These chicken lettuce wraps are savory, slightly sweet, and ready in 20 minutes. Seasoned ground chicken in crisp butter lettuce cups with a simple Asian-inspired sauce. Better than PF Chang’s.
PF Chang’s lettuce wraps are one of those restaurant dishes that people order every time they go and then wonder why they don’t make them at home. They seem like they might be complicated, but they’re not even close.
Ground chicken, a handful of pantry ingredients, twenty minutes in one pan, and you get something that honestly tastes better than the restaurant version because you can control exactly how much sauce and seasoning goes in. I started making these when my family was going through a phase of eating lighter during the week without wanting to feel like they were eating diet food, and these hit the mark completely. The filling is savory and slightly sweet with just enough texture from the water chestnuts, and the cold crisp lettuce cup against the warm seasoned filling is the combination that makes you eat four of them before you realize what happened.
➡️ You should try this recipe next: Southwest Chicken Salad with Chipotle Lime Dressing
Why You’ll Love This Recipe
- Ready in 20 minutes from start to finish
- One pan for the filling, zero cooking for the lettuce
- Light enough for a weeknight but satisfying enough to actually fill you up
- Great for meal prep since the filling reheats really well
- Naturally gluten free when using tamari or coconut aminos
- Kids and adults both love assembling their own wraps
What You Need
Ground chicken. The classic choice for this recipe. It cooks fast, stays tender, and has a mild flavor that takes on the sauce really well. Ground turkey is a solid substitute. Ground pork is richer and more flavorful if you want to go that direction.
Butter lettuce. Also called Boston or Bibb lettuce. The leaves are naturally cupped and the right size to hold a scoop of filling. They’re also tender enough to eat easily without cracking. Romaine hearts work as a crunchier alternative. Iceberg gives you the crispest cup but the flavor is pretty neutral.
Water chestnuts. One can, drained and roughly chopped. They add a distinct crunch that holds up through the cooking and doesn’t go soft the way most vegetables do. This is one of the ingredients that makes the filling interesting rather than just seasoned meat. Don’t skip them.
Mushrooms. Cremini or white button, finely diced. They add an earthy depth and a meaty texture that makes the filling more substantial. They also cook down considerably so don’t be surprised by how much you start with versus how much ends up in the pan.
Garlic and fresh ginger. Both freshly minced. These are the aromatic backbone of the sauce. Pre-minced jarred versions work but fresh is noticeably better, especially the ginger.
The sauce. This is what makes the whole dish. Soy sauce or tamari, hoisin sauce, rice vinegar, sesame oil, and a small amount of sriracha. Whisked together before cooking and added to the pan all at once. Hoisin is the key ingredient that gives the filling its characteristic slightly sweet, deeply savory flavor. Find it in the Asian foods aisle at any grocery store.
Green onions and sesame seeds. For finishing. Both add color and flavor that the dish looks and tastes incomplete without.
Optional dipping sauce. Mix equal parts hoisin and soy sauce with a small splash of rice vinegar. Serve on the side for people who want to add more sauce as they eat.
How to Make Chicken Lettuce Wraps
Make the Sauce
Whisk together 3 tablespoons soy sauce or tamari, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon sriracha in a small bowl. Set aside. Having the sauce ready before the cooking starts is important since everything moves quickly once the pan gets hot.
Cook the Filling
Heat a large skillet or wok over medium-high heat with a tablespoon of olive oil or neutral oil. Add the ground chicken and cook, breaking it up into small crumbles, for about 5 to 6 minutes until cooked through with no pink remaining.
Add the diced mushrooms and cook for 2 to 3 minutes until they’ve released their moisture and started to brown.
Add the minced garlic and freshly grated ginger. Cook for about 60 seconds, stirring constantly, until fragrant.
Add the drained and chopped water chestnuts and stir through.
