ThisCopycat P.F Chang’s Lettuce Chicken Wrap Recipe comes pretty darn close to P. F. Chang’s. The only difference is that P.F. Chang’s version is served on a bed of fried mung bean noodles. I didn’t have those on hand and didn’t take the time to hunt them down for you (I know, I’m lazy), so I opted out of using them, but if you truly want the authentic version, add the noodles. If I want to eat lettuce wraps, they have to be pretty darn delicious for me to wrap them in lettuce. It’s a fact. And the filling in these lettuce wraps is over the top delicious.
Hello, 36th Avenue fans! I’m Jen, and I blog at Bakerette.com where I share daily recipes, gardening tidbits, and a smattering of DIY projects. I’m excited to be a monthly contributor at The 36th Avenue. I met Desiree at a blogging conference this year where she taught a class. She was funny, energetic, and friendly. It was an instant connection. Well, technically these chicken lettuce wraps are “appetizers,” but my family eats them for dinner and we couple it with chicken fried rice for a fantastic meal. Can we talk about how many Asian restaurants serve lettuce wraps? I’m going with a million–because I really don’t exaggerate, nor do I inflate numbers. I’m safe to say there are quite a few, but their lettuce wraps don’t compare to P.F. Chang’s Chicken Lettuce Wraps. Ummmm, to die for! Again, I don’t exaggerate.
If you want great Asian food, use sesame oil. Vegetable oil, canola oil or others don’t compare. In my opinion, it’s one of the best ways to cook up almost any type of Asian food. And if you haven’t tried hoisin or sriracha sauce? Don’t skimp. Skimp on the noodles, but not the sauces. They truly make these authentic. You can find the sauces in almost any grocery store in the Asian aisle. The sriracha sauce is red with a rooster on it. Hoisin sauce is a dark, thick sauce, almost like the color and texture of molasses, but not the same taste.
- 1 tablespoon sesame oil
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 1 pound ground chicken
- 1 large onion, chopped
- 1 large onion, chopped
- 2 tablespoons garlic, minced or pressed
- 2 tablespoons garlic, minced or pressed
- 1 tablespoon soy sauce
- 1 tablespoon soy sauce
- ¼ cup hoisin sauce
- ¼ cup hoisin sauce
- 2 teaspoons fresh ginger, minced
- 2 teaspoons fresh ginger, minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon rice wine vinegar
- 3 teaspoons sriracha sauce
- 3 teaspoons sriracha sauce
- 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
- 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
- 1 small bunch green onions, sliced
- 1 small bunch green onions, sliced
- 2 teaspoon sesame oil
- 2 teaspoon sesame oil
- salt to taste
- salt to taste
- Iceberg, Bibb or butter lettuce leaves, rinsed and drained
- Iceberg, Bibb or butter lettuce leaves, rinsed and drained
- Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
- Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
- Roasted peanuts, chopped (optional)
- Roasted peanuts, chopped (optional)
- Fried mung bean noodles (optional)
- In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.
- Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until thoroughly coated.
- Fold in water chestnuts, green onion, sesame oil, and peanuts, if desired. Salt to taste.
- Serve on a bed of fried mung bean noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.
Recipe adapted from Eat-Drink-Love.com
Thank you, Desiree, for allowing me to guest post today! And I would love it if you stopped by Bakerette.com for a bite!
I hope to see you around!
You might also like these other recipes at Bakerette:
Have a delicious day my friends!
Jen and Desiree
Sorry, Desiree, didn’t realize I posted comments on P.F. Changs lettuce wraps twice! Well, this recipe is so darn good I guess it deserves a double shout out!!! Have a very happy holidays and a Merry Christmas filled with love and laughter and lots and lots of family and friends surrounding you.
On a side note, I noticed someone asked about the onions and garlic being cooked a bit first. I too thought it odd that it would not sautéed to soften and release their aroma and flavors so I did sauté them just until I could see them become translucent. I guess either way would be fine though. Either way I know it is just the best recipe out there!
Thank you so much Sandi for taking the time to leave TWO comments! Wishing you a merry Christmas!
xo
Made this for dinner tonight. I have been craving P.F.Changs Lettuce Wraps. This is the first “copy cat recipe” for the wraps I have tried. There are many recipes out there for the lettuce wraps, but now that I tried this one I have no reason to try any others. This is spot on for the original. Yummo!! This is gonna make it just that much easier to stick to our no “take away” or “eating out” for the year of 2016 as a way of saving money. Anything I can make at home that tastes this good as this will help us not miss going out to eat so much. Of course the fact that the closest P.F.Changs is no less than 150 miles from our home town makes it even more of a real score in finding a great recipe. Thanks for the post, I’ll be checking back often!
Thank you again!
Is the onion, garlic and ginger not supposed to be cooked?
I cooked the onion, garlic and ginger as the meat was continuing to cook. I don’t know if that’s the way Desiree did it, but it turned out great for me that way.
Thank you for the tip!
i made these last night and they were delicious! Instead of ground chicken I sliced slightly frozen chicken breast very thin. Will definitely be making these again! Thank you for sharing
You are very welcome Nancy, so glad you liked it!
I made these for dinner tonight and they were crazy good! Thanks for the recipe. ^_^
Yay! We are glad you liked it!
IS THIS RECIPE SPICY, WITH THE SRIRACHA SAUCE AND GINGER?
tHANK YOU
I made this recipe tonight for dinner and it was very good! Loved the Asian flavors in it. We didn’t have any lettuce so we just ate it over some spinach. Yum. Thanks for the recipe!
Thank you, Desiree, for letting me guest post today!
Thank you Jeni for being a part of our team… We love having you!
this recipe looks amazing Jen! Thank you ladies for sharing!
Thank you for the compliment Jessica!