Tulo

PF Chang's Lettuce Wraps Recipe

Butter lettuce cups filled with glossy stir-fried ground chicken, diced water chestnuts, and mushrooms, topped with crispy noodles and served with a small bowl of dipping sauce.
Photo by Mediha Ekici on Pexels

Finely dicing the water chestnuts and mushrooms mimics the restaurant's texture so every bite of filling holds together in the lettuce leaf instead of falling apart, and a short cornstarch-thickened sauce coats the meat the same way the original does without turning soupy.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 1 lb ground chicken
  • 2 tbsp peanut or vegetable oil
  • 1 cup water chestnuts, drained and finely diced
  • 1 cup shiitake mushrooms, finely diced
  • 1/2 cup green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1 tsp cornstarch
  • 1 cup crispy chow mein noodles, for garnish
  • 8 large leaves butter lettuce leaves, separated into cups
  • 2 tbsp soy sauce, for dipping sauce
  • 2 tbsp water, for dipping sauce
  • 1 tbsp granulated sugar, for dipping sauce
  • 1 tbsp rice vinegar, for dipping sauce
  • 1 tsp hot Chinese mustard
  • 1 tsp chili garlic sauce

Nutrition per serving

Calories
399
Protein
26g
Carbs
24g
Fat
22g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Make the dipping sauce first: in a small bowl, whisk together the soy sauce, water, sugar, rice vinegar, hot mustard, and chili garlic sauce until the sugar dissolves. Set aside so the flavors have time to meld while you cook the filling.
  2. 2Finely dice the water chestnuts and shiitake mushrooms into pieces roughly the size of the ground chicken crumbles; this is what keeps the filling from spilling out of the lettuce cup instead of scooping neatly.
  3. 3Heat the oil in a wok or large skillet over high heat until it shimmers. Add the ground chicken and break it apart with a spatula, cooking for 4-5 minutes until no longer pink and starting to brown in spots.
  4. 4Add the garlic and ginger and stir constantly for 30 seconds, just until fragrant, don't let the garlic sit still or it will scorch on high heat.
  5. 5Add the diced water chestnuts and mushrooms and cook for 2-3 minutes, stirring often, until the mushrooms soften and release their liquid.
  6. 6Stir in the soy sauce, hoisin sauce, rice vinegar, sesame oil, and sugar. Cook for 1 minute, stirring, so the sauce reduces slightly and coats everything evenly.
  7. 7In a small dish, stir the cornstarch with 1 tablespoon of cold water until smooth, then pour it into the pan. Cook, stirring, for about 1 minute until the sauce thickens and clings to the meat rather than pooling at the bottom of the pan.
  8. 8Remove the pan from the heat and stir in the sliced green onions.
  9. 9Arrange the butter lettuce leaves on a platter, spoon the warm filling into each leaf, and top with a scattering of crispy chow mein noodles. Serve immediately with the dipping sauce on the side.

Tips & variations

  • Dice the filling ingredients the night before and store them in the fridge; the stir-fry itself only takes about 10 minutes once everything is cut.
  • Swap ground chicken for ground turkey or ground pork for an equally close match to the original.
  • For a vegetarian version, use crumbled extra-firm tofu that's been pressed and pan-fried first so it firms up before it goes into the sauce.
  • Skip the store-bought crispy noodles and use crushed wonton strips or fried rice noodles instead, both are common substitutes.
  • Use tamari in place of soy sauce and confirm the hoisin sauce is labeled gluten-free to make the whole dish gluten-free.

Storage & reheating

Store the cooked filling in an airtight container in the refrigerator for up to 3 days; keep the lettuce leaves separate, wrapped in a dry paper towel inside a bag, so they stay crisp. Reheat the filling in a skillet over medium heat for 3-4 minutes, or in the microwave in 30-second bursts, then spoon into fresh lettuce leaves. The dipping sauce keeps in the fridge for up to a week.

Tips from the Tulo kitchen

  • Butter lettuce (also called Boston or bibb lettuce) forms a natural cup shape and holds up better than iceberg, which tends to crack when folded.
  • If the filling looks watery after adding the mushrooms, cook it an extra minute or two uncovered before adding the sauce; excess moisture from the mushrooms will thin out the glaze otherwise.

FAQ

What kind of lettuce is best for lettuce wraps?

Butter lettuce (Boston or bibb) is closest to what PF Chang's uses because its leaves are pliable and cup-shaped without tearing. Iceberg works too and is sturdier, but its leaves are flatter and crack more easily when folded.

Can I make the filling ahead of time?

Yes. Cook the filling fully, cool it, and refrigerate for up to 3 days. Reheat it in a skillet so any liquid that separates cooks back off before serving.

Can I make this recipe vegetarian?

Replace the ground chicken with crumbled extra-firm tofu that's been pressed to remove excess water and pan-fried until golden before adding it to the sauce; this keeps the texture from turning mushy.

What's in the PF Chang's dipping sauce?

The tangy dipping sauce served alongside the lettuce wraps is a simple mix of soy sauce, water, sugar, rice vinegar, hot Chinese mustard, and chili garlic sauce, no cooking required, just whisk and let it sit.

Why is my filling watery instead of glazed?

This usually means the mushrooms released liquid that wasn't cooked off before the sauce went in, or the cornstarch slurry was added off the heat. Cook the mushrooms a bit longer first, and make sure the pan is at a steady simmer when the slurry goes in.

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