Copycat P.F. Chang’s Lettuce Wraps Recipe photo by Taste of Home

Copycat P.F. Chang's Lettuce Wraps

Total Time
Prep/Total Time: 25 min.
Make copycat P.F. Chang's lettuce wraps in under 30 minutes—that's faster than takeout!

Updated: Mar. 11, 2024

With crisp lettuce cups and a filling of tender chicken, fresh vegetables and delectable sauce, it’s no wonder P.F. Chang’s lettuce wraps have been a mainstay on the menu since the restaurant opened its doors in 1993. Today, we’re bringing this top-selling appetizer into home kitchens with a spot-on recipe for copycat P.F. Chang’s lettuce wraps.

Ingredients for Copycat P.F. Chang’s Lettuce Wraps

  • Peanut oil
  • Boneless skinless chicken breasts
  • Fresh mushrooms
  • Water chestnuts
  • Fresh ginger root
  • Rice vinegar
  • Reduced-sodium teriyaki sauce
  • Reduced-sodium soy sauce
  • Garlic powder
  • Crushed red pepper flakes
  • Julienne green onions
  • Bibb or Boston lettuce leaves


Step 1: Cook the chicken

Warm 1 tablespoon of peanut oil in a large nonstick skillet or wok over medium-high heat. When the oil shimmers, add the chicken. Cook, occasionally stirring, for 3 minutes. Drain.

Step 2: Add vegetables

To the skillet, add the mushrooms, water chestnuts and ginger. Continue to cook until the chicken is fully cooked and the mushrooms are tender, about 4-6 minutes. Drain off any excess liquid and set the mixture aside.

Step 3: Mix the sauce

In a small bowl, whisk together the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and the remaining 1-1/2 teaspoons of peanut oil.

Add the green onions and sauce to the chicken mixture and stir to combine.

Editor’s Tip: Want your sauce spicier or sweeter? Feel free to customize. Add a dash of spicy Chinese mustard, Sriracha or chili garlic sauce for some extra heat. If you like things sweeter, add a bit of honey or brown sugar.

Step 4: Assemble the lettuce wraps

To serve, spoon the chicken mixture onto the lettuce leaves. For easy eating, fold the sides of lettuce leaves over the filling and roll them up slightly like a taco. This will help ensure none of the tasty filling falls out onto your plate!

What to Serve with Copycat P.F. Chang’s Lettuce Wraps

While we’ve been known to order P.F. Chang’s lettuce wraps as an entree, they’re intended to be a shareable appetizer. Pair this copycat P.F. Chang’s lettuce wraps recipe with a stir-fry recipe, homemade egg rolls or a vat of homemade egg drop soup. You can also keep the copycat theme going with this homemade P.F. Chang’s Mongolian Beef.

Copycat P.F. Chang’s Lettuce Wraps Tips

Platter Of Finished Lettuce Wraps, Lettuce Leaves And Bowls Of Toppings.TMB STUDIO

Can I use a different kind of lettuce?

Sure! If you can’t find Bibb or Boston lettuce leaves, swap for another lettuce variety. Iceberg or romaine would both be usable substitutes in this recipe.

Can I use a different kind of meat?

While chicken is the traditional protein in P.F. Chang’s famous recipe, feel free to experiment. Other poultry options to consider include duck or ground turkey. We could also see beef or pork working nicely.

Looking for vegetarian P.F. Chang’s lettuce wraps? Swap the chicken for crumbled extra-firm tofu, tempeh or another plant-based meat substitute.

How do I store leftover lettuce wraps?

For best results, store the lettuce leaves separately from the filling. The filling may be refrigerated for up to 4 days in an airtight container. This copycat P.F. Chang’s lettuce wrap recipe would be a great make-ahead lunch!

Copycat PF Chang's Lettuce Wraps

Prep Time 25 min
Yield 6 servings.


  • 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
  • 1-1/2 pounds ground chicken
  • 3/4 cup chopped fresh mushrooms
  • 1 can (8 ounces) water chestnuts, drained and diced
  • 1 tablespoon minced fresh gingerroot
  • 3 tablespoons reduced-sodium teriyaki sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup chopped green onions
  • 12 Bibb or Boston lettuce leaves
  • Crispy rice noodles, optional


  1. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken. Cook and stir for 3 minutes; drain. Add mushrooms, water chestnuts and ginger; cook until chicken is no longer pink, 4-6 minutes longer. Drain and return to pan.
  2. In a small bowl, combine teriyaki sauce, soy sauce, vinegar, hoisin, garlic powder, red pepper flakes and remaining 1-1/2 teaspoons oil. Add to chicken mixture; heat through. Remove from heat and stir in onions.
  3. Spoon chicken mixture onto lettuce leaves; top with rice noodles if desired. Fold sides of lettuce over filling and roll up.

Nutrition Facts

2 wraps: 232 calories, 13g fat (3g saturated fat), 75mg cholesterol, 641mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.