P.F. Chang's Chicken Wraps

This copycat version of P.F. Chang's Chicken Lettuce Wraps captures the iconic appetizer's perfect balance of savory, tangy, and spicy flavors. The dish brings together tender ground chicken and crisp vegetables wrapped in fresh lettuce leaves, making it a refreshing and satisfying treat anytime you want a light but flavorful meal.

This is one of those recipes that feels like a restaurant treat but is so easy to make at home. I first whipped it up when craving P.F. Chang’s, and now it’s on regular rotation in my house for quick dinners and casual entertaining.

Ingredients

• Hoisin sauce: delivers that rich fermented sweetness essential to the classic flavor. Look for a good quality brand with a smooth texture
• Low-sodium soy sauce: adds depth and saltiness without overpowering the dish
• Rice wine vinegar: contributes a bright, slightly tangy note to balance the richness
• Sriracha: optional heat that can be adjusted to taste
• Sesame oil: gives a toasty, nutty aroma that lifts the whole dish
• Extra-virgin olive oil: for sautéing aromatics smoothly
• Onion, diced: builds the savory base when cooked down to softness
• Garlic, minced: infuses the filling with pungent warmth
• Freshly grated ginger: adds a zesty, fresh spice that cuts through richness
• Ground chicken: a lean, tender protein that soaks up the sauce beautifully
• Canned water chestnuts, drained and sliced: provide a satisfying crunch and mild sweetness
• Green onions, thinly sliced: brighten the filling right before serving
• Kosher salt and freshly ground black pepper: essential seasoning to balance flavors
• Large leafy lettuce: choose sturdy leaves like iceberg or butter lettuce with thick ribs to hold the filling without tearing
• Cooked white rice: optional, serves as a base if you want a more filling meal

Step-by-Step Instructions

Make the Sauce:

In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil until fully combined to create a flavorful glaze for the chicken.

Sauté the Aromatics:

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally until the onions are soft and translucent. Add minced garlic and freshly grated ginger and cook for an additional minute until fragrant but not browned to build the flavor foundation.

Cook the Chicken:

Add ground chicken to the skillet. Using a wooden spoon, break up the meat as it cooks. Stir frequently to ensure even cooking and prevent sticking. Cook until the chicken is opaque and almost fully cooked through, approximately 6 to 8 minutes.

Add the Sauce and Simmer:

Pour the prepared sauce over the chicken. Stir to combine and cook for 1 to 2 minutes more until the sauce thickens slightly and the chicken is fully cooked. Turn off the heat and quickly stir in sliced water chestnuts and green onions. Season with kosher salt and freshly ground black pepper to taste.

Assemble the Wraps:

Allow the filling to cool slightly to prevent wilting the lettuce. Spoon about one-quarter cup of the chicken mixture into the center of each lettuce leaf. Add cooked white rice underneath or on the side if using. Serve immediately for the best texture.

Bookmark

Hoisin sauce is my favorite ingredient here. It’s this complex, tangy, subtly sweet paste that really sets the flavor apart. One of my favorite memories making this dish is how my whole family gathered around the table, each person building their own wraps just the way they liked. It’s one of those meals that brings everyone together in a casual, interactive way.

Storage Tips

Store any leftover filling in an airtight container and refrigerate for up to five days. Reheat gently on the stove or microwave before serving to maintain moisture and texture. Keep the lettuce leaves separate and fresh in the fridge, wrapped in a damp paper towel inside a plastic bag to preserve crispness.

Ingredient Substitutions

• Ground turkey or finely chopped mushrooms can be swapped for ground chicken for different textures or to keep it vegetarian
• If you cannot find rice wine vinegar, use apple cider vinegar for a slightly different but still bright acidity
• Water chestnuts can be replaced with diced celery or red bell pepper to keep the crunch and add a fresh flavor twist

Serving Suggestions

• Serve the wraps with a side of steamed jasmine or white rice to make it a more substantial meal
• Toppings like chopped roasted peanuts, wonton strips, or crispy fried noodles add welcome texture and nutty flavor
• Pair with a cucumber salad or pickled vegetables to add a cooling contrast to the warm and savory chicken filling

Pro Tips

• Toast spices or aromatics lightly before adding meat to deepen the flavor complexity
• Let the filling cool slightly before assembling to keep the lettuce leaves crisp instead of soggy
• Use a wooden spoon to break up the meat finely so every bite has a good mix of chicken and veggies

Common Recipe Questions

→ What lettuce is best for wraps?

Choose large leafy lettuce with thick ribs and wide leaves, like iceberg or butter lettuce, to hold fillings without wilting.

→ Can I substitute water chestnuts?

Yes, diced celery or red bell pepper work well as crunchy alternatives to water chestnuts in the filling.

→ How to keep lettuce from wilting?

Allow the filling to cool slightly before adding it to the leaves to protect the lettuce from wilting too soon.

→ Can I prepare the filling in advance?

The seasoned chicken filling can be refrigerated for up to five days in an airtight container for convenience.

→ What toppings enhance the texture?

Roasted peanuts, wonton strips, or chow mein noodles add extra crunch and flavor when sprinkled on top.