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Chicken Lettuce Wraps

An Asian-Inspired Favorite Difficulty: ★★★★★ Required Patience: ★★★★★

If you're a fan of P.F. Chang's Chicken Lettuce Wraps you will love this dish! These wraps are remarkably easy to make at home. Served with a delicious peanut-lime dressing these wraps will have you enjoying the crispy crunch of the lettuce, peanuts, and the water chestnuts. The savory Asian-inspired sauce makes these wraps perfect as an appetizer or main dish.

Time To Prepare:

20 minutes

Foodie Tips:

  • Making your peanut butter at home is remarkably easy and doing so will let you control what goes into it. I fill my mini food processor with unsalted peanuts and add ½ teaspoon of salt and process away it until it's smooth, 5 minutes or so. It stores well in the refrigerator.

  • Lettuce options I find great include butter lettuce, romaine, green or red leaf lettuce, and iceberg. If you prefer to go wrap-less, you can serve the chicken mixture on top of your favorite smaller-leaved options including spinach, arugula, or watercress.

  • Optional ingredients you can add to your wraps include diced carrots, celery, sautéed mushrooms, or sautéed onions. You can also serve the chicken filling on top of prepared Jasmine or your choice of rice.

  • This dish pairs well with edamame. We get ours frozen from Costco and they microwave in a snap. We also love serving our lettuce wraps with spring rolls or egg rolls. They crunch up great in the air fryer!


For the lettuce wraps:

¼ Cup  | Hoisin Sauce

2 Tablespoons  | Less Sodium Soy Sauce

1 Tablespoon  | Rice Vinegar

1 Tablespoon  | Sesame Oil, Toasted

1 Tablespoon  | Fresh Ginger, Grated

3 Cloves  | Garlic, Minced

1  | Red Bell Pepper, Diced or One 4 Ounce Jar Of Pimientos, Drained

8 Ounce Can  | Water Chestnuts, Drained and Chopped

½ Cup  | Peanuts, Chopped

1 Tablespoon  | Canola Oil

1 Pound  | Ground Chicken

3  | Green Onions, Sliced Into ¼" pieces Lettuce Leaves To Serve

For the dressing:

1 ½ Tablespoons  | Homemade Peanut Butter or Store Bought Natural Style

½ Tablespoon  | Brown Sugar (Optional)

1 Clove  | Garlic, Minced

½ Teaspoon  | Ginger, Grated

1 Tablespoon  | Lime, Juiced

1 Teaspoon  | Less Sodium Soy Sauce

2 Tablespoons  | Canola Oil

What To Do:

1. First, make the sauce for the chicken lettuce wraps. In a small bowl combine the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, fresh grated ginger and minced garlic. Set the sauce aside.

2. Next chop the red bell pepper, water chestnuts, and peanuts into similar size pieces. Then slice the green onions. Set the veggies and nuts aside.

3. Heat a large skillet over medium heat and add the canola oil. Once the oil is heated, add the ground chicken, crumble, and cook until browned.

4. Add the red bell pepper and water chestnuts to the skillet. Sautée for 2 minutes.

5. Pour the prepared sauce mixture into the skillet and mix well. Cook for two more minutes to allow the sauce to soak into the chicken and vegetables. Remove from the heat and top with green onions and chopped peanuts.

6. Make the peanut lime dressing. In a small bowl combine the homemade or natural style peanut butter, brown sugar (if using), minced garlic clove, freshly grated ginger, lime juice, soy sauce, and the canola oil. Whisk everything together well and set aside.

7. Serve the chicken and vegetable mixture inside each lettuce wrap and drizzle a little of the peanut lime dressing on top. Enjoy! Yield: 6 - 8 servings. Leftovers of the chicken mixtures will refrigerate well and can be easily microwaved for lunches in the office or on the go.

Joe Paul Reider

Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty

Email: Mobile: 512-222-3302 Web:

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