Go Back

P.F. Chang's Chicken Lettuce Wraps (CopyCat Recipe)

This PF Chang’s copycat recipe is the easiest weeknight dinner. It comes together in 15 minutes is a sure fire way to satisfy any palate.
Print Recipe Pin Recipe

Ingredients
  

  • ⅓ cup coconut aminos
  • 3 tablespoons tomato paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves minced
  • 1 teaspoon grated peeled fresh ginger
  • 1 tablespoon avocado or extra-virgin olive oil
  • 1 pound ground chicken
  • 8 ounces button mushrooms diced
  • ½ medium yellow onion diced
  • Fine salt and ground black pepper
  • 1 8-ounce can water chestnuts, drained and diced
  • 1 head butter lettuce or green leaf lettuce leaves separated
  • Optional toppings: sliced green onions, chopped fresh cilantro leaves, roughly chopped roasted peanuts, sesame seeds, crushed red pepper flakes, Sriracha, and/or lime wedges

Instructions
 

  • In a small bowl, combine the coconut aminos, tomato paste, vinegar, sesame oil, garlic, and ginger. Whisk well to combine.
  • Place a large skillet over medium-high heat. When hot, add the avocado oil and swirl to coat the bottom. Add the ground chicken, mushrooms, and onion.
  • Season with salt and pepper. Break up the chicken with a wooden spoon and cook, stirring occasionally, until the chicken is almost cooked through, 4 to 5 minutes. Add the water chestnuts and continue to cook, stirring occasionally, until the chicken is cooked through, 3 to 4 minutes.
  • Decrease the heat to medium low. Add the sauce to the skillet and bring to a slow simmer. Continue to cook, stirring occasionally, until the sauce is mostly absorbed, 5 to 7 minutes. Add salt and pepper to taste.
  • Spoon the chicken-mushroom mixture into the lettuce leaves, layering two leaves if they are small, and serve with your desired toppings.
  • Store leftover chicken-mushroom filling in an airtight container in the refrigerator for up to 4 days.