Chicken lettuce wraps are the ultimate weeknight dinner. This copycat recipe tastes just like the ones from your favorite Asian-fusion restaurant, only you control every ingredient, and you can have them on the dinner table faster than you can order them via DoorDash.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
Getting diagnosed with alpha-gal during the COVID-19 pandemic meant eating out a lot less — for several reasons. But that didn’t stop me from craving my favorite dishes. While I haven’t ordered the lettuce wraps at P.F. Chang’s in years, these homemade chicken lettuce wraps taste even better than I remember. And if you can brown ground chicken in a skillet and stir together a few ingredients to make sauce, you’ve got all the culinary chops you need to make this dish.
In This Article
Why You'll Love This Recipe
- Fast and flavorful. From skillet to table in about 20 minutes, this is weeknight cooking at its finest.
- Customizable heat. Like it spicy? Pour on the Sriracha. Prefer it mild? Dial it back or leave it out. Easy peasy!
- Meal-prep friendly. The filling stores like a champ. Reheat it for a quick lunch later in the week or make a double batch and freeze half for an extra hectic night.
Key Ingredients
These healthy chicken lettuce wraps are big on flavor without a complicated ingredient list. Here’s what you need to whip up a batch in no time:
- Ground Chicken: Ground chicken is my go-to ground meat. It’s alpha-gal friendly, mild tasting, and soaks up the sauce like a biscuit on gravy duty. You can always substitute ground turkey if that’s more your jam.
- Hoisin Sauce: This fermented soybean paste is thick and adds a sweet-savory “umami” flavor. It should be an alpha-gal friendly vegan ingredient, but be sure to check the label for any sneaky ingredients (like natural flavors) that might trigger a reaction.
- Coconut Aminos or Soy Sauce: Either works beautifully here. Our family default is coconut aminos because they add a slightly sweeter taste and are naturally lower in sodium.
- Fresh Ginger and Garlic: Fresh ginger adds a warm, zippy bite. And the garlic? Well, it’s garlic — it just makes everything better!
- Sriracha: Adjust to your taste. I double it when my oldest daughter visits, and cut it in half when my sister is here. Seriously, she’s such a baby about spicy food.
- Water Chestnuts: They may not look like much, but don’t omit the canned water chestnuts. They give the filling a nice crunch, so it’s not all soft-on-soft.
- Green Onions: Sliced thin and stirred in toward the end, they add a fresh bite and a pop of green that will make you feel ready to audition for Top Chef.
- Butter Lettuce: Extra tender and just the right size, butter lettuce makes the perfect edible cup. For a sturdier lettuce wrap, use iceberg lettuce. And, if you want more of a lettuce boat than a lettuce cup, substitute romaine.
How to Make Chicken Lettuce Wraps
You don’t need fancy equipment or a culinary degree to whip up this Asian inspired recipe. All it takes is a skillet, a spoon, and a little countertop space. Here’s how to pull it all together:
- Heat things up. Warm the olive oil in a large skillet over medium heat. Add the ground chicken and diced onion, then cook until the chicken is browned and the onions are soft and translucent, about 3 to 5 minutes. Drain off any excess fat.
- Build the flavor. Stir in the garlic, hoisin sauce, coconut aminos or soy sauce, rice vinegar, ginger, and Sriracha. Let it all simmer together for another minute or two so the flavors can mingle.
- Finish it off. Add the chopped water chestnuts and sliced green onions. Give it a taste and season with salt and pepper as needed.
- Time to wrap. At the table, spoon a few tablespoons of the filling into the center of a lettuce leaf, taco-style, and bask in the praise of your dinner companions.
What to Serve with Chicken Lettuce Wraps
These lettuce wraps are satisfying enough to stand on their own. But, if you’re looking to round out the meal — or stretch it to feed more people — here are a few easy ideas:
- Steamed jasmine rice or coconut rice: Spoon the chicken mixture over a bed of fluffy rice for a deconstructed version that’s just as tasty.
- Asian-style slaw: Something crisp and tangy, like a sesame-ginger slaw or a lightly dressed cucumber salad, balances the richness of the filling.
- Egg drop soup or miso soup: These light soups pair beautifully if you’re in the mood for a cozy two-course dinner.
- Frozen spring rolls or potstickers: No shame in the freezer game. A quick trip through the oven or air fryer gives you an easy side that feels like takeout. Just be sure to choose chicken or vegetable varieties and read the ingredients carefully before making your selection.
- A cold beer, sparkling water, or plum wine: Whatever you sip, keep it light and refreshing. These wraps bring the flavor.
Storing Leftover Chicken Lettuce Wraps
This is one of those recipes that tastes just as good (if not better) the next day. Here’s how to store the filling and get a head start on future meals:
- Refrigerator: Store the chicken filling in an airtight container in the fridge for up to four days. Wait to wash or separate the lettuce leaves until you’re ready to serve. If you run out of lettuce leaves before you finish the ground chicken mixture, serve it over a bowl of steamed rice.
- Freezer: This dish is a fresh addition to your standard meal prep rotation. Let the filling cool completely, then freeze it in a freezer-safe container or zip-top bag for up to three months. Just thaw overnight in the fridge and warm it up in a skillet or the microwave when you’re ready to use, and dig in.
- Meal prep win: Double (or even triple) the recipe and freeze half for later. It’s an easy way to have a flavorful, protein-packed dinner on deck without lifting a finger on a busy weeknight.
Chicken Lettuce Wraps (That Taste Like P.F. Chang’s)
Equipment
- Large skillet
- Wooden spoon or spatula
- Sharp knife
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 small onion, (about ½ cup)
- 4 cloves garlic. minced (about 2 tsp)
- ½ cup hoisin sauce
- ¼ cup coconut aminos or soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp ginger, freshly grated
- 2 tbsp Sriracha
- 1 8-ounce can whole water chestnuts, drained and diced
- 2 green onions, thinly sliced
- salt and black pepper to taste
- 1-2 heads of butter lettuce, leaves separated, washed, and patted dry
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the ground chicken and diced onion. Cook for about 3 to 5 minutes, breaking up the meat as you go, until the chicken is browned and the onion is soft and translucent. If there’s extra fat in the pan, go ahead and drain it off.
- Stir in the sauce ingredients — garlic, hoisin sauce, coconut aminos or soy sauce, rice vinegar, ginger, and Sriracha. Let everything simmer together for 1 to 2 minutes so the flavors can really come together. The mixture should smell amazing at this point — like you’re about to quit your job and open a food truck.
- Toss in the diced water chestnuts and sliced green onions. Stir until everything is evenly mixed and heated through. Give it a taste and season with salt and pepper if needed.
- Let the hungry humans at the table spoon a few tablespoons of the chicken mixture into the center of a butter lettuce leaf, taco-style. Prepare yourself for endless praise in between bites.
Notes
- Too spicy? Omit or reduce the Sriracha. This recipe still brings plenty of flavor without the heat.
- Want it hotter? Add more Sriracha or toss in a pinch of crushed red pepper flakes.
- This chicken lettuce wrap recipe doubles (or triples) easily. Make a big batch, freeze half, and thank yourself later.
- Out of lettuce or just not in the mood? Serve the filling over steamed jasmine rice, brown rice, quinoa, or rice noodles for a delicious bowl-style version.
- Serving a crowd? Keep the filling warm in a slow cooker and set out a platter of crisp lettuce leaves. Let everyone build their own wraps — no forks or formality required.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
My family loved this and wants me to make it again next week.
So yummy! Can’t wait to make it again.