PF Chang’s Chicken Lettuce Wraps
This is a homemade copycat recipe for P.F. Chang’s chicken lettuce wraps. They are easy to make and taste like the restaurant version.
A few weeks ago, I made lettuce wraps using Lee Kum Kee’s lettuce wrap sauce, which is similar to the lettuce wraps I grew up eating. This then sparked a debate in my house as to which version of lettuce wraps tastes better, the very popular P.F. Chang’s or the more traditional Chinese ones?
So we did a taste test and I have to admit, I think PF Chang’s wins this one. The Chinese version I grew up eating has a sweeter, heavily hoisin-based sauce. It’s also a little more colorful, with the addition of carrots and peas. PF Chang’s version has a more savory sauce, layered with garlic, ginger, vinegar and more. These are flavors I don’t think I would have appreciated as a kid, but are ones I really love now.
While I know this isn’t the exact PF Chang’s formula, it is pretty darn similar. I made a few different test runs and compared them against leftover PF Chang’s lettuce wrap sauce. This version I’m sharing is our favorite.
I did make a few slight changes. I’ve never been a fan of the iceberg lettuce that the restaurant serves it with, so I serve mine with romaine lettuce leaves. I also added fresh scallions on top because PF Chang’s version doesn’t really have much color. My version is also a little less oily, which is what I was aiming for as I do find PF Chang’s version to be a tad greasy.
These lettuce wraps are really easy to make at home and I’ll definitely be making them again next time the craving hits.
PF Chang's Chicken Lettuce Wraps
- 1 tbsp sesame oil
- 1 lb ground chicken
- 1 (8 oz) can water chestnuts, drained and diced
- 3 oz shiitake mushrooms, diced
- 3 scallions, thinly sliced
- 1 head of romaine lettuce, leaves washed and broken or sliced in half horizontally so that they are not too long (if some of the halves that are close to the stem are too thin and not leafy enough, you can save those for a salad and just use the wide leaves for the wraps) (you can also use iceberg lettuce or butter lettuce)
- 1/4 cup hoisin sauce
- 1 tbsp low sodium soy sauce
- 1 tbsp regular soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 2 tsp (lightly packed) fresh grated ginger
- 3 garlic cloves, minced
- 1 shallot, diced
- In a small bowl, add all sauce ingredients and whisk together.
- In a large skillet, add 1 tbsp sesame oil and bring to medium high heat. Add in ground chicken and cook and stir until crumbled and browned. Add in water chestnuts and mushrooms.
- Reduce heat to medium. Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. Cover skillet with lid to cook a few minutes and allow ingredients to absorb sauce. Remove lid, taste and make any adjustments as needed. If you prefer a little sweeter, you can add a little bit of sugar. If you prefer saltier, you can add a little more soy sauce. When finished, remove from heat.
- Lay out lettuce leaves onto a plate. Spoon on filling. Garnish with scallions. Serve while filling is still warm.
All images and content are © Kirbie's Cravings.
Did you make this recipe?
Share it on instagram with the hashtag #kirbiecravings!