Pour the sauce over everything and stir to coat completely. Cook for another minute or two until the sauce thickens slightly and coats every piece of chicken. Taste and adjust. More hoisin if you want more sweetness. More soy sauce if you want more salt. More sriracha if you want more heat.
Remove from heat and stir in half the sliced green onions.
Serve
Separate the butter lettuce leaves and arrange on a plate. Spoon the warm chicken filling into each cup. Top with the remaining green onions and a sprinkle of sesame seeds.
Serve immediately with the optional dipping sauce on the side.
These wraps work really well as a lighter main course. If you want to turn it into more of a full spread, the cucumber tomato onion salad is a fresh, simple side that pairs nicely with the Asian-inspired flavors here. And if you love the hoisin and sesame direction, the dump and go crockpot teriyaki chicken uses a similar sweet-savory sauce approach that’s worth adding to your weeknight rotation.
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Tips
Make the sauce before you start cooking. Everything in the pan moves quickly and you don’t want to be whisking a sauce together while the garlic is burning. Have it ready in a bowl before the chicken goes in the pan.
Break the chicken into very small crumbles. Unlike a burger patty where you want some texture, the filling for lettuce wraps is better when the chicken is broken down into small even pieces that hold the sauce and fit easily into the lettuce cup without falling out.
Don’t skip the water chestnuts. They provide the crunch that makes the filling interesting. Everything else in the pan softens as it cooks. The water chestnuts stay firm and add a texture element that you’ll notice immediately if they’re missing.
Taste the filling before serving. The sauce balance matters and every brand of hoisin and soy sauce is slightly different in sweetness and saltiness. Taste before it goes into the lettuce cups and adjust from there.
Use cold lettuce cups. Cold, crisp butter lettuce against the warm filling is the contrast that makes these so good. Keep the lettuce refrigerated until the last possible moment before serving.
Variations
Add peanuts. A handful of roughly chopped dry-roasted peanuts stirred into the filling right before serving adds crunch and a nutty richness that works really well with the hoisin sauce.
Make it spicier. Double the sriracha in the sauce or add a finely minced fresh Thai chili to the garlic and ginger. The heat in these wraps is balanced against the slight sweetness of the hoisin so you can push it further than you might expect.
Add shredded carrots. Grated or julienned carrot stirred into the filling adds color, sweetness, and a little crunch. A nice addition especially if you’re serving these to kids who need a little more visible vegetable in the meal.
Use ground pork. The richer fat content of pork makes the filling more savory and indulgent than ground chicken. The sauce and method are identical. Pork and hoisin is a particularly excellent combination.
Make a vegetarian version. Use finely diced extra-firm tofu pressed dry, or a combination of mushrooms and edamame in place of the chicken. Keep the same sauce and the same method. Very satisfying without any meat.
Serve over rice. If you want something more substantial, spoon the filling over steamed jasmine rice and skip the lettuce cups entirely. The same filling works beautifully as a rice bowl, similar to the chicken rice bowls with creamy garlic sauce but with an Asian-inspired profile instead.
Substitutions
Ground chicken can be replaced with ground turkey, ground pork, or finely chopped mushrooms for a vegetarian version.
Butter lettuce can be replaced with romaine hearts for more crunch, or iceberg lettuce cups for the crispest option.
Hoisin sauce is not easy to substitute directly since it’s the defining flavor of the dish. In a pinch, a combination of oyster sauce and a small amount of honey gets close. Teriyaki sauce changes the direction but still works.
Soy sauce can be replaced with tamari for gluten free or coconut aminos for soy free. Both work well.
Water chestnuts can be replaced with finely diced jicama for a similar crunch, or simply left out if you can’t find them though the texture of the filling is less interesting without them.
Sesame oil is a finishing oil with a distinctive flavor that’s hard to replace. A small amount of toasted sesame seeds added at the end gets you some of the same nutty quality if you don’t have the oil.
