Name: P.F. Chang’s–Style Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian
Ingredients: 1 lb ground chicken (or finely chopped chicken breast); 2 tbsp vegetable oil; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 can (8 oz) water chestnuts, drained and diced; 2 green onions, thinly sliced (plus extra for garnish); 2 tbsp rice wine vinegar; Salt and pepper, to taste; 3 tbsp soy sauce (use tamari for gluten-free); 2 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tsp sesame oil; 1 tsp cornstarch; 1 tsp brown sugar; 1/4 tsp red pepper flakes (optional); 1 large head butter lettuce, leaves separated and washed; Sesame seeds for sprinkling; Lime wedges for serving

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I still remember the first time I made these P.F. Chang’s–style chicken lettuce wraps at home: quick, fragrant, and oddly addictive — the kind of weeknight meal that disappears as soon as it hits the table. They’re a light, hands-on dinner that’s perfect for family nights, casual entertaining, or when you want a restaurant-style dish without the fuss.

If you like simple, make-ahead proteins for busy nights, you might also enjoy my take on the best crockpot BBQ chicken for another fuss-free option.

Why you’ll love this dish

These wraps hit a satisfying balance of savory, sweet, and crunchy all at once. Ground chicken cooks quickly and soaks up the glossy sauce, while water chestnuts and green onions add bright texture. They’re naturally low-carb when served in butter lettuce and are easily customized for heat or dietary needs.

“A restaurant favorite you can make in under 30 minutes — perfect for weeknights and crowd-pleasing dinners.”

Reasons to try it:

Fast: from pan to plate in about 20–30 minutes.
Family-friendly: mild flavors kids usually accept; add chili flakes for adults.
Flexible: swap proteins or make it vegetarian without losing the spirit of the dish.
Fresh: lettuce cups make the meal feel lighter than typical stir-fries.

The cooking process explained

Before you start, know what happens in the pan: you brown the ground chicken to build savory flavor, sweat aromatics (onion, garlic, ginger) into the meat, fold in crunchy water chestnuts and scallions, and finish with a cornstarch-thickened sauce that glazes everything. The assembly is just scooping into butter lettuce and garnishing.

Plan for these stages: prep (10 minutes), cook (10–12 minutes), assemble and serve (5–10 minutes). Keep ingredients chopped and sauce whisked before you heat the pan.

What you’ll need

1 lb ground chicken (or finely chopped chicken breast)
2 tbsp vegetable oil
1 medium onion, finely diced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 can (8 oz) water chestnuts, drained and diced
2 green onions, thinly sliced (plus extra for garnish)
2 tbsp rice wine vinegar
Salt and pepper, to taste
3 tbsp soy sauce (use tamari for gluten-free)
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1 tsp cornstarch
1 tsp brown sugar
1/4 tsp red pepper flakes (optional)
1 large head butter lettuce, leaves separated and washed
Sesame seeds for sprinkling
Lime wedges for serving

Notes and substitutions inline:

Tamari swaps directly for soy sauce to make the dish gluten-free.
Oyster sauce can be replaced with mushroom stir-fry sauce for a vegetarian-ish version (use plant-based "meat" instead of chicken).
Brown sugar balances the acidity; honey is an acceptable substitute.

Step-by-step instructions

Make the sauce: In a small bowl whisk together 3 tbsp soy sauce (or tamari), 2 tbsp oyster sauce, 1 tbsp hoisin, 1 tsp sesame oil, 1 tsp cornstarch, 1 tsp brown sugar, and 1/4 tsp red pepper flakes (if using). Set aside.
Heat the pan: Warm 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Brown the chicken: Add the ground chicken in an even layer. Let it sit undisturbed 3–4 minutes so it gets a golden crust. Break it up and continue cooking until mostly cooked through. Season with salt and pepper as it cooks.
Add aromatics: Push the chicken to one side. Add the diced onion to the empty space and cook 2 minutes until softened. Stir in minced garlic and ginger and cook until fragrant, about 30–45 seconds.
Add crunch and scallions: Fold in the drained, diced water chestnuts and half of the sliced green onions. Heat through, stirring.
Finish with sauce: Pour the prepared sauce over the filling. Stir constantly until the sauce thickens and glazes the meat, about 1–2 minutes. Taste and adjust with 2 tbsp rice wine vinegar, more salt, or pepper if needed.
Serve: Transfer the filling to a bowl, garnish with the remaining green onions and a sprinkle of sesame seeds. Arrange butter lettuce leaves on the side with lime wedges for squeezing.

