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PF Chang's Chicken Lettuce Wraps (Copycat)

PF Chang's Chicken Lettuce Wraps (copycat) with savory ground chicken, crunchy water chestnuts, and a glossy Asian-inspired sauce. Quick skillet cooking keeps the filling juicy while spooning it into crisp lettuce leaves for a fresh, light bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb ground chicken
  • 1 tbsp sesame oil
  • 1 onion
  • 3 garlic
  • 1 tbsp fresh ginger
  • 8 oz water chestnuts can, drained and chopped
  • 3 green onions sliced
Sauce
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 tsp sesame oil
Serving
  • 1 butter lettuce or Bibb lettuce, leaves separated
  • 1 tbsp sesame seeds
  • 1 green onions extra for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the sauce
  1. In a small bowl, whisk together low-sodium soy sauce, hoisin sauce, rice vinegar, honey, sriracha, and sesame oil until smooth, glossy, and evenly combined.
Cook the chicken filling
  1. Heat sesame oil in a large skillet over medium-high heat until shimmering.
  2. Add onion and cook for 3 minutes, stirring often, until softened and lightly translucent.
  3. Stir in garlic and fresh ginger and cook for 30 seconds until fragrant.
  4. Add ground chicken and cook, stirring occasionally, until browned and no longer pink.
  5. Stir in chopped water chestnuts and cook briefly to warm through.
  6. Pour the sauce over the chicken mixture and cook for 2–3 minutes until slightly thickened, coating the filling.
  7. Stir in green onions to finish the filling.
Assemble and serve
  1. Spoon the warm chicken mixture into butter lettuce leaves.
  2. Garnish with sesame seeds and additional green onions, then serve immediately.

Notes

For the best crunch, separate lettuce leaves right before filling. Store leftover chicken filling in an airtight container in the refrigerator up to 3 days; reheat in a skillet until hot, then assemble fresh lettuce wraps. Freezing is not recommended for the lettuce, but the filling can be frozen up to 2 months. For a lighter option, use avocado oil instead of sesame oil where the flavor balance still works, and serve with extra lettuce for volume.