No need to head to PF Chang’s for their famous lettuce wraps when I can share how to make the most amazing, irresistible lettuce wraps right at home. These Chicken Lettuce Wraps taste incredible, and come together in under thirty minutes.

Copycat PF Chang’s Chicken Lettuce Wraps

A while back, I recreated PF Chang’s banana spring rolls dessert at home, and it was finally time to do the same with their crazy popular lettuce wraps. They’re a super tasty, lower-carb filling option that still has all the great Chinese takeaway flavors, and luckily, quick and easy to make, coming together in under 30 minutes.

The chicken filling is well balanced, with just enough salt from the soy sauce, tang from the vinegar, a touch of heat, and balanced out with the sweet honey. It tastes just like what you get at PF Chang’s! And I can’t forget the sauce—the dipping sauce is savory and tangy, with a little spice to wake up your palate.

I think these lettuce wraps are perfect for a light lunch on their own, but feel free to add some rice or this egg drop soup to make it a complete meal.

Helpful Tips

• Remove excess water from the pan. If your chicken is not browning, push it to one side of the pan and tilt the pan to allow excess water to flow to the empty side. Use tongs to blot the excess water with a paper towel.
• Use big, strong lettuce leaves. These will hold the chicken filling for your lettuce wraps. Boston lettuce, iceberg, butter, or romaine hearts all work well.
• Add more veggies. Toss in tiny broccoli florets, shredded cabbage, or mushrooms at the beginning of the cooking process. Or you can add in a handful of shredded carrots or bean sprouts about halfway through cooking.

How to Make Chicken Lettuce Wraps Step by Step

Prepare the dipping sauce: Whisk 3 tbsp low-sodium soy sauce,1 tbsp rice wine vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and ¼ tsp sriracha or sambal (optional), together. Taste test and adjust the amount of honey and sriracha based on how sweet or spicy you want it.

Prep the chicken tenderloins: Use kitchen shears to remove the top 1” of the white cartilage in the tenderloin, and remove the membrane from the top side of the tenderloin, if present. Cut into chunks.

Prepare the chicken mixture: Add 1 ½ lbs chicken tenderloins, ½ yellow onion, 3 cloves garlic,
1 tablespoon low sodium soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon honey, 1 teaspoon freshly grated ginger, 1 teaspoon salt, 1 teaspoon black pepper, and ¼ teaspoon red pepper flakes (optional). Pulse until the chicken is in small chunks.

Cook the chicken: Heat 2 tbsp canola oil and 2 tsp sesame oil over high heat. Once shimmering, immediately add the chicken mixture and 8 oz of water chestnuts. Spread evenly in the pan, then don’t touch it for 2 to 3 minutes. Stir and continue cooking until the chicken is deeply browned. Add the remaining soy sauce and vinegar. Taste test and add more seasoning as needed. Stir in the scallions and serve with sesame seeds.

Serve: Scoop the chicken mixture into the lettuce cups. Enjoy with dipping sauce.

To Store

Store leftover chicken and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave covered with a wet paper towel, or on the stovetop in a covered pan with a splash of water.

Serving Suggestions

These chicken lettuce wraps make a great low-carb lunch all on their own. If you want to turn them into a bigger meal, serve them with a side of steamed white rice, fried rice, or, to keep it completely low carb, make cauliflower rice. Keep the Chinese takeout theme going and add more appetizers like Chinese dumplings, delicious crab rangoon, or everyone’s favorite, egg rolls.

More Asian Recipes:

• Chow Mein
• Lo Mein
• Beef and Broccoli Ramen
• Egg Roll in a Bowl
• Stir Fry Sauce
• Sweet Chili Sauce