PF Changs Lettuce Wraps

These copycat PF Changs Lettuce Wraps are an easy at-home meal boasting with saucy flavor that come together in less than 30 minutes!

Best PF Changs Lettuce Wraps Recipe!

If you are a lover of the PF Chang Lettuce Wrap, then you have found the right page! Our PF Changs Lettuce Wrap recipe is a tried and true dupe recipe that tastes exactly like the real thing.

They’re made with a simple hoisin-based sauce that includes freshly ground ginger, garlic, a little rice vinegar, and soy sauce.

The meat itself is made from lean ground chicken, diced mushrooms, and minced water chestnuts for that crunch you know and love! Enjoy.

What is in PF Changs Lettuce Wraps?

If you’re wondering what the heck is in PF Chang’s famous lettuce wrap recipe, then we’re here to tell you it’s nothing crazy!

The basis of the lettuce wraps are made from 3 main things:

• ground chicken
• mushrooms
• waterchestnuts

In addition to the meat of the lettuce wraps, is the sauce. The sauce is truly what makes these chicken lettuce wraps so special.

PF Chang Lettuce Wraps Sauce

The sauce in these chicken lettuce wraps is truly what makes the recipe. It’s sweet, fresh, and tastes exactly like the sauce from the restaurant. Here’s what you need:

hoisin sauce: hoisin is sweet and flavorful. It’s not gluten-free, but you can find a few different gluten-free hoisin sauces out there, so keep an eye open if you’re gluten-free!

freshly grated ginger: ginger is a must for this sauce. We highly recommend you use freshly grated ginger. If you don’t have fresh ginger, you can always sub our favorite ginger squeeze product!

soy sauce: It wouldn’t be a lettuce wrap recipe without a little bit of soy sauce.

minced garlic: don’t skimp on the garlic! That is all.

rice vinegar: A little rice vinegar goes a long way. I’m a firm believer that vinegar of any kind should be added to most sauces because it brings out the other flavors of the sauce.

rice vinegar: A little rice vinegar goes a long way. I’m a firm believer that vinegar of any kind should be added to most sauces because it brings out the other flavors of the sauce.

corn starch: corn starch is used to thicken the sauce up a bit so it’s not so runny.

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Serving Suggestions

Eating these chicken lettuce wraps as an appetizer? Serve them with one of our other take-out-inspired recipes from Fit Foodie Finds!

• Cashew Chicken
• Chicken Fried Rice
• Shrimp Stir Fry
• Pad Krapow
• Chicken and Broccoli Stir Fry

More Lettuce Wraps Recipes

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.

• Buffalo Chicken Wraps 
• 30-Minute Thai Chicken Lettuce Wraps
• BLT Quinoa Lettuce Wraps with Homemade Ranch

4.55 from 11 votes

PF Changs Lettuce Wraps Recipe

Our copycat PF Chang's Lettuce Wraps are so easy to make and taste like the real thing!

Prep:5 minutes

Cook:20 minutes

Total:25 minutes

Fat 12

Carbs 16

Protein 24

Yield: 4

1x2x3x

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Ingredients

For the Sauce

• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce or tamari
• 1 tablespoon fresh grated ginger
• 3 cloves garlic minced
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 1 teaspoon cornstarch

For the meat

• 2 teaspoons sesame oil
• 8 oz. white mushrooms minced
• 1/4 teaspoon salt
• 5 oz. water chestnuts drained and minced
• 1 lb. ground chicken
• 1 tablespoon soy sauce
• 2 tablespoons chopped fresh Thai basil
• 2 tablespoons chopped fresh cilantro

For serving

• 1 head lettuce
• diced green onions for garnish

Instructions 

• First, make the sauce. Place all the ingredients for the sauce into a small bowl. Whisk until the corn starch has dissolved and then set aside.
  
• Next, cook the ground chicken. Heat a large skillet over medium/high heat and add the sesame oil. When the oil is fragrant, add the mushrooms to the pan and season them with salt. Sauté the mushrooms for 5-7 minutes so that the moisture is released from the mushrooms and then cooks off a bit.
  
• Add the water chestnuts to the pan and toss them with the mushrooms and cook  for an additional 2 minutes. Remove the mushrooms and water chestnuts from the skillet and set aside.
• Place the skillet back over the heat and add the ground chicken. Break it up into small pieces with a spatula and cook the chicken over medium/high heat. Add the soy sauce to the skillet and mix with the chicken. Cook the ground chicken for 5-6 minutes or until fully cooked.
  
• Add the mushrooms and water chestnuts back to the skillet and toss with the chicken.
• Next, pour the sauce over all of the ingredients and toss the sauce with all of the ingredients. Heat the mixture over medium/high heat. Bring the sauce to a gentle boil and allow the sauce to simmer for 2-3 minutes until thickened.
  
• Once the sauce has thicken remove the skillet from the heat and fold in Thai basil and cilantro. Serve the chicken mixture inside of the lettuce wraps with sliced green onion for garnish.
  

Tips & Notes

• This recipe was slightly updated on 5/23/22. Here is a link to the old recipe. 

Watch It

Nutrition facts

Serving: 1g Calories: 262kcal Carbohydrates: 16g Protein: 24g Fat: 12g Fiber: 2g Sugar: 6g

Author: Lee Funke

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