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Crunchy PF Chang’s Lettuce Wraps Recipe

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3.8 from 64 reviews

These Crunchy PF Chang’s Lettuce Wraps combine ground chicken with flavorful ingredients like mushrooms, water chestnuts, and a savory hoisin-based sauce, all wrapped in crisp butter lettuce leaves. This easy-to-make recipe delivers a perfect balance of savory, tangy, and crunchy textures, ideal for a light yet satisfying meal or appetizer.

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients

Protein & Vegetables

  • 1 pound ground chicken (or ground turkey, beef, or pork)
  • ½ cup yellow onion, minced
  • 2 large garlic cloves, minced
  • 8-10 cremini mushrooms, diced
  • 8 ounces whole water chestnuts, drained and diced
  • 1 teaspoon fresh ginger, grated
  • 1 pinch crushed red chili pepper flakes
  • 1 head butter lettuce (or baby Romaine lettuce or similar)

Oils & Sauces

  • 1 tablespoon vegetable or peanut oil
  • 5 tablespoons low-sodium soy sauce (or tamari/coconut aminos)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons hoisin sauce
  • 1 ½ teaspoons lime juice (plus extra for garnish)

Seasonings & Garnishes

  • Salt and black pepper, to taste
  • Green onions, chopped, for garnish
  • White sesame seeds, for garnish
  • Peanuts, roughly chopped, for garnish

Instructions

  1. Prepare the sauce: In a small bowl, whisk together toasted sesame oil, hoisin sauce, rice wine vinegar, low-sodium soy sauce, lime juice, salt, and black pepper until well combined. Set aside for later use.
  2. Sauté mushrooms: Heat vegetable or peanut oil in a medium or large non-stick skillet over medium heat. Add diced mushrooms and cook over medium-high heat for 2-3 minutes until they begin to soften. Remove mushrooms from skillet and set aside.
  3. Cook ground chicken and aromatics: In the same skillet, add a little more cooking oil if needed. Add ground chicken, breaking it up with a spatula, and cook until it begins to brown. When the chicken is about halfway cooked, add minced onions, crushed red chili flakes, garlic, and grated ginger. Continue cooking until chicken is fully cooked and onions are soft.
  4. Combine ingredients and simmer: Return the sautéed mushrooms to the skillet along with chopped water chestnuts. Pour the prepared sauce over the mixture and stir thoroughly to combine. Let it simmer for 1-2 minutes to allow flavors to meld.
  5. Prepare lettuce cups and assemble: Separate and wash lettuce leaves, patting them dry. Spoon about 2 heaping tablespoons of the chicken mixture into each leaf. Drizzle with a bit of fresh lime juice on top.
  6. Garnish and serve: Sprinkle each lettuce wrap with chopped green onions, white sesame seeds, and chopped peanuts. Add freshly ground black pepper if desired. Serve immediately for best texture and flavor.

Notes

  • Ground turkey, beef, or pork can be substituted for ground chicken without significantly altering flavor.
  • For a vegetarian version, substitute ground chicken with plant-based ground meat alternatives and use vegetarian hoisin sauce.
  • If water chestnuts are unavailable, add extra diced mushrooms for crunch.
  • Adjust the amount of crushed red chili flakes to control the spice level.
  • Use butter lettuce or baby Romaine for a sturdy yet tender wrap that holds the filling well.
  • Leftovers can be stored separately: chicken mixture in an airtight container for up to 3 days and fresh lettuce leaves refrigerated.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://ellarecipe.com/crunchy-pf-changs-lettuce-wraps-recipe/