I don’t think I’ve met a single person who didn’t like PF Chang’s Lettuce Wraps Recipe. These homemade PF Chang’s Lettuce Wraps are THE perfect way to start a meal or heck, to be the main meal. They are low-carb, protein-packed, and full of flavor. Bonus- they double as Copycat Pei Wei Lettuce Wraps, too!
Did I mention that they are EXTREMELY easy to make? Like made in less than 15 minutes, easy. Look, we made a video to show you how 🙂
And why do I keep saying ya’ll? Spell check keeps telling me it’s not a word….up here in Minnesota, it for sure isn’t a word. We do say weird things though like “Com-mear once” translated into “Come here for a second.” OR “Alls you gotta do” translated into “All you have to do.” AND some people even say “Can you borrow me that?” translated into “Can you lend me that?” Man oh man the Minnesota accent.
You’re going to love these Copycat PF Chang’s Lettuce Wraps. They can be easily gluten-free modified (with the right gluten-free sauce products) and are packed with vegetables. I think that’s one of the hardest parts for me, getting enough veggies into my diet! We snuck some mushrooms and water chestnuts into the chicken mixture just like the real recipe has! And, of course, the base is made from ground chicken to get alllll that protein in. So without further adieu, here is the BEST PF Chang’s Lettuce Wraps Recipe on the internet!
PF Chang’s Lettuce Wraps Recipe
I don’t think I’ve met a single person who didn’t like PF Chang’s Lettuce Wraps Recipe. These homemade PF Chang’s Lettuce Wraps are THE perfect way to start a meal or heck, to be the main meal. They are low-carb, protein-packed, and full of flavor. Bonus- they double as Copycat Pei Wei Lettuce Wraps, too!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
For the meat
- 1 lb. ground chicken
- 2 teaspoons sesame oil
- 1 cup coarsely chopped mushrooms
- 1/4 cup fresh basil, chopped
- 1/3 cup water chestnuts, chopped
For the Sauce
- 3 Tablespoons hoisin sauce (or GF hoisin sauce)
- 1 teaspoon fresh ginger
- 1 tablespoon gluten-free soy sauce/tamari
- 2 teaspoons minced garlic
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- *Serve with mini or large pieces of lettuce and white or brown rice
Instructions
- Heat sesame oil in a large saucepan over medium/high heat.
- Once oil is heated, add in ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
- While the chicken is cooking, prepare the sauce. Whisk together all ingredients.
- Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
- Enjoy in a piece of lettuce or romaine.
Notes
-I updated this recipe slightly on 1/24/2017!
Nutrition
- Serving Size: 1/4
- Calories: 205
- Sugar: 4
- Fat: 12
- Carbohydrates: 8
- Fiber: 0
- Protein: 21
If you love this PF Changs Lettuce Wrap recipe, you will love our other lettuce + wrap recipes from Fit Foodie Finds! Check it out below.
Jeff D. says
I am going to try these, but I’m going to hold the mushrooms. No fungi for this guy.
Lee Hersh says
I feel you on the mushrooms..but let me tell you- you can’t really even tell they are in the recipe!
Denise says
Agreed!! Thinking maybe chopped potato?? I can’t find a lettuce wrap recipe w/o mushroons!! So irritating!
Lee Hersh says
You can just omit the mushrooms all together! I’ve made it that way plenty of times 🙂
Arman @ thebigmansworld says
1. I thought Kikkomans was an Australian thing. Way to steal the thunder.
2. How am I supposed to make a comparison to PF Changs when I haven’t eaten there? Australia…take note.
3. why are your kikkomans bottles nicer than ours?
Lee Hersh says
1. I just realized I spelt Kikkomans wrong
2. NO PF CHANG’S, come on Australia, get with it
3. My broseff is studying abroad in Australia next year…I’m planning a trip to see him next Spring!!
Allison says
Holy smokes this looks AMAZING & so much more affordable than the real deal (probs tastes better too!) 🙂 love your stuff my dear!
Lee Hersh says
!!!!!!!!! Thanks Allison 😀
Kara @ life as a lemmon says
I love lettuce wraps and I will be making these very soon. Thank you!
Lee Hersh says
YAY! Instagram me when you do 😀
Leigha @ Minougirl says
I’ve never actually been to PF Changs but one time my stepmom and I made copycat lettuce wraps… they were amazing!! They were super duper similar to your recipe here except we had water chestnuts and used ground turkey. Yum!!
Lee Hersh says
I forgot the water chestnuts, didn’t I 😉
Hannah @ CleanEatingVeggieGirl says
It is a good thing that P.F. Changs also has vegetarian lettuce wraps made with tofu, now isn’t it? They are deeelicious. But yes, I will agree that the chicken version is awesome (I’ve only been a vegetarian for 2 years). I think I am going to try to make these with tempeh in place of the chicken.
