PF Chang's Chicken Lettuce Wraps (Copycat Recipe) on gray plate with gold fork close up

PF Chang’s Chicken Lettuce Wraps (Copycat Recipe)

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 1x


Quick, easy, better than take out chicken lettuce wraps done in just 20 minutes!



  • 1 lb ground chicken
  • 8 ounces shiitake mushrooms, roughly chopped
  • 1/2 yellow onion, diced small
  • 4 garlic cloves, minced
  • 2 green onion stalk, thinly sliced
  • 8 ounce can water chestnuts, drained and roughly chopped
  • 2 teaspoons ginger, minced (I used ginger paste to make it easy)
  • 1/2 ¬†tablespoon sesame oil
  • 1/2 tablespoon extra virgin olive oil
  • 2 tablespoons low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Mirin
  • 1 teaspoon chili garlic sauce
  • Salt and pepper to taste
  • Fresh cilantro, roughly chopped for garnish
  • Head of butter lettuce, rinsed and dried, for wrapping


  1. Heat olive oil and sesame oil in a large skillet over medium high heat. Add chicken and mushrooms. Cook until chicken is browned, stirring frequently, about 6-8 minutes. Drain any excess fat.
  2. Stir in all ingredients except the water chestnuts, lettuce, and garnishes. Cook for 2-3 minutes, stirring frequently.
  3. Add the water chestnuts and green onion, reserving a tablespoon of the green onion for later. Cook another 1-2 minutes, until chestnuts have softened.
  4. Remove from heat. Add salt and pepper to taste.
  5. Assemble the wraps: Place heaping spoonfuls of the chicken filling onto butter lettuce leaves. Garnish with the remaining green onion, and some fresh cilantro. Serve immediately.