Chicken Lettuce Wraps

The BEST Chicken Lettuce Wraps! These lettuce wraps are the perfect P.F. Chang’s copycat, loaded with sauteed mushrooms, carrots, water chestnuts, green onions, and a deliciously savory sauce. Ready in 20 minutes or less!

When you think of lettuce wraps, chances are you think of P.F. Chang’s. I know I do… and for good reason! Their Chicken Lettuce Wraps are insanely delicious, and they seem to be everyone’s favorite. So when I found myself craving them the other day, I figured I’d try my best to re-create the recipe. And let’s just say it does NOT disappoint.

These Chicken Lettuce Wraps are loaded with ground chicken, mushrooms, water chestnuts, green onions, and the most delicious savory sauce. The sauce is made with just 4 ingredients, which I especially love, and packs a huge flavor punch.

For garnishes I added toasted sesame seeds and a little extra drizzle of the sauce. You could also add cilantro, chopped peanuts, chopped cashews, or any of your favorites… and next time I can’t wait to try them with peanut sauce.

They came together in under 20 minutes and my family completely DEVOURED them. My only regret? Not making a double batch! But I have a feeling “next time” will be coming soon.

what you’ll need for this recipe

Ground chicken – This recipe starts with 1 pound ground chicken. I used 92% lean, but you can use any type you prefer. You can also substitute ground turkey for similar flavor.

Vegetables – I used a combination of chopped mushrooms, matchstick carrots, and water chestnuts in the filling. I also added fresh grated ginger and minced garlic for flavor. See “recipe variations” below for additional ideas!

Sauce – I kept the sauce simple with a combination of hoisin sauce, soy sauce, chili garlic sauce, and and sesame oil. For a milder flavor (no spice) substitute sweet chili sauce for the chili garlic sauce.

Lettuce – I used 1 head butter lettuce, which has soft leaves that are the perfect size and shape for lettuce wraps. Any type of large leaf lettuce will work.

Garnishes – For garnish, I added sliced green onions, toasted sesame seeds, and additional sauce for drizzling. Add crushed red pepper flakes or sriracha for additional heat!

how to make chicken lettuce wraps

Make the filling. Heat 1 Tablespoon olive oil in a large skillet over medium heat. Add the ground chicken and cook, crumbling, for 2-3 minutes. (Chicken will not be fully cooked.) Add chopped mushrooms, water chestnuts, carrots, ginger, and garlic. Cook for an additional 2-3 minutes, until chicken is fully cooked and vegetables are tender-crisp.

Make the sauce. In a small bowl, combine hoisin sauce, soy sauce, chili garlic sauce, and sesame oil. Mix well.

Combine & assemble. Pour the sauce over the chicken & vegetables. Cook, stirring, over medium heat for 1-2 minutes until sauce is incorporated. Spoon filling into lettuce cups; garnish with sliced green onions and toasted sesame seeds. Drizzle with additional sauce (or sauce of your choice) as desired.

storing & reheating

Leftover lettuce wrap filling can be stored in an airtight container in the refrigerator for up to 4 days. (I would recommend storing the lettuce separately to avoid sogginess.) To reheat, transfer to a small skillet and heat over medium heat until warmed through. You can also freeze it for up to 3 months and reheat it in a skillet from frozen.