Lettuce Wraps (PF Chang’s Copycat Recipe)
August 13th, 2014 43 Comments

Lettuce Wraps (PF Chang’s Copycat Recipe)

Lettuce Wraps
Lettuce Wraps pictures (1 of 3)

Lettuce Wraps

Lettuce wraps with chicken and mushroom. Easy lettuce wraps recipe that is better than PF Chang’s lettuce wraps. A must try Chinese recipe.

Lettuce wraps are basically minced chicken (or pork) wrapped up in fresh iceberg lettuce leaves served with hoisin dipping sauce. It’s one of the most popular Chinese recipes. Lettuce wraps are tasty and very refreshing and come complete with a crunchy texture of the cold iceberg lettuce leaf. They are healthy and great for the palate, and there are so many ways to prepare them.

People love to play with their food, in this case, the assembling—and eating—of lettuce wraps are fun to many people. It’s no wonder that lettuce wraps are so popular at PF Chang—a popular Chinese food chain in the United States—and the must-have for diners. It’s not an overstatement that PF Chang single-handedly made Chinese lettuce wraps or lettuce-wrapped chicken famous in the US. Everyone could use some lettuce wraps.

Lettuce Wraps

For the dipping sauce, I added some ponzu sauce to the typical hoisin-chili dip to give it an extra layer of flavor. Lettuce wraps also go extremely well with sweet chili sauce, so it’s totally up to you how you want to devour these tasty lettuce wraps. Here is my recipe for lettuce wraps, which I believe is far more superior than PF Chang’s lettuce wraps.

Other popular Chinese recipesBroccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Chow Mein, Fried Rice, Orange Chicken, Mongolian Beef, General Tso’s Chicken, Honey Walnut Shrimp, Lettuce Wraps, and more.

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43 comments... read them below or add one

  1. Malaysia Classifieds says:

    The photographer deserves an oscar for a brilliantly captured picture. wonderful article. Thanks.

  2. chmpman says:

    I’m a food lover and I like to cook too. I like to cook the dishes I had in restaurant but do it on my own and simple version without recipe. This is one of the dishes I tried at home, with minced pork, water chestnuts, black fungus and dried shrimps, not bad

  3. finsmom says:

    Lettuce wraps are so great and healthy! Your recipe looks fantastic!!!

  4. 5 Star Foodie says:

    I’ve always wanted to try the lettuce wraps and never get the chance. They look delicious! Thanks for sharing this recipe!

  5. HoustonWok says:

    oh wow, thank you for the recipe! you are right PF Changs made lettuce wraps popular here in the U.S. Although I don’t go to PF Changs often, however when I do go I have to order these.

  6. June says:

    Love lettuce wraps, very delicious and refreshing.

  7. aaron fong says:

    so is that the new copyright/ watermark on ur photo?..very the way..the lettuce wrap look so yummy..

  8. Paula says:

    These look like exactly what I need on a bleak febuary day, something light and bright to lift the spirits.

  9. Soo Chin says:

    This is very interesting. I have never seen this dish in Malaysia. I wonder if it’s Chinese food in the US?

  10. My Taste Heaven says:

    Lettuce wraps. I have never tried them, looks like a salad with chicken. I will these lettuce wraps when I go to the US next time.

  11. Chris says:

    I grew up in Msia having this dish, mostly at home. In those days, it was actually chicken fried rice, more economical I suppose.

  12. Gala says:

    inspired by your posting, I tried the recipe today (for dinner), modified a bit (replaced the water chesnuts with apples …. do not have a asian grocery store nearby). Taste great!

  13. NYMY says:

    If there’s 1 Chinese dish made in USA that Americans can be proud of, that would be Lettuce Wrap. I first had it at P.F. Chang’s. Even better, it was at PF Chang’s Las Vegas. Yeah, baby! I was blown away. A must order whenever I eat there or at Pei Wei, the casual version of this restaurant chain. So good I even researched and bought some of its PFCB stock :) Now, that’s putting money $$$ where my mouth is.

