Easy Chicken Lettuce Wraps Recipe (PF Chang’s Copycat!)

If you’ve ever craved that perfect balance of savory, slightly sweet, and utterly satisfying Asian-inspired flavors wrapped in crisp, refreshing lettuce, then these Chicken Lettuce Wraps are about to become your new weeknight obsession! This homemade version rivals anything you’d get at your favorite restaurant—yes, even those famous PF Chang’s lettuce wraps—but you can make them right in your own kitchen in under 30 minutes.

These easy chicken lettuce wraps are the ultimate combination of tender, flavorful ground chicken cooked in a savory-sweet sauce with crunchy water chestnuts, all nestled in cool, crisp lettuce leaves. They’re perfect for busy weeknight dinners, light summer meals, healthy lunch options, or even as an impressive appetizer when you’re entertaining friends. The best part? They’re naturally low-carb, gluten-free (with simple substitutions), and packed with fresh vegetables that even picky eaters will devour.

Whether you’re looking for healthy Asian lettuce wraps, a quick 30-minute dinner, or just want to recreate that restaurant experience at home, this recipe delivers on every level. The interactive, hands-on eating experience makes these wraps fun for the whole family, and the bold flavors will have everyone coming back for seconds (and thirds!).

History / Background

Lettuce wraps have a fascinating culinary journey that spans multiple Asian cuisines. While many Americans were introduced to lettuce wraps through the popular PF Chang’s chain restaurant in the 1990s, the concept of wrapping savory fillings in lettuce leaves has existed in Asian cooking for centuries.

In Chinese cuisine, lettuce wraps (called “sang choy bau” in Cantonese) have been served as a traditional dish, particularly in Southern China. The practice of using lettuce as an edible vessel dates back to when lettuce was abundant and provided a refreshing contrast to rich, flavorful meat preparations. Chinese cooks would stir-fry minced meats—often pigeon, squab, or chicken—with aromatics like ginger, garlic, and green onions, then serve the mixture in crisp iceberg lettuce cups.

The dish also has roots in Korean and Thai cuisines, where fresh lettuce is commonly used to wrap grilled meats, herbs, and condiments. In Korea, “ssam” refers to any food wrapped in a leafy vegetable, and it’s a cornerstone of Korean dining culture. The concept emphasizes balance—the cooling effect of fresh vegetables against warm, seasoned proteins.

When PF Chang’s introduced their lettuce wraps to American diners in 1993, they created an instant sensation. The restaurant chain adapted traditional Chinese lettuce wraps to suit Western palates, adding hoisin sauce for sweetness and making the dish more accessible with readily available ingredients. This popularization sparked a nationwide love affair with lettuce wraps, and soon home cooks everywhere wanted to recreate the magic in their own kitchens.

Today, chicken lettuce wraps have become a beloved staple in American home cooking, representing the beautiful fusion of Asian flavors with healthy, modern eating preferences. They embody everything we love about contemporary cuisine: fresh, flavorful, customizable, and fun to eat!

Why You’ll Love This Recipe

These homemade chicken lettuce wraps are about to earn a permanent spot in your weekly dinner rotation, and here’s why: they manage to be both incredibly healthy and deeply satisfying at the same time. Unlike heavy takeout meals that leave you feeling sluggish, these wraps are light yet filling, packed with protein and vegetables, and bursting with that addictive combination of savory, sweet, and umami flavors that keeps you reaching for just one more wrap.

Here’s what makes this recipe absolutely irresistible:

