Chicken Lettuce Wraps

We love PF Changs restaurant, but don't love the cost of eating out. While this recipe is no exact match for the lettuce wraps at PF Changs, our family has grown to love it so much that my daughter even requests it for her birthday dinner.

Chicken Lettuce Wraps

(about 4-5 servings)

1 cup COOKED rice (can be leftover cold rice, or freshly cooked warm rice)
2 pounds ground chicken, or chicken thighs chopped as small as possible
5 green onions, green and white parts, sliced
2 tablespoons minced garlic, or 12 minced cloves of garlic
1 (14 ounce) package firm or extra firm tofu, drained
3 carrots, peeled and shredded
5 tablespoons hoisin sauce
1/4 cup reduced sodium soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon hot chili paste or sriracha (more, if you like it spicier)
1 head of romaine lettuce or green leaf lettuce or red leaf lettuce, rinsed and leaves separated


If you haven't already cooked the rice, do that first. I use white basmati or jasmine rice. When done cooking, set aside.

In a large wok, drizzle the bottom with MCT oil and turn on the heat to medium-high. Add chicken to the wok, using a wooden spoon to crumble the meat, and cook until almost done (a little bit of pink is okay). Add green onions and garlic, and continue cooking until no pink remains. Use your bare hands to crumble the tofu into the chicken mixture, then add all remaining ingredients EXCEPT lettuce (don't forget to add the cooked rice). Cook for about 3-5 minutes, stirring continuously to be sure all the seasoning is blended in. If you're using cold rice, you'll need to cook the mixture long enough to warm up the rice.

To serve, use a spoon to fill a lettuce leaf with as much filling as it can hold (sometimes we double up and use two leaves). Wrap the leaf around the filling and eat it similar to how you would eat a taco.

Serve with additional sriracha or hot chili paste, for those who like it spicy.