Healthy Chicken Lettuce Wraps (P.F. Chang Style)

If you're craving the famous P.F. Chang's chicken lettuce wraps but want a version that's packed with even more vegetables and made with simple ingredients, this recipe is for you. These healthy chicken lettuce wraps are savory, slightly sweet, full of fresh flavor, and come together in about 30 minutes, making them perfect for busy weeknights.

I love recreating restaurant favorites at home because it gives me complete control over the ingredients while still delivering all of the flavors I crave. By adding mushrooms, carrots, fresh ginger, garlic, and coconut aminos alongside soy sauce, this version is loaded with nutrients without sacrificing that classic takeout taste.

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Why You'll Love This Recipe

1. Ready in about 30 minutes

2. High in protein

3. Packed with vegetables

4. Great for meal prep

5. Naturally dairy-free

6. Easily gluten-free by using tamari instead of soy sauce

7. Better than takeout

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Tips:

1. Finely chop the mushrooms so they blend seamlessly into the filling.

2. For extra heat, add a drizzle of sriracha or a pinch of red pepper flakes.

3. This filling is delicious over rice, cauliflower rice, or quinoa if you don't have lettuce.

4. The filling stores well in the refrigerator for up to 4 days, making it perfect for meal prep.

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Nutrition (Approximate per serving)

1. Calories: 320

2. Protein: 28 g

3. Carbohydrates: 17 g

4. Fat: 15 g

5. Fiber: 4 g

Nutrition values are estimates and will vary based on the exact ingredients used.

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Ingredients

For the Filling

1. 1 pound ground chicken

2. 1 head butter lettuce, leaves separated

3. 1 (8-ounce) can water chestnuts, drained and finely diced

4. 8 ounces baby bella mushrooms, finely chopped

5. 1 cup shredded carrots

6. 4 green onions, sliced (reserve some for garnish)

7. 3 cloves garlic, minced

8. 1 tablespoon fresh ginger, grated

Sauce

1. ¼ cup soy sauce

2. ¼ cup coconut aminos

3. 1 tablespoon brown sugar

4. 1 tablespoon cornstarch

5. 2 tablespoons water

6. 1 teaspoon garlic powder

7. 1 teaspoon onion powder

8. ½ teaspoon black garlic powder (optional)

Garnish

1. Sliced green onions

2. Sesame seeds

Instructions

Step 1

1. Separate the butter lettuce leaves, rinse well, and pat dry. Set aside.

Step 2

In a small bowl, whisk together:

1. soy sauce

2. coconut aminos

3. brown sugar

4. cornstarch

5. water

6. garlic powder

7. onion powder

8. black garlic powder (if using)

Set aside.

Step 3

Heat a large skillet over medium-high heat.

Add the ground chicken and cook for about 5–6 minutes, breaking it apart as it cooks until almost fully browned.

Step 4

Add the garlic and ginger. Cook for about 30 seconds until fragrant.

Step 5

Stir in the mushrooms, shredded carrots, water chestnuts, and green onions.

Cook for another 5–6 minutes until the mushrooms soften and most of their moisture has evaporated.

Step 6

Pour in the prepared sauce and stir continuously.

Cook for another 2–3 minutes until the sauce thickens and evenly coats the chicken and vegetables.

Taste and adjust seasoning if desired.

Step 7

Spoon the filling into butter lettuce leaves.

Top with sliced green onions and sesame seeds before serving.