You know those dishes that just instantly transport you somewhere happy? For me, it’s PF Changs lettuce wraps. Seriously, just thinking about those little parcels of savory goodness wrapped up in crisp, cool lettuce makes my mouth water. I remember the first time I tried them at the restaurant, I was hooked. It was one of those “aha!” moments in a meal where you discover something truly special. Now, fast forward to countless kitchen experiments, and I’ve finally landed on a version that, dare I say, rivals the original. It’s the kind of recipe that feels both a little fancy and ridiculously easy, making it my absolute lifesaver for weeknight dinners or even when friends pop over unexpectedly. If you’ve ever craved that perfect blend of tender, flavorful filling and refreshing crunch, then stick around, because we’re diving deep into my favorite PF Changs lettuce wraps recipe!
What is PF Changs Lettuce Wrap?
So, what exactly are PF Changs lettuce wraps? Think of it as a deconstructed, bite-sized masterpiece. At its heart, it’s a flavorful, stir-fried filling – usually a savory mix of finely chopped ingredients like chicken (or mushrooms for a vegetarian twist!), water chestnuts for that signature crunch, and a punchy, umami-rich sauce. This delectable mixture is then served with crisp, whole lettuce leaves, typically iceberg or butter lettuce, which act as edible cups. You scoop a spoonful of the filling into a lettuce leaf, fold it up, and enjoy this explosion of textures and tastes in one perfect bite. It’s a fantastic appetizer or a light, healthy main course that feels incredibly satisfying without being heavy. The “Chang’s” part? Well, that’s a nod to the popular restaurant chain that made this dish a household name, and my personal quest was to recreate that magic right in my own kitchen.
Why you’ll love this recipe?
Honestly, there are so many reasons this recipe has earned a permanent spot in my recipe binder. First and foremost, the FLAVOR is just out of this world. It’s got this incredible savory depth from the soy sauce and hoisin, a touch of sweetness, and that satisfying umami that keeps you coming back for more. The crunch from the water chestnuts and the fresh crispness of the lettuce cut through the richness perfectly – it’s a textural dream! Then there’s the SIMPLICITY. I know, I know, “stir-fry” can sometimes sound intimidating, but this is genuinely so straightforward. Most of the work is in the chopping, and once that’s done, it comes together in a flash. This is a serious lifesaver on busy weeknights when you want something delicious and impressive without spending hours in the kitchen. It’s also incredibly COST-EFFECTIVE. The ingredients are all pretty common pantry staples or easily found at any grocery store, and you get so much flavor for the price. Plus, it’s SUPER VERSATILE. Don’t eat meat? Swap in finely chopped mushrooms or extra firm tofu. Want a little heat? Toss in some red pepper flakes. My kids actually ask for this recipe by name, and they’re usually pretty picky eaters! It’s the kind of dish that just makes everyone happy, and that’s what I love most about it.
How do I make PF Changs lettuce wraps?
Quick Overview
This recipe is all about building layers of flavor quickly. We’ll start by prepping our ingredients – getting that chicken (or alternative) nice and finely minced, chopping our veggies, and whisking up our secret sauce. Then, it’s a quick sauté to cook everything up until it’s tender and fragrant, followed by a final toss in that glorious sauce. The beauty is in the speed; once you start cooking, it’s just minutes until you’re ready to assemble and devour. It’s honestly one of the most forgiving recipes, which is why I feel so confident sharing it with you all.
Ingredients
For the Main Filling:
1 tablespoon neutral oil (like canola or vegetable oil)
1 pound ground chicken (or finely minced Chicken Breast/thighs; for vegetarian, use 1 pound finely chopped mushrooms like shiitake or cremini, or crumbled extra-firm tofu)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated or finely minced
1 (8-ounce) can water chestnuts, drained and finely chopped
1/2 cup finely chopped yellow onion
1/4 cup chopped fresh cilantro stems (optional, but adds great flavor!)
Salt and freshly ground black pepper to taste
For the Savory Sauce:
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon Brown Sugar (or maple syrup)
1/2 teaspoon sriracha or chili garlic sauce (optional, for a little heat)
For Serving:
1 head iceberg lettuce, or a package of butter lettuce cups, separated and rinsed
Optional Garnishes: chopped peanuts, sliced green onions, extra cilantro
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large skillet or wok and place it over medium-high heat. Let it get nice and hot – this is key for getting a good sear on our filling. While it heats up, make sure all your ingredients are prepped and ready to go next to the stove. This includes mincing your garlic and ginger, chopping your onion and water chestnuts really finely, and if you’re using chicken breast or thighs, giving them a good mince with a sharp knife until they’re almost ground. For mushrooms, a fine dice works best. Having everything prepped means you can just toss things in as you go, which is the secret to a successful stir-fry!
