Chicken Lettuce Wraps
These PF Chang’s Copycat Chicken Lettuce Wraps are quick, flavorful, and better than takeout. They’re easy to make and perfect for busy nights!
Servings: 12 wraps
Ingredients
For the sauce
- ¼ cup hoisin sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon peanut butter
- ½ tablespoon sweet chili sauce or more to taste
For the chicken
- 1 tablespoon oil peanut, olive or neutral vegetable oil
- 1 tablespoon toasted sesame oil
- 1 lb ground chicken
- 1 medium onion finely diced (about 1 cup)
- 3 cloves garlic minced
- 2 teaspoons freshly grated ginger OR ¾ teaspoon ground ginger
- 1 (8-oz) can water chestnuts drained and finely diced
- 1 small red bell pepper finely diced
- ½ cup grated carrots about 1 small-medium
For serving
- 2-3 green onions thinly sliced
- butter lettuce leaves about 1-2 heads
- ¼ cup peanuts crushed (optional garnish)
Instructions
- Make sauce: 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 until smooth. Set aside.
- Cook chicken: Heat 1 tablespoon oil and 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. Add the 1 lb ground chicken, breaking it up with a wooden spoon as it cooks. Cook until browned, about 5-7 minutes. Remove excess grease if needed.
- Sauté aromatics and vegetables: Push the chicken to one side of the skillet. Add 1 medium onion (finely diced), 3 cloves garlic (finely minced), and 2 teaspoons freshly grated ginger to the open side. Cook until fragrant, about 2 minutes. Mix the chicken and aromatics together, then stir in 1 (8-oz) can water chestnuts (drained and finely diced), 1 small red bell pepper (finely diced), and ½ cup grated carrots. Cook for another 2-3 minutes until the vegetables soften slightly.
- Combine with sauce: Pour the prepared sauce over the chicken mixture. Stir well to coat everything evenly. Let the mixture simmer for 3-4 minutes, allowing the flavors to meld and the sauce to thicken around the chicken. Remove from heat.
- Assemble and serve: Spoon 2-3 tablespoons of the chicken mixture into each butter lettuce leaf. Garnish with thinly sliced green onions and crushed peanuts, if desired. Serve immediately.
Notes
Ingredient notes
- Ground chicken – Best for texture, but 93% lean ground turkey works too.
- Hoisin sauce – Essential for flavor; swap with soy sauce + honey + molasses if needed.
- Sweet chili sauce – Adds mild heat; sub with sriracha + honey for a similar taste.
- Water chestnuts – Key for crunch; sub with finely chopped celery or skip if preferred.
- Butter lettuce – Soft and flexible; romaine or iceberg work but may be less sturdy.
- Peanut butter – Adds depth; use almond butter, sunflower butter, or omit if needed.
Recipe tips
- Dice small – Veggies should be pea-sized or smaller for even bites.
- Simmer with sauce – Let it thicken for 3-4 minutes to coat the filling well.
- Taste the sauce first – Adjust sweetness, saltiness, or heat to preference.
- Use sturdy lettuce – Double up leaves if they feel flimsy.
Storage tips
- Refrigerate leftovers – Keep chicken in an airtight container for up to 3 days; store lettuce separately.
- Reheat gently – Warm filling in a pan or microwave with a splash of water if needed, until steaming hot all the way through.
- Freeze for later – Cool completely, store in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.