Whenever we go to PF Chang we order the chicken lettuce wrap…one of our favorite appetizer. I love my chicken lettuce wrap on buttered lettuce not iceberg lettuce. Whenever I make this recipe…I usually double up because I can just add the chicken to my salad and use my peanut salad dressing from Trader Joe’e for lunch the next day. Or I add it to a tortilla with some cabbage, red onions and cilantro and make it an Asian taco….don’t forget to squeeze some lime over the taco 😉 


1 lb ground chicken (I use only white meat..but I found that using both is better) 
4 oz mushrooms finely diced
1 can water chestnuts drained/diced
4 cloves minced garlic
2 teaspoon fresh ginger grated
4 stalk green onions thinly sliced–just the green part
6 Tablespoon hoisin sauce
6 Tablespoon soy sauce
4 Tablespoon rice wine vinegar
1 Tablespoon sesame oil
1 Tablespoon Asian chili garlic sauce
1 medium onion
1 tablespoon olive oil



butter lettuce




In a LARGE skillet add the olive oil and begin cooking the ground chicken over medium high heat until chicken is cooked. Next, add the chopped onion, diced mushrooms, and diced water chestnuts. Then add in the minced garlic and grated ginger.,

Stir until the mushrooms are cooked! 

Mixed together and then add 1/2 of the green onions. 

****In a bowl mix together the hoisin sauce, soy sauce, rice vinegar, asian chili garlic sauce, and sesame oil. Whisk together. Then add 1/2 of the sauce over the ground chicken mixture. Stir and cook for about 2 more minutes then remove from heat.

Save the remaining sauce and green onions as toppings!

Grab the lettuce and spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Top with remaining sauce and green onions. You can also make a dipping sauce. Recipe at the bottom of the page. ENJOY!!! 


*****tonight I added shredded carrots, diced red bell pepper, and mushroom 


all the ingredient


ground chicken sauce with all veggies


sauce, veggies, and chicken


Pour in the sauce


All done


ready for dinner





1 teaspoon sesame oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon chili paste

Mix together in a small bowl.  Serve with Asian Lettuce Wraps. 

I love using the lettuce as a wrap…then dipping it in the sauce 😉 




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