Step 2: Mix Dry Ingredients
Wait, scratch that! There are no “dry ingredients” to mix in the traditional sense for this filling. The magic happens directly in the hot pan. Just make sure your water chestnuts are drained and finely chopped – they add that essential crunch that you just can’t skip. If they have too much water, your filling might get a bit soggy, and nobody wants a soggy lettuce wrap!
Step 3: Mix Wet Ingredients
In a small bowl, whisk together all the ingredients for your savory sauce: soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and sriracha (if you’re using it). Give it a good stir until the sugar is dissolved and everything is nicely combined. Taste it and adjust if you need to – maybe a little more sweetness, a touch more vinegar for tang, or a bit more sriracha for heat. This sauce is the flavor powerhouse, so get it right!
Step 4: Combine
Add the tablespoon of neutral oil to your hot skillet. Once it’s shimmering, add your ground chicken (or mushrooms/tofu). Break it up with your spoon and cook, stirring occasionally, until it’s nicely browned and cooked through. If you’re using chicken, make sure there’s no pink left. If you’re using mushrooms, cook them until they’ve released their liquid and started to brown. Drain off any excess grease if needed, especially if you used fattier chicken. Then, add your minced garlic, grated ginger, chopped yellow onion, and cilantro stems (if using) to the pan. Stir and cook for another minute or two until fragrant. You’ll know it’s ready when your kitchen starts to smell absolutely amazing!
Step 5: Prepare Filling
Now it’s time to bring it all together. Add the finely chopped water chestnuts to the skillet with the chicken and onion mixture. Give it a good stir. Pour in that delicious savory sauce you whisked up earlier. Stir everything well to ensure the filling is evenly coated in the sauce. Let it simmer for a minute or two, allowing the sauce to thicken slightly and coat all those lovely ingredients. You’re looking for a glossy, rich texture. Taste it again and adjust seasoning if needed. You want that perfect balance of salty, sweet, and savory.
Step 6: Layer & Swirl
This step is more about presentation and serving! Once your filling is cooked and coated in that gorgeous sauce, remove it from the heat. You don’t want it to get mushy in the pan. Prepare your lettuce cups by gently separating the leaves from your head of iceberg lettuce. They should naturally form little cup shapes. If you’re using butter lettuce, the leaves are usually already perfect little vessels. Make sure they’re clean and dry. Pile your delicious filling into a serving bowl. The “swirl” in these is really the way you assemble them – a spoonful of filling nestled into a crisp lettuce cup.
Step 7: Bake
There’s no baking involved in this PF Changs lettuce wraps recipe! It’s all done on the stovetop, which is part of what makes it so quick and easy. The heat from the filling and the crispness of the lettuce are all you need.
Step 8: Cool & Glaze
Again, no cooling or glazing needed in the traditional sense for this dish. The filling is served warm, and the lettuce is served cold and crisp. The “glaze” is really that delicious savory sauce that coats the filling, so once it’s simmered and slightly thickened in the pan, it’s ready to go.
Step 9: Slice & Serve
This is the best part! Arrange your beautiful, crisp lettuce cups on a platter. Spoon generous portions of the hot, savory filling into each lettuce cup. Top with your optional garnishes like chopped peanuts for extra crunch, sliced green onions for a fresh bite, or a few extra cilantro leaves for brightness. You can also serve the filling in a bowl with the lettuce cups and garnishes on the side, letting everyone assemble their own. It’s such a fun, interactive way to eat!
What to Serve It With
While these PF Changs lettuce wraps are totally satisfying on their own, they also play wonderfully with other dishes. For a light and refreshing BREAKFAST, I sometimes just make a smaller batch and serve it with a side of scrambled eggs. It feels surprisingly elegant! For BRUNCH, I love pairing these with some simple jasmine rice and maybe a side of steamed edamame or a light cucumber salad. The contrast of the warm, savory filling with the cool salad is divine. As a light DESSERT, believe it or not, they can work if you lean into the savory aspects and serve them before a sweeter course. Think of them as a palate cleanser with a kick! And for COZY SNACKS, well, this is where they really shine. I’ll often whip up a batch just for myself and the kids as an afternoon snack. We’ll just sit around the kitchen island and assemble them. They’re perfect with a tall glass of iced green tea or even a crisp, dry white wine if you’re feeling a bit more grown-up. My family tradition is to make a big bowl and have a “lettuce wrap party” where everyone gets to stuff their own, and it’s always a huge hit!
