Craving the iconic flavor of PF Chang’s Chicken Lettuce Wraps but want a healthier, homemade version that’s ready in 30 minutes? Growing up, we always ordered these when we’d eat at the restaurant, and after countless rounds of testing, I’ve nailed the perfect copycat recipe with tender ground chicken, crunchy water chestnuts, and a sweet-savory sauce made with hoisin sauce—the secret to why it tastes so good!
Pro Tip: Spend the extra 5 minutes making the crispy rice noodles—they take this dish from everyday home cooking to a restaurant-quality masterpiece!
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Growing up, every trip to Houston meant a stop at P.F. Chang’s, and let me tell you—the first time I tasted their lettuce wraps, it was love at first bite.
And that’s saying something, especially since these were my very first lettuce wraps! (I’ll admit, I had a serious “no leafy greens” phase growing up.)
The ground chicken is perfectly balanced with sweet and spicy flavors, while the water chestnuts add that irresistible crunch. Then, it’s served with airy, lightly-fried vermicelli noodles (aka crunchy rice noodles), giving it that signature crisp just like they do at the restaurant.
Don’t miss these Ground Chicken Thai Lettuce Wraps, next!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Ground Chicken. 93/7 ground chicken works best for this recipe, balancing moisture and flavor. You can also try ground turkey, ground beef, or ground pork for variety.
- Onion. Use finely chopped sweet or white onions for a subtle sweetness. Dicing them small prevents large chunks in the wraps.
- Garlic and Ginger. Minced garlic and ginger add depth. Ginger paste is a good time-saving option.
- Hoisin Sauce. This sweet and salty sauce is key to why the flavor is so irresistible. It’s made from soybeans, garlic, and a touch of sweetness. Regular hoisin is ideal here, but gluten-free versions are available.
- Soy Sauce. Regular soy sauce adds savory flavor, but tamari or coconut aminos work for gluten-free options.
- Rice Wine Vinegar. Rice wine vinegar offers authentic tang, but apple cider vinegar or white wine vinegar can be used in a pinch.
- Sriracha. A dash of sriracha gives a subtle heat. Adjust to taste or leave it out for less spice.
- Sesame Oil. Just a teaspoon of toasted sesame oil adds a rich, nutty flavor.
- Water Chestnuts. These have the perfect crunch. Drain and dice them for the best texture.
- Lettuce. Bibb, romaine, or butter lettuce are best for sturdy, flavorful wraps. Romaine or iceberg are good alternatives.
If gluten-free: make sure to look for a gluten-free soy sauce or Tamari, gluten-free hoisin sauce, and certified gluten-free rice noodles.
If low-carb: leave off the crispy rice noodles and look for a hoisin sauce with less added sugar.
How to Make PF Chang’s Lettuce Wraps at Home
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Sauté the Onion. Heat oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, until tender. Stir in the garlic and ginger and cook for 1 minute.
- Cook the Chicken. Push the onion to one side of the skillet, then add the ground chicken. Cook, breaking it apart, for 7-8 minutes until no longer pink.
- Whisk the Sauce. In a bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, chili garlic sauce, sesame oil, salt, and black pepper. Pour the sauce over the chicken and stir in the carrot sticks and water chestnuts. Cook over medium-low heat for 3-4 minutes, stirring occasionally, until the sauce thickens.
- Make Crispy Rice Noodles (Optional). See the section below!
- Assemble the Wraps. Fill Bibb or butter lettuce leaves with the chicken mixture, top with crispy rice noodles, and garnish with green onions and additional chili garlic sauce, if desired.
How to Make Crispy Rice Noodles
While these are not at all necessary to make, crispy rice noodles will elevate the dish to an entirely new level of awesomeness!
- To start, heat peanut oil (or another high smoke point oil) in a small pot over high heat for 3-4 minutes.
- Test by adding in a single vermicelli noodle—if it puffs up instantly, the oil is ready.
- Fry 1-2 tablespoons of noodles at a time for 10 seconds until golden and crispy. Drain on paper towels.
FAQs
Crispy rice noodles are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. Be sure to keep them in a dry place to maintain their crunch. After this time, they may start to lose their crispness.
Yes! You can prepare the chicken filling up to 3 days in advance. Just store it in an airtight container in the fridge and reheat when ready to serve. Keep the lettuce and any toppings (like the crispy rice noodles!) separate until serving to maintain freshness and texture.
Bibb or butter lettuce are the top choices for lettuce wraps because of their sturdy yet soft leaves, which perfectly hold the filling. Romaine and iceberg lettuce can also work, but they aren’t as flavorful or flexible as Bibb or butter lettuce.
Yes, you can freeze the chicken filling! Let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat before serving. Note that the water chestnuts may lose some of their crunch after freezing.
What to Serve with these Lettuce Wraps
- Asian Cucumber Salad
- Coconut Milk Rice
- Cauliflower Fried Rice
- Instant Pot Basmati Rice
- Shrimp Fried Rice
- Air Fryer Asparagus
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PF Chang’s Chicken Lettuce Wraps Recipe
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Ingredients
- 1 tablespoon avocado oil
- ½ white onion finely diced
- 2 garlic cloves finely minced
- 2 teaspoons minced fresh ginger
- 1 pound ground chicken
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce optional, plus more for serving
- 1 teaspoon toasted sesame oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded carrots
- 1 8-ounce can whole water chestnuts drained and diced
- ½ cup peanut oil or another high smoke point oil
- 2 ounces vermicelli rice noodles
- 16 Bibb or butter lettuce leaves
- 3 green onions green parts only, thinly sliced, for serving
Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the white onion and cook until translucent, about 2-3 minutes. Stir in the garlic and ginger and continue cooking for 1 additional minute.½ white onion, 2 garlic cloves, 2 teaspoons minced fresh ginger, 1 tablespoon avocado oil
- Push the onion to one side of the skillet and add the ground chicken. Cook, breaking apart, until no longer pink, about 7-8 minutes.1 pound ground chicken
- Meanwhile, in a medium bowl, whisk together the hoisin, soy sauce, rice vinegar, chili garlic sauce, if using, sesame oil, salt, and black pepper. Pour the sauce over the chicken. Add the shredded carrots and water chestnuts. Cook over medium-low heat, stirring occasionally, for 3-4 minutes, or until the sauce has thickened.¼ cup hoisin sauce, 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 2 teaspoons chili garlic sauce, 1 teaspoon toasted sesame oil, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ cup shredded carrots, 1 8-ounce can whole water chestnuts
- For the Crispy Rice Noodles: Line a plate with paper towels. Pour at least 1 inch of peanut oil into a small pot over high heat. Heat 3-4 minutes, then test the oil to see if it is hot by adding a single vermicelli noodle. If it is ready, the noodle will puff up almost instantaneously. Once the oil is hot, add the vermicelli noodles 1-2 tablespoons at a time. Cook until puffy, no more than 10 seconds. Flip and repeat on the other side. Transfer finished noodles to the paper towel-lined plate to drain and repeat with the remaining vermicelli.½ cup peanut oil, 2 ounces vermicelli rice noodles
- Serve chicken in a lettuce leaf with crispy rice noodles, a sprinkle of green onions and additional chili garlic sauce, if desired.16 Bibb or butter lettuce leaves, 3 green onions
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Notes
- Nutrition: Facts are calculated without crispy rice noodles.
- Gluten-free: Look for a certified GF soy sauce (or tamari) and hoisin sauce.
- Low-carb: Leave off the crispy rice noodles.
- Storing: Store the chicken and lettuce separately in the refrigerator for 3-4 days. Crispy rice noodles keep for up to 3 days at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
