If you like Chicken Lettuce Wraps, then you have to try this recipe and make it at home! Inspired by the popular P.F. Chang's lettuce wraps, this dish brings together juicy ground chicken, crispy rice noodles, and a savory sauce that hits every flavor note.

Whether you're serving it as a main dish or a fun party appetizer, this chicken lettuce wraps recipe is always a crowd favorite.
What are Chicken Lettuce Wraps?
Chicken lettuce wraps are a popular Asian-inspired dish made with seasoned ground chicken served in crisp lettuce leaves.
The version we're making here is a homemade take on P.F. Chang's lettuce wraps, which feature tender chicken, crunchy water chestnuts, aromatic mushrooms, and a bold, umami-rich sauce.
They're typically enjoyed as an appetizer or light meal, but they also make a super satisfying weeknight dinner.

Why You'll Love These Chicken Lettuce Wraps
- Quick and Easy: This chicken lettuce wraps recipe comes together in about 35 minutes, perfect for busy weeknights.
- Flavor-Packed: A combination of soy sauce, hoisin, oyster sauce, and sesame oil gives you maximum umami in every bite.
- Crispy Texture: The crispy rice noodles bring an irresistible crunch that complements the tender chicken.
- Lighter Option: Using lettuce as a wrap makes this dish feel fresh and less heavy than traditional wraps or sandwiches.
If you like this appetizer recipe, then check out my Mayak Eggs (Korean Marinated Eggs) and Baked Sushi Cups with Salmon and Avocado recipes!
Ingredients
For the Sauce:
- Soy Sauce: Adds a salty, umami base flavor to the sauce.
- Dark Soy Sauce: Brings a richer, deeper color and taste.
- Hoisin Sauce: Adds a sweet and savory glaze-like richness to the filling.
- Oyster Sauce: Adds depth and a slightly briny flavor to round out the sauce.
- Rice Vinegar: Provides brightness and acidity to balance the richness.
- Sugar: A touch of sweetness to balance out the savory sauces.
- Sesame Oil: Adds a nutty aroma and depth to the sauce.
- Cornstarch: Helps lightly thicken the sauce so it clings to the chicken.
Crispy Rice Noodles:
- Vermicelli Rice Noodles: These puff up instantly when fried and give the wraps crunch.
- Neutral Oil: Used for frying the rice noodles without affecting flavor.
Chicken Filling:
- Garlic: Provides sharp, savory depth to the dish.
- Ginger: Adds warmth and brightness to balance the sauce.
- Yellow Onion: Sautéed for sweetness and extra flavor.
- Dried Shiitake Mushrooms: Rehydrated and diced for earthy umami notes.
- Ground Chicken: A lean and versatile protein that absorbs all the flavors.
- Water Chestnuts: Adds crunch and mild sweetness to the filling. I used canned water chestnuts but you can use fresh as well!
- Salt: Enhances overall flavor of the chicken filling.
- White Pepper: Adds subtle heat without overpowering.
- Scallion: A fresh pop of color and mild oniony bite.
For Serving:
- Romaine Lettuce Leaves: I like using hearts of romaine for a refreshing crunch but you can use butter lettuce too.
- Chopped Scallions: Optional garnish for a fresh finish.
Bang Bang Sauce:
- Japanese Mayo: Creamy and slightly tangy, it forms the base of the bang bang sauce.
- Sweet Chili Sauce: Adds sweet heat and a glossy finish to the sauce.
- Sriracha: Brings the kick for that addictive spicy layer.
- Honey: Rounds out the heat with a smooth, mellow sweetness.
- Rice Vinegar (for bang bang): Adds brightness to balance the richness of the mayo.
- Salt: Brings out the bold flavors in the spicy sauce.
Customizations
- Swap the protein: Ground turkey, pork, or even firm tofu all work great in place of chicken.
- Make it spicy: Add a spoonful of chili garlic sauce to the filling or serve with sriracha on the side.
- Extra veggies: Diced bell peppers or shredded carrots make great additions.
How to Make Chicken Lettuce Wraps
Mix the Sauce
In a small bowl or measuring cup, whisk together soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, sesame oil, and cornstarch. Set aside.
Mix the Bang Bang Sauce
In a separate small bowl, combine Japanese mayo, sweet chili sauce, sriracha, honey, rice vinegar, and salt. Stir until smooth and creamy, then set aside until ready to serve.
Fry the Rice Noodles
Heat about 2 inches of neutral oil in a pot to 350°F.
Working in small batches, carefully add vermicelli rice noodles. They should puff up instantly.
Remove with tongs and transfer to a wire rack or paper towel to drain. Repeat until all noodles are fried.
Make the Chicken Filling
In a wok or large skillet, heat oil over medium heat.
Add garlic and ginger and cook for 20 seconds until fragrant. Then add diced onions and rehydrated mushrooms, cooking until softened, about 1–2 minutes.
Next, add ground chicken and break it apart, cooking until browned, about 2–3 minutes.
Stir in water chestnuts, salt, white pepper, and the sauce mixture. Let it cook until the sauce thickens and is mostly absorbed.
Stir in scallions and turn off the heat.
Assemble the Wraps
On a plate, lay down a bed of crispy rice noodles. Spoon the chicken mixture on top.
Serve with crisp romaine lettuce leaves and garnish with extra scallions. Scoop a spoonful into each lettuce leaf and enjoy!

