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P.F. Chang's Lettuce Wraps with Chicken

recipe at a glance
Rating: 5/5 5 stars
33 reviews
1 comment

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 75955
cook method: stovetop
P.F. Chang's Lettuce Wraps with Chicken Recipe
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ingredients

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

directions

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.

cook's notes

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.

added by

tpogue

nutrition

358 calories, 13 grams fat, 22 grams carbohydrates, 37 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
2782%
number of 4 star votes on this recipe
515%
number of 3 star votes on this recipe
13%
number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe1



Guest at CDKitchen.com



REVIEW: recipe rating
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



Guest at CDKitchen.com
Apr 3, 2014

Carebear
COMMENT:
Mine seems to look too soupy. Did anyone else have this problem?





Guest at CDKitchen.com



REVIEW: recipe rating
Hello Serene,
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.
Larry A.



Guest at CDKitchen.com



REVIEW: recipe rating
I used soy crumbles instead of the chicken. Had to adjust the cooking method a little but it turned out decent!



Guest at CDKitchen.com



REVIEW: recipe rating
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!!



Guest at CDKitchen.com



REVIEW: recipe rating
Made this with ground turkey because my store almost never has ground chicken. Turned out just as good!



Guest at CDKitchen.com



REVIEW: recipe rating
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!



Guest at CDKitchen.com



REVIEW: recipe rating
I omit the water chestnuts which makes it a great low carb meal



Guest at CDKitchen.com



REVIEW: recipe rating
I made this with ground turkey and added some minced mushrooms plus extra chili sauce. Delicious can't wait to make it again!



Guest at CDKitchen.com



REVIEW: recipe rating
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!



Guest at CDKitchen.com



REVIEW: recipe rating
Very good and simple! I added diced carrots and cashews and was heavy-handed with the Sriracha!!

This is a keeper!



Guest at CDKitchen.com



REVIEW: recipe rating
these are sooo yummy!! I'd say this is my pregnancy craving!



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.