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P.F. Chang’s Lettuce Wraps

P.F. Chang's Lettuce Wraps - recipe card
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These copycat P.F. Chang’s lettuce wraps feature savory ground chicken stir-fried with mushrooms and water chestnuts in a sweet-savory sauce, served in crisp butter lettuce cups. Perfect as an appetizer or light meal, they deliver umami flavor with a satisfying crunch.

Ingredients

Scale
  • For the sauce:
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 1 tsp chili garlic sauce (optional, adjust to taste)
  • For the stir-fry:
  • 1 tbsp vegetable oil
  • 1 lb ground chicken (93% lean)
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup shiitake mushrooms, finely chopped (stems removed)
  • 1/2 cup water chestnuts, drained and finely diced
  • 1/4 cup green onions, sliced (divided)
  • 8–12 butter lettuce leaves, washed and dried

Instructions

  1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and chili garlic sauce until the sugar dissolves completely. Set aside.
  2. Heat a large wok or 12-inch skillet over high heat until a drop of water sizzles immediately on the surface. Add vegetable oil and swirl to coat the pan evenly.
  3. Add ground chicken to the hot pan and spread it into a single layer using a spatula. Let cook undisturbed for 2 minutes to develop a deep brown sear, then break the meat into crumbles and continue stir-frying until fully cooked and no longer pink, about 3 to 4 minutes. Transfer cooked chicken to a bowl and set aside.
  4. Reduce heat to medium-high. Add diced onion, minced garlic, and grated ginger to the pan. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
  5. Add chopped mushrooms and diced water chestnuts. Continue stir-frying for about 2 minutes until the mushrooms have softened and released their moisture.
  6. Return the cooked chicken to the pan. Pour the prepared sauce over the mixture and toss everything together with a spatula to coat evenly. Cook for 1 minute, stirring constantly, until the sauce thickens slightly and clings to the filling.
  7. Remove the pan from heat. Stir in half of the sliced green onions. Taste and adjust seasoning if needed — add a splash of soy sauce for saltiness or more chili garlic sauce for heat.
  8. To serve, spoon about 1/4 cup of the filling into each lettuce leaf. Garnish with the remaining green onions. Serve immediately while the filling is hot and the lettuce is crisp.

Notes

Store leftover filling in an airtight container in the refrigerator for up to 3 days. Keep lettuce leaves separate and store in a sealed bag with a paper towel to absorb moisture; refresh in cold water before serving. To reheat, warm the filling in a skillet over medium heat for 2-3 minutes, stirring occasionally, or microwave in 30-second bursts until hot. This dish is not suitable for freezing due to the water chestnuts’ texture change. For a gluten-free version, substitute tamari for soy sauce and use a certified gluten-free hoisin sauce.

Nutrition

Keywords: P.F. Chang's lettuce wraps, copycat lettuce wraps, Asian lettuce wraps, ground chicken appetizer, stir-fry, healthy appetizer, quick dinner, gluten-free option, butter lettuce wraps, water chestnuts, shiitake mushrooms

Find it online: https://copycatkitchenco.com/p-f-changs-lettuce-wraps/