I can never resist these PF Chang’s Chicken Lettuce Wraps, packed with juicy chicken, crisp water chestnuts, and that irresistible savory-sweet sauce. One bite and it’s easy to see why they disappear so fast.
I’m obsessed with these crunchy PF Chang’s lettuce wraps because they hit every craving at once: savory, juicy, crisp, and ridiculously snackable. The ground chicken soaks up that glossy, tangy-sweet sauce, while water chestnuts bring the kind of crunch I keep chasing bite after bite.
And the lettuce? Cold, fresh, and snappy enough to make the whole thing feel light without tasting boring.
I love food that lets me pile, fold, drip, and go back for more without overthinking it. Messy fingers.
Big flavor. Zero regret.
But honestly, I could eat a whole platter and still want one more.
Ingredients
- Ground chicken keeps it filling, but still lighter than takeout beef or pork.
- Vegetable oil helps everything brown nicely without getting heavy or greasy.
- Garlic brings that cozy, savory smell you’ll want right away.
- Fresh ginger adds a little zing, like the wrap woke up.
- Mushrooms bulk it up and sneak in earthy flavor without shouting.
- Water chestnuts are the crunch factor.
Basically, don’t skip them.
- Onion adds sweetness and makes the filling taste more rounded.
- Green onions keep it fresh, plus the tops look pretty sprinkled on.
- Soy sauce brings saltiness, so go easy before adding extra salt.
- Hoisin makes it glossy, sweet, and very PF Chang’s-ish.
- Rice vinegar cuts the sweetness and keeps each bite from feeling flat.
- Sesame oil adds that nutty finish, and a little goes far.
- Lettuce leaves are the crisp, cool “shells” that make it fun.
Ingredient Quantities
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 8 ounces mushrooms, finely chopped
- 8 ounces canned water chestnuts, drained and finely chopped
- 1 small onion, finely chopped
- 3 green onions, white and light green parts sliced for cooking, dark green tops for garnish
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup chicken broth or water
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
- Salt and black pepper, to taste
- 1 head iceberg or butter lettuce, leaves separated and washed
- Optional: toasted sesame seeds for sprinkling
How to Make this
1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add minced garlic, minced ginger, and the white and light green parts of the green onions; cook 30 seconds until fragrant.
3. Add ground chicken, season with salt and black pepper, and cook, breaking it up with a spoon, until no longer pink.
4. Stir in finely chopped mushrooms, finely chopped onion, and chopped water chestnuts; cook 3 to 5 minutes until vegetables are softened.
5. In a small bowl, whisk together low sodium soy sauce, hoisin sauce, rice vinegar, brown sugar, chicken broth or water, and toasted sesame oil.
6. Pour the sauce into the skillet and stir to combine, bringing the mixture to a gentle simmer.
7. Add the cornstarch slurry (cornstarch mixed with 1 tablespoon water) and cook 1 to 2 minutes until the sauce thickens and coats the filling. Taste and adjust salt and black pepper if needed.
8. Remove from heat and stir in the dark green tops of the sliced green onions.
9. To serve, spoon the warm chicken mixture into individual washed lettuce leaves, folding each leaf around the filling.
10. Garnish with optional toasted sesame seeds and additional sliced green onion tops, and serve immediately.
Equipment Needed
1. Large skillet or wok
2. Chef knife
3. Cutting board
4. Spatula or wooden spoon
5. Small bowl and whisk (for the sauce)
6. Measuring cups and spoons
7. Mixing spoon or ladle (for the cornstarch slurry and serving)
8. Colander or salad spinner (for washing and draining lettuce)
FAQ
CRUNCHY PF Chang’s Lettuce Wraps (With Chicken) Recipe Substitutions and Variations
- Ground chicken: substitute ground turkey for similar texture and flavor, or finely chopped boneless chicken thighs for juicier filling.
- Hoisin sauce: substitute oyster sauce plus a teaspoon of honey for sweetness, or a mix of 2 parts soy sauce and 1 part plum jam for a sweeter, tangy note.