Lee Hersh says
o0o! GREAT IDEA! I honestly didn’t even know that they had a vegetarian version. I’ve never experimented with tempeh or tofu…but I feel like I should start. I like how they both taste…I’m just…not an expert 😀
Kim says
We love lettuce wraps of all types – can’t wait to give these a try!!!
And mushrooms are awesome – I use them in everything.
I think my spell check has finally given up on trying to correct y’all – even though I live in Kansas, I’m from Texas and have always said y’all!
Lee Hersh says
Y’ALLLLLL. I think mushrooms are a Kansas thing. Do you go “mushroom hunting,” as Blake calls it? I think it sounds like the weirdest thing, if you ask me. The BF is from just outside of Topeka in a small town 😀
Kim says
Funny – I’ve never heard of mushroom hunting!!
We actually live in Topeka and my husband is from a small town 30 miles north (Holton).
Lee Hersh says
Weird! Maybe it is a Brosa thing then 😀 Lots of Blake’s cousins live in Holton…that’s where his mom is from! He grew up in Valley Falls! Such a small world!
Amanda says
I tried your recipe and it was delicious!!! My boyfriend even had seconds.
Lee Hersh says
YAY! I’m so glad it got a good review from you guys 😀 Thanks for commenting!
Edward says
Woah those lettuce wraps look so good! The rice and mined garlic sound so yummy with the chicken, thanks!
Lauren@sweetenough says
Oohhh. I think I might actually have all of those ingredients at home. Except lettuce, which is probably kind of important in this one.
They look great Lee- And I also thought that Kikkomans was only in Australia too. I guess you do learn something everyday 🙂
Lee Hersh says
You could totally make it without the lettuce and eat it as more of a main meal over brown/white rice! I did it 😀
Alex @ Alex Runs For Food says
Have I told you lately that I love you Lee!!!! hehe I love chicken lettuce wraps! I’ve never been to PF Changs but I used to work at Pei Wei (owned by PF) and their lettuce wraps are AMAZING!!!!! I love how easy and delicious lettuce wraps are! And so healthy!!
PS my calves are killing me!!!!! loved sculpt! Hopefully I’m home in time to go on monday 🙂 I’ll let you know!
Lee Hersh says
OMG GO TO PF CHANG’S. It’s such a good date night place! And they have brown rice 😀 I love that they have been shifting to more of a health focused menu! Yes- do let me know if you are coming Monday!
Rachel Southard says
So excited to try these tonight!! Sending John to the store now! Yum!
Des says
I am from the south in Louisiana . This is the correct way to spell “y’all” I love lettuce wraps !!!
Lee Hersh says
😀 Clearly I am from the north 😀 haha thanks for the clarification!
Peter Pepper says
These were so easy to make and delicious! Love your blog, you betcha!
Lee Hersh says
Yay! So glad you loved the recipe. Oh hey der, are you from Minnesooooooota too?
chris c says
Hoisin is NOT gluten free.
Judy says
Looks great, but def NOT gluten free…. hoisen sauce and that specific teriyaki sauce are not gluten free
Sandra B says
Overall this was pretty bland and disappointing.
eddiethewhiteasian says
I have never eaten at PF Changs but I did marrie into a asian family. My wife’s family is from SE Asia, I love to cook and this gave me a great way to get close to my mother-in-law. She has taught me some very good family dishes, but she is kinda old school and cooks by sight and taste (no recpies lol) but your recpie is very close to how she taught me to make lettuce wraps. The only thing I do differently is add chopped bamboo shoots and crushed peanuts, other than that this is always a favorite any time I make it, great copycat Ms.Harsh thank you.
P.S. I do love messing with people that dont know I cook quite a bit of asian foods, no one expects the 6’3″ white guy to be the cook in a large Asian family lol
Lee Hersh says
LOVE IT! When I started reading this comment I was like oh gosh he is going to tear my recipe apart! Chopped bamboo would be an excellent addition. Also- you can’t go wrong with peanuts. After all- peanut butter is my all time favorite food!
Nancy says
In the Minnesota vernacular you forgot the one that doubles up my Arkansas friends into fits of laughter. It’s “Jeet,” as in, “Jeet yet?” Translation: Did you eat yet?
Lee Hersh says
WAHTTTTTT?! I have never heard of that in my life! I’m going to add that into my vocab 😛
Tamara says
These sound delish! Looking at your pic I noticed a jar of Penzeys spices. Had never heard of this place before this last weekend when I found one in Richmond, VA and fell in love! Ended up walking out with a whole bag full of stuff because it all smelled so good! So definitely making these now! Thanks
Lee Hersh says
OMG PENZEYSSSSSSSS <3 So glad you found one near you!
Brianna says
Thank God Vegetarians and Vegans are “missing out” on all that nastiness.
★
Hailey says
Just made these last night……. BEST recipe I have made from online ever!!!!
So easy and delicious!
Will be making this a weekly thing.
