Chicken Lettuce Wraps

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:

• Flatout Wraps
• Chicken Ceasar Wraps
• Flatbread Pinwheels
• Fiesta Pinwheels

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

Adapted from Damn Delicious

Go visit Natalie over at Life Made Simple for more amazingly delicious recipes!