• Ready in 30 minutes or less – Perfect for those hectic weeknights when you need dinner fast but don’t want to sacrifice flavor or nutrition
• Healthier than takeout – Lower in sodium, no MSG, fresh ingredients you can pronounce, and naturally low-carb without even trying
• Budget-friendly – Uses affordable ground chicken and pantry staples to create a restaurant-quality meal for a fraction of the cost
• Kid-approved – The interactive, hands-on nature of building your own wrap makes dinner fun for children, and the mild-yet-flavorful filling is universally appealing
• Meal prep champion – The filling stores beautifully and actually tastes even better the next day when the flavors have melded together
• Customizable for everyone – Easily adaptable for different dietary needs (gluten-free, dairy-free, keto-friendly) and spice preferences
• No boring leftovers – Transform any extra filling into fried rice, lettuce salad topping, or even a delicious stir-fry bowl
• Impressive yet effortless – Looks and tastes like you spent hours in the kitchen, but your secret is that it came together in one pan with minimal effort
• Naturally gluten-free option – Simply swap regular soy sauce for tamari or coconut aminos, and you’ve got a celiac-friendly dinner
• Perfect for entertaining – Guests love the interactive element of assembling their own wraps, making this ideal for casual dinner parties

Ingredient Notes

Understanding your ingredients is the key to recipe success! Here’s everything you need to know about what goes into these incredible Asian chicken lettuce wraps, plus smart substitutions for different dietary needs.

Ground Chicken – The star protein of our wraps! Ground chicken is lean, affordable, and absorbs the Asian-inspired sauce beautifully. It cooks quickly and has a mild flavor that works perfectly with bold seasonings. You can substitute with ground turkey for an equally lean option, or use ground pork for a richer, more traditional flavor (this is what many authentic Chinese versions use). For a vegetarian version, try crumbled extra-firm tofu or finely chopped mushrooms.

Butter Lettuce or Iceberg Lettuce – These are your edible “bowls” and they’re crucial! Butter lettuce (also called Boston or Bibb lettuce) offers tender, pliable leaves that cup beautifully and have a slightly sweet flavor. Iceberg lettuce provides more crunch and sturdiness, making it easier for kids to handle. I love using butter lettuce for its elegant presentation, but iceberg is more authentic to the PF Chang’s version. Romaine hearts work in a pinch, though they’re slightly less flexible.

Water Chestnuts – These provide that signature crunch that makes lettuce wraps so texturally satisfying. Fresh water chestnuts are incredible if you can find them at Asian markets, but canned work beautifully too—just drain and dice them. If unavailable, substitute with diced jicama for similar crunch, or finely diced celery (though the flavor will be slightly different).

Soy Sauce – This is your primary salty, umami base. Use low-sodium soy sauce to control the saltiness better. For gluten-free diets, swap with tamari (which is essentially gluten-free soy sauce) or coconut aminos for a soy-free, slightly sweeter alternative that’s also paleo-friendly.

Hoisin Sauce – The secret weapon that gives these wraps their distinctive sweet-savory flavor! Hoisin is a thick, fragrant Chinese sauce made from fermented soybeans, garlic, and spices. It’s what makes restaurant-style lettuce wraps taste so special. Find it in the Asian aisle of most grocery stores. In a pinch, you can make a substitute by mixing 2 tablespoons soy sauce, 1 tablespoon peanut butter, 1 tablespoon honey, 1 teaspoon rice vinegar, and a dash of garlic powder.

Rice Vinegar – Adds a gentle acidity that brightens all the flavors and cuts through the richness. Rice vinegar is milder and slightly sweeter than white vinegar. If you don’t have it, substitute with apple cider vinegar or white wine vinegar, but use slightly less as they’re more acidic.

Sesame Oil – Just a small amount adds incredible nutty, toasted flavor that screams “Asian cuisine.” This is toasted sesame oil (the dark amber kind), not plain sesame oil. A little goes a long way! If you don’t have it, the dish will still work, but you’ll miss that authentic aroma.

Garlic and Ginger – The aromatic foundation of virtually every Asian stir-fry! Fresh is always best for the brightest flavor, but in a pinch, you can use ¼ teaspoon garlic powder and ¼ teaspoon ground ginger per clove/teaspoon of fresh. Pre-minced garlic and ginger in jars also work wonderfully for busy weeknights.

Green Onions – Add freshness, color, and a mild onion flavor. Both the white and green parts are used. Substitute with chopped chives or even regular yellow onion (though the flavor will be stronger).

Sriracha or Chili Garlic Sauce (Optional) – For those who love heat! Sriracha adds vinegary spice, while chili garlic sauce brings more garlic flavor with the heat. Start small and add more to taste, or serve on the side so everyone can customize their spice level.

