These PF Chang's Chicken Lettuce Wraps are a super easy copycat of the restaurant version – and they are also a healthy, low carb dinner idea!
Ingredients in PF Chang's lettuce wraps
You should have most ingredients on hand at home or easily available at your local grocery store – no running out to any specialty markets or needing any fancy ingredients! Though these lettuce wraps are restaurant-quality, you'll be surprised by how easily these come together at home. Here's what you'll need:
- Sesame oil
- Shittake mushrooms (or any mushrooms will work!)
- Ground chicken
- Fresh ginger
- Soy sauce
- Sriracha (optional, for spice)
- Water chestnuts
- Grated carrot
- Green onions
- Lettuce of choice
How to lower the carbs
To make this recipe more keto-friendly, I would suggest using coconut aminos instead of soy sauce. You'll also want to make some adjustments to the fillings, such as using lower carb vegetables and getting rid of the carrots and green onions.
This recipe doesn't use any sweetener when compared to other lettuce wrap recipes, so you are already looking at a low carb count. There are just a couple minor adjustments to make in order to make this recipe keto-friendly!
How to make PF Chang's lettuce wraps
This recipe is so straightforward and easy to make that it's perfect for a busy weeknight! Here are the exact steps to make these lettuce wraps:
- Heat the sesame oil in a large frying pan. Saute the mushrooms for 4-5 minutes until juices start to release, then add ground chicken and break it up with a spoon. Season with a pinch of salt (you should always season meat and poultry as it's cooking to bring out its flavour)
- Add the rest of the ingredients including sauces (besides green onions and lettuce), mixing it all together and sautéing until chicken is fully cooked, about 8-10 minutes.
- Remove the skillet from heat and stir in green onions.
- Add the chicken mixture to lettuce then serve and enjoy!
See, just four easy steps and dinner is on the table!
Alternative ingredients and substitutions
Don't have what's listed in the ingredient list? Not to worry! I've got you covered with some suggestions for alternatives!
Lettuce: Typically lettuce wraps use Boston lettuce or butter lettuce. I often can't find it in the grocery stores I frequent in Toronto, so as you can see here I used romaine lettuce. Really, you don't even need to use lettuce at all and you can just serve over spring mix or even noodles/rice, or just eat the filling on its own.
Protein: I really recommend ground chicken here, but ground pork is a close second. Ground turkey also works, but turkey has more of a gamey taste that will throw off the flavours captured in the original recipe. You can also sub in ground beef, but again, that will change the flavour.
Fillings: Don't be afraid to omit any fillings that you don't have. Canned water chestnuts can be hard to find (try looking for them with the other canned vegetables, or order some online here) so don't be afraid to omit those. You can also leave out the carrots, green onions and mushrooms. I would recommend subbing in other veggies though to make up for the others. Cabbage mix is always a great addition, as well as sliced bell peppers.
Sauces: Don't like to use soy sauce? Try tamari or coconut aminos to make this recipe gluten-free! You can also leave out the sriracha – that's just for if you'd like a little bit of spice. I would recommend keeping the minced garlic and fresh ginger for flavour, but you can use dried ginger in a pinch.
Making ahead of time
You can easily make this recipe ahead of time as meal prep or if you're bringing to a party. Go ahead and make the filling up to 2 days in advance, then bring the lettuce fresh wherever you're going. Reheat in the microwave or in a large skillet, then spoon into the lettuce wraps to serve. If serving for a bunch of guests, I recommend going with smaller leaves of lettuce such as butter lettuce so that guests can spoon a smaller amount of filling in and make this more of an appetizer than a meal.
Storing the leftovers
The leftovers from this recipe will last up to 5 days in the fridge. I recommend storing the lettuce and the filling separately so that the lettuce doesn't get soggy.
You can also store the filling in the bottom of a mason jar. then add chopped lettuce up top so that the two ingredients stay separated. This is especially handy if you plan on eating these lettuce wraps as more of a salad when you pack up the leftovers to take to work. This is the best way to store and eat for meal prep. And yes, you can eat the filling cold!
Can you freeze the filling?
Yes you can! Freeze the filling in glass containers for up to 3 months. Just make sure you use fresh lettuce when reheating as it's only the filling that will freeze well.
Reheating the filling
To reheat from fresh or frozen, follow these instructions below:
From fresh: Sprinkle a little bit of water overtop, then reheat in the microwave for 2-3 minutes, stirring filling halfway through. You can also reheat on the stovetop in a skillet for 3-4 minutes.
From frozen: Let the filling defrost in the fridge overnight, then follow the same instructions above to reheat the filling. Add to fresh lettuce and enjoy!
What side dishes can you serve with lettuce wraps?
I personally feel as though these lettuce wraps are filling enough, but if you're looking to add a bit of starch to the meal, I'd recommend serving with some rice noodles or udon noodles. You can just serve the filling overtop and add a bit of extra soy sauce to make it a true noodle bowl. You can also serve with some rice on the side.
Other Asian takeout recipes
- Panda Express Kung Pao Chicken
- Easiest Beef Stir Fry with 2-ingredient sauce
- Crock Pot Teriyaki Chicken
Meal prep tools
- You can order water chestnuts online if you can't find them in stores
- Order some coconut aminos if you're looking for a gluten-free alternative to soy sauce
- Grab some glass meal prep bowls if you plan on packing these lettuce wraps up for lunch!
- And of course I get all my free-range ground chicken from Butcher Box!
- Freeze the filling in glass microwave-safe bowls up to 3 months
PF Chang's Lettuce Wraps
- 1 tbsp sesame oil
- 1 lb shittake mushrooms (or any mushrooms will work here, make sure they are finely chopped)
- 1 lb ground chicken
- 1 yellow onion, diced
- 4 cloves garlic minced
- 1 tbsp freshly minced ginger (or 1 tsp dried)
- 2 tbsp low sodium soy sauce (use coconut aminos for Whole 30 and tamari for gluten free)
- 2 tsp sriracha (optional)
- 1 (227mL) can water chestnuts, finely chopped
- 1/2 cup matchstick carrots
- 4 green onions, sliced
- 1 head romaine or Boston leaf lettuce
- Heat sesame oil in a large frying pan over med-high heat. Add mushrooms and cook for 4-5 minutes until juices start to release, then add chicken and break up with a slotted spoon.
- Add onions, garlic, ginger, soy sauce, sriracha, water chestnuts and carrots, mixing all together and sauteing until chicken is fully cooked, about 8-10 minutes. Remove from heat and stir in green onions.
- Add chicken mixture to lettuce leaves then serve and enjoy!