Chicken Lettuce Wraps (P.F. Chang’s Copycat Recipe)

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There are certain restaurant dishes that stick with you long after the plate is cleared. For me, P.F. Chang’s chicken lettuce wraps are one of those. Crisp lettuce. Warm, savory filling. That slightly sweet, deeply umami sauce. It’s simple… and somehow unforgettable.

The first time I tried recreating them at home, I wasn’t even aiming for “copycat.” I just wanted that feeling—the one where you keep reaching for “just one more wrap” even though you’re already full.

I remember the smell hitting first. Garlic and ginger sizzling in a hot pan, that unmistakable soy-hoisin aroma blooming fast. It pulled everyone into the kitchen. No one asked what was for dinner. They already knew.

What I love about this easy chicken lettuce wraps recipe at home is how flexible it is. Weeknight quick? Yes. Dinner-party worthy? Also yes. Light but satisfying? Absolutely.

These wraps are crunchy, saucy, and balanced in a way that feels indulgent without being heavy. And honestly, they’re even better when you control the ingredients yourself.

Once you make them, ordering them out feels… unnecessary.

Recipe Resume (Why You’ll Want This Now)

Bold restaurant-style flavor
Ready in under 30 minutes
One pan, minimal mess
Low-carb and protein-packed
Perfect for weeknights or guests
Customizable heat and sweetness
Fresh, crunchy lettuce cups
Better than takeout—promise

Why This Chicken Lettuce Wraps Recipe Is The Only One You’ll Ever Need

Cuisine: Asian-Inspired / American-Asian

This P.F. Chang’s chicken lettuce wraps copycat recipe became a repeat request after one casual dinner with friends. Plates were ignored. The platter of lettuce wraps disappeared first.

What makes this version special is balance. Not too sweet. Not too salty. Enough sauce to coat the chicken—but not drown it. And the texture? That’s the real secret. Slightly crispy chicken bits with soft water chestnuts tucked in.

It’s one of those meals that feels fun to eat. Hands involved. Mess welcome.

What You Really Need to Make This Amazing Chicken Lettuce Wraps Recipe (Simplified)

• Ground chicken
• Garlic, minced
• Fresh ginger, grated
• Green onions, sliced
• Water chestnuts, finely chopped
• Hoisin sauce
• Soy sauce
• Rice vinegar
• Sesame oil
• Brown sugar or honey
• Butter lettuce or iceberg leaves
• Oil for cooking

How to Master the Perfect Chicken Lettuce Wraps (My Secret Method)

Start with a hot skillet and a drizzle of oil. Add the ground chicken and let it cook undisturbed for a minute—this builds flavor. Break it up once it starts browning.

When the chicken is mostly cooked, add garlic and ginger. Stir until fragrant—this happens fast, so stay close. Toss in the water chestnuts and green onions, letting everything mingle.

Now comes the magic. Stir in hoisin sauce, soy sauce, rice vinegar, sesame oil, and just a touch of sweetness. The sauce should coat the chicken, not pool at the bottom.

Lower the heat and let it simmer briefly. Taste. Adjust. Scoop the warm filling into crisp lettuce cups and serve immediately.

That’s it. No drama. All payoff.

Chef’s Notes and Tips For A Flawless Chicken Lettuce Wraps Recipe

Finely chopping the water chestnuts is key. Big chunks disrupt the texture, but small pieces add that signature crunch you expect from restaurant-style chicken lettuce wraps.

Also—don’t overcook the chicken. Ground chicken dries out quickly. Pull it off the heat while it’s still juicy; the residual heat will finish the job.

Get Creative! Easy Substitutions and Fun Variations

Ground turkey works beautifully here. Want heat? Add chili garlic sauce or crushed red pepper. For extra depth, a splash of oyster sauce is lovely.

You can also serve the filling over rice or noodles if lettuce wraps aren’t your thing—still delicious.

Lighten It Up! Simple Swaps for a Healthier Chicken Lettuce Wraps Recipe

Use low-sodium soy sauce and reduce hoisin slightly. Swap brown sugar for honey or skip sweetener altogether. Butter lettuce keeps this naturally low-carb and gluten-free (with tamari).

It’s one of the easiest healthy Asian chicken lettuce wraps to adapt.

Closing (Todd Wilbur-Style)

And there you have it.
Crunchy. Saucy. Ridiculously satisfying.
Make it once—and takeout will have to work a lot harder to impress you.
Let me know how yours turn out, and don’t forget to check out more copycat favorites.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe:

1. How close is this to the real P.F. Chang’s chicken lettuce wraps?

This P.F. Chang’s chicken lettuce wraps copycat recipe nails the flavor balance most people recognize immediately—savory, slightly sweet, and deeply umami. The combination of hoisin sauce, soy sauce, sesame oil, and aromatics mirrors the restaurant version closely.

The biggest difference? Freshness. At home, the chicken stays juicier, the lettuce is crisper, and you control the sauce level. Many readers actually prefer this version once they try it.

2. What type of lettuce works best for chicken lettuce wraps?

Butter lettuce is ideal for easy chicken lettuce wraps at home. It’s soft, flexible, and naturally cup-shaped. Iceberg also works if you want extra crunch.

Avoid romaine—it tends to crack and doesn’t hold filling as well. Wash and dry thoroughly for maximum crispness.

3. Can I make the filling ahead of time?

Yes. The chicken filling can be made up to two days in advance and stored in the refrigerator. Reheat gently in a skillet or microwave.

For best texture, keep the lettuce separate and assemble just before serving. This keeps the wraps fresh and crisp.

4. Are these chicken lettuce wraps healthy?

Absolutely. These healthy Asian chicken lettuce wraps are high in protein, naturally low-carb, and easy to adapt for gluten-free or low-sodium diets.

Using lettuce instead of wraps or rice keeps the dish light while still satisfying.

5. Can I freeze the chicken filling?

Yes, the filling freezes well for up to two months. Let it cool completely before freezing in an airtight container.

Thaw overnight and reheat gently, adding a splash of water if needed to loosen the sauce.

6. What can I use instead of hoisin sauce?

If hoisin isn’t available, mix soy sauce, a little peanut butter, honey, and rice vinegar. It won’t be identical, but it gets you close.

Hoisin, however, delivers that signature copycat flavor best.

7. How do I keep the wraps from getting soggy?

Make sure the filling isn’t overly saucy and always assemble right before eating. Warm filling + cold, dry lettuce is the ideal combo.

Serve extra filling on the side for refills.

8. Can I make this spicy?

Definitely. Add chili paste, sriracha, or fresh chopped chilies to taste. Start small—you can always add more.

Heat lovers usually go back for seconds.