Equipment Needed

The beauty of this recipe is its simplicity—you probably already have everything you need! Here’s your equipment list:

• Large skillet or wok (12-inch recommended) – A wok gives you that authentic stir-fry experience and high heat distribution, but a large skillet works perfectly too
• Wooden spoon or silicone spatula – For breaking up the ground chicken and stirring
• Sharp knife – For chopping vegetables, garlic, and ginger
• Cutting board – Preferably one designated for raw meat and another for vegetables
• Small mixing bowl – To combine your sauce ingredients
• Measuring cups and spoons – For accurate seasoning
• Garlic press or microplane (optional) – Makes mincing garlic and grating ginger much easier
• Serving platter or large plate – For presenting your beautiful lettuce cups

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Tips & Variations

One of the best things about chicken lettuce wraps is how easily you can customize them to suit your taste preferences, dietary needs, or whatever ingredients you have on hand. Here are my favorite ways to switch things up:

Protein Swaps:

• Use ground turkey for an equally lean option with similar texture
• Try ground pork for richer, more authentic Chinese flavor (this is traditional!)
• Substitute diced chicken breast or thighs for a chunkier texture
• Go vegetarian with crumbled firm tofu, tempeh, or finely chopped mushrooms
• Use ground beef for a heartier, more filling version (though less traditional)

Vegetable Additions:

• Add shredded carrots for extra color, crunch, and sweetness
• Toss in diced bell peppers (red or orange work beautifully)
• Include bean sprouts for authentic Asian texture
• Mix in shiitake or cremini mushrooms for earthy umami flavor
• Add snap peas or edamame for extra protein and crunch

Flavor Variations:

• Thai-inspired: Add fish sauce, lime juice, fresh basil, and peanuts
• Korean-style: Use gochujang instead of sriracha, add kimchi on the side
• Extra savory: Stir in oyster sauce along with the hoisin
• Citrus twist: Add orange zest and a splash of orange juice to the sauce
• Peanut version: Mix in 2 tablespoons peanut butter and top with crushed peanuts

Heat Level Adjustments:

• Mild: Omit sriracha entirely and serve on the side for those who want it
• Medium: Use 1 teaspoon sriracha in the sauce
• Spicy: Add 1-2 teaspoons chili garlic sauce plus red pepper flakes
• Extra hot: Serve with sliced fresh jalapeños or Thai bird chilies

Low-Carb/Keto Modifications:

• Replace honey with a keto-friendly sweetener like monk fruit or skip it entirely
• Use coconut aminos instead of soy sauce (naturally lower in carbs)
• Skip the water chestnuts if being very strict (they contain more carbs than other vegetables)

Gluten-Free Adjustments:

• Use tamari instead of regular soy sauce
• Check your hoisin sauce label (some brands contain wheat)—or make your own gluten-free version
• Ensure your sriracha is gluten-free (most are, but always check)

Pro Chef Tips

Want to take your homemade chicken lettuce wraps from good to absolutely restaurant-worthy? Here are the professional techniques I’ve learned that make all the difference:

1. High heat is your friend (but control it!) – Professional Asian cooking happens at high temperatures, which creates those delicious caramelized flavors and proper “wok hei” (breath of the wok). Heat your pan until a drop of water sizzles and evaporates immediately, but reduce heat slightly once you add garlic and ginger to prevent burning.

2. Don’t overcrowd the pan – If your skillet isn’t large enough to spread the ground chicken in a relatively thin layer, cook it in two batches. Overcrowding creates steam instead of browning, giving you gray, boiled-looking meat instead of beautifully browned, flavorful chicken. That golden-brown color equals flavor!

3. Let the chicken sit undisturbed – When you first add ground chicken to the hot pan, resist the urge to immediately start stirring. Let it sit for 2-3 minutes to develop a proper sear. Those crispy, caramelized bits (called “fond”) are pure flavor gold.

4. Fresh ginger makes a massive difference – I know it’s tempting to use ground ginger powder, but fresh ginger has a bright, zingy quality that dried simply cannot replicate. Peel it easily by scraping with a spoon, then grate it on a microplane or mince it finely.

