16 Boston, bibb or butter lettuce leaves 1 pound ground chicken breast 1 large onion, chopped 2 tablespoons minced garlic 1 tablespoon reduced-sodium soy sauce 1/4 cup hoisin sauce 2 teaspoons minced fresh ginger 1 tablespoon rice wine vinegar or red wine vinegar 2 teaspoons Asian chili pepper sauce (see Note) 1 can (8 ounce size) sliced water chestnuts, drained, finely chopped 1 bunch green onions, thinly sliced 2 teaspoons Asian sesame oil
Rinse lettuce leaves, keeping them whole. Set aside to drain.
Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.
Made this for the first time yesterday and was wowwed by how good it is and similar to the restaurant version. Only thing I omitted was the water chesnuts because I didn't have any on hand. Next time I will make this with them.
Member since: Mar 13, 2008
glewis September 22, 2014 REVIEW:
I've been making this weekly since I discovered it on this site. This is the best version of the copycat recipe that I've found (and it looks like there are a few versions floating around out there that mimic this one). I've varied the recipe a few times to add in other ingredients but you can't go wrong with the original version.
Jessica June 18, 2014 REVIEW:
The cayenne chili powder was a good edition. I also added some zucchini chunks because I had a few left in the fridge.
I made these for "Asian Night" with some friends and we paired them with some Pf Changs spring rolls
Carebear April 3, 2014 COMMENT: Mine seems to look too soupy. Did anyone else have this problem?
Guest Foodie January 19, 2014 REVIEW:
The mumg bean noodles are as stiff and hard to cut. Use a sharp scissors. Punt s9me veg. oil in a pan ( use a wok) about approx. 2 inches deep. Get hot than drop the noodles into the oil. They will puff up very quickly. Remove and drain on paper towel. Good luck.
Mel January 13, 2014 REVIEW:
I used soy crumbles instead of the chicken. Had to adjust the cooking method a little but it turned out decent!
SAMMIE December 12, 2013 REVIEW:
I've started making the filling and bringing it to work and just assembling it on lettuce leaves there. Super easy and so good! My coworker thought I went to PFChangs on my break!!
KP November 4, 2013 REVIEW:
Made this with ground turkey because my store almost never has ground chicken. Turned out just as good!
Becca October 11, 2013 REVIEW:
This dish is the reason I love PFChangs but I can't get there very often. I love that I can make it at home (I'll still go to the restaurant every chance I get though because we all deserve a good meal out once in a while!). I don't change anything with this recipe and it turns out vry good. I've made it three times now!
XYATTA July 24, 2013 REVIEW:
I omit the water chestnuts which makes it a great low carb meal
Leslie April 5, 2013 REVIEW:
I made this with ground turkey and added some minced mushrooms plus extra chili sauce. Delicious can't wait to make it again!
Lulu February 6, 2013 REVIEW:
I made these, but just cut the chicken in small chunks, also added about 2 TBSP of fresh cilantro, and a few TBSP of brown sugar and about 1 TSP of Garlic Salt and 1/4 cup of crushed almonds for some more crunch, these were absolutely delicious and would recommend to anyone!
PeaceNikki January 13, 2013 REVIEW:
Very good and simple! I added diced carrots and cashews and was heavy-handed with the Sriracha!!
This is a keeper!
shine00024 November 27, 2012 REVIEW:
these are sooo yummy!! I'd say this is my pregnancy craving!
Sarene November 4, 2012 REVIEW:
I love PF Chang's, especially for their gluten free lettuce wraps- and I don't even like lettuce. Anyone who's had these has gotten them with tasty crispy noodle-type things. I've asked them and they only call them cellophane noodles. Everyone online says the same thing, I was hoping it would be easy to find, already done like a package of crackers. A little research showed me no, they have to be cooked somehow and that they are also known as mung bean noodles.
I have been trying for ages to get these noodles right. I tried taking the raw noodles and frying them, they didn't puff up and tasted like raw noodles, pretty gross.
I tried cooking them first as per the instructions on the packet, in boiling water, and then throwing the slimy noodles on the frying pan after that, and they stayed slimy, and got oily, and not at all puffy and crispy. Is there some method I am missing, or is it some other type of noodle? Any advice would be appreciated! Thanks.
NanaKate October 4, 2012 REVIEW:
These are soooooo good! Easy to make and the flavors are wonderful together. Tastes just like PF Changs. Thank you for posting it!
Z September 14, 2012 REVIEW:
I didn't have hoisen sauce, so I substituted it with black bean garlic and a little brown sugar. I also added shitake mushrooms. It was a hit with the little one who started by saying that "he doesn't eat THAT" and almost ate 3 wraps later!!!
jlpurvis August 18, 2012 REVIEW:
Awesome. Closest receipe I've found yet for these. If you put it in the recipe builder for weight watchers point value is 9 instead of 8 based of 4 servings. But worth every bite. Thanks.
Dr. Deb August 6, 2012 REVIEW:
The lettuce wraps at PF Chang's are my daughter's favorite! I invited her and her husband for dinner and made these and she loved them. Highly recommend! It was pretty easy to make and I followed the recipe exactly.
SteinunnPullenPullen August 6, 2012 REVIEW:
Very good, however for those counting the things we. Lint there is no mention of the sugar in the horizon sauce task task.
CDKitchen Staff Reply: Um... what?
