Recipe

PF Chang’s Lettuce Wraps (Copycat)

A cozy, savory-sweet skillet filling tucked into crisp lettuce cups with crunchy bits and a glossy hoisin soy sauce you will want to spoon over everything.

By Matt Campbell

•

4.8

A platter of butter lettuce cups filled with glossy chicken, water chestnuts, and green onions, served with lime wedges and chopped peanuts on a wooden table

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If there is one restaurant appetizer that turns into dinner the second it hits the table, it is PF Chang’s lettuce wraps. You get that savory-sweet, gingery, garlicky filling, the crunch from water chestnuts, and cool lettuce that makes every bite feel snappy and fresh.

This is my weeknight copycat that stays true to the vibe while keeping ingredients approachable. It is fast, flexible, and forgiving. You can make it with chicken, turkey, or even crumbled tofu, then let everyone build their own wraps at the table like a low-stress taco night with better crunch.

Bowls of ground chicken, diced water chestnuts, minced garlic, grated ginger, hoisin sauce, soy sauce, and butter lettuce arranged on a bright kitchen counter

Why It Works

That signature glossy sauce: Hoisin brings sweetness and body, soy sauce brings salt, and a little rice vinegar brightens everything up.
Crunch in every bite: Water chestnuts plus quick-sauteed onion and optional mushrooms keep the filling lively instead of mushy. Add carrot or bell pepper if you want even more snap.
Fast flavor build: Brown the chicken hard, then add aromatics and sauce. You get big results without a long simmer.
Easy to customize: Make it mild for kids, then add chili crisp or sriracha at the table for the spice crew.

Yield: Makes about 4 cups filling, which is usually 12 to 16 wraps depending on leaf size.

Pairs Well With

Storage Tips

Store the filling separately from the lettuce. Lettuce wants to stay crisp, and the filling wants to stay saucy. Keep them apart and everyone wins.

Refrigerator: Store filling in an airtight container for up to 3 to 4 days.
Reheat: Warm in a skillet over medium heat with a splash of water, or microwave in short bursts, stirring until hot. For best food safety, reheat to 165°F (74°C). (Microwaving can soften the water chestnuts a bit, so stovetop is the move if you want maximum crunch.)
Lettuce: Wash, spin dry, then wrap leaves in paper towels and store in a zip-top bag or container for 3 to 4 days.
Freezer: Freeze the cooked filling for best quality within 2 months. Thaw overnight in the fridge, then reheat and refresh with a small splash of soy sauce and rice vinegar.

A glass meal prep container filled with cooked lettuce wrap filling next to a separate container of washed butter lettuce leaves on a kitchen counter

Common Questions

What kind of lettuce is best for PF Chang’s-style wraps?

Butter lettuce is the classic because it is flexible and cup-shaped. Iceberg works too if you want extra crunch. If using romaine, use the inner leaves and fold like a taco.

Can I make these gluten-free?

Yes. Use tamari or gluten-free soy sauce, and make sure your hoisin is labeled gluten-free. Many hoisin sauces contain wheat.

Can I use ground turkey or beef?

Ground turkey is a great swap and stays close to the original feel. Beef is richer and heavier, but still delicious. If you use beef, consider adding an extra splash of rice vinegar to keep it bright.

How do I keep the filling from getting watery?

Cook the chicken until it is nicely browned before adding sauce, and do not salt the veggies early. Also, drain water chestnuts well. If it still looks loose, simmer 1 to 2 minutes longer or add 1 teaspoon cornstarch mixed with 1 tablespoon water.

What is the best topping situation?

Green onions and chopped peanuts are the move. Add shredded carrots, sesame seeds, or a drizzle of chili crisp if you want more crunch and heat.

Can I make any of this ahead?

Yes. Mix the sauce up to 3 to 4 days ahead and keep it in the fridge. You can also wash and spin-dry the lettuce a day ahead, then store it wrapped in paper towels so it stays crisp.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok
Cutting board and sharp knife
Measuring spoons and cups
Small bowl for mixing sauce
Wooden spoon or spatula
Salad spinner or clean kitchen towels for drying lettuce

I wanted a culinary degree before I wanted anything else, but I ended up chasing the more practical classroom: a hot pan, a sharp knife, and a dinner deadline. Lettuce wraps are basically that mindset in food form. They are fast, high-reward, and they force you to taste as you go because the sauce is everything. The first time I nailed the sweet-salty balance at home, I did what any normal person would do and ate three wraps standing at the stove, “quality control” style, while the lettuce was still dripping from the spinner.

PF Chang’s Lettuce Wraps (Copycat)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

For the sauce

1/3 cup hoisin sauce
3 tablespoons low-sodium soy sauce (or tamari)
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 to 2 teaspoons sriracha or chili garlic sauce (optional)
1 teaspoon cornstarch + 1 tablespoon water (optional, for a thicker glaze)

For the filling

1 tablespoon neutral oil (avocado, canola, or vegetable)
1 1/4 pounds ground chicken
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup water chestnuts, drained and finely chopped
1 cup cremini mushrooms, finely chopped (optional but great for texture)
1/2 cup shredded carrots or diced bell pepper (optional, for extra crunch and color)
2 green onions, thinly sliced (plus more for serving)

For serving

1 to 2 heads butter lettuce (or iceberg), leaves separated and dried well
Chopped peanuts or cashews
Lime wedges
Sesame seeds (optional)

Instructions

Prep the lettuce. Separate leaves, wash, and dry very well. Crisp lettuce is half the magic. Set aside in the fridge.
Mix the sauce. In a small bowl, whisk hoisin, soy sauce, rice vinegar, sesame oil, and sriracha if using. If you like it extra glossy and clingy, do not add the cornstarch slurry yet. Save it for Step 5.
Brown the chicken. Heat a large skillet over medium-high heat. Add oil, then ground chicken. Press it into an even layer and let it sit 2 to 3 minutes so it actually browns. Break up and cook until no longer pink.
Add aromatics and veggies. Add onion and cook 2 minutes. Add garlic and ginger and cook 30 seconds. Stir in water chestnuts, mushrooms if using, and carrots or bell pepper if using. Cook 2 to 3 minutes, until the mushrooms release their moisture and most of it evaporates.
Sauce it. Pour in the sauce and stir well. Simmer 1 to 2 minutes until glossy. If using the cornstarch slurry, add it now and cook 30 to 60 seconds until the sauce thickens and coats the filling.
Finish and serve. Stir in green onions. Spoon filling into lettuce cups and top with peanuts, extra green onion, and a squeeze of lime. Taste, then adjust with a splash of soy sauce for salt or rice vinegar for brightness.