Inspired by a recipe I found online by Damn Delicious, these copycat PF Chang’s Chinese Chicken Lettuce Wraps were a huge hit with my family! I tweaked the recipe a bit based on what I had on hand and was super-impressed with the results. PS: Don’t let the 1lb of chicken fool you, this recipe will definitely serve 4 hungry people. We ate ours with roasted veggies and they were perfect as a main dish, not to mention the one-pan convenience made for an easy clean-up!
These wraps are great if you’re trying to mix it up a bit with your dinner routine. I mean, how can you keep everyone happy with the same rotation of chicken, beef and pork? I added extra ginger to my recipe, that hot sweetness is so satisfying! I also chose to serve in Romaine lettuce for its crunch; alternately, butter lettuce works great if you prefer to wrap up your wraps more than me (I’m an open-faced everything fan). Comment below if you make this, I would love to know what you think!
Copycat Chinese Chicken Lettuce Wraps
Start to finish: about 25 minutes
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced (or 1 tablespoon of minced garlic in a jar)
1 yellow onion, diced
2 tablespoons soy sauce
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
2 tablespoons freshly grated ginger + 1 teaspoon ground ginger
1 8oz can whole water chestnuts, drained and diced
1-2 heads Romaine Lettuce, washed and dried
1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, fresh and ground ginger, and saute until onions have become translucent, about 1-2 minutes.
3. Stir in water chestnuts and cook until until tender, about 1-2 minutes.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Roll up and enjoy!
Roasted Veggies (for those interested): Preheat oven to 425 degrees F. Take your favorite FROZEN veggies and fill up a sheet pan. Drizzle with olive oil and sprinkle with your favorite seasoning. I use Trader Joe’s Everyday Seasoning on everything! Roast 35-40 minutes until veggies get brown, crispy edges.