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Chicken Recipe Cover Photo | Cookingwithcassandra.com

Chicken Lettuce Wraps Recipe

Make these chicken lettuce wraps just like PF Chang’s. Learn how to make chicken stir-fry, peanut sauce and how I pick the best lettuce for the job.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12


For Chicken Lettuce Wraps

  • 2 pounds lean ground chicken
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons vegetable oil
  • 3 large carrots, peeled and finely shredded
  • 3 shallots, finely diced
  • 6 large garlic cloves, minced
  • 6 tablespoons ginger, freshly grated
  • 3/4 cup hoisin sauce
  • 1 cup fresh cilantro leaves (not the stems), chopped

For Peanut Sauce

  • 4 tablespoons creamy peanut butter
  • 2 tablespoons reduced sodium soy sauce
  • 1 lime, freshly squeezed
  • 3 teaspoons brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon ginger, freshly grated

For Serving

  • 2 heads of butter lettuce


For Peanut Sauce

  • To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, and ginger in a small bowl. Whisk in 2-3 tablespoons water if needed until smooth desired consistency is reached; set in the fridge till ready to eat. Re-Whisk right before ready to serve.

For Chicken Lettuce Wraps

  • First, peel and shred carrots, finely dice shallots, mince garlic, grate ginger and chop cilantro.
  • Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, carrots and shallots.
  • Cook until browned, making sure to crumble the chicken as it cooks.
  • Once chicken is browned, stir in garlic and ginger, about 1 minute.
  • Stir in hoisin sauce until heated through, about 1 minute.
  • Remove from heat; stir in cilantro.
  • To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.