Go Back
Avatar photoIsha Joe

Chicken Lettuce Wraps

These Chicken Lettuce Wraps are a copycat recipe of the Famous PF Chang's Lettuce Wraps. They’re truly easy to make and take less than 30 minutes to make for a high-protein, low-carb dinner that also keeps well for meal prep.Makes 12 lettuce wraps (4 servings as a meal) with 2-3 Tablespoons of filling in each.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1/4 cup hoisin sauce
  • 2 tbsp reduced-sodium soy sauce, or tamari sauce for gluten-free
  • 2 tbsp water
  • 1 1/2 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tbsp sriracha or gochujang, to taste (optional, for spice)

For the filling

  • 1 tbsp olive oil
  • 1 pound ground chicken, or substitute ground turkey
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tsp freshly grated ginger
  • 8 oz can water chestnuts, drained and diced
  • 1/4 cup chopped green onion, plus more to serve
  • 1 head butter lettuce, or romaine hearts, separated into cups

Method
 

  1. Make the sauce: In a small bowl, combine hoisin sauce, soy sauce, water, rice wine vinegar, toasted sesame oil, and sriracha or gochujang if using. Set aside
  2. Cook the meat: Heat olive oil in a large cast-iron skillet or heavy skillet over medium-high heat. Add the ground chicken or turkey and cook for 3 to 4 minutes, breaking it up as it cooks, until just cooked through. Add the diced onion and cook for 3 to 5 minutes, until the onions are softened and the chicken is browned.
  3. Add aromatics: Stir in the garlic and freshly grated ginger and cook for about 30 seconds, just until fragrant.
  4. Add the sauce: Pour the prepared sauce into the skillet and sauté for 1 minute, stirring to coat the meat evenly.
  5. Finish the filling: Stir in the diced water chestnuts and green onions. Cook for 1 more minute. Season with kosher salt and fresh black pepper to taste.
  6. Serve: Spoon the warm chicken mixture into lettuce cups and garnish with the remaining green onions.

Notes

Storage and Reheating:
  • To refrigerate: Cool filling and store in an airtight container in the fridge within 2 hours. Eat within 4 days. Store lettuce leaves wrapped in a paper towel in an open zip-top bag for 2-3 days.
  • To freeze: Pack cooled filling (within 2 hours) in a zip-top bag or airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight.
  • To reheat: reheat filling in a sauté pan until warmed through (165°F). Serve in the lettuce cups or over rice.