Last updated on December 17th, 2021
These copycat PF Chang’s Chicken Wraps are as good, if not better than the real thing. This recipe is easy, delicious and (mostly) healthy. What’s even better, is that this recipe can be pulled together in less than thirty minutes!
Tips & Tricks for making PF Chang’s Chicken Wraps
Ingredients:
- rice wine vinegar
- siracha
- hoisin sauce
- sesame oil
- soy sauce or tamari
- olive oil
- white onion
- freshly grated ginger
- fresh garlic, minced
- ground chicken
- carrots
- water chestnuts
- butter lettuce
- green onions
This recipe has a lot of ingredients and may require shopping at a specialty Asian supermarket. All of the shopping will be worth the effort to get that wonderful copycat flavor from one of my favorite restaurants.
The first step – one I always recommend – is assembling all of your ingredients. Assembling the ingredients may be the most time consuming part of making these lettuce wraps, as the secret to this dish is in the sauce. The sauce calls for several different ingredients which lends to their rich and unique flavor profile.
Once you’ve assembled your ingredients, whisk rice wine vinegar, siracha, hoisin, sesame oil, soy sauce (or tamari) together in a small dish until well combined and set aside.
Use tamari instead of soy sauce to keep this dish gluten free.
Heat 2 teaspoons of olive oil in large flat-bottom skillet on the stovetop on medium-high heat until hot.
Reduce heat to medium, add onions and sauté until onions become translucent and soft, or about 3 to 5 minutes.
Add garlic and ginger and sauté until fragrant o about 2 minutes.
Add ground chicken to ginger, garlic and onions and break meat apart to separate and incorporate all of the ingredients together. Cook until chicken is fully cooked, stirring occasionally. This usually takes between 8 – 10 minutes, depending on your cookware and your stove.
Add shredded carrots and sauce mixture to meat, once it has finished cooking.
Stir well, incorporating all flavors together and allow meat and sauce to cook together for 2 to 3 minutes.
Add chopped green onion and water chestnuts and remove skillet from heat.
Stir mixture thoroughly and serve in prepared lettuce leaves.
Serve immediately. Enjoy with your favorite hot or sweet chili sauce if desired, and serve with rice.
Related Recipes
PF Chang’s Chicken Wraps
Ingredients
- 1 tablespoon rice wine vinegar
- 2 teaspoons siracha
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce or tamari* (see note)
- 2 teaspoons olive oil
- 1/4 cup white onion, finely chopped
- 2 teaspoons freshly grated ginger
- 3 whole cloves garlic, minced
- 1 pound ground chicken
- 1/4 cup carrots, finely shredded
- 1/2 cup canned water chestnuts, thinly sliced
- 1 head butter, or other green leafy lettuce separated into individual leaves appropriate for serving.
- 3 whole green onions, sliced
Instructions
- Whisk rice wine vinegar, siracha, hoisin, sesame oil, soy sauce (or tamari) together in a small dish until well combined and set aside.
- Heat 2 teaspoons of olive oil in large flat-bottom skillet on the stovetop until hot.
- Reduce heat to medium, add onions and sauté until onions become translucent and soft, or about 5 minutes.
- Add garlic and ginger, sauté until fragrant about 2 minutes.
- Add ground chicken to ginger, garlic and onions and break meat apart to separate and incorporate together and cook until chicken is fully cooked, stirring occasionally.
- Add shredded carrots and sauce mixture to cooked meat.
- Stir well, incorporating all flavors together and allow meat and sauce to cook together for 2 to 3 minutes.
- Add chopped green onion and water chestnuts and remove skillet from heat.
- Stir mixture thoroughly and serve in prepared lettuce leaves.
- Serve immediately.
