Description
These P.F. Chang’s Chicken Lettuce Wraps are a flavorful and healthy appetizer or light meal featuring ground chicken cooked with garlic, hoisin sauce, soy sauce, and fresh ginger, served in crisp butter lettuce cups for a refreshing crunch. Perfect for a quick 25-minute recipe that balances savory, tangy, and mildly spicy flavors.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 small white onion, diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 to 2 heads butter lettuce
Optional Toppings
- Shredded carrots
Instructions
- Cook the Chicken: Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Add 1 pound of ground chicken and cook while crumbling the meat until it is browned and fully cooked through. Drain any excess fat from the skillet to keep the dish light.
- Add Aromatics and Sauces: Stir in 2 minced garlic cloves, 1 diced small white onion, 1/4 cup hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon freshly grated ginger, and 1 teaspoon Sriracha. Cook for about 1 to 2 minutes until the onions become translucent and all the flavors meld together.
- Mix in Water Chestnuts and Green Onions: Add the drained 8-ounce can of sliced water chestnuts and 2 thinly sliced green onions to the skillet. Cook for an additional 1 to 2 minutes until the chestnuts and green onions are tender. Season with kosher salt and freshly ground black pepper to your taste.
- Assemble Lettuce Wraps: Spoon several tablespoons of the cooked chicken mixture into the center of a butter lettuce leaf. If desired, top with shredded carrots for added crunch and sweetness.
- Serve Immediately: Serve the lettuce wraps right away while warm, allowing everyone to enjoy the combination of savory chicken and fresh, crisp lettuce.
Notes
- Butter lettuce works best because its soft yet sturdy leaves make perfect cups for the filling.
- The recipe can be easily doubled for a larger crowd.
- If you prefer less spice, reduce or omit the Sriracha.
- For a gluten-free option, use tamari or a gluten-free soy sauce substitute.
- Leftover filling can be refrigerated for up to 2 days but is best enjoyed fresh.
