Ground Chicken Lettuce Wraps Better Than P F Chang S

Need more Asian appetizer ideas? Try my Asian cucumber salad, summer rolls, or crab rangoon next. It’s been years since I last went to P.F. Chang’s, but I can still remember their chicken lettuce wraps. I used to polish off an entire ‘appetizer’ by myself. Now that I think about it, do they even have this on their menu anymore? Anyway, in an effort to recreate my favorite Asian recipes, I figured, why not start with the creme de la creme of Asian apps? I tried it with my family recently, and let’s just say they were fighting over the last one!

Why I love this recipe

Low-carb, high-protein. By using lettuce to wrap the chicken, we shave off most of the carbs. A breeze to whip up. Just cook the chicken, sauté the veggies, and pile everything in your lettuce cups. From prep to plate, it takes only 15 minutes–or less. Customize it endlessly. Swap the protein, use different veggies, or follow my lead and cook everything separately so everyone can build their wraps. Surprisingly meal-prep friendly. So long as you keep the lettuce and fillings separate, this is actually one of the more meal-prep-friendly dishes you can make.

Ingredients needed

Ground chicken. I prefer lean ground chicken, but standard ground chicken works just as well. Oil. Use any neutral cooking oil, like avocado or canola oil. Water chestnuts. You’ll need one can, diced. I usually find these in the Asian aisle of my mainstream grocery store. Bell pepper. Chopped. I used red bell pepper for extra color. Garlic cloves and ginger. Preferably fresh, peeled, and minced. Onion. Finely chopped. Salt and black pepper. Added to taste. Lettuce leaves. Look for a fresh head of romaine lettuce or butter lettuce. They should have large leaves with no bruising. Discard any wilted or browning leaves. Avoid iceberg lettuce or bibb lettuce, as I found them to be a bit too fragile.

For the sauce:

Hoisin sauce. I refer to this as an Asian BBQ sauce. A little goes a long way and adds sweet and umami flavor. Soy sauce. For added savory flavor. Use low sodium soy sauce if desired. Rice vinegar. For acidity and subtle sweetness. It’s sometimes referred to as rice wine vinegar. Sesame oil. My secret ingredient for any Asian recipe. Avoid using this as your cooking oil, as it would be too overpowering. Cornstarch. To thicken the sauce.

How to make ground chicken lettuce wraps

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Don’t assemble until the last minute. Or else the filling will make the lettuce soggy.

Swap the protein. Use ground turkey, ground pork, or lean ground beef. Gluten-free. Use gluten-free hoisin sauce and coconut aminos. Garnish. Sprinkle the wraps with green onions or crushed peanuts for extra crunch.

Storage instructions

To store: Store the chicken filling in an airtight container and keep it in the refrigerator. The filling should last 3-4 days. Store the lettuce separately for 1-2 days. To freeze: Freeze the filling in a freezer-safe container for 3 months. Reheating: Warm the chicken in a hot pan or microwave for 30-40 seconds.