into the filling. Big chunks won’t distribute well, and you’ll end up with uneven bites. I aim for about the size of a pea or smaller.
Don’t overcook the chicken – Since ground chicken is lean, it can dry out fast. Cook just until lightly browned and no longer pink (about 5-7 minutes), then move on to the next step. If you accidentally overcook it, adding a small splash of chicken broth when you stir in the sauce can help moisten it back up.
Taste the sauce before adding it – Everyone’s preference for sweet, salty, and spicy is different! Give the sauce a quick taste and adjust if needed – more honey for sweetness, more soy sauce for saltiness, or an extra dash of chili sauce for heat.
Use sturdy lettuce leaves – Butter lettuce is my favorite because it’s soft and flexible, but if you need a sturdier option, romaine or iceberg work too. Iceberg is extra crisp but can be a little harder to wrap. If your lettuce feels flimsy, just double up on the leaves for extra support!

Helpful recipe hints

Recipe variations

Make it spicy – Add ½ teaspoon crushed red pepper flakes or an extra 1-2 teaspoons of sweet chili sauce for more heat. A little sriracha or a dash of gochujang (Korean chili paste) also works if you like things extra spicy!
Kid-friendly twist – If your kids don’t love lettuce wraps, serve the filling over rice or noodles instead! It also makes a great taco-style filling in small tortillas.
Crunchier texture – If you love extra crunch, toss in more water chestnuts, finely chopped peanuts, or even shredded cabbage.

frontal close up view of chicken lettuce cups

Storage tips

Storing leftovers – Keep leftover chicken filling in an airtight container in the fridge for up to 3 days. If you have leftover lettuce, store it separately to keep it crisp. Reheat the filling in a skillet over medium heat or in the microwave for 30-60 seconds, stirring until fully heated to 165°F.

Freezer option – The chicken filling freezes great! Let it cool completely, then store it in a freezer-safe bag or container for up to 3 months. When ready to use, thaw overnight in the fridge and reheat on the stove or in the microwave. Just add a splash of water or broth if needed to bring back moisture, and make sure it reaches 165°F.

Serving ideas

These lettuce wraps make an easy and light main dish, but if you want to turn them into a full meal, here are some simple ideas to round things out:

With a side of rice – Serve the wraps alongside steamed white or brown rice for a takeout-style meal.
With an Asian-inspired slaw – A crunchy slaw with cabbage, carrots, and a sesame ginger dressing would add the perfect fresh and crisp contrast.
With a simple soup – Pair with Egg Drop Soup or Simple Miso Soup for a cozy, restaurant-style meal.
As part of an appetizer spread – Serve alongside Spring Rolls, Potstickers, or even Edamame with Sea Salt for a fun, snacky dinner.
Over rice or noodles – If you want something heartier, serve the chicken filling over rice or tossed with lo mein noodles for a different spin.

Mix and match based on how hungry your crowd is or how much time you have – either way, it’s going to be delicious!

frontal view of chicken lettuce wrap on plate

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Chicken Lettuce Wraps

Why you should make this recipe