Chicken Lettuce Wraps

No need to head to PF Chang’s for their famous lettuce wraps when you can make these irresistible wraps at home. These Chicken Lettuce Wraps taste incredible, and come together in under thirty minutes.

See below the recipe card for step-by-step images.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Asian

Keyword: Asian lettuce wraps, chicken lettuce wraps, PF changs chicken lettuce wraps, PF changs lettuce wraps

Servings: people

Ingredients

DIPPING SAUCE

3 tbsp low sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp honey
1 tsp dijon mustard
¼ tsp sriracha or sambal (optional)

FOR THE CHICKEN FILLING

1 ½ lbs chicken tenderloins* (cut into 1” cubes)
½ yellow onion (chopped)
3 cloves garlic (rough chopped)
4 tbsp low sodium soy sauce (divided)
2 tbsp rice wine vinegar (divided)
1 tbsp honey
1 tsp freshly grated ginger (or ½ teaspoon dried ground)
1 tsp salt
1 tsp black pepper
¼ tsp red pepper flakes (optional)
2 tbsp canola oil
2 tsp sesame oil
8 oz can chopped water chestnuts (rinsed and drained)

FOR SERVING

1 head large head Boston or butter lettuce (leaves separated)
3 scallions (green tops only, thinly sliced)
Sesame seeds

Instructions

Whisk all dipping sauce ingredients together in a small bowl. Taste and add more honey if you’d like it sweeter, or more sriracha for more heat. Set aside.
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.
Add chicken chunks to the work bowl of a food processor. Add in the onion, garlic, 1 tablespoon soy sauce, and 1 tablespoon vinegar, honey, ginger, salt, and pepper. Pulse until chicken is in small chunks, about 5-8 pulses.
Heat a large wok or very heavy skillet over high heat. Be sure to get your pan screaming hot and then add the oil to the hot pan so it doesn’t have a chance to scorch while the pan is heating up. Add in the canola oil and sesame oil, and once shimmering immediately add chicken mixture and water chestnuts. Quickly distribute chicken around pan and then leave undisturbed for 2-3 minutes to brown.
Then stir and cook, breaking up larger chunks of chicken, until chicken is deeply browned and almost cooked through, about 8 minutes.
During the last 1 minute of cooking, add the remaining soy sauce and vinegar. Taste and adjust seasoning as needed. Toss in scallions and sesame seeds.
Serve immediately in lettuce cups with the dipping sauce.

Video

Notes

*Choose chicken breasts that are small and pink in color. Ground chicken can be used, but fresh ground chicken usually contains rosemary as a preservative, which will affect the flavor of the dish. To use ground chicken, skip the food processor and go straight to the pan, but finely dice your onion. Chicken thighs can also be used.

Nutrition