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Chicken Lettuce Wrap on plate fff
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5 from 10 votes

PF Chang's Chicken Lettuce Wraps (simplified copycat)

These popular PF 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. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Asian style
Servings (change as needed): 8 -10 lettuce wraps
Author: Cheryl


  • 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


  • 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.


  • 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 bowl. Taste and adjust seasonings as needed.
  • STIR FRY FILLING: Heat oil in a wok or large skillet to medium high. 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.


  1. 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. 
  2. 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 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.
  3. 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.
Nutrition values are estimates for one of 8 wraps and do not include garnish. 
Calories: 153kcal | Carbohydrates: 11g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 480mg | Potassium: 456mg | Fiber: 2g | Sugar: 4g | Vitamin A: 734IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg