PF Chang’s Chicken Lettuce Wraps Recipe

I’m a big fan of PF Chang’s — every visit I order their famous chicken lettuce wraps, and sometimes I make them my whole meal. That familiarity helped me perfect this easy copycat version. The combination of seasoned ground chicken, minced mushrooms for umami, crunchy water chestnuts, and a sweet-savory hoisin-based sauce gives an authentic restaurant-style result at home.

What You Need for PF Changs Lettuce Wraps

• Ground chicken: Use lean ground chicken as the main protein.
• Mushrooms: Finely minced mushrooms add depth and umami that make the filling taste authentic.
• Water chestnuts: Minced water chestnuts provide the classic crunchy texture.
• Lettuce: Butter lettuce leaves are ideal for wrapping, but iceberg or romaine works too.

PF Chang Lettuce Wraps Sauce

The sauce is the heart of the recipe — sweet, tangy, and savory, it mirrors the restaurant flavor. Gather these ingredients:

• Hoisin sauce: Sweet and bold; look for a gluten-free option if needed.
• Freshly grated ginger: Fresh ginger brightens the sauce — use fresh if possible.
• Soy sauce (or tamari for gluten-free): Adds salt and savory depth.
• Minced garlic: A must for flavor.
• Rice vinegar: Adds brightness and balances the sweetness.
• Cornstarch: Thickens the sauce so it coats the filling nicely.

PF Changs Lettuce Wraps Recipe

Prep: 5 mins • Cook: 20 mins • Total: 25 mins • Servings: 4

Ingredients

For the Sauce

• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce or tamari
• 1 tablespoon fresh grated ginger
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 1 teaspoon cornstarch

For the Filling

• 2 teaspoons sesame oil
• 8 oz white mushrooms, minced
• 1/4 teaspoon salt
• 5 oz water chestnuts, drained and minced
• 1 lb ground chicken
• 1 tablespoon soy sauce
• 2 tablespoons chopped fresh Thai basil
• 2 tablespoons chopped fresh cilantro

For Serving

• 1 head butter lettuce
• Diced green onions for garnish

Instructions

1. Make the sauce: Whisk together hoisin, soy sauce (or tamari), grated ginger, minced garlic, rice vinegar, water, and cornstarch in a small bowl until smooth. Set aside.
2. Cook mushrooms: Heat sesame oil in a large skillet over medium-high heat. Add the minced mushrooms, season with salt, and sauté 5–7 minutes until moisture is released and evaporates.
3. Add water chestnuts: Stir in the minced water chestnuts and cook 1–2 minutes. Remove the mushroom mixture from the pan and set aside.
4. Cook chicken: Return the skillet to heat and add the ground chicken. Break it up with a spatula, add 1 tablespoon soy sauce, and cook 5–6 minutes until fully cooked through.
5. Combine: Return the mushroom and water chestnut mixture to the skillet with the chicken. Pour the prepared sauce over everything and toss to combine. Bring to a gentle boil, then simmer 2–3 minutes until the sauce thickens and coats the filling.
6. Finish and serve: Remove from heat and fold in chopped Thai basil and cilantro. Spoon the mixture into lettuce leaves and garnish with diced green onions. Serve immediately.

Tips & Notes

• Make it gluten-free by using tamari instead of soy sauce and selecting a gluten-free hoisin.
• Vegetarian swap: replace ground chicken with extra mushrooms, plant-based ground, or pressed tofu.
• For best flavor, use fresh ginger and fresh herbs when possible.

Nutrition (per serving)

Calories: 262 kcal • Carbohydrates: 16 g • Protein: 24 g • Fat: 12 g • Fiber: 2 g • Sugar: 6 g

Nutrition information is an approximation and should be used as a guide.

Photography: photos included in this post were taken by Ashley McGlaughlin from The Edible Perspective.