Chicken Lettuce Wraps
PF Chang’s-style chicken lettuce wraps with savory ground chicken, water chestnuts, and hoisin-ginger sauce in cool butter lettuce cups—light Asian-American weeknight dinner. Ground chicken cooked to 165°F for food-safe lettuce-cup filling.
đź›’Ingredients
- 1 1/4 pounds ground chicken (or turkey)
- 1 tablespoon neutral oil
- 1 small onion, finely diced
- 1 (8-ounce) can water chestnuts, drained and diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon chili garlic sauce (optional)
- 3 green onions, sliced
- 1 head butter lettuce or iceberg, leaves separated
- Optional: cooked rice noodles or rice on the side, chopped peanuts
🔧Kitchen Tools Needed
- Large skillet
- Wooden spoon
- Instant-read thermometer
- Knife
đź“ťInstructions
- 1
Heat oil in a large skillet over medium-high. Cook ground chicken with onion, breaking it up, until no pink remains and temperature reaches 165°F, 7–9 minutes. Drain excess liquid if needed.
- 2
Stir in water chestnuts, garlic, and ginger 1 minute.
- 3
Add hoisin, soy sauce, vinegar, sesame oil, and chili sauce. Cook 1–2 minutes until sauce coats the meat and is steaming hot.
- 4
Stir in green onions. Spoon into lettuce cups; top with peanuts if using.
- 5
Serve immediately. Refrigerate filling within 2 hours up to 3 days; reheat filling to 165°F before wrapping in fresh lettuce.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
âť“Frequently Asked Questions
Turkey instead?
Ground turkey works—cook to 165°F the same way.
No water chestnuts?
Use diced celery for crunch.
Make ahead?
Cook filling up to 3 days ahead; reheat to 165°F and assemble with fresh lettuce.
Food safety?
Ground poultry to 165°F; do not leave cooked filling out over 2 hours.
🍯You might also like
❤️Love this recipe?
Discover more delicious homemade recipes like this one
🍳Browse More Recipes