Lettuce Wrap Recipe

Asian Chicken Lettuce Wraps (better than P.F. Changs)! A quick (less than 30 minutes), easy, and healthy dinner that tastes delicious! Gluten and dairy-free!

I know thats a pretty bold claim…Asian Chicken Lettuce Wraps you can make at home that are better than the beloved dish from P.F. Changs?! It may be bold, but its true! This Asian Chicken Lettuce Wraps recipe is one that took me years of trial and error, and lots of taste-testing, to get it just right.

These Asian Chicken Lettuce Wraps wraps are one of my favorite dinners (along with this cashew chicken stir fry). They are quick and easy and my whole family loves them. Even my kids eat them, and have tons of fun doing it!

Asian Chicken Lettuce Wraps (better than P.F. Chang’s)!

Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! A quick, easy, and healthy dinner that tastes delicious! Gluten and dairy-free!

Prep: 10min

Total: 30min

Yield: 6

Serving Size: 1 lettuce wrap (1/6 recipe)

Nutrition Facts: servingSize 1 lettuce wrap (1/6 recipe), calories 209.1 kcal, Carbohydrate 14.3 g, Protein 18.7 g, Fat 9.2 g, Saturated Fat 1.9 g, Cholesterol 43.6 mg, Sodium 675 mg, Fiber 1.4 g, Sugar 8.6 g, unSaturated Fat 30 g

Ingredients:

• 1 lb ground chicken
• 1 TBS peanut oil
• ½ onion (minced)
• 1 cup red or green pepper (diced)
• 1 8 oz can water chestnuts (drained and minced)
• 3 TBS soy sauce*
• 3 TBS hoisin sauce**
• 1 TBS sesame oil
• 1 TBS rice vinegar
• 1 TBS peanut butter
• 1 TBS honey
• 2 tsp sweet chili sauce ((Trader Joe’s!))
• ½ tsp garlic powder
• ¼ tsp powdered ginger
• ¼ cup peanuts (crushed.)
• Lettuce or your favorite Asian salad

Instruction:

1. Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
2. Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
3. Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
4. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
5. Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
6. Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

PF Chang’s Chicken Lettuce Wraps

A copycat recipe that you can easily make in just 20 minutes. And it tastes a million times better too!

Prep: 10min

Total: 20min

Yield: 4

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic (minced)
• 1 onion (diced)
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha (optional)
• 1 (8-ounce) can whole water chestnuts (drained and diced)
• 2 green onions (thinly sliced)
• Kosher salt and freshly ground black pepper (to taste)
• 1 head butter lettuce

Instruction:

1. Heat olive oil in a large cast iron skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Thai Chicken Lettuce Wraps

These Thai chicken lettuce wraps make a delicious appetizer or lighter main dish that you can make at home. They are full of flavor!

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 158 kcal, Carbohydrate 8 g, Protein 11 g, Fat 9 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 41 mg, Sodium 631 mg, Fiber 1 g, Sugar 5 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 1 Tablespoon sesame oil
• ¼ cup onion (diced, I used yellow. White onion works too.)
• 2 cloves of garlic
• 1 tablespoon fresh minced ginger (or ginger paste)
• 10 oz ground chicken
• ¼ cup Tamari (low sodium) (or soy sauce, coconut aminos)
• 2 Tablespoon Thai sweet red chili sauce ((we love Trader Joe’s))
• juice of 1 lime
• 1 teaspoon maple syrup (or honey, agave)
• ⅓ cup cashews (chopped – raw or roasted/salted)
• ¼ cup scallions (chopped )
• ¼ cup cilantro (fresh, chopped )
• ¼-½ cup carrots (shredded )
• Sesame seeds for topping
• 1 head butter lettuce – leaves removed (rinsed and dried – see notes)

Instruction:

1. Make the garlic, ginger pan sauce. Heat up a pan to medium high heat and add the oil. Once the oil is hot, add in the onions. Toss and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger. Toss that all together and let it cook for 2 minutes.
2. Cook the chicken. Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up with a wooden spoon or spatula. Season the chicken with a little salt and pepper and let it cook until it starts to turn golden brown and there is no more pink, about 3-4 minutes.
3. Make the thai chili sauce. Meanwhile, add the soy sauce, chili sauce, lime juice, and honey to a small bowl and mix to combine.
4. Add the sauce to the chicken. Sprinkle the chopped cashews over the chicken in the pan and pour in the sauce. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes. Remove the pan from the heat and let it cool for a few minutes, then stir in the carrots, chopped scallions and cilantro.
5. Assemble the lettuce wraps. To assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds. Continue until you have made all of the lettuce wraps.

Chicken Lettuce Wrap Recipe – Pai’s Kitchen

FAQ

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