P.F. Chang’s Lettuce Wraps Recipe


For the Filling:

  • 1 tablespoon vegetable or olive oil
  • 1 pound ground chicken (or turkey for a leaner option)
  • 1/2 cup chopped onion (yellow or white)
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
  • 1/4 cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon chili garlic sauce (Sriracha also works, adjust to your heat preference)
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • 3 green onions, sliced (reserve some for garnish)
  • Salt and freshly ground black pepper to taste

For Serving:

  • 1-2 heads of butter lettuce, leaves separated and washed
  • Optional toppings: chopped peanuts, crispy rice noodles, sesame seeds

Dipping Sauce (Optional):

  • 1/4 cup warm water
  • 2 tablespoons sugar
  • 3 tablespoons soy sauce
  • 4 teaspoons rice vinegar
  • 1 teaspoon chili garlic sauce
  • 1/4 to 1/2 teaspoon Chinese hot mustard
  • 1 to 2 teaspoons oyster sauce (adjust to taste)
  • 1/2 teaspoon sesame oil


  • Prep Veggies: Chop the onion, mince the garlic, grate the ginger (if using fresh), chop the water chestnuts, and slice the green onions.
  • Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up as it browns, for about 5 minutes. Drain off any excess fat.
  • Add aromatics: Add the onion, garlic, and ginger. Cook until the onion is softened, about 2-3 minutes.
  • Flavor Explosion: Stir in the hoisin sauce, soy sauce, rice wine vinegar, and chili garlic sauce. Cook for 1 minute more, ensuring everything is well combined.
  • Finishing Touches: Add chopped water chestnuts and most of the sliced green onions (reserve some for garnish). Cook for another minute or two until heated through. Season with salt and pepper to taste.
  • Make the Dipping Sauce (Optional): Whisk all dipping sauce ingredients together in a small bowl. Adjust ingredients to your desired taste.
  • Assemble the Wraps: Place a generous spoonful of the chicken filling into each lettuce leaf. Top with any desired toppings (peanuts, rice noodles, sesame seeds), a sprinkle of green onions, and drizzle with dipping sauce (if using).


  • Lettuce Choice: Butter lettuce is a classic, but iceberg or romaine are also tasty alternatives.
  • Spice Level: Adjust the amount of chili garlic sauce or Sriracha according to your tolerance for heat.
  • Make it Vegetarian: Substitute the ground chicken for crumbled firm tofu or finely chopped mushrooms for a vegetarian twist.
  • Storage: The chicken filling can be made ahead and refrigerated for a few days. Reheat gently before serving.

Enjoy this delicious and easy-to-customize P.F. Chang’s copycat recipe!


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