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Pf Chang's Chicken Lettuce Wraps

Pf Chang's Chicken Lettuce Wraps bring crisp cold iceberg leaves together with a glossy hoisin-ginger chicken filling and crunchy water chestnuts. Pan-cooked until the chicken is no longer pink, then spooned into leaves for an easy, no-bun dinner or appetizer.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 1 lb ground chicken
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 0.25 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp fresh ginger, grated
  • 1 can (8 oz) water chestnuts, diced
  • 3 green onions, sliced
Lettuce cups
  • 1 iceberg lettuce, leaves separated

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken filling
  1. Heat sesame oil in a large skillet over medium-high heat until it shimmers, about 1 minute (visual cue: liquid oil looks glossy at the surface).
  2. Add garlic and ginger and saute for 1 minute, stirring constantly (visual cue: fragrant aroma and light sizzling).
  3. Add ground chicken and cook until no longer pink, breaking it up as it cooks (visual cue: meat loses pink color and crumbles evenly).
  4. Stir in hoisin sauce, soy sauce, and rice wine vinegar until glossy and well combined (visual cue: sauce looks uniform and lightly thickened).
  5. Add water chestnuts and half the green onions, then cook for 2 minutes (visual cue: water chestnuts are hot and filling is bubbling gently).
Assemble the lettuce wraps
  1. Spoon the chicken mixture into lettuce cups (visual cue: filling piles are contained by crisp leaf edges).
  2. Garnish with the remaining green onions and serve immediately (visual cue: bright onion tops contrast with the caramel-colored chicken).

Notes

Pro tip: for easier filling scooping, separate lettuce leaves and pat them dry so they don’t water down the sauce. Store leftovers in an airtight container in the fridge for up to 3 days; reheat chicken filling in a skillet until hot and spoon into fresh leaves. Freezing the cooked filling is okay for up to 2 months, but lettuce should be fresh. For a gluten-free swap, use gluten-free soy sauce (and check hoisin label for wheat).