Quick tip: the cornstarch in the sauce thickens quickly — keep the pan hot, but remove from heat as soon as the glaze becomes glossy.

Best ways to enjoy it

These wraps are a hands-on, interactive meal:

Let guests assemble their own cups: spoon filling into butter lettuce, top with extra scallions and sesame seeds, squeeze lime, and fold.
For a party: set up a small toppings station with shredded carrots, chopped peanuts, cilantro, pickled jalapeños, and extra hoisin.
Pairings: serve with steamed jasmine rice, a simple cucumber salad, or crunchy edamame. For a game-day spread, pair them alongside crowd-pleasers like my buffalo chicken sliders to give guests two contrasting handheld options.

Presentation tip: fan the butter lettuce on a large platter, spoon the filling into a shallow bowl in the center, and scatter lime wedges and sesame seeds for color.

Storage and reheating tips

Refrigerator: Transfer cooled filling to an airtight container and refrigerate up to 3–4 days.
Freezer: Freeze the cooked filling (cooled) in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet over medium heat until steaming and reach an internal temperature of 165°F (74°C). You can add a splash of water or soy sauce if it feels dry. Microwave works in a pinch—heat in 30–60 second bursts, stirring between.
Lettuce: Do not refrigerate assembled wraps — store leaves separately and assemble just before serving to keep them crisp.
Food safety: Don’t leave cooked filling at room temperature for more than 2 hours. Cool quickly before refrigerating.

Pro chef tips

Let the chicken sit: Allowing the ground chicken to brown undisturbed for a few minutes creates Maillard flavor that a constant stir won’t.
High heat, short time: Use medium-high heat and a roomy pan so the meat browns instead of steams.
Texture contrast: Don’t skip the water chestnuts — they provide a crucial crunch that makes these wraps memorable.
Sauce thickness: If the sauce is too thin, mix an additional 1/2 tsp cornstarch with 1 tbsp cold water and stir in; heat until glossy. If it’s too thick, loosen with a teaspoon of water or rice wine vinegar.
Make-ahead: The filling keeps well; prepare it the day before and reheat for faster assembly on serving day.
Gluten-free check: Swap to tamari and confirm oyster sauce is gluten-free (some brands contain wheat).

Creative twists

Spicy Szechuan: Add 1–2 tsp chili garlic sauce and a pinch of Szechuan pepper for numbing heat.
Peanut hoisin: Stir in 1 tbsp creamy peanut butter with the sauce for a nutty depth.
Ground pork or turkey: Use ground pork for richer flavor or turkey for an even leaner option.
Tofu version: Crumble extra-firm tofu, press and pan-fry until golden, then follow the same aromatics and sauce steps.
Grain bowls: Skip the lettuce and serve the filling over steamed rice or cauliflower rice for a deconstructed bowl.

Common questions

Q: Can I use ground turkey or pork instead of chicken?
A: Yes — both sub nicely. Pork will be richer and more flavorful; turkey is similar to chicken but slightly drier, so watch for doneness and consider a splash more sauce.

Q: How can I make this gluten-free?
A: Use tamari in place of soy sauce and check that your oyster sauce is labeled gluten-free. Alternatively, use a gluten-free mushroom sauce if needed.

Q: Can I prep this ahead for a party?
A: Absolutely. Make the filling up to 2 days ahead and refrigerate. Keep lettuce and garnishes separate and allow guests to assemble fresh cups.

Q: How do I prevent soggy lettuce?
A: Wash and thoroughly dry lettuce leaves (a salad spinner helps). Store leaves layered between paper towels in an airtight container to absorb excess moisture.

Q: Is it safe to freeze the cooked filling?
A: Yes. Freeze in airtight containers up to 3 months. Thaw in the fridge overnight and reheat on the stovetop to 165°F (74°C).

If you want variations for special diets or help scaling this recipe, tell me how many people you’re feeding and I’ll adjust ingredient amounts and timing.