This post may contain affiliate links. Please read our disclosure policy.
This chicken lettuce wrap recipe is a copycat of a restaurant favorite. It’s fresh and filling and takes just 20 minutes to make!!
Just like PF Changs!
If you love Asian food like we do, you’ll LOVE this copycat chicken lettuce wrap recipe. If you’ve ever been to P.F. Chang’s, you know that these lettuce wraps are light, yet surprisingly filling. They make a great side dish or a flavorful meal on their own.
The best part is that they come together in just 20 minutes! The chicken filling is so flavorful and savory with the perfect touch of sweetness.
You could easily eat this chicken filling over a bowl of white rice, Fried Rice or Drunken Noodles, but wrapping it in a piece of cold crispy lettuce is what makes it taste so light and refreshing.
WHY WE LOVE IT:
- Ready in no time. Just 20 minutes and you’ll be in lettuce wrap heaven!
- The sauce! Packed with flavor, the sweet and savory sauce is the highlight (in our opinion) and what makes these really delicious.
- On the lighter side. Wontons, Rangoons, and Egg Rolls are among our favorites, but when we’re in the mood for something a little lighter, we make chicken lettuce wraps!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 10 minutes
- 1 tablespoon olive oil
- ½ yellow onion diced
- 2 cremini mushrooms minced – portobello, cremini, or button mushrooms
- 3 garlic cloves minced
- 1 pound ground chicken – or ground pork, ground turkey, or ground beef. Tofu can be used as a vegetarian option.
- pinch ground black pepper
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 teaspoon sriracha or sambal oelek optional, or optional red pepper flakes
- ¼ cup diced water chestnuts
- 2 green onions thinly sliced
- 1 head of butter lettuce – or bibb lettuce, Boston lettuce, romaine lettuce, or iceberg lettuce
- optional toppings – carrots, crispy rice noodles, or chopped toasted nuts
How to Make Chicken Lettuce Wraps
- FILLING. In a large skillet set over medium heat, add 1 tablespoon olive oil.
- When the oil is hot, add ½ yellow onion diced and cook for 3 minutes, then add 2 minced cremini mushrooms and continue cooking for 3 more minutes. Add 3 minced garlic cloves and cook just until fragrant.
- Add 1 pound ground chicken and cook until browned, using a wooden spoon or thick spatula, crumble the chicken as it cooks; drain any excess fat.
- Season with a pinch of black pepper, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, ½ teaspoon sesame oil, 1 teaspoon freshly grated ginger, 2 teaspoons sriracha or sambal oelek.
- Stir until combined, then add ¼ cup diced water chestnuts and 2 green onions. Cook for 3-4 minutes then remove from the heat.
- ASSEMBLE. Prepare the lettuce and cut off the base of the lettuce. Gently remove each layer of lettuce. Discard any old and wilted pieces. Rinse in water and dry.
- Spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf. Serve with carrots, crispy rice noodles, or chopped toasted nuts.
More Like This
Asian Appetizers
Cream Cheese Wontons
15 mins
Baked Cream Cheese Rangoon
17 mins
Egg Roll Recipe
20 mins
Egg Drop Soup Recipe
20 mins
Collections
Chicken Lettuce Wrap Recipe
Video
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 2 cremini mushrooms, minced
- 3 garlic cloves, minced
- 1 pound ground chicken
- pinch ground black pepper
- ¼ cup hoisin sauce
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 teaspoon sriracha or sambal oelek, optional
- ¼ cup diced water chestnuts
- 2 green onions, thinly sliced
- 1 head butter lettuce
Instructions
- In a large skillet set over medium heat, add olive oil. When the oil is hot, add onion and cook for 3 minutes, then add mushrooms and continue cooking for 3 more minutes. Add garlic and cook just until fragrant.
- Add ground chicken and cook until browned, using a wooden spoon or thick spatula, crumble the chicken as it cooks; drain any excess fat.
- Season with pepper, hoisin, soy sauce, oyster sauce, sesame oil, ginger, and Sriracha/sambal oelek. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat.
- Spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf. Serve with carrots, crispy rice noodles, or chopped toasted nuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store the leftover chicken mixture in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Warm it up in a skillet. Add olive oil or chicken broth if the mixture looks dry.
Go visit Natalie over at Life Made Simple for more amazingly delicious recipes!
Ive made this multiple times and its just delicious and a hit with my family. I actually prefer this over p.f.changs
So good!! I make a double batch, divide it out into individual portions & freeze it. I mix it with salad for a healthy & easy lunch at work. THANK YOU for this recipe!!
So glad you love it! Using it for meal prep is such a smart idea.