Chicken Lettuce Wraps (PF Chang’s Copycat Recipe)

My nursery is detonating with greens at this moment. We have been drinking more green squeezes and eating a greater number of plates of mixed greens than I can check. At times when we’re out in the patio, my eager for ever children will even move into the raised bed and begin chomping on kale leaves like congested hares! I don’t utter a word, because of a paranoid fear of frightening them off and losing the supernatural second.

I had two wonderful heads of margarine lettuce a week ago, so I utilized them to make one of my preferred copycat plans for PF Chang’s Lettuce Wraps. There are a few forms of this formula gliding around the Internet, yet in this one I consolidated the parts I loved from three distinct ones: ground chicken rather than cleaved chicken bosoms, teriyaki sauce for a sweet kick and hot sauce for a hot kick, mushrooms rather than water chestnuts, and a little bunch of basil leaves.

I’m somewhat of a sucker for quality ground chicken. It’s lean, cooks rapidly, and has an extraordinary surface in plans this way. I stock my cooler whenever it goes at a bargain for $4-4.49/lb. I regularly make my own ground chicken meat from chicken bosoms, on the off chance that they are on a superior deal. I feel like GIY (Grind It Yourself) will be the following large thing; watch for it.

Chicken Lettuce Wraps

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Recipe by frugallivingnw Course: MainCuisine: AmericanDifficulty: Easy


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Chicken lettuce wraps are a true 30-minute meal, even including the time to chop up the vegetables.


  • 2 T. sesame oil, divided

  • 1 c. mushrooms, chopped

  • 1 lb. ground chicken

  • 2 garlic cloves, minced

  • 6 basil leaves, finely chopped

  • 2 T. hoisin sauce (also available in gluten-free)

  • 2 T. teriyaki sauce (also available in gluten-free)

  • 1 T. soy sauce (also available in gluten-free)

  • 1 t. rice wine vinegar

  • 1 t. ground ginger

  • 1 t. cornstarch (tapioca starch or arrowroot can work for a true gluten-free)

  • 1 T. Sriracha sauce or chili garlic sauce (to taste, optional)

  • 1 head bibb or butter lettuce, separated into leaves

  • 2 2 small green onions, sliced


  • In a medium wok or skillet over medium heat, heat 1 tablespoon of the sesame oil. Add the mushrooms, and cook, stirring occasionally, until golden brown and softened (about 5 minutes); transfer to a plate and set aside. Add 1 more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes, crumbling the meat as it cooks. Drain fat, if needed. Add the minced garlic, stir for 30 seconds. Add the mushrooms back into the skillet and sprinkle in the basil leaves; stir to combine.
  • Meanwhile, in a small mason jar or mixing bowl, combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha; shake or whisk to combine.
  • Pour sauce over the chicken mixture and stir to coat evenly; cook until heated through and slightly thickened, about 1 minute.
  • Spoon into the leaves of butter lettuce (or scoop over bowls of rice). Top with sliced green onions.


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