PF Chang’s Chicken Lettuce Wraps (simplified copycat)
These popular p.f. chang’s chicken lettuce wraps are a real treat for weeknights or dinner parties. Great flavors. Great textures. And surprisingly easy to make, especially with our simplified version.
For this copycat recipe, I combined the stir fry savory sauce and dipping sauce instead of the making two separate sauces as PF Chang’s does. So it’s not an exact PF Chang’s copy, but close and definitely delicious.
After reviewing a lot of copycat PF Chang chicken lettuce wrap recipes, I created a version using recipes from Dinner Then Dessert and Recipe Tin Eats as a base. For those who follow Two Kooks, you will know we always try to simplify recipes if possible without compromising taste.
Once you gather the ingredients, the dish comes together very quickly. The whole thing takes about 20 minutes. I know the ingredient list looks long, but it’s worth it. You will not be disappointed.
It’s easy to love this lettuce wrap recipe because:
- the ingredients are all easily accessible in most mainstream grocery stores
- there are lots of variations to tweak it to your taste
- it’s just as good or better than the restaurant version – in my humble opinion 🙂
- it’s pretty healthy – low calorie, low fat, good vitamin A and fiber.
- and it’s delish. My husband’s comments, in between enthusiastic mouthfuls, are typically “you can make these any time” (lucky me) and “are there any more?”.
I like to serve these healthy chicken lettuce wraps as an appetizer or as a main meal with other Asian recipes like vegetable rice paper rolls, peanut noodles with vegetables or Thai mango salad.
How to serve ground chicken lettuce wraps
In lettuce
One caution…you might not want to serve these chicken lettuce wraps to guests who are eating on their laps at a cocktail party. They can be a bit messy if the lettuce is not as sturdy as you’d like it.
I suggest eating them as a starter at the dinner table or perhaps informally around an island counter in the kitchen. Or, try iceberg lettuce which is not as pliable but sturdier.
Alternatives to lettuce
If you’re not a fan of lettuce wraps, you can serve the filling over pasta or rice as a main dish. Or even in tacos or tortilla wraps. Or how about in hot dog rolls like a Sloppy Joe
With a sauce or drizzle
As I said, we combined the filling sauce and topping sauce. But feel free to use a different sauce to drizzle over the chicken lettuce wraps. Here are a few options.
- Peanut sauce
- Hoisin
- Thai sweet chili sauce
- Chili oil or extra hot sauce
Tailor to your Taste
- Vegetarian version:
- Omit the chicken and using finely chopped tofu and/or mushrooms instead.
- Instead of oyster sauce, use hoisin.
- Substitutes for:
- Chicken: Instead of ground chicken, use ground turkey or ground pork
- Sherry: If you don’t have sherry, you can try fortified wine, mirin or white wine with a dash of sugar. Or leave it out and reduce the cornstarch a pinch.
- Oyster sauce: Replace the oyster sauce with Hoisin sauce (not the same taste, but still good).
- Best lettuce: Instead of Boston/bibb/butter lettuce, try the sturdier iceberg or romaine lettuce. PF Chang’s uses iceberg. Cut the whole lettuce right down the middle and peel off the leaves.
- Heat level: The recipe includes a mild-moderate amount of heat with Sriracha, but feel free to add it more liberally (or pass some chili oil at the table)
- Add-ins
- Use chopped water chestnuts for crunch instead of the corn. I often use both.
- Add chopped mushrooms if you like and cook them with the onions.
- Garnishes
- The recipe calls for cashews but any chopped nuts will work.
- Sprinkle on sesame seeds
- Add some bold color with matchstick carrots, shredded purple cabbage or red peppers.
How to make PF Chang’s chicken lettuce wraps
Make Ahead
Here are 3 options:
- Prep ahead: Make the sauce ahead and prep/chop your ingredients, leaving just the cooking and assembly to do about 10 minutes before serving;
- Make filling ahead: You can also make the entire filling ahead of time, then reheat it on the stove before assembling into the lettuce cups.
- Make and freeze filling: Defrost the filling before heating on the stove or microwave. If you choose this route, add a pinch more cornstarch so the filling doesn’t get too watery.
