Chicken Lettuce Wraps Recipe

Contributor: Georgina Walker

These Chicken Lettuce Wraps are a healthy, light and fresh dinner option when you’re craving your own Chinese take-out at home. A PF Chang’s copycat recipe that is super easy to make and tastes just as good as the real deal restaurant version.

  • Author: Georgina Walker
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servigns 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • 1 Tbsp. vegetable oil
  • 1 lb. ground chicken
  • ½ yellow onion, finely diced
  • 2 garlic cloves, crushed
  • 1 tsp. grated ginger
  • 8 oz. can of water chestnuts, finely diced
  • 5 Tbsp. Hoisin sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 2 tsp. sesame oil
  • 1 tsp. chili sauce
  • ¼ cup sliced green onions
  • 1 head of iceberg lettuce


  1. Heat the vegetable oil in a medium-sized skillet or fry pan over medium to high heat. Add the chicken and onion, and cook for 5 minutes until the chicken is cooked through. Use a wooden spoon to break up the chicken into smaller chunks.
  2. Stir in water chestnuts, ginger, and garlic and cook for 3-5 minutes.
  3. Combine the Hoisin sauce, soy sauce, rice wine vinegar, sesame oil, and chili sauce and stir well.
  4. Pour sauce into the chicken and simmer for 5 minutes, or until sauce thickens slightly.
  5. Spoon chicken into washed lettuce leaves, garnish with green onions and serve.

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