Copycat P.F. Chang's Chicken Lettuce Wraps

This recipe was inspired by the staple appetizer at P.F. Chang's restaurant, which has been on the menu since day one in 1993—they’ve never revealed the recipe. Co-founder Philip Chiang was inspired by the cult-favorite lettuce wraps his mother, Cecilia, served at her upscale restaurant The Mandarin in San Francisco (she’s credited with popularizing Chinese food in America in the ’60s). He swapped out squab for chicken in the now iconic version we replicated.

In my attempt to copy the fan favorite, I flavored ground chicken with hoisin sauce (a fermented bean paste that gives the chicken the quintessential Chinese-American flavor), soy sauce, rice wine vinegar, Sriracha, and sesame oil. Water chestnuts (aquatic tuber vegetables—not nuts) are used often in stir fries and add a nice crunch here.

If you're not a fan of water chestnuts, diced celery or red bell pepper are tasty alternatives. You can also top these with roasted, chopped peanuts, wonton strips, or chow mein noodles for even extra crunch.

For your lettuce, it's best to go with a head of lettuce that has thicker ribs with wide, sturdy leaves to support the filling. When building your lettuce wrap, it helps to let the filling cool down a bit before piling it into your lettuce to protect the lettuce from wilting before you get a chance to devour it.

The filling can be refrigerated for for up to 5 days in an airtight container.

Made this recipe? Let us know how it went in the comments below!