  14. Laura says:

    Just wanted you to know that I made these wraps for my family. We really enjoyed it! I appreciate your recipes so much they are so inspiring:->

  15. jesy says:

    thanks 2 rasamalaysia, im gona seduce my boyfrriend with chicken lettuce tonite.

  16. Glen says:

    recipe says 2 water chestnuts… is that 2 small cans?

  17. Glen says:

    btw… how many does this recipe serve?

  18. shelley says:

    Just want to tell you what a delicious recipe this is….Tried it at home, everyone LOVED it. I’m making this again for a party this time!!!

  19. HV says:


    This dish is yummy. It is perfect on days that I just want to eat something light and tasty.

    Thanks to your website….. my husband thinks that I am such a great cook. Your website is my favorite! I am always looking forward to see what’s new.

  20. Pingback:Fab Frugal Food » Meatless Monday: Asian Tofu Lettuce Wraps

  21. Jacky says:

    Hi Rasamalaysia! I love your recipes – thx so much!!!!
    I’ve got a question about the lettuce wraps though; I’ve tried similar ones before in Taiwan, but they were made with small fried shrimps. I can’t find any recipe for that in English though. Have you ever tried them?

  22. Hey I have a recipe just like this on my site:

    It’s funny how the recipes can be so different, yet yield similar results. I don’t use hoisin in mine, but that’s a great idea! Let me know if you want to link our recipes to each other.

  23. Melissa Goh says:

    The lettuce wrap looks yummy but I have a little problem there anything that I can substitute Shaoxing wine with?

  24. Susannah says:

    YUM! I just made this recipe for my daughter and I. SO delicious! Great layers of flavor! Thanks for the recipe!

  25. Leisa says:

    I would like to make a vegetarian version of these and was thinking if I replaced the chicken with more mushrooms it would probably work. Are there any other vegetables I could add that would enhance that?

    • dolly says:

      I have been eating this recipe for decades now (long B4 PF Changs’ came around) from a small Chinese restaurant in the NY suburbs. The recipe is called ‘Vegetable Soong’ and is made with Extra Firm Tofu, chopped fine, shitaki mushrooms, carrots, scallions, lots of fresh ginger, water chestnuts and either celery or bamboo shoots all very finely chopped. It doesn’t appear to have any sauces added to it, most of the flavors appears to come from the fresh ginger and scallions & mushrooms cooking down. It is served with lightly toasted pine nuts on top, with the lettuce cups and hoisin sauce and brown rice as an aside. The brown rice seems to temper the spiciness and make it more filling, the hoisin is just a smear on the lettuce B4 adding the vegetable mixture. Hope that helps!

      • dolly says:

        Oh, also in searching to find the exact recipe for the ‘Vegetable Soong’, I have come across various versions using: Pork, Ground Pork, Shrimp and Chicken, all under various names. But I still prefer the cleaner flavor and texture of the Ginger Tofu version.

  26. Virginia says:

    What is Japanese ponzu sauce? Any substitute?

  27. says:

    It seems very good and your photos are worderfull. Thks you for the recipe.

  28. PDX Deb says:

    I make these a few times a month from your cookbook and we just love this recipe! I do find it gets very wet as the chicken is cooked completely. Do you drain the liquid, or am I doing something wrong? I do use canned water chestnuts, but otherwise follow the recipe exactly. Not sure why it’s so liquidy!

  29. Virginia says:

    Hello from the Philippines Rasa Malaysia!!…any substitute for Japanese Ponzu Sauce?

  30. Heejin says:

    I just made it with your recipe as is..
    Sorry. I couldn’t enjoy it at all. I should add more table spoons of soy sauce and sugar but still not good..
    I really missed the original p.f chang one.

  31. Karen says:

    Hello, did I overlook the inclusion and preparation of rice noodles used as a garnish?

  32. Martha says:

    Looks delish. Will definitely try it. Big fan of your blog for a long time. Thanks!

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