5. Make your sauce ahead – Mix all your sauce ingredients before you start cooking. Once that chicken hits the hot pan, things move quickly, and you don’t want to be measuring ingredients while your garlic burns! Professional cooks always prep before they cook.

6. Add ingredients in the right order – Aromatics (onion, garlic, ginger) go first to release their flavors into the oil. Protein goes next. Vegetables that need cooking (mushrooms, peppers) go after the protein is mostly done. Delicate ingredients (water chestnuts, green onions) go at the end to maintain their texture.

7. Balance is everything – Taste your filling before serving and adjust the flavors. Too salty? Add a touch more honey. Too sweet? Add more soy sauce or vinegar. Not enough depth? Add another splash of sesame oil. Great cooks taste and adjust!

8. Serve at the right temperature contrast – The filling should be warm (not piping hot), and the lettuce should be cold and crisp. This temperature contrast is part of what makes lettuce wraps so satisfying and refreshing.

9. Keep the filling relatively dry – While you want enough sauce to coat the chicken, you don’t want it soupy or the lettuce will get soggy. If your mixture seems too wet, let it simmer uncovered for an extra minute or two to reduce the liquid.

10. Smaller pieces = better wraps – Break the ground chicken into fine crumbles rather than leaving large chunks. Smaller pieces distribute more evenly in the lettuce cup and make eating much easier (less chance of the filling falling out!).

Common Mistakes to Avoid

Even simple recipes can go wrong if you’re not careful! Here are the most common pitfalls I see with Asian chicken lettuce wraps and how to avoid them:

1. Using lettuce that’s too wilted or wet – Soggy lettuce ruins the entire experience. Make sure your lettuce leaves are completely dry after washing (use a salad spinner or pat gently with paper towels). Store washed, dried leaves wrapped in paper towels in the fridge until serving time. If your lettuce is wilted, soak it in ice water for 10 minutes, then dry thoroughly to revive crispness.

2. Burning the garlic and ginger – These aromatics burn quickly and turn bitter when scorched. Always add them after the onions have softened and watch them carefully, stirring constantly for just 30-60 seconds until fragrant. If you smell burning at all, immediately remove the pan from heat. Burnt garlic is not salvageable and will ruin the entire dish.

3. Overcooking the chicken – Ground chicken can become dry and rubbery if overcooked. Cook just until there’s no pink remaining (internal temp of 165°F). The meat will continue cooking slightly even after you remove it from heat, so don’t overdo it! Also, using ground chicken breast only (rather than a mix with dark meat) can result in drier filling—look for ground chicken that’s around 93/7 (lean to fat ratio).

4. Making the filling too wet – If you add too much sauce or don’t let it reduce properly, you’ll end up with soggy lettuce wraps that fall apart. The filling should be moist and glossy but not swimming in liquid. Let the sauce simmer and reduce for 2-3 minutes after adding it, and if it’s still too wet, continue cooking uncovered until it thickens.

5. Skipping the water chestnuts (or using mushy ones) – The crunch from water chestnuts is absolutely essential to authentic lettuce wraps. They provide textural contrast against the tender chicken and soft lettuce. If you use canned water chestnuts that are too soft, try chopping them and then patting them dry with paper towels before adding to restore some texture. Fresh water chestnuts from Asian markets are incredibly superior if you can find them!

6. Not tasting and adjusting – Every brand of soy sauce and hoisin has different sodium levels and flavor profiles. Always taste your filling before serving and adjust the seasoning. This is your chance to add more soy sauce for saltiness, hoisin for sweetness, rice vinegar for brightness, or sriracha for heat. Good cooking is all about balancing flavors to your personal preference.

7. Serving the filling while it’s too hot – Piping hot filling will wilt your lettuce on contact, creating a sad, soggy mess. Let the filling cool for just 2-3 minutes after cooking so it’s warm (not hot), which is perfect for serving. The temperature contrast between cool, crisp lettuce and warm, savory filling is ideal.

Storage & Meal Prep

Chicken lettuce wraps are actually fantastic for meal prep because the filling tastes even better after the flavors have had time to meld together! Here’s everything you need to know about storing and reheating:

Refrigerator Storage: Store the cooked chicken filling in an airtight container in the refrigerator for up to 4 days. Keep the filling and lettuce separate—never store them together or you’ll end up with wilted, soggy lettuce. Store washed, dried lettuce leaves wrapped in paper towels inside a plastic bag or container for up to 3 days.

Reheating Instructions: Reheat the filling in a skillet over medium heat, stirring occasionally, until warmed through (about 5-7 minutes). You can also microwave it in a microwave-safe bowl in 1-minute intervals, stirring between each, until hot. Add a splash of water or chicken broth if the mixture seems dry—the sauce will have thickened during storage. The filling actually develops deeper, more complex flavors after a day in the fridge, so leftovers are genuinely delicious!

Meal Prep Tips: This recipe is perfect for weekly meal prep! Make a double batch of filling on Sunday and portion it into individual containers. Each morning, grab a container of filling and pack it with a handful of lettuce leaves (wrapped in a damp paper towel to keep them crisp). At lunchtime, quickly reheat the filling in the microwave and assemble your wraps fresh. It’s a restaurant-quality lunch that costs a fraction of takeout!

Preventing Sogginess: Always, always, always store the filling and lettuce separately. The moisture and heat from the filling will wilt lettuce within hours if stored together. If you’re packing lettuce wraps for lunch, keep components separate and assemble just before eating.

Leftovers Transformation: Don’t think of leftover filling as just “reheated dinner”—it’s incredibly versatile! Use it as a topping for rice bowls, toss it with noodles, stuff it into bell peppers and bake, add it to fried rice, use it as a salad topping, or even stuff it into spring rolls. The flavorful filling works beautifully in so many applications!

Make-Ahead & Freezer Notes

Want to prep this recipe ahead of time for even easier weeknight dinners? Here’s how to do it successfully:

Make-Ahead (Refrigerator): You can prepare the filling up to 2 days in advance. Cook the chicken mixture completely, let it cool to room temperature, then store in an airtight container in the refrigerator. When ready to serve, simply reheat in a skillet with a splash of water or broth until warmed through (about 5-7 minutes). The flavors will actually improve as they meld together! You can also prep all your vegetables (chop onions, dice water chestnuts, mince garlic and ginger) up to 24 hours ahead and store them separately in the fridge to make cooking even faster.

Freezer-Friendly: Yes! The chicken filling freezes beautifully for up to 3 months. Let the cooked filling cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags (I like to freeze in 2-cup portions, perfect for one meal). Squeeze out as much air as possible to prevent freezer burn, label with the date, and freeze flat for easy storage.

Reheating From Frozen: For best results, thaw the filling overnight in the refrigerator, then reheat in a skillet over medium heat until warmed through. If you’re in a hurry, you can reheat from frozen: place the frozen filling in a covered skillet with 2-3 tablespoons of water over medium-low heat. Stir occasionally, breaking up chunks as it thaws, until heated through (15-20 minutes). You can also microwave from frozen in 2-minute intervals, stirring between each, until hot.

What NOT to Freeze: Never freeze the lettuce! Lettuce has high water content and becomes completely limp and unusable after freezing. Always freeze only the cooked filling and use fresh lettuce when serving.

Sauce Prep: You can mix the sauce ingredients ahead of time and store in the refrigerator for up to 1 week. This makes weeknight cooking even faster—just heat your pan, cook the chicken with aromatics, and add your pre-made sauce!

