PF Chang's Lettuce Wraps

Lettuce wraps are way easier to make than you think. It’s pretty much like making tacos just with different seasonings. This copy-cat recipe was a great find by my husband and we make them on a monthly basis. Awesome for leftovers too.

We make this with a variety of different proteins to match our mood: turkey meat, ground beef, tofu, tempeh



  • 1 tablespoon olive oil

  • 1 pound ground chicken (turkey, tempeh, tofu, etc)

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 1/4 cup hoisin sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon freshly grated ginger

  • 1 tablespoon Sriracha, optional

  • 1 (8-ounce) can whole water chestnuts, drained and diced

  • 2 green onions, thinly sliced

  • Kosher salt and freshly ground black pepper, to taste

  • 1 head butter lettuce


  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; drain excess fat.

  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.