Craving PF Chang's Lettuce Wraps but want a healthier version you can make in 20 minutes? These juicy, savory-sweet wraps are loaded with ground chicken, crunchy water chestnuts, and a bold ginger-garlic sauce, everything you love about the restaurant favorite, made at home.
Copycat recipes are my specialty, and I've fine-tuned this PF Chang's chicken lettuce wrap so it delivers all the bold, savory flavor of the restaurant favorite. Fast, fresh, and perfect every time.
A Quick Look At The Recipe
- Total Time: 20 minutes
- Recipe Difficulty: Easy
- Cooking Method: Stovetop sauté
- Main Ingredients: Ground chicken, water chestnuts, tamari, ginger
- Dietary Info: Gluten-free (with tamari), high-protein, low-carb
- Serves: 4
- Calories: 484 per serving
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So much healthier than the original but tastes so similar! Love love this recipe! I added more water chestnuts because I love them!
- annie
What makes this recipe a weeknight winner is how the filling comes together in one skillet, and every ingredient is healthy & whole!
If you love copycat recipes, I've got plenty more on my site that bring your favorite takeout dishes to your kitchen! Some of my favorites are my Copycat Erewhon Kale & Bean Salad, Copycat Cava Bowl, & El Jefe Chicken Roots Bowl Copycat!
Why You'll Love This Recipe
- Quick & Easy: Ready in 25 minutes with minimal prep
- Restaurant Flavor at Home: Tastes just like PF Chang's chicken lettuce wraps without the price tag.
- Naturally Gluten-Free: Use tamari or coconut aminos for a celiac-friendly meal.
- High-Protein, Low-Carb: Great for paleo or Whole30 eating styles.
- Meal Prep Friendly: Make a double batch and freeze the filling for up to 3 months.
Key Ingredients
- Ground Chicken: I use 93/7 lean ground chicken for a lighter protein that absorbs the sauce beautifully. Ground turkey works too, but chicken gives you the authentic PF Chang's lettuce wraps texture.
- Water Chestnuts: These add the signature crunch that makes every bite satisfying.
- Tamari: This gluten-free soy sauce alternative brings deep umami without the wheat. Regular soy sauce works if gluten isn't a concern.
- Fresh Ginger & Garlic: Fresh is non-negotiable here; powdered versions lack the bright, zesty punch that defines this recipe.
- Lettuce Cups: Butter lettuce, Romaine, or iceberg work great!
Substitutions & Variations
- Protein Options: You can swap with ground turkey, ground pork, ground beef, or crumbled tofu/tempeh for a plant-based version.
- Sauce & Sweetener Swaps: Replace tamari with coconut aminos for soy-free, or soy sauce if not gluten-free; swap honey for maple syrup or agave for a vegan-friendly dish.
- Spicy Korean-Style: Add gochujang to the sauce and top with kimchi and sesame seeds for a spicy twist.
- Loaded Veggie Wraps: Double the water chestnuts and add diced bell peppers, shredded carrots, and snap peas for extra crunch and color.
- Keto-Friendly: Omit the honey completely.
How To Make PF Chang's Chicken Lettuce Wraps
- Step 1: Chop the sweet onion, green onions, fresh ginger, garlic, and drain/chop 1 can of water chestnuts. Wash and separate butter lettuce leaves into individual cups.
- Step 2: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Sauté the chopped onion, minced garlic, and ginger in the skillet until fragrant and translucent, then add the ground chicken and cook 5-6 minutes until no pink remains. Drain any excess liquid.
- Step 3: Stir in the water chestnuts and green onions. Whisk together tamari, honey, and sriracha, then pour into the skillet and simmer 2-3 minutes until thickened and coating the chicken.
- Step 4: Taste and adjust seasonings as needed. Transfer to a serving bowl, arrange lettuce cups on a platter, set out extra green onions for topping, and let everyone build their own PF Chang's chicken lettuce wraps.
Expert Tips
- Use 93/7 Ground Chicken: Lean meat keeps the filling from getting greasy, while the sauce adds plenty of flavor.
- Drain Excess Liquid: After browning, drain to prevent watery filling and help the sauce cling.
- Fresh Ginger is Key: Grate fresh ginger for bright, zesty flavor; jarred pre-minced just won't be as delicious.
- Chop Water Chestnuts Small: Quarter-inch pieces give an even crunch without overpowering texture.
- Simmer, Don't Boil: A gentle simmer thickens the sauce naturally; boiling can caramelize the honey too quickly.
- Build Your Own: Offer a toppings bar with sriracha, sesame seeds, peanuts, and lime so everyone can customize.
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Pairing Ideas
Turn this into a full Asian-inspired feast by pairing it with some of my favorite healthy Asian recipes: Asian Chicken Bowls With Crispy Rice, 15 Minute Asian Chicken Noodle Soup, or my Spicy Shrimp Spring Rolls with a delicious Thai peanut sauce!
PF Chang's Lettuce Wrap Frequently Asked Questions
PF Chang's lettuce wraps feature ground chicken, water chestnuts, green onions, garlic, ginger, and a savory-sweet sauce made from soy sauce (or tamari), hoisin, rice vinegar, and sesame oil. My copycat version uses tamari, honey, and sriracha for a simpler, gluten-free twist.
The original uses ground chicken, but you can also make them with ground turkey, pork, or even plant-based crumbles like tofu or tempeh.
The signature sauce is a blend of tamari (or soy sauce), honey for sweetness, and sriracha for heat. Some versions add hoisin or rice vinegar, but this three-ingredient base captures the essential flavor.
More Copycat Recipes You'll Love
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📖 Recipe
PF Chang's Chicken Lettuce Wrap Copycat Recipe
Ingredients
- 2 Pounds Ground Chicken
- 1 Can Water Chestnuts chopped
- 1 Sweet Onion chopped
- 6 Green Onions
- ⅓ Cup Tamari or gluten free soy sauce
- ¼ Cup Honey
- 1 Tablespoon Fresh Ginger
- 1 Tablespoon Garlic minced
- 1 Tablespoon Sriracha
- 16 Lettuce Cups 4 cups per 1 serving
Instructions
- Finely chop the sweet onion, green onions, fresh ginger, fresh garlic, and drain/chop 1 can water chestnuts. Wash and separate butter lettuce leaves into individual cups.
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Sauté the chopped onion, minced garlic, and ginger in the skillet until fragrant and translucent, then add the ground chicken and cook 5-6 minutes until no pink remains. Drain any excess liquid.
- Stir in the water chestnuts and green onions, tossing gently to warm through.
- Whisk together tamari, honey, and sriracha. Pour into the skillet and simmer 2-3 minutes until thickened and coating the chicken
- Taste and adjust seasonings as needed. Transfer to a serving bowl, arrange lettuce cups on a platter, and let everyone build their own PF Chang's chicken lettuce wraps.
Notes
- Use 93/7 Ground Chicken: Lean meat keeps the filling from getting greasy, while the sauce adds plenty of flavor.
- Drain Excess Liquid: After browning, drain to prevent watery filling and help the sauce cling.
- Fresh Ginger is Key: Grate fresh ginger for bright, zesty flavor; jarred pre-minced just won't be as delicious.
- Chop Water Chestnuts Small: Quarter-inch pieces give an even crunch without overpowering texture.
- Simmer, Don't Boil: A gentle simmer thickens the sauce naturally; boiling can caramelize the honey too quickly.
- Build Your Own: Offer a toppings bar with sriracha, sesame seeds, peanuts, and lime so everyone can customize.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Annie says
so much healthier than the original but tastes so similar! Love love this recipe! I added more water chestnuts because I love them!
Emmy Clinton says
I'm so glad you loved them! That sounds delicious! Thanks for the feedback!