Asian Chicken Lettuce Wraps (Better than P.F. Chang’s)!
Posted Feb 29, 2016, Updated Jul 19, 2024
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Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! A quick (less than 30 minutes), easy, and healthy dinner that tastes delicious! Gluten and dairy-free!
I know that’s a pretty bold claim…Asian Chicken Lettuce Wraps you can make at home that are better than the beloved dish from P.F. Chang’s?! It may be bold, but it’s 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: Ingredients & Substitutions
As always I recommend making this recipe exactly as it’s written! Like I said, I tested and retested this recipe more times than I can count to achieve lettuce wrap perfection! However, here are a few potential substitutions!
- Ground chicken: Finely diced chicken breasts are a great substitute for ground chicken! You can also use ground turkey or ground beef!
- Peanut Oil: Any oil can be used here if you don’t keep peanut on hand or if you have a peanut allergy. I recommend olive oil or avocado oil!
- Soy Sauce: If you have a soy allergy you can substitute coconut aminos for the soy sauce.
- Peanut Butter: If you have a peanut allergy any nut or seed butter could work here, but peanut butter definitely gives the best results!
How to Make Asian Chicken Lettuce Wraps
Let’s walk through the process of making this chicken lettuce wraps recipe step-by-step. Don’t forget to watch the video too!
Make the Sauce
The first step in this lettuce wrap recipe is making the sauce. The sauce is the key to the flavor of this recipe. I do not suggest tampering with the sauce. It is the part of this recipe that took me years to perfect, and is absolutely delicious as-is.
It’s really simple to make! Just whisk all the ingredients together. If you use a thicker peanut butter that is solid at room temperature, you may need ot warm it slightly before using it to make this Asian lettuce wraps recipe!
Make the Lettuce Wrap Filling
Begin by cooking the onion, minced garlic and ground chicken until the chicken is lightly browned.
Use a Wok, Sauté pan, or a cast iron skillet. For traditional Asian recipes I love pulling out my wok. But as you can see in the photo above, a regular sauté pan or cast iron skillet works perfectly.
Next, add the vegetables and cook until they are soft.
Finely Dice Vegetables
This is one of the keys to making sure every bite is bursting with both texture and flavor! Sometimes I even let my food processor do the chopping for me!
Then, add the sauce and cook until slightly thickened.
Serve
I prefer to enjoy this recipe the traditional way – as lettuce wraps! However, I usually serve these Asian Chicken Lettuce Wraps to my kids over noodles or rice, or with a side of our favorite homemade fried rice, because it’s much easier for them to eat with a spoon than wrapped in a piece of lettuce.
They’re also a great appetizer, along with these spring rolls dipped in peanut sauce, to some of our favorite Asian meals, like cashew chicken, vegetable stir fry, Asian quinoa salad, and this baked crispy tofu.
Store
Store any leftover lettuce wrap filling in an airtight in the refrigerator for up to 5 days. Store leftover lettuce separately in the refrigerator, because storing them together will make the lettuce soggy.
Freeze
The lettuce wrap filling can be frozen for up to 2 months in an airtight container. Thaw it by warming it in a pan on the stovetop over low heat.
Lettuce Wraps Recipe FAQs
There are three varieties of lettuce that I recommend to use when making these chicken lettuce wraps:
– Butterhead lettuce
– Green Leaf Lettuce
– Romaine Lettuce
Just be sure to choose a head of lettuce that has large and flexible enough leaves to use as a wrap!
It’s actually very simple! Just cut the bottom part of the head of lettuce off. Then carefully peel away each lettuce leaf! Don’t forget to wash and dry the lettuce leaves before serving!
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Asian Chicken Lettuce Wraps (better than P.F. Chang’s)!
Ingredients
- 1 pound ground chicken
- 1 Tablespoon peanut oil
- ½ onion (finely diced)
- ½ Tablespoon minced garlic
- 1 cup red or green pepper (finely diced)
- 8 ounces water chestnuts (drained & finely diced)
For the Sauce:
- 3 Tablespoons soy sauce*
- 3 Tablespoons hoisin sauce**
- 1 Tablespoon sesame oil
- 1 Tablespoon rice vinegar
- 1 Tablespoon peanut butter
- 1 Tablespoon honey
- 2 teaspoons sweet chili sauce
- ½ teaspoon garlic powder
- ¼ teaspoon powdered ginger
To serve
- ¼ cup peanuts (crushed)
- Lettuce or your favorite Asian salad
Instructions
- 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.
- Heat 2 Tablespoons peanut oil in a frying pan. Once hot, add ground chicken, onion and minced garlic.
- Cook until chicken browns and the onions are translucent, cook for 5 to 10 minutes.
- Add the peppers and water chestnuts and cook about 5 minutes or until peppers are slightly soft.
- Add the sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
- Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
Video
Notes
- Ground chicken: Finely diced chicken breasts are a great substitute for ground chicken!
- Peanut Oil: Any oil can be used here if you don’t keep peanut on hand or if you have a peanut allergy. I recommend olive oil or avocado oil!
- Soy Sauce: If you have a soy allergy you can substitute coconut aminos for the soy sauce.
- *be sure to choose a gluten-free soy sauce to keep this asian lettuce wraps recipe gluten-free, like this one.
- Hoisin sauce: **be sure to choose a gluten-free hoisin sauce to keep this recipe gluten-free, like this one.
- Peanut Butter: If you have a peanut allergy any nut or seed butter could work here, but peanut butter definitely gives the best results!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the 2nd time I’ve made this recipe, it’s that good! Thank you Laura!
I need to make this recipe for 50 people 😬🥴🤪
This is one of my go-to recipes! So easy to make and super tasty! My husband loves it too 🙂 Goes well over noodles or a side of rice too.
I have used this recipe 4 times now. It is soooo good. My husbands really likes it as well
I’ve made another recipe for wraps, ehhh.
This one!!! My husband and I were practically licking the pan!!
Is a definite do again, and again, and again!
Loved it!!!
I try lots of new recipes from online, most without the desired success! This one however was a WINNER! I agree it tasted better than PF Changs and it was a super fast, healthy and easy dinner to make! I did use half the Hoisin Sauce (apologies) because my husband is diabetic and I am trying to lower sugars/carbs in recipes. Still tasted AMAZING and is a keeper for me! Thanks Laura!
I like to use real ginger root and real garlic with this recipe. It makes a huge difference to our enjoyment of your great recipe!
I agree fresh is so great if you keep it on hand!
We are converting to a plant based diet, so sauted zucchini, mushrooms, riced cauliflower and carrots instead of chicken. The sauce was excellent and was a good pairing with the vegetables. Will definitely add this to my list of favorites!
Added diced mushroom and some shredded carrots for extra veggies. Hit!!
Made this tonight. Loved it, especially the sauce. Only change was we added a bit of sriracha for a touch of heat. Will make again for sure. Thanks.
Really delicious! So glad you put this together. I used almond butter because of peanut allergy, but still really delicious!
Delicious! We enjoyed every bite!