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This Chicken Lettuce Wraps recipe is a copycat of a restaurant favorite. It’s fresh and filling and takes just 20 minutes to make!!
We love appetizers with our Asian meals! Wontons, Rangoons, and Egg Rolls are among our favorites, but when I’m in the mood for something a little lighter, I make these Chicken Lettuce Wraps!
Just like PF Changs!
If you love Asian food like I do, then you know that there are SO many tasty appetizers to enjoy. 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 a great side dish to pair with Asian Dinner Recipes or a flavorful meal on their own.
The best part is that PF Chang’s Lettuce Wraps 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 rice, but wrapping it in a piece of cold crispy lettuce is what makes it taste so light and refreshing. Once you try these, you’ll be hooked!!
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.
PREP. Dice the onions, chestnuts, garlic, and mushrooms very small so that every bite is full of flavor.
VEGGIES. Heat the olive oil in a skillet and cook the onion. Add the mushrooms and saute for another 3 minutes, then the garlic and cook until fragrant.
CHICKEN. Add ground chicken and cook until browned, then drain any excess fat.
SEASON. Season with pepper, ginger, and all the sauces. Stir until combined, add the chestnuts and green onions, cooking for another 3-4 minutes. Remove from the heat.
WRAP. Spoon 3-4 tablespoons of the chicken mixture into the center of a lettuce leaf. Roll into a little wrap, and enjoy! Serve it with shredded carrots, crispy rice noodles, or chopped toasted nuts.
recipe Tips
Lettuce. We use butter lettuce, but any lettuce with large, sturdy leaves will work: bib, boston, romaine, or iceberg lettuce.
Prepare the lettuce. Cut off the base of the lettuce. Gently remove each layer of lettuce. Discard any old and wilted pieces. Rinse in water and dry.
Chicken alternative. Ground pork, ground turkey, or ground beef work as a great swap for ground chicken.
Tofu can be used as a vegetarian option. One reader suggested freezing the tofu to make it easy to crumble and then proceeding with the recipe as usual.
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.
Gluten-free and Dairy-free. Just be sure to double-check the ingredient labels.
For more wrap recipes:
Storing Info
STORE the leftover chicken mixture in an airtight container in the fridge for 3-4 days. Warm it up in a skillet. Add olive oil or chicken broth if the mixture looks dry.
FREEZE. Put the chicken mixture in an airtight freezer-safe container. Label and store for 2-3 months. Thaw in the fridge and heat in a skillet.
Serve Lettuce Wraps with:
- Homemade Fried Rice
- Beef Lo Mein
- Garlic Noodles
- Crock Pot White Rice
- Teriyaki Chicken
- Sweet and Sour Chicken
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
Chicken Lettuce Wraps Recipe
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Damn Delicious
Go visit Natalie over at Life Made Simple for more amazingly delicious recipes!
I have made this twice now. And 2nd time doubled the recipe bc it is sooo good. I don’t care for mushrooms so left those out and used celery instead. All the measurements are perfect. Thank you so much for a great recipe.
You are so welcome!! I don’t care for mushrooms either, so celery is a great option!
My mother really loved it!
That makes me so happy! Thank you for letting me know 🙂
Fantastic. Just made these wraps and followed the recipe exactly. It was delicious .Served with an egg roll and pot stickers for a wonderful meal. Thanks
Sounds like one of my favorite meals! Thank you for trying them. Glad you liked them!
Great recipe! Will make again! These were delicious and very close to pf chanG’s. Thanks for sharing!
Glad to share 🙂 I am happy you liked them! Thank you for letting me know!
This is almost the exact recipe like PFChangs with the exception of the carrots and toasted nuts , however I made
your recipe with chopped dry roasted peanuts, and i made the sauces like they serve with their lettuce wraps
Soy sauce with a little sriracha hot sauce, another with just low sodium SOY sauce , and another with soy sauce
and sweet chili sauce. Thank you for this great recipe , i love it. rose L
You are very welcome! Yum! I wish I had some in front of me! Thank you!
My Family loves this recipe. I double the recipe and we have it by ITSELF FOR dinner. It is so easy and quick to make and it is healthy. Those aRe all my checkboxes!
Yay!! I am so glad your family loves it! Thank you for letting me know!
Delicious!!! We Loved them!
I am happy you did!! Thank you for letting me know!
im not sure if YOU’RE able to adjust your website but its really dIfficult to access your site on my mobile with all sorts of popups. I was hoping to make a grocery list. Ut pop ups Are getting in the way….
And i see that my comment is riddled with typos becAuse of the pop ups that keeps getting in the way…
I just made this with a few tweaks. I didn’t use mushrooms but added celery and a little thinly sliced red and orange pepper. Everything else and it was amazing!
Sounds great!! Thank you for sharing! Glad you liked it 🙂
My personal choice is ground pork. It have loads more flavor than chicken.
That tastes great, too!