Chicken Lettuce Wraps ( P.F. Changs)


4.5 of 5 (20)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 178.6
  • Total Fat: 3.9 g
  • Cholesterol: 45.2 mg
  • Sodium: 702.4 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 20.1 g

View full nutritional breakdown of Chicken Lettuce Wraps ( P.F. Changs) calories by ingredient
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Sooo Good Sooo Good
Number of Servings: 6


    P.F. Changs Lettuce Wraps

    3 tablespoons oil
    2 boneless skinless chicken breasts
    1 cup water chestnuts
    2/3 cup mushrooms
    3 tablespoons chopped onions
    1 teaspoon minced garlic
    4-5 leaves iceberg lettuce

    Special Sauce
    1/4 cup sugar
    1/2 cup water
    2 tablespoons soy sauce
    2 tablespoons rice wine vinegar
    2 tablespoons ketchup
    1 tablespoon lemon juice
    1/8 teaspoon sesame oil
    1 tablespoon hot mustard
    2 teaspoons water
    1-2 teaspoon garlic and red chile paste

    Stir Fry Sauce
    2 tablespoons soy sauce
    2 tablespoons brown sugar
    1/2 teaspoon rice wine vinegar

    2/3 cup mushrooms
    3 tbls chopped onions
    1 tsp minced garlic
    4-5 leaves icebrg lettuce
    Special Sauce
    1/4 cup sugar - splenda
    1/2 cup water
    2 tbls soy sauce
    2 tbls soy sauce
    2 tbls rice wine vinegar
    2 tbls ketchup
    1 tbls lemon juice
    1/8 teaspoon sesame oil
    1 tbls hot mustard
    2 tsp water
    2 tbls lit soy sauce
    2 tbls brown sugar - splenda
    1/2 tsp rice wine vinegar


Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".

Number of Servings: 6

Recipe submitted by SparkPeople user CHANDLERSUE.

TAGS:  Poultry |

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Freakin' sweet! I was dying for these and really didn't want to spend an arm and a leg. The chicken part came out EXACTLY like PF Changs. As for the sauce... mine didn't come out exact but it was still good and very complimentary. - 7/8/09

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  • YUM! Just made them! I added in some zucchini squash to the veggie mix, lime instead of lemon (what I had), and romaine lettuce since I'm trying to get rid of an over abundance! Thanks! Great recipe! - 7/12/12

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  • These were SO tasty and pretty easy to make. A lot of chopping involved but well worth it. Thanks for sharing! - 6/13/12

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  • very good, I agree it needs more stir fry sauce, we also used ground chicken breast instead of the boneless breasts. Will be doing again. - 6/6/11

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  • Very Yummy! I didn't make the special sauce, I just took a bit of hoisen, a little jalapeno jelly that was in the frig and a little soy sauce.

    I'm looking for ways to use the veggies in the box I got from the CSA, what a treat to find such a great way with lettuce! - 6/1/10

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  • Lots of prep work. Time consuming to chop the veggies. - 1/6/10

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  • Really good! I doubled the stir fry sauce for a little flavor, but then it was too much, so I'd suggest 1.5'ing it. Also, isn't there peanuts in the original? That was definitely missing. But it was fabulous! - 9/4/09

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  • I love this recipe! I changed a couple of things, primarily using less sugar and more vinegar. I like more zing, less sweet. Also, used green onions instead of regular. - 7/22/09

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  • I cannot wait to try this. We are stationed in Japan and have all kinds of wonderful sauces to use. - 3/8/09

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  • Bad
    0 of 1 people found this review helpful
    WARNING: The recipie calls for real sugar, but when the author added food to calcuate the nutrition facts, she/he used Splenda so the calories are off if you used real sugar!! - 3/3/09

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  • This is really delicious. I made mine with ground pork. I also put water chestnuts, bamboo shoots, and 1 carrot in the food processor for mine. My picky eaters LOVED it! Thanks for posting this :) - 3/2/09

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  • This was wonderful! We used ground chicken and thin cut chicken breast...went over very well at an Asian Food themed party we hosted! YUM! - 2/14/09

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  • Excellent and healthy! I added some shredded carrots to the chicken mixture and it turned out really well. This was always one of my favs in chinese restaurants. Thanks for sharing. - 11/30/08

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  • I love this recipe...thanks for posting it. We had company for dinner tonight and it was an absolute winner! Even the kids were impressed! Thanks! - 7/21/08

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  • EXCELLENT! Thanks so much for posting this, I loved them! - 5/12/08

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  • Thanks for the great receipe! Not exactly like PF Changs, but my Husband thought it was better! This is a staple recipe for us now! - 5/2/08

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  • we loved this meal. it is so tasty, it's a little detail oriented for me who is someone who likes simple recipes, but well worth it! - 4/2/08

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  • My family and I absolutely loved these! They begged for these to be a weekly menu item! - 1/15/08

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  • I have been looking all over for this recipe!!! I am addicted to these!!! I can't wait to try it!!! - 8/31/07

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  • Where do I get garlic and red chili paste???
    - 8/22/07

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  • very good - 6/21/07

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  • Wonderful! I substituted morning star chicken pieces for a vegetarian version - so good!!! - 4/23/07

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