P.F. Chang's Chicken Wraps

This copycat version of P.F. Chang's Chicken Lettuce Wraps captures the essence of the iconic appetizer with a blend of savory, tangy, and slightly spicy flavors wrapped in crisp lettuce leaves. It’s perfect for a light lunch or as a fun appetizer when entertaining. The combination of ground chicken, crunchy water chestnuts, and a punchy sauce makes every bite satisfying and fresh.

I made this on a whim to impress friends, and it quickly became a requested dish at every gathering. It’s my go-to when I want something flavorful but light.

Ingredients

• Hoisin sauce: provides that distinctive sweet and savory depth indispensable to the authentic flavor choose a high-quality brand for best results
• Low-sodium soy sauce: balances saltiness without overpowering the other flavors using low sodium keeps the dish from getting too salty
• Rice wine vinegar: adds brightness and acidity that lifts the whole dish
• Sriracha: optional but recommended if you like a gentle kick of heat adjust to taste
• Sesame oil: a small amount brings a nutty aroma that makes it feel truly Asian-inspired
• Extra-virgin olive oil: employed for cooking the aromatics a neutral oil like canola also works well
• Onion: diced finely to soften and sweeten the base
• Garlic: minced adds pungency and depth
• Freshly grated ginger: provides warmth and a sharp, fresh zing
• Ground chicken: lean and tender the perfect protein for soaking up the flavors
• Canned water chestnuts: drained and sliced their crunchy texture contrasts beautifully with the tender chicken
• Green onions: thinly sliced for freshness and color at the end
• Kosher salt and freshly ground black pepper: to season and enhance flavor
• Large leafy lettuce: ideally Boston or butter lettuce with wide, sturdy leaves that hold the filling without tearing
• Cooked white rice: optional side that helps round out the meal when served as a main course

Step-by-Step Instructions

Make the sauce:

In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha if using, and sesame oil. This creates a luscious, layered sauce that will coat the chicken beautifully.

Cook the aromatics:

Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and cook about five minutes until they are soft and translucent. Stir in the minced garlic and grated ginger, cooking just one more minute until fragrant but not browned. This gentle cooking builds a flavorful foundation.

Brown the chicken:

Add the ground chicken to the skillet and use a wooden spoon to break it apart. Cook it until the meat is opaque and almost cooked through, about five to seven minutes. This step ensures your chicken absorbs the sauce and cooks evenly.

Combine with sauce and finish filling:

Pour the prepared sauce over the chicken and stir well. Let it simmer one to two minutes until the sauce thickens slightly and the chicken is fully cooked. Turn off the heat, then stir in the sliced water chestnuts and green onions for a burst of crunch and freshness. Taste and season with kosher salt and freshly ground pepper to your liking.

Assemble and serve:

Spoon cooked white rice onto plates if using. Place a large spoonful, about a quarter cup, of the chicken mixture in the center of each lettuce leaf. Fold or roll the leaf around the filling and enjoy immediately to keep the lettuce crisp.

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My favorite part is the contrast between the warm savory filling and the cool refreshing lettuce. This dish always reminds me of sharing laughs around the table with friends on casual weeknights when everyone loves building their own wraps.

Storage Tips

Store any leftover filling in an airtight container in the refrigerator for up to five days. It reheats nicely in a skillet or microwave but keep the lettuce separate to prevent sogginess. If you want extra crispness, rewash leaves before serving again. This way you can enjoy the wraps for quick lunches during the week.

Ingredient Substitutions

Ground turkey or finely chopped mushrooms make good alternatives to chicken if you prefer or need a vegetarian option. Celery or diced red bell pepper can replace water chestnuts for crunch and added flavor. Tamari serves as a gluten-free soy sauce replacement. Adjust Sriracha to other hot sauces based on your heat preference.

Serving Suggestions

Serve these wraps alongside simple steamed jasmine rice or cold Asian-style noodles tossed with sesame oil and scallions. They work beautifully with a crisp cucumber salad or light pickled vegetables. For an extra treat, sprinkle crushed peanuts or fried wonton strips on top for texture variation.

Cultural Context

P.F. Chang’s chicken lettuce wraps are inspired by a dish popularized in American Chinese cuisine but reflect classic Southern Chinese elements, where wrapped dishes highlight fresh textures with savory fillings. The dish’s roots connect to Cecilia Chiang, who revolutionized fine Chinese dining in America and whose family recipes continue to influence menus nationwide.

Pro Tips

• Toast the spices lightly before mixing into the sauce for deeper flavor—you can smell the difference immediately
• Let the filling cool slightly before assembling the wraps so the lettuce stays crisp and doesn’t wilt under the warm filling
• Use Boston lettuce or butter lettuce for their sturdy, wide leaves that are easy to fill and fold without tearing

Commonly Asked Questions

→ What lettuce works best for wraps?

Use lettuce with thick ribs and sturdy leaves like Boston or iceberg to hold filling without tearing.

→ Can I substitute water chestnuts?

Yes, diced celery or red bell peppers offer a crisp alternative to water chestnuts.

→ How should the filling be stored?

Store the cooked filling in an airtight container in the fridge for up to 5 days.

→ Is it necessary to cool the filling before assembling?

Letting the filling cool slightly helps prevent the lettuce from wilting too quickly.

→ Can I add crunch toppings?

Yes, toppings like roasted peanuts, wonton strips, or chow mein noodles provide extra texture.