Serving Suggestions

While chicken lettuce wraps are delicious all on their own, pairing them with the right sides and accompaniments takes your meal to the next level! Here are my favorite serving suggestions:

Perfect Side Dishes:

• Steamed white or brown rice – For those who want something more filling, serve bowls of fluffy rice alongside the wraps
• Asian cucumber salad – Cool, tangy cucumbers in rice vinegar perfectly complement the rich filling
• Egg drop soup or hot and sour soup – A warm, comforting soup makes this feel like a complete Chinese restaurant meal
• Edamame – Simply steamed and lightly salted, these provide extra protein and a fun appetizer
• Vegetable spring rolls – Fresh (not fried) spring rolls with peanut dipping sauce are a natural pairing
• Asian slaw – Crunchy cabbage slaw with sesame ginger dressing adds more vegetables and texture
• Fried rice or lo mein – If you’re feeding hungry teenagers or want a heartier meal, add a serving of fried rice or noodles

Garnishes and Toppings: Create a fun “lettuce wrap bar” where everyone can customize their wraps with:

• Sliced green onions
• Toasted sesame seeds
• Crispy fried wonton strips or chow mein noodles for extra crunch
• Fresh cilantro or Thai basil
• Sliced jalapeños or Thai bird chilies for heat lovers
• Crushed peanuts or cashews
• Pickled vegetables (carrots, radishes)
• Extra sriracha, chili garlic sauce, or sweet chili sauce
• Lime wedges for squeezing

Beverage Pairings:

• Asian beer – A light lager like Tsingtao or Sapporo is refreshing and traditional
• Iced green tea – Unsweetened or lightly sweetened green tea cleanses the palate beautifully
• Sake – A cold sake complements the savory-sweet flavors perfectly
• White wine – A crisp Riesling or Gewürztraminer works well with the Asian flavors
• Sparkling water with lime – For a non-alcoholic option that’s refreshing and light

Presentation Tips: Serve the warm chicken filling in a beautiful bowl with a serving spoon, and arrange the lettuce cups on a large platter or individual plates. Set out small bowls of garnishes so guests can build their own wraps. This interactive, customizable approach makes dinner feel special and fun—perfect for casual entertaining or family meals!

FAQs Section

Q: Can I use ground beef or pork instead of chicken?
A: Absolutely! Ground pork is actually more traditional in many Chinese lettuce wrap recipes and has a richer, more savory flavor. Ground beef works well too, though it’s less authentic. If using beef or pork, drain any excess fat after browning since these meats are fattier than chicken. Adjust cooking time as needed—pork and beef may take 1-2 minutes longer to cook through completely.

Q: What’s the best type of lettuce to use for wraps?
A: Butter lettuce (also called Boston or Bibb lettuce) is my top choice because the leaves are tender, cup-shaped, and have a subtle sweetness. Iceberg lettuce is the most traditional (and what PF Chang’s uses) because it’s sturdy, crisp, and holds up well even with warm filling. Both work beautifully! Avoid romaine, which is too rigid, or delicate lettuces like spring mix, which will wilt immediately.

Q: How do I keep my lettuce wraps from getting soggy?
A: The key is letting the filling cool for 2-3 minutes before serving (it should be warm, not piping hot), making sure the filling isn’t too saucy (let it simmer to reduce if needed), and always storing leftover filling and lettuce separately. Never refrigerate or store assembled wraps—they’ll turn into a sad, wilted mess. For packed lunches, keep components separate and assemble just before eating.

Q: Is this recipe gluten-free?
A: It can be with simple substitutions! Use tamari instead of regular soy sauce (tamari is gluten-free soy sauce), check that your hoisin sauce is gluten-free (some brands contain wheat—look for gluten-free versions like Lee Kum Kee), and verify your sriracha is gluten-free (most are). With these swaps, this recipe is completely celiac-friendly and just as delicious!

Q: Can I make this recipe ahead of time?
A: Yes! The filling actually tastes even better when made ahead because the flavors develop and meld together. Cook the filling up to 2 days ahead and refrigerate, or freeze for up to 3 months. Reheat in a skillet before serving. Always use fresh lettuce—prep and wash it up to 1 day ahead, but don’t assemble the wraps until you’re ready to eat.

Q: How spicy are these lettuce wraps?
A: As written with 1 teaspoon of sriracha, they have just a gentle warmth—not truly spicy at all. Most people, including kids, find this level very mild and pleasant. If you’re sensitive to heat, simply omit the sriracha entirely or serve it on the side so everyone can customize their spice level. For spice lovers, increase to 2 teaspoons sriracha, add red pepper flakes while cooking, or serve with extra chili garlic sauce on the side.