Other lettuce wraps you might like
- shrimp lettuce wraps with mango slaw
- dumpling lettuce wraps with peanut sauce (shortcut)
- tofu with peanut sauce (in lettuce wraps)
- butternut squash salad cups
PF Chang’s Chicken Lettuce Wraps (simplified copycat)
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup onion, finely chopped (about 1/2 onion)
- 2 cloves garlic, minced
- 1 pound (450g) ground chicken (white or dark meat)
- 3/4 cup corn niblets cut off one large corn cobb (or 1 1/2 cups frozen niblets)
- 1 large head of Bibb, Boston or Butter lettuce, Note 1
- 1 cup chopped canned water chestnuts optional
Sauce
- 2 teaspoon cornstarch
- 1 tablespoon water
- 2 tablespoon light soy sauce
- 1/2 teaspoon sesame oil
- 2 tablespoon Sherry (or dry white wine or mirin)
- 1 teaspoon Dijon mustard
- 2 teaspoon sugar
- 2 tablespoon oyster sauce (or Hoisin)
- 2 tablespoon Ketchup
- 1 tablespoon rice wine vinegar
- 2 teaspoon Sriracha sauce (for mild-medium heat)
Garnish options (choose what you like)
- 1/4 cup green onions, chopped
- 1/2 cup cashews, chopped (about 2 ounces)
- Others: shredded cabbage, shredded carrots, cilantro, sesame seeds, other crushed nuts, diced peppers.
Instructions
- PREPARE LETTUCE: Wash, pat dry and separate lettuce into 8-10 individual leaves. If lettuce is very thin, use a double layer.
- PREPARE SAUCE: Whisk all sauce ingredients together in a small bowl. Taste and adjust seasonings as needed.
- STIR FRY FILLING: Heat oil in a wok or large skillet to medium-high heat. Add onions and cook for 2 minutes. Add ground chicken, breaking it up with a spoon. Stir fry until all white, stirring frequently about 4 minutes. Stir in garlic for 1 minute. Add corn (or water chestnuts) and sauce to chicken mixture. Cook another 3 minutes until sauce is thickened. Taste and adjust seasonings and heat level to your liking.
- ASSEMBLE AND SERVE: Spoon about 1/4 cup/35g chicken mixture (or a bit more) into each lettuce leaf and place on a platter. Add preferred garnish. Pass a squeeze bottle of chili sauce for those who crave spice/heat. Serve as an appetizer/starter at the table or kitchen island (they can be a bit messy to eat on your lap!) or as a main dish.
Recipe Notes
- Lettuce: Instead of Boston/bibb/butter lettuce, try the sturdier iceberg or romaine lettuce. PF Chang’s uses iceberg. Cut the whole lettuce right down the middle and peel off the leaves.
- Variations
- Vegetarian version: Omit the chicken and using finely chopped tofu and/or mushrooms instead. Instead of oyster sauce, use hoisin.
- Other Substitutes
- Chicken: Instead of ground chicken, use ground turkey or pork
- Sherry: If you don’t have sherry, you can try fortified wine, mirin or white wine with a dash of sugar. Or leave it out and reduce the cornstarch a pinch.
- Oyster sauce: Replace the oyster sauce with Hoisin sauce (not the same taste, but still good).
- Heat level: The recipe includes a mild-moderate amount of heat with Sriracha, but feel free to add it more liberally (or pass some chili oil at the table)
- Add-ins
- Use chopped crunchy water chestnuts instead of the corn. I often use both.
- Add chopped mushrooms if you like and cook them with the onions.
- Garnishes
- The recipe calls for cashews but any chopped nuts will work.
- Sprinkle on sesame seeds
- Add some bold color with matchstick carrots, shredded purple cabbage or red peppers.
- Make Ahead:
- Prep ahead: Make the sauce ahead and prep/chop your ingredients, leaving just the cooking and assembly to do about 10 minutes before serving;
- Make filling ahead: You can also make the entire filling ahead of time, store in the fridge in an airtight container, then reheat it on the stove before assembling into the lettuce cups.
- Make and freeze filling: Defrost the filling before heating on the stove or microwave. If you choose this route, add a pinch more cornstarch so the filling doesn’t get too watery.
I made this tonight with boneless chicken thighs. Pain to clean but always juicy. Great. Didn’t have green onions. Used jicama – could also use water chestnuts. Also mango and some guac. All yum!
I’ll have to try those tweaks. Thanks!