Storage
The chicken filling keeps in an airtight container in the fridge for up to 4 days. It reheats really well in a skillet over medium heat for a few minutes, or in the microwave in 60-second intervals.
Keep the lettuce cups separate and refrigerated. They stay crisp for up to 3 days and are best kept dry until you’re ready to use them.
For meal prep lunches, pack the chicken filling in a container and keep a few lettuce cups in a zip-lock bag. Assemble at lunch time. The filling also works well over rice or in a bowl if the lettuce has wilted.
The chicken filling freezes well for up to 3 months. The lettuce obviously does not. Thaw the filling overnight in the fridge and reheat before serving with fresh lettuce cups.
Frequently Asked Questions
Can I use chicken breast instead of ground chicken?
Yes. Dice the chicken breast into very small pieces, about a quarter inch, and cook the same way as ground chicken. The texture is slightly different, a bit chunkier and more distinct, but the flavor is identical. Some people prefer the diced version. You can also pulse raw chicken breast in a food processor to create a texture similar to ground.
What is hoisin sauce and where do I find it?
Hoisin sauce is a thick, sweet-savory Chinese sauce made from soybeans, garlic, vinegar, and spices. It has a flavor somewhat like a cross between barbecue sauce and soy sauce. Find it in the Asian foods aisle of any grocery store. Lee Kum Kee is the most widely available brand and a good one.
Can I make these ahead for a party?
Yes. Make the chicken filling up to a day ahead and refrigerate it. Reheat gently before serving. Keep the lettuce cups refrigerated until right before guests arrive. Set out the filling in a bowl with a serving spoon and let people assemble their own wraps. This is actually a great party food setup.
How do I keep the lettuce cups from tearing?
Work with cold, dry butter lettuce. Wet lettuce tears more easily. Separate the leaves gently rather than pulling them apart aggressively. The outer leaves of the head are larger and sturdier than the inner ones, so save those for serving.
Is this recipe actually gluten free?
It is when you use tamari or coconut aminos instead of regular soy sauce, and check that your hoisin sauce is gluten free. Several brands make gluten-free hoisin, including San-J. Regular soy sauce contains wheat, so make the swap if gluten is a concern.
Chicken Lettuce Wraps Savory Sweet and Ready in 20 Minutes
Description
These chicken lettuce wraps are savory, slightly sweet, and ready in 20 minutes. Seasoned ground chicken in crisp butter lettuce cups with a simple Asian-inspired sauce. Better than PF Chang's.
Ingredients
For the filling:
For the sauce:
For serving:
Optional dipping sauce:
Instructions
- Whisk together the soy sauce, hoisin, rice vinegar, sesame oil, and sriracha in a small bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking into small crumbles, for 5 to 6 minutes until cooked through.
- Add diced mushrooms and cook for 2 to 3 minutes until they release their moisture and start to brown.
- Add garlic and ginger. Cook for 60 seconds, stirring constantly, until fragrant.
- Add the chopped water chestnuts and stir through.
- Pour the sauce over the filling and stir to coat everything. Cook for 1 to 2 more minutes until the sauce thickens slightly. Taste and adjust seasoning.
- Remove from heat. Stir in half the sliced green onions.
- Spoon the warm filling into cold butter lettuce cups. Top with remaining green onions and sesame seeds. Serve immediately with optional dipping sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 95mg32%
- Sodium 820mg35%
- Total Carbohydrate 14g5%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make the sauce before anything goes in the pan. The cooking moves quickly once you start and you want everything ready so nothing burns while you're whisking.
Break the ground chicken into very small even crumbles as it cooks. Small pieces hold the sauce better and fit into the lettuce cups without falling out on every bite.
Keep the lettuce cups cold and dry until the last moment. Cold crisp lettuce against warm savory filling is the whole experience of this dish.
Taste the filling before it goes into the lettuce cups. Different brands of hoisin and soy sauce vary in sweetness and saltiness, and this is the moment to get the balance right.