Jeanine April 10, 2012 REVIEW:
Love this recipe! I make it all the time and have given it to at least 5 other
People who also now make it all the time! It is great to make in large batches and freeze for later.
poirewilliam January 14, 2012 REVIEW:
It's not exactly the "real deal." This recipe omits the wood ear mushrooms and pine nuts. Kinda makes a difference.
QueenBea13 October 2, 2011 REVIEW:
(NOTE: I made this recipe for a serving size of 10) WOW!! These came out GREAT! I was a little intimidated by the recipe at first, but all the seasonings and sauces were easily found in the Asian section at my grocery store. I did make a few minor alterations though. I decided to use ground turkey instead of ground chicken, because turkey is cheaper- and they came out just as good, if not better! I also increased the Hoisen sauce by 2t, then when the meat was finished and was in the bowl for serving, I drizzled a diluted bit of the Hoisen sauce over the meat. (The aroma will knock your socks off!) I also cut the chili sauce down to 2 1/2 tablespoons, instead of 6 teaspoons, it added JUST the right amount of kick, without being overbearing for the kids that were eating them. Between the onions & chili sauce- I would recommend cutting back a tad on one or the other if kids are eating them. Also, it never says here that a drain of the meat is necessary, however after adding the soy sauce & red wine vinegar while cooking, I found it necessary before the adding of the green onions and water chestnuts were added. Just a tip. They came out FANTASTIC, and now that we already have all the ingredients, we'll be making them again for sure!! 5 stars, thanks!!
irishize14 September 18, 2011 REVIEW:
Excellent but added 4 shiitakes which were chopped with the chestnuts and increased the hoisin to 1/2c and soy to 3T.
smallmall June 7, 2011 REVIEW:
wow these were so good, my son couldn't stop eating them. We cooked come brown rice to eat with them and actually put the rice inside the lettuce with the meat and it was delicious. I used chicken breast chopped up finely and it worked great.
MochaGirl May 2, 2011 REVIEW:
This recipe is the REAL deal. I was impressed with the taste. I used a combination of ground chicken and finely chopped chicken breast. It really taste like PF Chang's version.
Foodie April 30, 2011 REVIEW:
This recipe was delicious even though I forgot to add the sesame oil and soy sauce. I did add shiitake mushrooms and rice vermicelli which made it very moist and a good texture. I ended up taking 2 chicken breasts and dicing it up in small pieces before cooking. Then, I mixed the onions, ginger, garlic and the sauces in one bowl to blend the flavor and allow it to sit before I added them to the chicken. It came out soo good. Thanks for the recipe!
Tracy January 1, 2011 REVIEW:
These lettuce wraps are so delicious!!! Definitely taste just like P.F. Chang's! I decided to make these for my twin, who is a vegetarian. So I substituted firm tofu for the chicken. I cooked it just like I would have cooked the chicken. It was fantastic!!! Just as tasty as the chicken! I am a fan of tofu myself, so I love that I have two ways I can make this recipe. We also decided to chop some peanuts to sprinkle on top. YUM!
Foodie 8 October 7, 2010 REVIEW:
I made this for my family who ALL order the lettuce wraps when they go to P F Changs. Very close in taste to the original. At home this is a whole meal, not appetizer. DELICIOUS, nutritious and satisfing!
Member since: Jul 26, 2010
Lizdesmond July 26, 2010 REVIEW:
My family loves P. F. Chang's lettuce wraps. We live 90 miles away from the closest restaurant so we don't get them as often as we like. This recipe is as close as you can get to the real thing. It was fabulous! P.S. I doubled the recipe except for the onion!
Member since: May 29, 2010
SuzMush May 29, 2010 REVIEW:
These are fabulous! My husband and I both agree they tasted just like the ones at P.F. Chang's, and since the closest Chang's is an hour from our home, we will be making these quite often. I added about 1/2 c. of Hosian sauce and 3 T. of soy sauce and that was about all I changed. My husband liked his with hot mustard (found on the Asian food aisle at the supermarket) mixed with soy sauce like he does at the restaurant. GREAT recipe!
Mommyof2 February 19, 2010 REVIEW:
I made this recipe for my family tonight and my 5 and 1 year old boys loved them! My husband and I also enjoyed them quite a bit. I added more soy sauce and more hoisin and decreased the onion a bit as suggested by someone else. I used the butter lettuce and it was so much better than iceberg. They really did taste like PF Chang's. We have leftovers for tomorrow night and can't wait to have them again! YUM!
Guest Foodie November 26, 2008 REVIEW:
This recipe turned out great. Both my husband and I loved it and it is something that I will make whenever I am craving Pf Chang's lettuce wraps. It is very close in flavor to the Pf Chang version. Yummy!
Member since: Mar 5, 2008
travelinjim April 6, 2008 REVIEW:
WOW!!! What an easy and great-tasting recipe. I did add some salt to the chicken mixture and I also reduced the amount of onion. They were so good and I will definitely make these again and again for me and my husband.
Member since: Mar 5, 2008
travelinjim March 6, 2008 REVIEW:
This was an excellent recipe! I think it maybe called for a little too much onion, so I cut down on that. Otherwise, awesome and easy to make.
Don and Heidi January 13, 2008 REVIEW:
We had the chicken lettuce wraps and the spring rolls and then other chicken wi/rice for main meals. Lettuce wraps were to die for and all the rest was delicious and had wonderful exotic tastes. Will certainly be back and recommend.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Just like the name says, this rich dessert is made with bread and essentially a custard sauce which is baked until set. Some of the variations on the basic recipe use croissants, pound cake, or even doughnuts instead of bread.