This PF Chang’s Lettuce Wraps recipe is a copycat of a restaurant favorite. A mixture of ground chicken, minced mushrooms, and onions, seasoned and cooked in oriental sauces and wrapped in fresh lettuce. Best of all, they take just 20 minutes to make!!
You know how I am about appetizers with my Asian meals! I love wontons, rangoons, and egg rolls with my Chinese food, but when I’m in the mood for something a little lighter, I make these lettuce wraps!
Just like PF Changs!
Today I want to share with you a quick and easy recipe that everyone will LOVE! These chicken lettuce wraps are a copycat version of a restaurant favorite (P.F. Chang’s). If you’ve ever been to P.F. Chang’s, you know that these lettuce wraps are light, yet surprisingly filling. They make great little appetizers, or a flavorful meal on their own.
The best part is that they come together in just 20 minutes! You definitely cannot go wrong with a simple and tasty recipe like this one. The chicken filling is soooo flavorful and savory! With three different sauces and a few seasonings in the mix, you know it’s bound to be delicious!
You could easily eat this chicken filling over rice if you wanted to, but wrapping it in a piece of cold crispy lettuce is what makes it so light and refreshing! You just have to try it for yourself to see what I mean! But I’m warning you now – once you try these, you’ll be hooked and there’s no going back!!
How to Make Lettuce Wraps:
The ingredients list might look a little bit long and intimidating, but I assure you, a majority of the ingredients are simple sauces and seasonings! The steps are even more simple, and as I mentioned before, takes a grand total of 20 minutes from start to finish.
SAUTEE. Heat the olive oil in a skillet and cook the onion. Add the mushrooms and cook for another 3 minutes, then the garlic and cook until fragrant. Add ground chicken and cook until browned, then drain any excess fat. Tip: Dice the onions, chestnuts, garlic and mushrooms very small so that every bite is full of flavor.
SEASON. Season with the pepper, ginger, and all the sauces. Stir until combined, then add the chestnuts and green onions, cooking for another 3-4 minutes. Remove from the heat.
WRAP. Spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf. Roll into a little wrap, and enjoy! If you like, you can serve with shredded carrots, crispy rice noodles, or chopped toasted nuts.
Chicken alternative: Ground pork or turkey work as great swap for ground chicken. You can even use tofu for a vegetarian option. One reader suggested freezing the tofu to make it easy to crumble, and then proceeding with the recipe as usual.
What is the best lettuce to use? We love using butter lettuce, but any lettuce with large leaves that are sturdy enough to hold but can also be wrapped. Sound like a tall order here are a few other types of lettuce that will work: bib, boston, iceberg, romaine.
Do I need cremini mushrooms? Portobello, cremini and button mushrooms are all versions of each other. The difference is age. Button mushrooms are the youngest. Portobello mushrooms have been allowed to grow the longest. Leaving cremini mushrooms somewhere in the middle. Any one of these would work just fine.
What do I do with the leftovers? Store the leftover chicken mix in an airtight container in the fridge for 3-4 days. Warm up in a skillet. Add some olive oil or chicken broth if the mixture looks a little dry. You can also freeze the mixture for later. Put in an airtight freezer safe container, label and store for 2-3 months. Thaw in the fridge and heat in a skillet.
Everyone who tries these tasty wraps gets hooked, and I think you will too! They are perfect for Chinese New Year, or even as a side to one of your favorite Asian dishes.
For more Asian recipes, check out:
- Asian Noodle Salad
- Edamame Chicken Stir Fry
- Copycat Panda Express Orange Chicken
- General Tso’s Chicken
- Beef Lo Mein
- Moo Goo Gai Pan
- Honey Garlic Shrimp
Chicken Lettuce Wraps Recipe
- 1 TB olive oil
- 1/2 yellow onion diced
- 2 cremini mushrooms minced
- 3 garlic cloves minced
- 1 lb ground chicken
- pinch ground black pepper
- 1/4 c hoisin sauce
- 2 TB soy sauce
- 1 TB oyster sauce
- 1/2 tsp sesame oil
- 1 tsp freshly grated ginger
- 2 tsp sriracha or sambal oelek optional
- 1/4 c diced water chestnuts
- 2 green onions thinly sliced
- 1 head butter lettuce
- 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.
Adapted from Damn Delicious
Go visit Natalie over at Life Made Simple for more amazingly delicious recipes!