Asian Lettuce Wraps

04.18.2018

Asian Lettuce Wraps! Who doesn’t love the fresh and tasty handheld wraps from Asian restaurants? This homemade version tastes like PF Chang’s Lettuce Wraps (and Pei Wei’s), and they are so easy to make. They can be ready in 20 minutes!

asian lettuce wraps on a white plate

My Go-To Healthy Lettuce Wraps Recipe

There’s just something so satisfying about hand held finger food, as in no forks or chopsticks required. Just pick it up and dive in! None of that dicing it up and eating it slowly like a lady/gentlemen, just shove it in your face because we are hungry, right?

These Asian lettuce wraps make a delicious main dish for busy weeknights or can be enjoyed as an appetizer for a Chinese take-out style dinner party on the weekend.

I love the rich, slightly salty, slightly sweet, slightly sour blend of flavors here. And I’ll never get enough of that crunch. I love the crisp lettuce and water chestnuts.

This is most definitely one of those super easy recipes you’ll want to use time and time again. They’re healthy lettuce wraps that will leave you thinking you don’t really need noodles, rice or a wrap.

Copycat PF Chang’s Lettuce Wraps Recipe

Why spend $10 plus tip, plus travel time, plus all the wait time when you can make enough to feed a family for the same price, in a fraction of the time, and you can enjoy them in the comfort of your own home? Copycat recipes at home are the best!

turkey chicken lettuce wraps filling in a skillet

Asian Lettuce Wraps Ingredients

These easy lettuce wraps require ingredients you likely have in your pantry already:

  • Olive oil
  • Ground turkey or chicken
  • Hoisin sauce
  • Soy sauce
  • Sriracha
  • Rice vinegar
  • Sesame oil
  • Honey
  • Fresh garlic
  • Fresh ginger
  • Green onions
  • Carrots
  • Water chestnuts
  • Lettuce

How to Make Lettuce Wraps

  • Cook ground turkey.
  • Whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey.
  • Move the cooked turkey to one side of the pan, then saute veggies.
  • Add water chestnuts along with that hoisin mixture then warm through.
  • Serve in lettuce leaves.

asian lettuce wraps on a plate

What’s the Best Lettuce for Lettuce Wraps?

For the best crunch and the sturdiest wrap, you’ll want to use either Bibb lettuce or Iceberg lettuce. Romaine works in a pinch, but its leaves are longer, which makes it tougher to form wraps.

Should I Make Ground Turkey or Ground Chicken Lettuce Wraps?

I’ve made this recipe using both ground chicken and ground turkey and both work great. I usually use ground turkey because that’s what I have on hand, but just use what you like or what’s on sale.

Tips for the Best Lettuce Wraps

  • If you are looking for even more protein, you could swap the water chestnuts out with chopped walnuts.
  • These are great for meal prepping. Store the lettuce and filling separately, and assemble when ready to eat!
  • For a slightly spicy filling, add in a few tablespoons of Sriracha.

copycat pf chang's lettuce wraps on a plate

Other Wrap Recipes You’ll Love:

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Asian Lettuce Wraps

4.77 from 13 votes

Super easy, super flavorful, super fast Asian lettuce wraps that everyone will love! Perfect main dish for busy weeknights or make them as an appetizer for a Chinese take-out style dinner party on the weekend.

Servings: 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3 tsp olive oil, divided
  • 1 lb 93% lean ground turkey or chicken
  • 4 - 5 Tbsp hoisin sauce, to taste (I used Lee Kum Kee)
  • 1 Tbsp soy sauce, (low-sodium or regular)
  • 2 tsp sriracha (optional)
  • 1 Tbsp rice vinegar
  • 1 1/2 tsp sesame oil
  • 1 tsp honey
  • 1 Tbsp minced fresh garlic (3 cloves)
  • 1 Tbsp peeled and minced fresh ginger
  • 2/3 cup sliced green onions, white and light green portion, plus more green portion for serving
  • 1 medium carrot, peeled and shredded (1/2 cup)
  • 1 (8 oz) can water chestnuts, drained and chopped small
  • 1 large head Bibb lettuce or iceberg lettuce

Instructions

  1. Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

  2. Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.

  3. Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.

  4. Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.

  5. Heat remaining 1 1/2 tsp oil in now empty side of skillet.

  6. Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.

  7. Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

  8. Serve warm in lettuce leaves garnished with sliced green onions.

Recipe Notes

  • If you are looking for even more protein, you could swap the water chestnuts out with chopped walnuts.
  • Recipe source: inspired by Allrecipes
Nutrition Facts
Asian Lettuce Wraps
Amount Per Serving
Calories 305 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 84mg 28%
Sodium 606mg 25%
Potassium 387mg 11%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Sugars 8g
Protein 23g 46%
Vitamin A 7.5%
Vitamin C 7.6%
Calcium 4.6%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: lettuce wraps
Calories: 305 kcal
Author: Jaclyn

31 comments

  • Jane: Made these tonight and they were fabulous–everyone loved them! Thanks for sharing an easy, flavorful recipe. June 12, 2019 at 7:26pm Reply

  • dotmango: I doubled this to serve six and have some leftovers, making half with diced mushrooms to serve a vegan option. Used the chives as per other users suggestion. I cut the honey and vinegar in half and used coconut aminos in place of soy sauce. Swapped out half the carrot for shredded zucchini. I “dry fried” the mushrooms and the turkey, skipping the olive oil entirely and cutting 358 calories out of the recipe. Served with julienned carrot, cucumber, cilantro and chopped peanuts. I made mung bean vermicelli for my partner and his best friend to add carbs and calories for them. May 14, 2019 at 7:11pm Reply

  • MaryAnn: We have had this a few times – definitely part of the rotation. Quick, easy and healthy February 24, 2019 at 6:56am Reply

  • Kristy: Great taste! I was rushing and messed up some of the sequencing of ingredients & still turned out great. Added (left over) diced canned mushrooms & iceberg lettuce. Also used jarred ginger. Did not have green onions on hand. Family loved. Reminded us of restaurant version of lettuce wraps. February 16, 2019 at 2:15pm Reply

    • joanie johnson: Use chives if you have even a small herb garden…… April 30, 2019 at 11:20am Reply

  • jasmine: So great!! My mom and i tag teamed everything and we ended up making this is 10-15 minutes. as i chopped she cooked and helped when she could. it was so great. even my picky little brother loved it. we added bamboo shoots and served it over rice because the iceberg i got wasn’t too good. :/ but it was great! 10/10 would make again. January 31, 2019 at 8:27pm Reply

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