I perfected Copycat Chicken Lettuce Wraps with tender chicken, crunchy water chestnuts, toasted cashews and a savory hoisin-style sauce finished with scallions and sesame for a low-carb meal that hides a clever flavor twist.

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I stumbled into this Copycat Chicken Lettuce Wraps obsession after craving something crunchy and wrong for a diet. I use ground chicken because it soaks up every savory note, and tiny bits of water chestnuts give that irresistible snap that keeps you reaching for another bite.

It’s smoky and a little sweet, not like anything boring at home, and people always ask what the secret is. I won’t tell everything here, but if you love bold contrasts of texture and flavor, this will make you rethink what a fast casual classic can be.

Just warning, it disappears fast.

Ingredients

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Lean protein, quick to brown, keeps wraps light and slightly savory.
Umami, adds meaty texture and fiber, soaks up sauce for flavor.
Super crunchy, mostly water, low calorie, adds fresh snap each bite.
Sweet salty glaze, gives sticky umami, makes filling taste like PF Changs.
Bright acidic note, cuts richness and balances sweet flavors in filling.
Soft crunchy cups, mild flavor, low carb, holds filling perfectly.
Optional crunch and fat, adds salt and toasty flavor, nice contrast.
Pungent aromatic, boosts savory depth, use fresh for best punch.
Bright mild bite, adds color and fresh zing on top.

Ingredient Quantities

1 pound ground chicken

1 tablespoon vegetable oil

8 ounces mushrooms, finely chopped (shiitake or cremini)

1 small yellow onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced or grated

8 ounces water chestnuts, drained and finely chopped (about 1 cup)

3 green onions, thinly sliced

3 tablespoons hoisin sauce

2 tablespoons low sodium soy sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

1 teaspoon toasted sesame oil

1 teaspoon cornstarch

8 to 12 butter lettuce leaves or iceberg lettuce cups

1/4 cup chopped roasted peanuts or toasted cashews, optional

1 teaspoon toasted sesame seeds, optional

Salt and black pepper, to taste

How to Make this

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1. Wash and gently separate 8 to 12 butter lettuce leaves, pat dry and set on a tray, or warm them for 5 seconds in the microwave wrapped in a damp paper towel so they bend without tearing.

2. Finely chop 8 ounces mushrooms, dice 1 small yellow onion, mince 3 cloves garlic and 1 tablespoon fresh ginger, drain and chop 8 ounces water chestnuts, and thinly slice 3 green onions.

3. In a small bowl whisk together 3 tablespoons hoisin sauce, 2 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1 teaspoon toasted sesame oil. In another tiny cup stir 1 teaspoon cornstarch into 2 tablespoons cold water to make a slurry.

4. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat, add 1 pound ground chicken, season lightly with salt and black pepper, and cook breaking it up with a spatula until mostly browned and just cooked through, about 4 to 5 minutes. Scoop the chicken out and set aside leaving browned bits in the pan.

5. Add the chopped mushrooms and diced onion to the same hot pan, cook stirring often until they lose moisture and start to brown, about 4 to 6 minutes, this concentrates the flavor so dont rush it.

6. Stir in the minced garlic and grated ginger and cook 30 seconds until fragrant, then return the cooked chicken to the pan.

7. Add the chopped water chestnuts and most of the sliced green onions, pour in the prepared sauce, then stir in the cornstarch slurry. Bring to a simmer and cook 1 to 2 minutes until sauce thickens and everything is well coated, scraping up any browned bits for flavor.

8. Taste and adjust seasoning with salt and pepper or a splash more soy or vinegar if you want brighter flavor, then finish with a tiny extra drizzle of toasted sesame oil if you like.

9. Spoon the hot chicken mixture into lettuce leaves, sprinkle with 1/4 cup chopped roasted peanuts or toasted cashews and 1 teaspoon toasted sesame seeds if using, and scatter the remaining green onion on top.

