Our Chicken Lettuce Wraps are a delicious mix of ground chicken and vegetables flavored with seasonings and sauces and set inside a crunchy piece of lettuce. Why go to P.F. Changs when this copycat recipe is easy to make, ready in less than 30 minutes, and the perfect healthy appetizer or dinner option!
PF Chang’s Chicken Lettuce Wraps (but better!)
I think I am officially addicted to these Asian Chicken Lettuce Wraps. I first made them as an appetizer for a party we were having at our house and they were a total hit. When I found out how quick and easy they were to make, I started making them more often. Now, they are one of my go-to appetizers and they’ve become one of my favorite healthy dinner options! My kids just love them!
We love these Chicken Lettuce Wraps
- Quick and easy to make
- Kid-friendly and approved
- A quick weeknight dinner
- Easy lunch option
- Perfect appetizer (finger food)
- Ready in less than 30 minutes
- Can be made with a variety of proteins (ground beef, turkey or tofu!)
- Better than takeout
- Delicious as leftovers
- Low-Carb recipe
Asian Chicken Lettuce Wraps ingredients
- Ground chicken
- Canola oil
- Yellow onion
- Garlic & ginger paste
- Sesame oil
- Sriracha
- Hoisin sauce
- Light soy sauce
- Mirin
- Water chestnuts
- Green onion
- Toasted sesame seeds
- Butter lettuce
SEE FULL PRINTABLE RECIPE CARD BELOW
How to make Chicken Lettuce Wraps
Can you believe that this recipe comes together in just 5 steps? These Asian Chicken Lettuce Wraps are so easy for a quick and healthy weeknight dinner or a tasty appetizer.
1. Sauté the ground chicken with onion. Sprinkle it with pepper while cooking. Add garlic and sauté mixture a bit longer.
2. Next, add ginger, sesame oil, Sriracha, hoisin, soy sauce, and mirin to the skillet and cook.
Pro-tip: You can adjust the Sriracha for a more or less spicy flavor. If you like really spicy food you could also add a sprinkle of red pepper flakes. Do not add any salt until all of the sauce ingredients have been added, and you can taste the finished seasoning. That way you can add the salt to your liking and you save the dish from getting too salty.
3. Add water chestnuts, green onion and heat.
4. Garnish with sesame seeds.
5. Spoon mixture into lettuce leaves and serve.
Ground Chicken Lettuce Wraps variations
- MIRIN: Mirin is similar to sake but with lower alcohol content and higher sugar content. You can substitute rice vinegar plus sugar if you can’t find mirin.
- GROUND CHICKEN: The ground chicken is very mild, and this dish can easily become oversalted. Only add additional soy sauce and/or salt after tasting.
- LETTUCE: Butter lettuce tends to work best when making any type of lettuce wraps because it creates a cup-like shape to hold the filling. However, you could also use romaine lettuce or even iceberg if you can’t find butter lettuce.
What to serve with Chicken Lettuce Wraps
Chicken lettuce wraps can be served with a variety of side dishes. Some great options include:
- Steamed or Fried Rice: A classic pairing that complements the flavors in the wraps. (link to fried rice recipe)
- Noodles: Such as lo mein, soba, or rice noodles. (link to lo mein recipe)
- Asian-inspired Salads: Like a cucumber salad or an Asian slaw. (link to cucumber salad recipe)
- Soup: A light soup like miso soup or a clear broth can be a great starter.
- Vegetable Stir-fry: A mix of stir-fried vegetables adds color and nutrition to the meal.
- Spring Rolls or Dumplings: For a more filling meal, these can be great appetizers.
How to store Ground Chicken Lettuce Wraps
While these chicken lettuce wraps are definitely best when eaten fresh, you may have leftovers.
Store the leftover lettuce wraps in an airtight container in the refrigerator for up to 3 days.
It’s best if you can store the filling and lettuce separately. When stored together the lettuce tends to get soggy and it can make reheating the chicken a bit tricky.
Asian Chicken Lettuce Wraps FAQs
You can change this recipe is by swapping out the ground chicken for a different type of meat. Ground pork or ground beef are also super delicious in these lettuce wraps. You could also keep this vegetarian and use sautéed veggies in place of the meat. We love to add shitake mushrooms to this as well.
The white crunchy things often found in lettuce wraps are water chestnuts. They are a popular ingredient in Asian cuisine, known for their crisp texture and mild, slightly sweet flavor. In your recipe, diced water chestnuts are added to the chicken mixture for that delightful crunch.
To keep lettuce crisp for wraps:
1. Choose the Right Lettuce: Butter lettuce is recommended for its pliability and crispness.
2. Rinse and Dry: After separating the leaves, rinse them under cold water and dry them thoroughly. A salad spinner can be very effective for this.
3. Store Properly: Wrap the lettuce in paper towels to absorb any excess moisture and store it in a plastic bag or container in the refrigerator. The paper towels will keep the lettuce dry and crisp.
4. Keep Cool Until Serving: Lettuce wraps are best when the lettuce is cool and crisp, so assemble them just before serving.
More Asian Inspired Recipes
Ground Beef Bulgogi (Korean Beef Bowl) | Easy Sesame Chicken | Mongolian Beef | Better Than Takeout Fried Rice | Bang Bang Shrimp | Honey Garlic Chicken | Firecracker Chicken | Sheet Pan Stir Fry | Chicken Lo Mein | Orange Chicken | Korean Chicken | Korean BBQ Pork | Beef and Pepper Rice Bowl
Ground Chicken Lettuce Wraps (PF Chang’s Copycat)
Ingredients
- 1 pound ground chicken
- 1 tbsp canola oil
- ⅓ cup diced yellow onion
- 1 tsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp sesame oil
- ½-1 tsp Sriracha
- ¼ cup hoisin sauce
- 2 tbsp light soy sauce
- 2 tbsp mirin or rice wine vinegar
- 5 oz canned water chestnuts drained and diced
- 3 green onions
- 1 tbsp toasted sesame seeds
- 1 head butter lettuce leaves separated, rinsed, and patted dry
- ground pepper (to taste)
Instructions
- Saute ground chicken and onion in the oil over medium heat in a large skillet. Sprinkle with a bit of black pepper while cooking, but do not add any salt until all of the sauce ingredients have been added, and you can taste the finished seasoning.
- When all the moisture has evaporated from the skillet, chicken is no longer pink, and the onions are soft and translucent, add the garlic and saute a bit longer until the garlic is fragrant.
- Add ginger, sesame oil, Sriracha, hoisin, soy sauce and mirin to the skillet. Cook and stir until the ingredients are well blended and simmering.
- Add in water chestnuts and sliced green onions and heat through. Garnish with sesame seeds.
- Spoon chicken mixture into lettuce leaves and serve.
Jenn’s Notes
- Do not add any salt until all of the sauce ingredients have been added, and you can taste the finished seasoning. That way you can add the salt to your liking and you save the dish from getting too salty.
- You can adjust the Sriracha for a more or less spicy flavor. If you like really spicy food you could also add a sprinkle of red pepper flakes.
