Copycat Chicken Lettuce Wraps recipe was inspired by the staple appetizer at P.F. Chang's restaurant. To do our best to replicate it at home, we 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.
Tips for making Thai Chicken Lettuce Wraps
Don’t overcook the chicken! I use a package of chicken tenderloins with my Coconut Cilantro Lime Chicken marinade. Keep a close eye on the chicken while grilling and pull them from the grill just before they reach an internal temperature of 165 degrees (use a meat thermometer!).
You can serve the chicken warm and fresh off the grill or refrigerate and serve it cold- it tastes great either way.
I like to make the Asian Cucumber Salad in advance so they cucumbers can marinate in the dressing. Be sure to slice the cucumbers nice and thin.
If you don’t want a very messy eating experience, you can also chop all the ingredients and serve it as a salad.
For this, I prefer to use butter lettuce, as it gives a really nice texture. If you want a crispy texture you could also use iceberg, although that doesn’t roll as well.Or Romaine.
I carefully remove the bottom and gently wash and dry each leaf.
This can be tough- lettuce wraps aren’t exactly the cleanest meal. But If you’re really worried, you can double up and use two pieces of lettuce on top of each other for wraps.
I prefer to use the peanut sauce dressing that I made for my Rainbow Asian Chicken Salad. I make a double batch! You could also add a drizzle of Sriracha if you’re craving a spicier wrap.
You can really go in any direction you’d prefer but I like to serve these topped with Asian Cucumber Salad, shredded carrots, plenty of cilantro, peanut sauce and sesame seeds.
The leftovers will last 3-4 days covered in the refrigerator.
I’d encourage you to store each component of the wraps separately in your refrigerator so they don’t get soggy.
You can freeze the chicken either before or after cooking it, but I encourage you to avoid freezing the other components.