- Water chestnuts: substitute finely diced jicama for crunch and mild sweetness, or chopped celery for a more common crunchy option.
- Lettuce (iceberg or butter): substitute bibb lettuce for tender cups, or romaine hearts for sturdier, crisper wraps.
Pro Tips
– Brown the chicken in a single layer without crowding the pan so it gets some caramelized bits for deeper flavor. Break it up toward the end of cooking so you keep those browned edges.
– Squeeze excess moisture from the chopped mushrooms in a clean kitchen towel or by briefly sautéing them first. That prevents a watery filling and concentrates their umami.
– Add the toasted sesame oil and any extra green onion tops at the end of cooking for a bright, fragrant finish. Sesame oil loses nuance if cooked too long.
– Make the cornstarch slurry room temperature and stir it in slowly while simmering. If the sauce gets too thick, whisk in a tablespoon or two of broth until it coats the filling nicely.
– Keep the lettuce chilled and assemble just before serving so the leaves stay crisp. Warm filling and cold lettuce make a pleasing contrast; if you need to reheat leftovers, add a splash of broth to revive the texture.
CRUNCHY PF Chang's Lettuce Wraps (With Chicken) Recipe
I can never resist these PF Chang’s Chicken Lettuce Wraps, packed with juicy chicken, crisp water chestnuts, and that irresistible savory-sweet sauce. One bite and it’s easy to see why they disappear so fast.
6
servings
244
kcal
Equipment: 1. Large skillet or wok
2. Chef knife
3. Cutting board
4. Spatula or wooden spoon
5. Small bowl and whisk (for the sauce)
6. Measuring cups and spoons
7. Mixing spoon or ladle (for the cornstarch slurry and serving)
8. Colander or salad spinner (for washing and draining lettuce)
Ingredients
1 pound ground chicken
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
8 ounces mushrooms, finely chopped
8 ounces canned water chestnuts, drained and finely chopped
1 small onion, finely chopped
3 green onions, white and light green parts sliced for cooking, dark green tops for garnish
1/4 cup low sodium soy sauce
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 cup chicken broth or water
1 teaspoon toasted sesame oil
1 teaspoon cornstarch (mixed with 1 tablespoon water)
Salt and black pepper, to taste
1 head iceberg or butter lettuce, leaves separated and washed
Optional: toasted sesame seeds for sprinkling
Directions
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic, minced ginger, and the white and light green parts of the green onions; cook 30 seconds until fragrant.
- Add ground chicken, season with salt and black pepper, and cook, breaking it up with a spoon, until no longer pink.
- Stir in finely chopped mushrooms, finely chopped onion, and chopped water chestnuts; cook 3 to 5 minutes until vegetables are softened.
- In a small bowl, whisk together low sodium soy sauce, hoisin sauce, rice vinegar, brown sugar, chicken broth or water, and toasted sesame oil.
- Pour the sauce into the skillet and stir to combine, bringing the mixture to a gentle simmer.
- Add the cornstarch slurry (cornstarch mixed with 1 tablespoon water) and cook 1 to 2 minutes until the sauce thickens and coats the filling. Taste and adjust salt and black pepper if needed.
- Remove from heat and stir in the dark green tops of the sliced green onions.
- To serve, spoon the warm chicken mixture into individual washed lettuce leaves, folding each leaf around the filling.
- Garnish with optional toasted sesame seeds and additional sliced green onion tops, and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 257g
- Total number of serves: 6
- Calories: 244kcal
- Fat: 10.7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 1.3g
- Monounsaturated: 3.9g
- Cholesterol: 64mg
- Sodium: 533mg
- Potassium: 385mg
- Carbohydrates: 24g
- Fiber: 1.7g
- Sugar: 6.7g
- Protein: 20g
- Vitamin A: 133IU
- Vitamin C: 5mg
- Calcium: 57mg
- Iron: 1.4mg
