The ultimate P.F. Chang’s chicken lettuce wraps copycat recipe - high protein, loaded with veggies, and ready in under 30 minutes. Crunchy, savory, slightly sweet, and wildly satisfying. High-protein dinner, low-carb friendly, better-than-takeout flavor. This is the weeknight healthy dinner that actually hits.
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Sauté onion and mushrooms in oil over medium-high heat for 5 to 6 minutes until softened and lightly golden.
Add ground chicken and cook for 5 to 6 minutes, breaking it up, until fully cooked.
Stir in garlic and ginger. Cook for 30 seconds.
Add oyster sauce, soy sauce, fish sauce, sesame oil, sugar or honey, and 1 tablespoon water. Simmer for 2 to 3 minutes until glossy.
Fold in coleslaw mix and cook for just 2 to 3 minutes so it stays crisp.
Spoon into lettuce cups, sprinkle with sesame seeds, and wrap like tacos or burritos.
For extra crunch, you can add chopped water chestnuts or peanuts to the filling.
Use butter lettuce for a softer wrap or iceberg lettuce for a crunchier texture.
Adjust the sweetness by using more or less brown sugar or honey to suit your taste.
Can I use a different protein instead of chicken?
Yes, you can substitute ground turkey, pork, or even tofu for a vegetarian option.
How do I store leftovers?
Store the filling in an airtight container in the refrigerator for up to 3 days. Assemble the wraps fresh when ready to eat.
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce and check that your oyster and fish sauces are gluten-free.
What can I serve with these lettuce wraps?
These wraps pair well with a side of steamed rice, fried rice, or a light Asian-style salad.
Can I make this recipe spicier?
Yes, add a dash of sriracha or red pepper flakes to the sauce for extra heat.
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