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PF Chang's Chicken Lettuce Wraps

This recipe recreates PF Chang's popular chicken lettuce wraps, featuring savory ground chicken stir-fried with aromatics, water chestnuts, and a vibrant hoisin-soy sauce blend. It's a flavorful, low-carb dish served in crisp lettuce cups, perfect for a light yet satisfying meal that highlights fresh ingredients and a balance of sweet, salty, and tangy notes.
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Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1252.8 kcal

Equipment

  • 1 Large Skillet or Wok For cooking the chicken and vegetables efficiently
  • 1 Cutting Board For prepping aromatics and water chestnuts
  • 1 Chef's knife Essential for dicing and mincing ingredients
  • 1 Spatula or wooden spoon For browning chicken and stirring the mixture
  • 1 Measuring Spoons and Cups For accurate ingredient measurements

Ingredients
  

Main

  • 1 tbsp olive oil
  • 1 lb ground chicken
  • 4 cloves garlic minced
  • 1 onion diced
  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp ginger freshly grated preferred
  • 1 tbsp Sriracha sauce optional
  • 8 oz whole water chestnuts drained/diced
  • 2 green onions sliced
  • salt/pepper to taste
  • 1 head lettuce

Instructions
 

  • Prepare all ingredients: mince garlic and ginger, dice the onion and water chestnuts, and thinly slice green onions. Wash and separate lettuce leaves, ensuring they are dry.
  • Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
  • Add the ground chicken to the hot skillet, breaking it apart with a spatula. Cook until the chicken is fully browned and no longer pink, draining any excess fat.
  • Stir in the minced garlic, diced onion, and grated ginger. Sauté for 3-5 minutes until the onion softens and becomes translucent.
  • In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, and Sriracha (if using) to create the sauce.
  • Pour the prepared sauce mixture into the skillet with the chicken and vegetables. Stir well to ensure all ingredients are evenly coated.
  • Add the diced water chestnuts to the skillet and continue to cook for another 2-3 minutes, allowing the sauce to slightly thicken and flavors to meld.
  • Stir in most of the sliced green onions, reserving a small amount for garnish. Season the mixture with salt and pepper to taste.
  • Remove the chicken filling from the heat and transfer it to a serving dish.
  • Serve the hot chicken mixture immediately with the chilled lettuce cups, allowing guests to assemble their own wraps, garnished with the reserved green onions.

Notes

Achieving the signature texture is key: ensure the ground chicken is finely crumbled and browned well. Avoid overcrowding the pan to allow proper caramelization, which deepens flavor. Freshly grated ginger significantly enhances the aromatic profile compared to powdered. For a more vibrant crunch, consider adding the water chestnuts and green onions near the very end of cooking. A touch of sesame oil at the final stage can add an authentic, nutty aroma. Serve with cold, crisp lettuce varieties like butter, iceberg, or romaine hearts for the best contrast.