CRUNCHY PF Chang’s Lettuce Wraps (With Chicken) Recipe

I finally cracked the signature seasoning for Copycat Chicken Lettuce Wraps, mixing tender chicken, crisp water chestnuts and a savory hoisin-style sauce tucked into fresh lettuce leaves.

I can’t get enough of CRUNCHY PF Chang’s Lettuce Wraps with Chicken. It’s the clash of textures that grabs me, tender ground chicken against crisp water chestnuts, every bite a little surprise.

I’ve chased that perfect sweet savory balance for years, tried versions billed as Copycat Chicken Lettuce Wraps and even the Changs Lettuce Wraps Recipe everyone copies, but this one still wows me. It’s familiar, with a tiny edge, like comfort food sneaking out to a late night out.

Bite into one and you’ll see why I keep making these, over and over.

Ingredients

• Ground chicken: lean protein, fills you up, mild flavor, cooks fast, it’s versatile.
• Mushrooms: big on umami, low calorie, add chewy texture, source of B vitamins.
• Water chestnuts: super crunchy, mostly fiber and water, subtle sweet note, refreshing bite.
• Hoisin sauce: sweet and savory punch, thick glaze, higher sugar so use a little.
• Soy sauce: salty umami, boosts savory flavor, choose low sodium to cut salt.
• Lettuce: crisp, mostly water so low calorie, keeps wraps light and refreshing.
• Chopped nuts: crunchy topping, healthy fats and protein, adds salt and texture, calorie dense.
• Ginger and garlic: aromatic zing, anti inflammatory benefits, brighten flavors and cut richness.

Ingredient Quantities

• 1 lb ground chicken (about 450 g) or finely chopped boneless skinless chicken breast if you prefer
• 2 tablespoons vegetable oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 6 ounces mushrooms, finely chopped (button or shiitake)
• 1 (8 oz) can water chestnuts, drained and finely chopped
• 4 green onions, thinly sliced
• 3 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 1/2 cup low sodium chicken broth or water
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (for thickening)
• 1 head butter lettuce or iceberg lettuce
• Chopped roasted peanuts or cashews, optional
• Fresh cilantro leaves and lime wedges, optional

How to Make this

1. Wash and separate the lettuce leaves, spin or pat them dry and chill in the fridge while you cook so they stay crisp, chop the peanuts or cashews and cilantro, cut lime wedges and set aside.

2. Finely dice the onion, mince the garlic and ginger, finely chop the mushrooms and drained water chestnuts (a food processor pulsed a few times works great), and thinly slice 3 of the green onions, save 1 for garnish.

3. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat, add the diced onion and a pinch of salt and cook till translucent about 2 to 3 minutes, then add the garlic and ginger and cook 30 seconds more till fragrant.

4. Add 1 pound ground chicken (or finely chopped chicken breast) and break it up with a spatula, cook until no pink remains and some bits are browned about 5 to 7 minutes, season lightly with salt and pepper.

5. Stir in the chopped mushrooms and cook until they release and mostly evaporate their moisture about 3 to 4 minutes, then add the chopped water chestnuts and the sliced green onions and cook another 1 to 2 minutes.

6. In a small bowl whisk together 3 tablespoons hoisin, 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, 1/2 cup low sodium chicken broth and 1 teaspoon sesame oil, taste it quick and adjust if you want it sweeter or tangier.

7. Pour the sauce into the skillet, bring to a simmer, then mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir it into the pan, simmer 1 to 2 minutes till the sauce thickens and coats the chicken mixture, if it’s too thick add a splash more broth.

8. Remove from heat, let the filling cool for a minute so it doesn’t wilt the lettuce, give it a final stir and taste for seasoning, add more soy or hoisin if needed.

9. Spoon the filling into chilled lettuce leaves, top with chopped peanuts or cashews, the remaining green onion, fresh cilantro leaves and a squeeze of lime, fold and eat right away before they get soggy.

Equipment Needed

1. Large skillet or wok (12-inch) for browning the chicken and cooking the filling
2. Chef’s knife, sharp is better for dicing onions, garlic, ginger and chopping mushrooms
3. Cutting board — use a separate one for the chicken if you can
4. Small bowl for whisking the sauce and making the cornstarch slurry
5. Measuring cups and measuring spoons for sauces and broth
6. Spatula or wooden spoon to break up the meat and stir everything
7. Food processor (optional) or a fine knife for pulsing/chopping mushrooms and water chestnuts
8. Salad spinner or lots of paper towels to dry and chill the lettuce leaves
9. Tongs or large spoon for scooping the filling into the lettuce leaves

FAQ

CRUNCHY PF Chang’s Lettuce Wraps (With Chicken) Recipe Substitutions and Variations

• Ground chicken: swap with ground turkey for a nearly identical result, or crumble firm tofu or tempeh to make it vegetarian. If you use tofu press it well and brown it so it gets some texture, add a splash of soy or a pinch of mushroom powder for more umami.
• Water chestnuts: use finely diced jicama or celery for the crunch. Jicama is the closest in texture and neutral flavor, celery works fine if you want something on hand.
• Hoisin sauce: try plum sauce, or make a quick stand in by mixing 2 parts soy sauce with 1 part brown sugar and a little rice vinegar to get that sweet salty tang.
• Low sodium soy sauce: substitute tamari or coconut aminos for a gluten free option. Both are similar in salt so just taste and adjust if needed.

Pro Tips

– Chill and dry the lettuce really well, then fill them at the last second. If the leaves are even a bit wet or you let the filling sit on them, they go soggy fast, so keep everything cold and assemble just before eating.

– Get good browning on the chicken and mushrooms by using a hot pan and not crowding it. Browning adds flavor, so break the meat up and let it sit a bit between stirs, and cook the mushrooms until most of their water is gone for better texture.

– Mix the cornstarch with cold water before adding it and add it slowly, because a little goes a long way. Also taste the sauce as you go, the hoisin can be sweet and salty, so tweak with soy, vinegar or a splash more broth if it feels too thick or heavy.

– Make the filling a day ahead if you want, but keep it separate from the lettuce and nuts. Reheat gently with a splash of broth so it doesnt dry out, and add chopped peanuts or cilantro right before serving for crunch and freshness.