10. Serve immediately so the lettuce stays crisp, dont overfill the cups, and store any leftover filling in the fridge for up to 3 days it reheats well in a skillet or microwave.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for chopping mushrooms, onion, water chestnuts and slicing green onions
2. Large nonstick or stainless skillet (10–12 inch) to brown the chicken and cook the veggies
3. Sturdy spatula or wooden spoon to break up the chicken and scrape up browned bits
4. Small mixing bowl and whisk or fork for the hoisin/soy sauce mixture
5. Tiny cup or ramekin for the cornstarch slurry and a small spoon to stir it
6. Measuring spoons and a tablespoon/1 cup measure for sauces, sugar and oil
7. Microplane or fine grater (or small knife) for the ginger and a garlic press if you like
8. Microwave safe plate or tray plus a damp paper towel to warm and soften the lettuce leaves if needed
9. Serving platter or tray and a spoon for filling the lettuce cups, plus paper towels to pat leaves dry

FAQ

Q: How do I make these lettuce wraps extra crunchy?
A: Cook the filling on high heat so excess liquid evaporates, and mix the cornstarch with a little water to thicken at the end. Use iceberg or cold butter lettuce for a better snap, and add the chopped water chestnuts plus toasted peanuts or cashews right before serving. Dont add the nuts too early or they go soft.

Q: Can I make this gluten free?
A: Yes. Swap low sodium soy sauce for tamari or coconut aminos and use a gluten free hoisin (or make a quick mix of tamari, peanut butter, honey, and rice vinegar). Traditional oyster sauce may contain gluten and shellfish so use a mushroom-based or gluten free alternative.

Q: What if I want a vegetarian or vegan version?
A: Replace ground chicken with crumbled firm tofu, tempeh, or extra mushrooms. Use a vegan oyster sauce or more hoisin and tamari, skip the fishy stuff, and press the tofu first so it browns and gets a little crisp.

Q: How long can I store leftovers and best way to reheat?
A: Store the cooked filling in an airtight container in the fridge for 3 to 4 days. Lettuce should be kept separate and used fresh. Reheat the filling in a skillet over medium high heat so it dries and crisps up a bit, dont microwave if you want crunch.

Q: Can I make the filling ahead for a party?
A: Absolutely. Make the filling a day ahead, cool it quickly, refrigerate. Toast nuts and slice green onions just before guests arrive. Reheat in a pan, assemble at the table so the wraps stay crunchy and fun.

Q: Any swaps for people with nut or sesame allergies?
A: Omit the chopped peanuts or cashews and skip the toasted sesame oil, or replace sesame oil with a neutral oil and add a splash more rice vinegar for brightness. Watch the hoisin label too, some brands have traces of nuts.

CRUNCHY PF Chang’s Lettuce Wraps (With Chicken) Recipe Substitutions and Variations

Ground chicken: swap with ground turkey for a very similar texture, ground pork for a richer juicier filling, or crumbled firm tofu pressed and tossed with a splash of soy for a vegetarian take
Water chestnuts: try diced jicama for the same crisp bite, finely chopped celery if you want something easy, or drained bamboo shoots for a milder crunch
Hoisin sauce: use plum sauce or Chinese sweet bean sauce if you can find them, or make a quick mix of 2 tablespoons soy sauce, 1 tablespoon brown sugar or honey and a splash of rice vinegar to mimic that sweet savory punch
Low sodium soy sauce: tamari is a great gluten free swap, coconut aminos gives a slightly sweeter lower sodium option, or regular soy sauce used more sparingly will work too

Pro Tips

– Let the mushrooms get good color before anything else. Crowding the pan makes them steam not brown, so give them space and let them sit a minute or two between stirs, you’ll get way more flavor that way.

– Dry the water chestnuts and mushrooms on a towel before chopping, and pat the cooked chicken slightly to remove excess fat. Less water in the pan means a thicker, silkier sauce without having to add extra cornstarch.

– Toast the peanuts or cashews and the sesame seeds in a dry skillet until they smell nutty, then roughly chop the nuts. The toasting step adds a big flavor boost and texture, do it last minute so they stay crunchy.

– Taste as you go and adjust bright or salty notes, not just salt. A tiny extra splash of rice vinegar or a squeeze of lime or a pinch of sugar will lift the whole thing, and if the sauce gets too thick loosen it with a tablespoon or two of water.

