PF Chang’s Chicken Lettuce Wraps Recipe
These wraps feature tender ground chicken sautéed with garlic, ginger, and a savory-sweet sauce, all served in crisp lettuce leaves.
Ingredients
For the Chicken Filling:
- 1 tablespoon vegetable oil
- 1 pound ground chicken
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 cup diced water chestnuts (canned and drained)
- 2 green onions, chopped
For the Sauce:
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (optional for heat)
- 1 teaspoon cornstarch (for thickening)
- 2 tablespoons water
For Serving:
- 1 head butter lettuce or iceberg lettuce (washed and separated into cups)
- Extra green onions or sesame seeds (optional for garnish)
Instructions
- In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, sriracha (if using), cornstarch, and water. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced onion and cook until it starts to soften, about 2 minutes. Stir in the garlic and ginger and cook for another 30 seconds until fragrant.
- Add the ground chicken, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5–6 minutes.
- Pour the prepared sauce over the cooked chicken and stir well to coat. Add in the diced water chestnuts and chopped green onions. Cook for another 2–3 minutes, until the sauce thickens slightly and everything is heated through.
- Spoon the hot chicken filling into lettuce cups. Garnish with more green onions or sesame seeds if desired, and serve immediately.