P.F. Chang’s Chicken Lettuce Wraps (Copycat Recipe)

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While you are home, this would be a great copycat recipe to try. My sister, Glenna, has been making P.F. Chang’s Chicken Lettuce Wraps for years.  She uses the recipe from Averie Cooks, which is fantastic!  I’m going to show you some gluten-free alternatives you can use to make the recipe, but still keep the great flavor of the original.

P.F. Chang’s Chicken Lettuce Wraps (Copycat Recipe)
Prep Time: 5 min.  Cook Time:  15 min.

Ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil (Check label for gluten-free)
  • 1 pound ground chicken (I used chicken, but turkey will work.)
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 1/3 cup hoisin sauce  (Be sure it is gluten-free.)
  • 2 tablespoons low-sodium soy sauce (You can substitute tamari or coconut aminos.)
  • 1 tablespoon rice wine vinegar (You could substitute Bragg’s Apple Cider Vinegar or leave it out.)
  • 1 tablespoon Asian chili garlic sauce, or to taste.  Sriracha may be substituted. (There are several gluten-free versions available.  Or you can make your own.  Sugar Free Londoner)
  • 3 garlic cloves, finely minced or pressed
  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
  • One 8-ounce can water chestnuts, drained and diced small
  • 2 to 3 green onions, sliced into thin rounds
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • Butter lettuce leaves, for serving (I used Bibb because butter lettuce wasn’t available.)
Instructions:
  1. To a large skillet, add the oils and chicken.  Cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
  2. Add the onion, hoisin sauce, soy sauce, rice wine vinegar, and chili garlic sauce to the chicken.  Stir to combine and cook for about five minutes, or until the onion is soft and translucent and most of the liquid has been absorbed.  Stir intermittently.
  3. Add the garlic and ginger to the mixture.  Stir to combine, and cook for about one minute, or until fragrant.
  4. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about two minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
  5. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve.
Note:  Recipe is best warm and fresh, but filling will keep airtight in the fridge for about 5 days.


This is such a quick, easy, and delicious meal.  The most time-consuming part of the recipe is chopping the onion.  The best thing about this recipe is that you can have a restaurant quality meal right in the privacy of your own home!  Thanks, Glenna, for sharing this recipe with me!  Let me know if you try them! Enjoy!

Yummy!!

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