I used real ginger instead of powdered, everything else by the recipe.
Lee Hersh says
LOVE!!!! So glad you loved this recipe. Real ginger is a good call 🙂
Elizabeth says
I’m so excited to try these tonight. I’m actually going to whip up a batch to take to a friend of mine who just had a baby…and, of course, a batch for my family. What do you do with the basil? Put it in whole? Or do you chop it?
Lee Hersh says
Ahhh that is SO NICE OF YOU! Nothing better than the gift of food 🙂 You can do either or. I prefer it chopped!
Tamela says
May be healthy for nutrition info you have tracked; but, what about salt/sodium content. . . ?
Karen says
OMG! These chicken lettuce wraps ARE Amazing! I will definitely make again.
Lee Hersh says
YAY! So glad you loved them, Karen!
Nancy Holte says
I had to laugh at your comment on things people say in Minnesota. I grew up in southern California but I’ve lived here for 38 years. I still get upset when I hear someone say, “Can you borrow me that?” LOAN, people, it’s LOAN! LOL!! I don’t think I’ve ever heard anyone say, “com-mear once” though. I’ll have to start paying attention to that. Can’t wait to try your recipe.
Amanda says
My daughter was recently diagnosed with celiac disease. She loves lettuce wraps so I search gluten free lettuce wraps and come across this. Do all the shopping and check the ingredients just to be sure when u say these sauces are gluten free u didn’t miss something. Sure enough, there’s gluten 🙁 and there goes dinner as my daughter is severely intolerant. recipe looks great.. I’ll have to shop again tomorrow 🙁
Alex says
You are literally endangering people who have celiac disease by claiming these sauces are gluten free. PLEASE update the recipe for accuracy.
★
jamie says
I completely agree with you Alex~
★
Emily Sagardia says
This recipe was amazing! I’m normally disappointed by copycat recipes but this was spot on! I’m seriously so impressed.
I added 1/2 cup of water chestnuts and topped with matchstick carrots, chopped green onions, and 1/2 cup of crunchy noodles. I highly recommend it 🙂
★★★★★
Lee Hersh says
<3 Love the chestnut addition!!!!
jamie says
Is this recipe supposed to be gluten free. You call for Gluten Free soy sauce but I didn’t think hoisen sauce was gluten free?
Lee Hersh says
Hey Jamie! There are brands of hoisen that are gluten free. I revised the recipe so that it doesn’t say it’s gluten free, rather it’s easily gluten free modifiable!
Jim says
Great recipe. I love different types of simple Asian food. Just got back from SE Asia, esp. Thailand and actually took some quick cooking classes. A whole new world of spices and sauces opened up to me. On this recipe, how do you incorporate the rice you mention? As a side, incorporated into the filling, on top, etc… I suppose ‘anything goes’.
★★★★★
Lee Hersh says
Hey Jim! I would either serve it inside of the wraps, or serve it on the side! Anything does go 😀
Gen says
Hi,
I used to use this recipe before you updated it, and haven’t used it in a while. Weren’t there two instances where you made and added the sauce in the old recipe? It was so flavorful with the double sauce, I was wondering if you could let me know how it used to be done. Thanks a lot!
Lee Hersh says
Hi Gen! We actually didn’t change this recipe very much at all. Tweaked it a tad and updated the photos.
Gen says
I used to use this recipe all the time. I haven’t used it in a few months, and I noticed that you’ve modified it. Wasn’t there a second round of sauce making in the first recipe? The meal comes out so flavorful with that second sauce round. Also, I could have sworn there was teriyaki sauce in it before. Any way you could send me the old version, I loved it!
Gen says
Sorry, Didn’t mean to write this twice. Second sauce round??
Erin says
Hi do you have the link for your previous recipe? My family liked the old recipe better
DEBRA L GIBSON says
So how can you tell when the chicken is “coked”? LOL! I am trying this recipe tonight! Looks delicious!
Lee Hersh says
LOL. You’ve never had coked chicken?
Megan C says
I LOVE these! These have been my “go-to” for the past couple years when I can’t decide what to prep and bring for lunches in the office. Super easy and yummy!
Lee Hersh says
Glad you love them!! I haven’t made them in so long <3
Julie wolfe says
Hi! I stumbled across your site and it was a pleasure.
I see many comments about omitting mushrooms and wanted to share the recipe I use. No mushrooms! 😉
Enjoy!
Ingredients:
1 tablespoon olive oil
1 tablespoon sesame oil
(I use spray oil instead of the two listed above)
1 pound ground chicken (I use 99% fat free turkey with great results)
1 medium/large sweet Vidalia or yellow onion, diced small
1/3 cup hoisin sauce (Gluren free brands available)
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
3 cloves garlic, finely minced or pressed
1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
one 8-ounce can water chestnut, drained and diced small
2 to 3 green onions, sliced into thin rounds
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
butter lettuce leaves, for serving
Directions:
To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.