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

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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!

Asian Chicken Lettuce Wraps


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!

front view of four Asian Chicken Lettuce wraps on a plate with peanuts sprinkled on top

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!

overhead photo of the labeled ingredients in this Asian Chicken Lettuce Wraps recipe
  • 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!
3 Asian Chicken Lettuce Wraps on a serving plate

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.

six-photo collage showing how to make the sauce for asian chicken lettuce wraps

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!

Asian Chicken Lettuce Wraps sauce in a bowl with a whisk

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.

How to Make Asian Chicken Lettuce Wraps - ground chicken before and after cooking

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!

How to Make Asian Chicken Lettuce Wraps adding red peppers and cooking

Then, add the sauce and cook until slightly thickened.

How to Make Asian Chicken Lettuce Wraps - adding sauce and cooking

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.

chicken lettuce wrap filling in a skillet

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.

up close overhead view of an Asian chicken lettuce wrap on a plate

Lettuce Wraps Recipe FAQs

What lettuce is best for wraps?

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!

How do you cut lettuce for lettuce wraps?

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!

overhead view of four chicken lettuce wraps on a plate

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

Laura
Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! A quick, easy, and healthy dinner that tastes delicious! Gluten and dairy-free! 
4.99 from 889 votes
Course Main Course
Cuisine asian
Servings 6 Lettuce Wraps
Calories 209.1
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

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:

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

Ingredient Substitutions
  • 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.
  • 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!
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
Freeze the filling in an airtight container for up to 2 months. 

Nutrition

Serving: 1lettuce wrap | Calories: 209.1kcal | Carbohydrates: 14.3g | Protein: 18.7g | Fat: 9.2g | Saturated Fat: 1.9g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 4g | Cholesterol: 43.6mg | Sodium: 675mg | Potassium: 112.5mg | Fiber: 1.4g | Sugar: 8.6g | Vitamin A: 665IU | Vitamin C: 55.2mg | Calcium: 12mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




718 Comments

  1. 5 stars
    The sauce for this recipe was so delicious. I’ll be using this sauce on a regular. Thank you.

  2. 5 stars
    Have to say this is super delicious and the sauce is just as stated…better than PF Changs. Big hit with my daughter and I. My daughter has a peanut and nut allergy so I don’t even substitute the nut butter. I might eventually try it with sunflower. I have played around with the veggies as we sometimes just throw this over rice. I like to add diced broccoli and sliced carrots. I cook the carrots and onions with the lid on first to get them tender then add in broccoli and for just a minute or so. I transfer to another bowl and then cook diced up chicken breasts before adding back the veggies and sauce. I make 3x the sauce and save reserve for other uses as we love the sauce so much.

  3. 5 stars
    Perfection. Made it as written, and it is perfection. I can eat it repeatedly, and I have passed it on several different ways.

  4. 5 stars
    This recipe is ridiculously delicious! The peanut butter in the sauce plus the chopped peanuts really put it over the top. The only change we made was chopping scallions and cooking them with the ground chicken instead of onion. This recipe is going into weekly rotation twice—We now have Chicken Lettuce Wraps Wednesdays and Saturdays! Too much? Nah! Perfect!!! Thank you so much! Looking forward to trying more of your recipes, Laura!!!

  5. 5 stars
    I just tried this recipe and it’s delicious!
    The only thing is I didn’t use honey a lot and I don’t have water chestnut and sweet chili I used Saracha instead. And still turned out delicious! Thank you for this recipe.

  6. 5 stars
    Really delicious recipe!! I used canned chicken instead and it was still really good and healthy! Will be making this again for sure!

  7. 5 stars
    Made this tonight for a light dinner and we absolutely loved it. We put some extra peanut sauce we had in the fridge as a topper, and it just added that extra zing. This recipe will now be in our rotation.

  8. 5 stars
    I made this tonight. I did not have water chestnut and no peanut oil. I used olive oil as a substitute. I also mixed minced garlic, minced ginger and whites of green onion into the meat, after browning the meat. Then added the sauce. It came out great. Thank you for the recipe.