PF Chang’s Chicken Lettuce Wraps {Copycat Recipe}

4.98 from 169 votes

These copycat PF Chang's Chicken Lettuce Wraps are a healthy low carb 30-minute meal made with ground chicken and mushrooms.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: Asian-Inspired

Servings: servings

Calories: 307kcal

1 tbsp olive oil
1 lb ground chicken
1 pinch salt & pepper
1 lb shittake mushrooms any mushrooms will work here, make sure they are finely chopped
1 yellow onion diced
1 cup matchstick carrots
1 (227mL) can water chestnuts finely chopped
4 green onions sliced
1 head Boston leaf lettuce

Heat olive oil in a large frying pan over med-high heat. Add ground chicken, seasoning with a pinch of salt and pepper, and cook for 2-3 minutes until lightly browned. Next add mushrooms, yellow onion, carrots and water chestnuts. Cook for 5-6 minutes until veggies have softened.
Meanwhile, mix sauce ingredients together.
Add sauce and green onions, mixing all together and sauteeing for 1 minute until combined. Remove from heat and let cool 5 minutes.
Add chicken mixture to lettuce leaves then serve and enjoy!

Romaine, Boston leaf and iceberg lettuce are best for lettuce wraps.

Make these wraps vegetarian by swapping out the ground chicken for extra veggies or tofu.

To make this recipe keto, swap out the soy sauce for coconut aminos and use lower-carb veggies.

Store the filling in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes or in a skillet on the stovetop.

Turn the lettuce wraps into mason jar salads! Layer the chicken mixture in the bottom and top with chopped lettuce.

Freeze the filling for up to 3 months. Defrost in the fridge overnight then reheat as normal.