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5.0 from 9 votes

PF Chang's Chicken Lettuce Wraps Recipe

Craving the iconic flavor of PF Chang’s Chicken Lettuce Wraps but want a healthier, homemade version that’s ready in 30 minutes? After countless rounds of testing, I’ve nailed the perfect copycat recipe with tender ground chicken, crunchy water chestnuts, and a sweet-savory sauce made with hoisin sauce—the secret to why it tastes so good!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 566 kcal
Course: Lunch
Cuisine: Asian

Ingredients

  • 1 tablespoon avocado oil
  • ½ white onion finely diced
  • 2 garlic cloves finely minced
  • 2 teaspoons minced fresh ginger
  • 1 pound ground chicken
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 2 teaspoons Chili garlic sauce optional, plus more for serving
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded carrots
  • 1 8-ounce can whole water chestnuts drained and diced
  • ½ cup peanut oil or another high smoke point oil
  • 2 ounces Vermicelli rice noodles
  • 16 Bibb or butter lettuce leaves
  • 3 green onions green parts only, thinly sliced, for serving

Instructions

    Cup of Yum
  1. Heat the avocado oil in a large skillet over medium heat. Add the white onion and cook until translucent, about 2-3 minutes. Stir in the garlic and ginger and continue cooking for 1 additional minute.
  2. Push the onion to one side of the skillet and add the ground chicken. Cook, breaking apart, until no longer pink, about 7-8 minutes.
  3. Meanwhile, in a medium bowl, whisk together the hoisin, soy sauce, rice vinegar, chili garlic sauce, if using, sesame oil, salt, and black pepper. Pour the sauce over the chicken. Add the shredded carrots and water chestnuts. Cook over medium-low heat, stirring occasionally, for 3-4 minutes, or until the sauce has thickened.
  4. For the Crispy Rice Noodles: Line a plate with paper towels. Pour at least 1 inch of peanut oil into a small pot over high heat. Heat 3-4 minutes, then test the oil to see if it is hot by adding a single vermicelli noodle. If it is ready, the noodle will puff up almost instantaneously. Once the oil is hot, add the vermicelli noodles 1-2 tablespoons at a time. Cook until puffy, no more than 10 seconds. Flip and repeat on the other side. Transfer finished noodles to the paper towel-lined plate to drain and repeat with the remaining vermicelli.
  5. Serve chicken in a lettuce leaf with crispy rice noodles, a sprinkle of green onions and additional chili garlic sauce, if desired.

Notes

  • Nutrition: Facts are calculated without crispy rice noodles.
  • Gluten-free: Look for a certified GF soy sauce (or tamari) and hoisin sauce.
  • Low-carb: Leave off the crispy rice noodles.
  • Storing: Store the chicken and lettuce separately in the refrigerator for 3-4 days. Crispy rice noodles keep for up to 3 days at room temperature.

Nutrition Information

Calories 566kcal (28%) Carbohydrates 26g (9%) Protein 23g (46%) Fat 42g (65%) Saturated Fat 8g (40%) Polyunsaturated Fat 12g Monounsaturated Fat 20g Trans Fat 0.1g Cholesterol 98mg (33%) Sodium 1160mg (48%) Potassium 886mg (25%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 4752IU (95%) Vitamin C 6mg (7%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 566

% Daily Value*

Calories 566kcal 28%
Carbohydrates 26g 9%
Protein 23g 46%
Fat 42g 65%
Saturated Fat 8g 40%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 20g 100%
Trans Fat 0.1g 5%
Cholesterol 98mg 33%
Sodium 1160mg 48%
Potassium 886mg 19%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 4752IU 95%
Vitamin C 6mg 7%
Calcium 56mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.