Chicken Lettuce Wraps (PF Chang’s copycat recipe)
My garden is exploding with greens right now. We have been drinking more green juices and eating more salads than I can count. Sometimes when we’re out in the backyard, my ever-hungry kids will even climb into the raised bed and start munching on kale leaves like overgrown rabbits! I don’t say anything, for fear of startling them off and losing the magical moment.
I had two beautiful heads of butter lettuce last week, so I used them to create one of my favorite copycat recipes for PF Chang’s Lettuce Wraps. There are several versions of this recipe floating around the Internet, but in this one I combined the parts I liked from three different ones: ground chicken instead of chopped chicken breasts, teriyaki sauce for a sweet kick and hot sauce for a spicy kick, mushrooms instead of water chestnuts, and a small handful of basil leaves.
I’m kind of a sucker for quality ground chicken. It’s lean, cooks quickly, and has a great texture in recipes like this. I stock my freezer anytime it goes on sale for $4-4.49/lb. I often make my own ground chicken meat from chicken breasts, if they are on a better sale. I feel like GIY (Grind It Yourself) will be the next big thing; watch for it.
Scoop the chicken mixture into lettuce leaves for a crunchy appetizer or light lunch.
If you want to skip the lettuce for a heartier/carb-ier main course, this chicken mixture is also delicious served over a bed of rice (How to Cook Perfect Brown Rice). Double the sauce ingredients and sprinkle cashews or sesame seeds over the top for a nice crunch.
Forget PF Chang’s. If you have more lettuce than you know what to do with right now, these Lettuce Wraps are calling your name. Putting a huge horse statue in front of your house: optional but highly recommended.
Chicken Lettuce Wraps
2 T. sesame oil, divided
1 c. mushrooms, chopped
1 lb. ground chicken
2 garlic cloves, minced
6 basil leaves, finely chopped
2 T. hoisin sauce (also available in gluten-free)
2 T. teriyaki sauce (also available in gluten-free)
1 T. soy sauce (also available in gluten-free)
1 t. rice wine vinegar
1 t. ground ginger
1 t. cornstarch (tapioca starch or arrowroot can work for a true gluten-free)
1 T. Sriracha sauce or chili garlic sauce (to taste, optional)
1 head bibb or butter lettuce, separated into leaves
2 small green onions, sliced
Directions:
- In a medium wok or skillet over medium heat, heat 1 tablespoon of the sesame oil. Add the mushrooms, and cook, stirring occasionally, until golden brown and softened (about 5 minutes); transfer to a plate and set aside. Add 1 more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes, crumbling the meat as it cooks. Drain fat, if needed. Add the minced garlic, stir for 30 seconds. Add the mushrooms back into the skillet and sprinkle in the basil leaves; stir to combine.
- Meanwhile, in a small mason jar or mixing bowl, combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha; shake or whisk to combine.
- Pour sauce over the chicken mixture and stir to coat evenly; cook until heated through and slightly thickened, about 1 minute.
- Spoon into the leaves of butter lettuce (or scoop over bowls of rice). Top with sliced green onions.
**********************************************************************
If you do not have a wok in your life, now is the time! This T-fal Nonstick 14″ Wok is oven and dishwasher safe and gets fantastic reviews on Amazon! Price hovers between $20 and $25, which makes it a super affordable addition to your kitchen arsenal.
Looking for more delicious recipes?
Follow Frugal Living NW on Pinterest!
Fantastic range of boards from best recipes and tips for frugal living to gardening and budgeting help.
This post may contain affiliate links. See the disclosure policy for more information.
This is a great recipe! I added chopped water chestnuts and use chili garlic sauce in place of sriracha! I also make 1 1/2 times the sauce or sometimes double. (We like sauce)! It’s delicious and I have passed it along to many people! Thanks!
How can I print this recipe?
I have the same problem! I ended up copying it and pasting into a new Word Document.
Copying and pasting is the best recommendation. We’re working on a print option!
Made per instructions except I could only locate a green Sriracha sauce (new grocery store outing). The meal was a big success. Will make again.
I have been craving Chinese food for days. This lettuce wrap looks like the perfect dinner for next week. I think I’ll serve it with rice for the kids.
Yum, trying this tonight. Jut wondered how much time does this recipe take?
Absolutely love this recipe, just made it for my husband & i. I had the lettuce wraps and he had his with white rice. It was delicious, easy & full of flavors very much like PF Chang’s i will definitely be making it again!!!!
Can also put this delicious mixture in rice wraps with shredded cabbage, carrot, etc. and make spring rolls and serve with dipping sauce made from fish sauce/rice vinegar/sugar/red pepper/shredded carrot. Yum! Thanks for sharing. LOVE lettuce wraps! Can’t wait to try.
I made these for my 3 adult sons for dinner. Tripled the recipe. They loved them! We had a small portion (maybe for 2 servings) left over. They really enjoyed the sauce. Flavor of chicken and sauce was delicious. We added peanuts to ours!
Thanks for the recipe!
This looks so good! I love the idea of lettuce wraps. They are a little hardier than a salad and so tasty!
I add chopped water chestnuts for crunch. These are just fabulous. Have shared the recipe with friends who love it too! A little oyster sauce can sub for some of the hoisin to keep it lower in carbs. Fantastic recipe. Thanks!!
These are so good. The kids beg for it and we fight over the leftovers. I haven’t even tried PF Changs. To keep it low carb we leave out the hoisin sauce and I add more Worcestershire and liquid stevia.
Hi there. What kind of mushrooms do you recommend? Thank you!
How many servings is this PF Change lettuce wrap?
I always do an assortment of appetizers for Christmas Eve and this year I made these lettuce wraps and they were SO GOOD! What a hit with my kids. I am making the heartier version over rice with sautéed swiss chard tonight and I think it will be really good. Thanks for the recipe.
I don’t have any basil leaves . Could I use dry basil ?
Have you ever made this and put in the freezer to have as a meal on a later date? I’m part of a freezer meal group and searching for a chicken recipe. Just wondering what your thought on freezing and reheating would be. Thanks!! 🙂
I think freezing the meat will work just fine!
Could you freeze the mixture in portions, without basil and the lettuce of course. I am cooking for 1 and starting meal plan prepping for the week
I made these yesterday! They were so good. I had to use ground turkey since that’s what we had, but there was really no difference in the taste. I will be making them again. Thanks for sharing your recipe!
Made this tonight it was delish!! I added chopped walnuts and carrots for a crunch! Definetly going to make this again!
These were very tasty. I’m not sure they tasted much like the PF Chang ones but they were very very very good.
Thanks for posting
This looks so yummy! I can’t wait to try it!
Hi! I was wondering about how many servings this recipe makes? I plan on having a dinner for 6 people and I’d like to make this as an appetizer. The recipe looks great!
I am going to try this, but what is the sauce in the photo next to the wraps?
Thanks
Great! Let us know how you like these. And that is just soy sauce in the pics.
These wraps look yummy! Thanks for linking up with What’s Cookin’ Wednesday!