Pf Chang Lettuce Wraps
Lettuce wraps at home — copycat chicken wraps, ground beef wraps, Asian turkey wraps, and sticky sesame chicken — for a fast, light weeknight dinner.
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Copycat P.F. Chang's Chicken Lettuce Wraps
A homemade version of the popular P.F. Chang's chicken lettuce wraps, featuring flavorful ground chicken with hoisin sauce, soy sauce, rice vinegar, and crunchy water chestnuts, served in sturdy lettuce leaves.
Ingredients
- 3 tbsp hoisin sauce
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp Sriracha (optional)
- 1 tsp sesame oil
- 1 tbsp extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 lb ground chicken
- 1/2 cup canned water chestnuts, drained and sliced
- 2 green onions, thinly sliced
- to taste Kosher salt
- to taste freshly ground black pepper
- as needed large leafy lettuce (for serving)
- as needed cooked white rice (optional, for serving)
Instructions
- 1Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
- 2In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 1 minute.
- 3Add ground chicken to the skillet and cook until opaque and mostly cooked through, breaking it apart with a wooden spoon.
- 4Pour in the prepared sauce and cook for 1-2 minutes until the sauce reduces slightly and the chicken is cooked through.
- 5Turn off heat and stir in water chestnuts and green onions. Season with salt and pepper to taste.
- 6Spoon the chicken mixture into lettuce leaves, optionally serve with rice, and enjoy immediately.
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Open in Pepper →The Takeout Lettuce Wrap You Can Make Faster
A pound of ground meat, a few spoonfuls of hoisin and soy, and crisp lettuce leaves to scoop it all up — that's dinner in about the time it takes to set the table. It eats light but still fills everybody up.
Cooks on Pepper reach for this collection on nights when the oven stays off, when someone's skipping bread, or when the kids want to build their own plates at the table.
Every recipe here is a version of the same good idea: Copycat P.F. Chang's Chicken Lettuce Wraps with water chestnuts, Ground Beef Lettuce Wraps in a brown sugar soy glaze, Asian Turkey Lettuce Wraps with coleslaw mix, Sticky Sesame Chicken Lettuce Wraps, and a Vegan PF Changs version made with coconut aminos.
Quick Tips
- 1
Chill the lettuce first
Soak butter or iceberg leaves in ice water for 10 minutes, then dry well — they stay crisp and bend without cracking.
- 2
Brown the meat hard
Cook the pound of ground chicken or beef over medium-high for 6 to 8 minutes without stirring much, so you get browned bits instead of steamed gray meat.
- 3
Drain before the sauce
Pour off the fat before adding hoisin and soy, or the sauce slides off the meat and pools in the lettuce.
- 4
Add crunch at the end
Stir in water chestnuts, bamboo shoots, or shredded carrots in the last 2 minutes so they stay snappy.
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