These Chicken Lettuce Wraps (P.F. Chang’s Style) are a quick, healthy weeknight dinner recipe that everyone loves!
We’ve been making these lettuce wraps on repeat lately! It took me so long to post because every time we made them we ate them so fast we didn’t have time for pictures, haha. That’s how good they are! Not to mention they cook pretty quickly making them an easy meal to whip up on a weeknight.
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Chicken Lettuce Wraps (P.F. Chang’s Style)
Growing up and in college these lettuce wraps were a staple when we went out to eat! Something about that cool, crunchy lettuce and salty filling that hits right every time. In my version, I use a mixture of ground pork and chicken to give the filling a little more flavor with adding lots of extra soy or other sauces.
I use lean ground pork, usually 90% lean, and ground chicken. If you want to go all ground chicken you certainly can. Just know that you might want to add some additional flavor with soy or sambal.
We’ve eaten these as both a main course and alongside other dishes like fried rice or dumplings. I’ve really been liking these for a lighter dinner during the week. They are still really satisfying but without being too heavy.
Healthy Chicken Lettuce Wraps
These lettuce wraps come together fast and best of all they make great leftovers! I like to reheat the filling before eating but you can certainly eat it cold as well. For the actual lettuce, I prefer iceberg. I really like it’s crunchy texture and it’s a stronger lettuce, meaning that you can actually use it as a wrap. Some recipes call for butter lettuce and it could work but it’s much softer and not my favorite for this particular filling.
I like to top with freshly chopped cilantro because it adds a nice green pop and a some extra flavor. It’s optional though — so if you don’t like cilantro you can leave it out or top with the tender green parts of green onions. Totally up to you!
I like to serve sambal
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Chicken and Pork Lettuce Wraps
Ingredients
- 1 lb. ground chicken
- 1 lb. ground pork as lean as you can find
- 1 white onion diced, about 1 cup
- 16 oz. diced water chestnuts usually found in a can, be sure to drain
- 8 cloves garlic pressed or minced
- 2 inch knob of fresh ginger grated (can sub ginger paste)
- 1/4 cup hoisin sauce
- 4 tbsp soy sauce + more to taste
- 2 tbsp rice wine vinegar
- 1 tsp fish sauce
- 1 tsp toasted sesame oil
- 4 green onions sliced
- 1/2 bunch of cilantro leaves finely chopped
- 1 head of iceberg lettuce quartered and inner yellow leaves removed (can sub romaine or butter lettuce but I prefer the crunch and sturdiness of the iceberg)
- Optional: Sriracha and sambal I like to serve these on the side and let people dress their wraps themselves. But can stir in if you prefer extra spice! Start with 1 tsp and add to taste.
Instructions
- Brown chicken and pork in a large skillet with high sides like a cast iron. Drain any excess fat after browning.
- Add diced onion to skillet and cook for 3-5 minutes on medium heat until softened and slightly translucent.
- Add garlic, ginger, hoisin, soy sauce, rice wine vinegar, fish sauce and sesame oil to skillet along with the drained water chestnuts and stir until well combined and everything is coated evenly. If adding sriracaha or sambal, add it in with other sauces. Then toss in green onions and cilantro and stir together until wilted just slightly.
- Serve with lettuce cups and enjoy!
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