CRUNCHY PF Chang's Lettuce Wraps (With Chicken) Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

385

kcal

Equipment: 1. Cutting board and a sharp chef’s knife, for chopping mushrooms, onion, water chestnuts and slicing green onions
2. Large nonstick or stainless skillet (10–12 inch) to brown the chicken and cook the veggies
3. Sturdy spatula or wooden spoon to break up the chicken and scrape up browned bits
4. Small mixing bowl and whisk or fork for the hoisin/soy sauce mixture
5. Tiny cup or ramekin for the cornstarch slurry and a small spoon to stir it
6. Measuring spoons and a tablespoon/1 cup measure for sauces, sugar and oil
7. Microplane or fine grater (or small knife) for the ginger and a garlic press if you like
8. Microwave safe plate or tray plus a damp paper towel to warm and soften the lettuce leaves if needed
9. Serving platter or tray and a spoon for filling the lettuce cups, plus paper towels to pat leaves dry

Ingredients

1 pound ground chicken
1 tablespoon vegetable oil
8 ounces mushrooms, finely chopped (shiitake or cremini)
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
8 ounces water chestnuts, drained and finely chopped (about 1 cup)
3 green onions, thinly sliced
3 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
8 to 12 butter lettuce leaves or iceberg lettuce cups
1/4 cup chopped roasted peanuts or toasted cashews, optional
1 teaspoon toasted sesame seeds, optional
Salt and black pepper, to taste

Directions

Wash and gently separate 8 to 12 butter lettuce leaves, pat dry and set on a tray, or warm them for 5 seconds in the microwave wrapped in a damp paper towel so they bend without tearing.
Finely chop 8 ounces mushrooms, dice 1 small yellow onion, mince 3 cloves garlic and 1 tablespoon fresh ginger, drain and chop 8 ounces water chestnuts, and thinly slice 3 green onions.
In a small bowl whisk together 3 tablespoons hoisin sauce, 2 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1 teaspoon toasted sesame oil. In another tiny cup stir 1 teaspoon cornstarch into 2 tablespoons cold water to make a slurry.
Heat 1 tablespoon vegetable oil in a large skillet over medium high heat, add 1 pound ground chicken, season lightly with salt and black pepper, and cook breaking it up with a spatula until mostly browned and just cooked through, about 4 to 5 minutes. Scoop the chicken out and set aside leaving browned bits in the pan.
Add the chopped mushrooms and diced onion to the same hot pan, cook stirring often until they lose moisture and start to brown, about 4 to 6 minutes, this concentrates the flavor so dont rush it.
Stir in the minced garlic and grated ginger and cook 30 seconds until fragrant, then return the cooked chicken to the pan.
Add the chopped water chestnuts and most of the sliced green onions, pour in the prepared sauce, then stir in the cornstarch slurry. Bring to a simmer and cook 1 to 2 minutes until sauce thickens and everything is well coated, scraping up any browned bits for flavor.
Taste and adjust seasoning with salt and pepper or a splash more soy or vinegar if you want brighter flavor, then finish with a tiny extra drizzle of toasted sesame oil if you like.
Spoon the hot chicken mixture into lettuce leaves, sprinkle with 1/4 cup chopped roasted peanuts or toasted cashews and 1 teaspoon toasted sesame seeds if using, and scatter the remaining green onion on top.
Serve immediately so the lettuce stays crisp, dont overfill the cups, and store any leftover filling in the fridge for up to 3 days it reheats well in a skillet or microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 352g
Total number of serves: 4
Calories: 385kcal
Fat: 17.8g
Saturated Fat: 3.5g
Trans Fat: 0.1g
Polyunsaturated: 3g
Monounsaturated: 7.5g
Cholesterol: 95mg
Sodium: 525mg
Potassium: 555mg
Carbohydrates: 28.8g
Fiber: 3.1g
Sugar: 8.8g
Protein: 39.3g
Vitamin A: 300IU
Vitamin C: 4.5mg
Calcium: 30mg
Iron: 1.8mg

CRUNCHY PF Chang’s Lettuce Wraps (With Chicken) Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

CRUNCHY PF Chang’s Lettuce Wraps (With Chicken) Recipe Substitutions and Variations

Pro Tips