PF Chang’s Chicken Lettuce Wraps {Perfect Copycat}
Craving PF Chang's chicken lettuce wraps? Try this perfect copycat recipe for a delicious and easy homemade version!
Servings: 4 servings
Calories: 307kcal
Ingredients
- 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
Sauce
- 1/4 cup low sodium soy sauce or coconut aminos or tamari
- 1 tbsp sesame oil
- 1 tbsp honey
- 4 cloves garlic minced
- 1 tbsp freshly minced ginger or 1 tsp dried
- 1 tsp sriracha optional
Instructions
- 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!
Video
Notes
Romaine, Boston leaf and iceberg lettuce are best for lettuce wraps.
Try my Buffalo Chicken Lettuce Wraps for a fun twist!
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 5 days. Reheat on the stovetop or in the microwave for 1-2 mins.
Freeze the filling for 3 months, then thaw in the fridge.
Nutrition
Calories: 307kcal | Carbohydrates: 17g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 673mg | Potassium: 1200mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5466IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg