Juicy P.F. Chang’s Lettuce Wrap Recipe

Finding a crowd-pleasing appetizer that’s both tasty and good for you can feel like an impossible task. Between trying to avoid deep-fried options and steering clear of heavy cream-based dips, the choices often seem limited – especially when you’re hoping to recreate your favorite restaurant dishes at home.

That’s why these P.F. Chang’s-style lettuce wraps have become my go-to solution: they’re fresh and filling, quick to put together, and let everyone at the table customize their portions exactly the way they like them.

What Kind of Ground Chicken Should I Use?

For lettuce wraps, ground chicken is your best bet for getting that perfect texture and flavor absorption. Regular ground chicken from the grocery store works great, but if you see an option, go for ground chicken thigh meat instead of breast – it’s a bit more flavorful and won’t dry out as easily during cooking. If you can’t find pre-ground chicken at your store, you can ask the butcher to grind chicken thighs for you, or pulse chicken pieces in your food processor at home until they reach a ground meat consistency. Just make sure not to over-process, as you want the meat to have some texture rather than turning into a paste.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while keeping the authentic Asian-inspired flavors:

• Ground chicken: Ground turkey works perfectly here, or try ground pork for a richer flavor. For a vegetarian version, crumbled firm tofu or tempeh makes a good substitute – just be sure to press the tofu well to remove excess moisture.
• Hoisin sauce: If you’re out of hoisin, mix 2 tablespoons of regular barbecue sauce with 1 tablespoon of molasses and 1 teaspoon of soy sauce. It won’t be exactly the same, but it’ll give you that sweet-savory flavor you’re looking for.
• Butter lettuce: While butter lettuce is ideal for its cup-like shape and tender texture, you can use iceberg lettuce, romaine hearts, or even large spinach leaves. Just keep in mind that iceberg will be crunchier and might crack when folding.
• Water chestnuts: If you can’t find water chestnuts, try diced jicama or bamboo shoots for that signature crunch. In a pinch, chopped celery will work too, though the flavor will be different.
• Oils: No sesame oil? While it adds nice flavor, you can use all olive oil instead. Just add 1/2 teaspoon of sesame seeds at the end if you have them.
• Asian chili garlic sauce: Sriracha works great, or try sambal oelek. If you don’t have either, mix some red pepper flakes with a bit of minced garlic for that spicy kick.

Watch Out for These Mistakes While Cooking

The biggest challenge when making lettuce wraps is dealing with excess moisture – be sure to drain your ground meat well after cooking and chop the water chestnuts finely to prevent them from making the filling watery. Another common mistake is overcooking the meat mixture until it’s dry; instead, cook just until the chicken is no longer pink and still juicy, which usually takes about 5-7 minutes over medium-high heat. When it comes to the lettuce leaves, many cooks forget to pat them completely dry after washing, leading to a soggy wrap – take an extra minute to thoroughly dry each leaf with paper towels. For the best texture and flavor balance, make sure to dice all your vegetables into similar small sizes, and taste-test the filling before serving to adjust the seasoning, as the amount of hoisin and chili sauce can make or break this dish.

What to Serve With Lettuce Wraps?

These Asian-inspired lettuce wraps work great as both an appetizer or main dish, making them super flexible for any meal. When serving them as a main course, I like to pair them with some steamed jasmine rice or cauliflower rice on the side to make the meal more filling. A simple Asian cucumber salad with rice vinegar dressing makes a cool, crunchy side that balances out the warm filling perfectly. For a complete takeout-style meal at home, you could also serve these alongside some hot and sour soup or a bowl of edamame sprinkled with sea salt.

Storage Instructions

Keep Fresh: The chicken filling mixture stays good in an airtight container in the fridge for up to 4 days. Keep the lettuce leaves separate and wash them only when you’re ready to use them – this helps them stay crisp longer. I like to prep the filling on Sunday and have easy lettuce wraps ready for lunch throughout the week!

Pack Separately: If you’re taking these for lunch, pack the filling in one container and the lettuce leaves in another with a slightly damp paper towel. This keeps everything fresh and prevents the lettuce from getting wilted. When lunchtime comes, just heat up the filling and assemble your wraps!

Freeze: The chicken filling freezes really well! Pop it in a freezer-safe container and it’ll keep for up to 3 months. Just remember to freeze only the meat mixture – fresh lettuce leaves should always be bought new when you’re ready to serve.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 50-60 g
• Fat: 30-40 g
• Carbohydrates: 60-70 g

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 pound ground chicken (ground turkey also works well)
• 1 medium to large sweet vidalia or yellow onion, diced small
• 1/3 cup hoisin sauce
• 2 tablespoons soy sauce, low-sodium
• 1 tablespoon rice vinegar
• 1 tablespoon asian chili garlic sauce (adjust to preference, sriracha can be used as an alternative)
• 3 cloves of garlic, minced or pressed
• 1 teaspoon ground ginger or 2 teaspoons fresh ginger (to taste)
• 8-ounce can of water chestnuts, drained and chopped small
• 2 to 3 green onions, sliced into thin rings
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper, freshly ground (adjust to taste)
• Butter lettuce leaves for serving

Step 1: Cook the Chicken

In a large skillet, add your choice of oils and the chicken.

Cook over medium-high heat, stirring intermittently, until the chicken is cooked through and crumbly.

This should take a few minutes depending on the size of the chicken pieces.

Step 2: Add Sauces and Onion

Add the onion, hoisin sauce, soy sauce, rice wine vinegar, and chili garlic sauce to the skillet with the cooked chicken.

Stir everything to combine well.

Allow it to cook for about 5 minutes, stirring occasionally, until the onion is soft, translucent, and most of the liquid has been absorbed.

Step 3: Incorporate Garlic and Ginger

Add the garlic and ginger to the mixture.

Stir them in well and cook for about 1 minute, or until they become fragrant.

Be careful not to overcook, as garlic can burn quickly.

Step 4: Add Water Chestnuts and Green Onions

Add the water chestnuts and green onions to the skillet.

Sprinkle in some salt and pepper to taste.

Cook for about 2 minutes, or until the water chestnuts are tender.

Taste the filling and adjust the seasoning if needed, such as adding more soy sauce, hoisin, or pepper.

Step 5: Assemble and Serve

Spoon approximately 1/4 cup of the prepared mixture into each lettuce leaf.

Arrange on a serving platter and enjoy these fresh and flavorful chicken lettuce wraps immediately.