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Chicken Lettuce Wraps

Chicken lettuce wraps with seasoned ground chicken filling, rice, and toppings served in butter lettuce cups
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A homemade copycat of P.F. Chang’s chicken lettuce wraps with savory ground chicken, water chestnuts, and a bold sesame soy chili garlic sauce in crisp butter lettuce cups. Fresh, vibrant, and ready in 25 minutes.

Ingredients

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  • 1 teaspoon sesame oil
  • 2 tablespoons brown sugar
  • 3 tablespoons low-sodium soy sauce
  • 1.5 tablespoons chili garlic sauce
  • 1 tablespoon olive oil
  • 0.5 medium onion, chopped
  • 0.5 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 0.5 teaspoon ground ginger)
  • 8 oz water chestnuts (1 can), drained and chopped
  • 1 pound ground chicken
  • 8 butter lettuce leaves
  • 3 cups cooked rice, day-old preferred
  • Optional: chopped cashews, sriracha, chopped green onion

Instructions

  1. Whisk sesame oil, brown sugar, soy sauce, and chili garlic sauce in a small bowl until brown sugar fully dissolves. Set sauce aside.
  2. If time allows, soak butter lettuce leaves in ice water for 5 to 10 minutes, then pat completely dry before serving.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until softened.
  4. Add minced garlic, minced ginger, and chopped water chestnuts. Stir and cook for 2 to 3 minutes until fragrant.
  5. Add ground chicken to the skillet. Break apart into small crumbles and cook for 6 to 8 minutes until fully browned with no pink remaining.
  6. Pour sauce over the chicken mixture and stir to coat. Reduce heat to low and simmer for 2 to 3 minutes to reduce excess liquid. Remove from heat and let filling rest uncovered for 3 to 5 minutes to thicken the sauce.
  7. Spread leftover rice on a plate and microwave for 30 seconds. Fluff with a fork.
  8. Spoon equal portions of chicken filling and warm rice into each butter lettuce leaf. Top with cashews, sriracha, and green onion as desired.
  9. Serve immediately for best texture and flavor.

Notes

  • Day-old refrigerated rice is strongly preferred – fresh rice is too sticky and makes the wraps soggy.
  • Do not skip the water chestnuts – they provide the signature crunch that defines this P.F. Chang’s-style recipe.
  • Always let the filling rest 3 to 5 minutes off heat before serving so the sauce thickens and clings to the chicken.
  • Ground turkey or pork can substitute for ground chicken with no other changes needed.
  • For a gluten-free version, swap soy sauce for tamari or coconut aminos.

Nutrition

Find it online: https://www.benefitiany.com/chicken-lettuce-wraps/