PF Changs Chicken Lettuce Wraps
Food,  Recipes

PF Changs Chicken Lettuce Wraps

PF Chang’s Chicken Lettuce Wraps – Who wants to worry about traffic, parking, and those high menu prices when you can make these fabulous chicken lettuce wraps in the comfort of your own home in under 30 minutes?

A friend of mine and I used to try to do lunch every couple of weeks or so when I lived in San Diego, and it seemed that 9 times out of 10 we would end up at PF Changs.

Those were always awesome girls days out. Close to the Fashion Valley Mall, which they should just call Shopping Heaven and get it over with, and right next door to the Container Store, another of my long time obsessions.

Their father was military, so was gone quite often, and I used to plan “date nights” for us. We would get dressed up, and go to dinner and a movie. It was usually The Cheesecake Factory or PF Changs for those outings.

Why in the heck it took me this long to do it is beyond me, because helloooooooooooo they are really reallllllllllly simple to make! Like Kevin could make them simple, no joke people. There is absolutely no reason why you can’t do it. And trust me, you want to do it because they are ooohhh sooooo good!!


1 tablespoon vegetable oil (for Keto you can use coconut oil or bacon fat)

1 pound ground chicken

3 cloves garlic, minced

1 small onion, minced

1/4 cup hoisin sauce (to make this Keto friendly use this hoisin sauce)

2 tablespoons Tamari (for Keto you can use liquid aminos)

1 tablespoon rice wine vinegar

1 teaspoon toasted sesame oil

1 tablespoon ginger paste

2 teaspoons Sriracha

1 (8-ounce) can sliced water chestnuts, drained and chopped

4 green onions, thinly sliced

Kosher salt

Fresh cracked black pepper

1 head butter lettuce


PF Changs Chicken Lettuce Wraps



Heat oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to break it up into small bits as it cooks.

Push the meat to the edge of the pan and stir in garlic and onion and cook until onions have become translucent – about 3 to 5 minutes.

Add the hoisin sauce, Tamari, sesame oil, rice wine vinegar, ginger, and Sriracha Stir in to combine well.

Add the water chestnuts and green onions and cook until tender, about 1-2 minutes; season with salt and pepper, to taste.

Serve with your favorite dipping sauce.