Chicken Lettuce Wraps (P.F. Chang’s Style)
These Chicken Lettuce Wraps are a quick and easy copycat recipe of PF Chang's famous wraps. Ready in under 30 minutes, this flavorful, high-protein, low-carb meal is perfect for meal prep and weeknight dinners.
Ingredients
Ingredients
- ¼ cup hoisin sauce
- 2 tablespoon reduced-sodium soy sauce or tamari sauce for gluten-free
- 2 tablespoon water
- 1 ½ tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sriracha or gochujang optional, for spice
- 1 tablespoon olive oil
- 1 pound ground chicken or ground turkey substitute ground turkey if preferred
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 teaspoon freshly grated ginger
- 8 ounce water chestnuts canned, drained and diced
- ¼ cup green onion chopped, plus more to serve
- 1 head butter lettuce or romaine hearts separated into cups
Instructions
Instructions
- Mix your hoisin, soy sauce, water, rice wine vinegar, sesame oil, and sriracha in a small bowl. Set that sauce aside for later.
- Put your pressure cooker on saute mode and heat up the olive oil until hot.
- Add diced onion and minced garlic to the skillet. Cook for about 3 minutes until softened and aromatic.
- Add ground chicken and break it apart with a spatula. Cook until browned and cooked through, about 5 to 7 minutes.
- Pour in the sauce mixture and stir everything to coat the chicken evenly.
- Cook for another 2 to 3 minutes until the sauce thickens and clings to the meat.
- Stir in diced water chestnuts and chopped green onions. Turn off saute, quick release pressure by lifting the float valve carefully. Scoop out chicken mixture into lettuce cups and serve.
Notes
Store chicken filling in airtight container in fridge for up to 4 days. Store lettuce separately wrapped in paper towel for 2-3 days. Freeze filling for up to 3 months and thaw overnight before reheating. Reheat gently to avoid tough chicken.