Delish editors handpick every product we feature. We may earn commission from the links on this page.

Copycat Chicken Lettuce Wraps

New! You can now save recipes. It's free!

This recipe was inspired by the staple appetizer at P.F. Chang's restaurant, which has been on the menu since day one in 1993—they’ve never revealed the recipe. Cofounder Philip Chiang was inspired by the cult-favorite lettuce wraps his mother, Cecilia, served at her upscale restaurant The Mandarin in San Francisco (she’s credited with popularizing Chinese food in America in the ’60s). He swapped out squab for chicken in the now iconic version we replicated.

In our attempt to copy the fan favorite, we flavored ground chicken with hoisin sauce (a fermented bean paste that gives the chicken the quintessential Chinese-American flavor), soy sauce, rice wine vinegar, Sriracha, and sesame oil. Water chestnuts (aquatic tuber vegetables—not nuts) are used often in stir fries and add a nice crunch here.  

If you're not a fan of water chestnuts, diced celery or red bell pepper are tasty alternatives. You can also top these with roasted, chopped peanuts, wonton strips, or chow mein noodles for even extra crunch.

For your lettuce, it's best to go with a head of lettuce that has thicker ribs with wide, sturdy leaves to support the filling. When building your lettuce wrap, it helps to let the filling cool down a bit before piling it into your lettuce to protect the lettuce from wilting before you get a chance to devour it.

The filling can be refrigerated for for up to 5 days in an airtight container.

Editor's note: This recipe was updated on February 13, 2022, to provide more information.

Advertisement - Continue Reading Below
Save Recipe
Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 30 mins
3 tbsp.

hoisin sauce

2 tbsp.

low-sodium soy sauce

2 tbsp.

rice wine vinegar

1 tbsp.

Sriracha (optional)

1 tsp.

sesame oil

1 tbsp.

extra-virgin olive oil


medium onion, diced


cloves garlic, minced

1 tbsp.

freshly grated ginger

1 lb.

ground chicken

1/2 c.

canned water chestnuts, drained and sliced


green onions, thinly sliced

Kosher salt

Freshly ground black pepper

Large leafy lettuce (leaves separated), for serving

Cooked white rice, for serving (optional)

  1. Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
  2. In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon. 
  3. Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.
  4. Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

Parker Feierbach

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25

Advertisement - Continue Reading Below