Top Tips for Perfecting Your PF Changs Lettuce Wraps
Over the years, I’ve learned a few little tricks that make these PF Changs lettuce wraps absolutely sing. First, on ZUCCHINI PREP (wait, I think I’m thinking of another recipe!), let’s focus on the water chestnuts. Make sure they are REALLY finely chopped. If you leave them in big chunks, they can overwhelm the delicate lettuce cup. I even sometimes give them a quick pulse in a food processor if I’m in a hurry, just be careful not to turn them into mush. For MIXING ADVICE, the key is not to overcook your filling once the sauce is in. You want the sauce to thicken and coat everything, but you don’t want it to become gummy or mushy. A minute or two of simmering is usually perfect. Overcooking can make the chicken tough, and nobody likes tough chicken! For SWIRL CUSTOMIZATION, that’s really about how you present it. I love to arrange the lettuce cups nicely on a platter and then spoon the filling into them just before serving. It keeps the lettuce crisp and the filling warm. For INGREDIENT SWAPS, I’ve already mentioned mushrooms and tofu as great vegetarian options, and they work beautifully. Just make sure they are chopped or crumbled small so they integrate well with the other ingredients. If you can’t find hoisin sauce, a mix of oyster sauce and a touch of brown sugar can work in a pinch, though it’s not quite the same. For BAKING TIPS, since there’s no baking, let’s talk about heat! Make sure your pan is nice and hot before you add the ingredients. This helps to get a good sear on the chicken and cook the vegetables quickly without making them waterlogged. Don’t be afraid to crank up the heat a bit. For GLAZE VARIATIONS, while the savory sauce is fantastic, you could certainly add a pinch of five-spice powder to the filling for a more complex aroma, or a tiny splash of fish sauce for an extra layer of umami if you’re feeling adventurous. I’ve even tried adding a tiny bit of finely minced bell pepper for color and crunch, but the water chestnuts are non-negotiable for me!
Storing and Reheating Tips
This is a recipe that’s best enjoyed fresh, but sometimes life happens! If you have leftovers, storing them properly will help maintain their deliciousness. At ROOM TEMPERATURE, I wouldn’t leave the filling out for more than two hours, as it contains cooked chicken and sauces. The lettuce cups are really meant to be eaten immediately once filled. For REFRIGERATOR STORAGE, it’s best to store the filling in an airtight container. It will keep well for about 2-3 days. The lettuce cups themselves are best assembled right before eating, as they can get limp and soggy if stored pre-filled. For FREEZER INSTRUCTIONS, I generally don’t recommend freezing this recipe, especially the lettuce. The texture just doesn’t hold up well after freezing and thawing. If you must, you could freeze the filling portion only, but I’d say it’s better to make a fresh batch. My GLAZE TIMING ADVICE is simple: the “glaze” (the sauce) should be cooked with the filling and then served warm. If you’re storing leftovers, the sauce will have thickened further. When reheating, you might need to add a tablespoon or two of water or chicken broth to loosen it up. Reheat the filling gently on the stovetop or in the microwave until heated through. Then, assemble with fresh lettuce cups!
Frequently Asked Questions
Final Thoughts
So there you have it! My absolute favorite way to recreate those beloved PF Changs lettuce wraps at home. It’s a recipe that I keep coming back to because it’s just so satisfying, incredibly flavorful, and surprisingly easy to whip up. The blend of savory filling with the cool, crisp lettuce is a taste sensation that I never get tired of. It’s perfect for those nights when you want something exciting but don’t want to spend hours in the kitchen, or when you want to impress guests without breaking a sweat. I really hope you give this a try and that it becomes a favorite in your household too! If you love this recipe, you might also enjoy my Chicken Stir-Fry with Peanut Sauce or my Quick & Easy Beef and Broccoli. They’re all in the same vein of flavorful, weeknight-friendly Asian-inspired dishes. I can’t wait to hear what you think! Let me know in the comments below how yours turned out, or if you have any fun variations you tried. Happy cooking!
PF Changs lettuce wraps
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 pound ground chicken I’ve also used ground turkey with good results
- 1 medium/large sweet Vidalia or yellow onion diced small
- 0.33 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce or to taste (sriracha may be substituted)
- 3 cloves garlic finely minced or pressed
- 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger (or to taste)
- 1 can (8 ounce) water chestnuts drained and diced small
- 2 green onions sliced into thin rounds
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon freshly ground black pepper or to taste
- butter lettuce leaves for serving
Instructions
Preparation Steps
- To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
- Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
- Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
- Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
- Spoon about 0.25 cup of the mixture into the lettuce leaves to serve.
