Asian Chicken Lettuce Wraps (PF Chang's Copycat)

Chicken lettuce wraps on a long platter, with sauce and extra filling on the side.

Asian Chicken Lettuce Wraps (PF Chang's Copycat)

Chicken Lettuce Wraps are a savory mixture of ground chicken, vegetables, and a delicious, umami-packed sauce, all wrapped in a crisp, fresh lettuce wrapper. Easy to make and ready to eat in under 25 minutes!

Course Appetizer, Main

Cuisine Asian Fusion

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 300kcal

Author Renee

Equipment

1 Enameled Cast Iron Skillet or heavy skillet

Ingredients

Dipping Sauce

3 tablespoons light soy sauce
3 tablespoons seasoned rice wine vinegar
1½ tablespoons sambal oelek
1 whole green onion thinly sliced; divided
1½ teaspoons sesame oil

Lettuce Wrap Filling

1 pound ground chicken
1 tablespoon olive oil
2-3 cloves garlic minced
1 medium onion finely chopped; about 8 ounces
¼ cup hoisin sauce
2 tablespoons light soy sauce
1½ tablespoon seasoned rice wine vinegar
1½ tablespoons grated fresh ginger
2 teaspoons Sriracha or more, to taste
8 ounces water chestnuts drained & finely chopped (1 can)
2 whole green onions thinly sliced
1 head lettuce iceberg, bibb, Boston, or butter

US Customary - Metric

Instructions

Make the dipping sauce: Whisk ingredients in a small bowl. Set aside.
Cook chicken: Heat oil in a large skillet over medium. Add ground chicken, breaking it up as it cooks, until no longer pink.
Add aromatics & sauces: Stir in onion and garlic, cook 2–3 minutes. Add ginger, vinegar, soy sauce, hoisin, and Sriracha. Stir 4–5 minutes until sauce thickens like warm honey.
Finish filling: Mix in chopped water chestnuts and half the sliced sliced green onions. Remove from heat.
Assemble wraps: Spoon filling into lettuce leaves. Top with dipping sauce and remaining green onions. Serve immediately.

Notes

Best lettuce: iceberg, butter, Boston, or Bibb for sturdy cups.
To prep ahead: make filling up to 2 days early; reheat before serving.
For parties: serve filling in endive leaves for “wrappetizers.”
Spice it up: add extra Sriracha or sambal oelek.

Nutrition