Storage
Store leftover chicken filling in an airtight container in the fridge for up to 3 days. Assemble wraps just before serving for best texture.
Tips
- Don’t overcrowd the pan: Fry the rice noodles in small batches so they crisp up properly.
- Rehydrate mushrooms ahead of time: Soak the dried shiitakes in hot water for 20–30 minutes until softened.
- Keep the lettuce dry: Make sure your romaine leaves are washed and thoroughly dried for best crunch and wrap-ability.

Chicken Lettuce Wraps (P.F. Chang's Inspired)
Equipment
Ingredients
Filling Sauce
- 2 tablespoon soy sauce
- 2 tablespoon dark soy sauce
- 3 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- ½ teaspoon corn starch
Crispy Rice Noodles
- 4 oz. vermicelli rice noodles
- Neutral oil for frying
Chicken Filling
- 1 tablespoon neutral oil
- 3 cloves garlic minced
- 2 teaspoon minced ginger
- 1 small yellow onion diced
- 3 dried shiitake mushrooms rehydrated and diced
- 1 pound ground chicken
- 1 can 4 oz. water chestnuts, drained and diced
- ½ teaspoon salt or to taste
- ¼ teaspoon white pepper
- 1 green onions thinly sliced
For Serving
- Hearts of romaine lettuce leaves
- chopped green onions
Bang Bang Sauce
- ⅓ cup Japanese mayo
- 2 tablespoon sweet chili sauce
- 2 teaspoon sriracha
- 1 teaspoon honey
- 2 teaspoon rice vinegar
- ¼ teaspoon salt
Instructions
- Make the filling sauce by mixing soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, sesame oil, and cornstarch in a small bowl or cup. Set aside.2 tablespoon soy sauce, 2 tablespoon dark soy sauce, 3 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon sesame oil, ½ teaspoon corn starch
- Make the bang bang sauce by mixing Japanese mayo, sweet chili sauce, sriracha, honey, rice vinegar, and salt in a small bow or cup. Set aside.⅓ cup Japanese mayo, 2 tablespoon sweet chili sauce, 2 teaspoon sriracha, 1 teaspoon honey, 2 teaspoon rice vinegar, ¼ teaspoon salt
- In a pot, heat about 2 inches of neutral oil to 350F. Add the vermicelli rice noodles in small batches so they don’t get overcrowded. The noodles should puff up instantly. Remove immediately and drain on a wire rack or paper towel.4 oz. vermicelli rice noodles, Neutral oil for frying
- In a wok or large pan, heat oil and sauté garlic and ginger for about 20 seconds until fragrant. Add diced onions and shiitake mushrooms and cook until softened, about 1-2 mins. Then add the ground chicken, break into small pieces, and sauté until browned, about 2-3 mins. Add water chestnuts, salt, white pepper, and the sauce. Cook until the sauce is mostly absorbed and thickened then toss in scallions, quickly mix, and remove from heat.1 tablespoon neutral oil, 3 cloves garlic, 2 teaspoon minced ginger, 1 small yellow onion, 3 dried shiitake mushrooms, 1 pound ground chicken, 1 can, ½ teaspoon salt, ¼ teaspoon white pepper, 1 green onions
- To serve, layer crispy rice noodles on a large plate, spoon the chicken mixture over the top, and serve with lettuce leaves and bang bang sauce on the side. Garnish with extra chopped scallions as desired.Hearts of romaine lettuce leaves, chopped green onions





Jan Pollard says
I love your recipes! I want to try the chicken lettuce wraps, but I don’t want to use two whole inches of oil for the crispy rice noodles. Is there an alternative for them? Thanks for any help! Jan
Herman says
Thanks Jan! Actually you can just do a very shallow, thin layer of oil, which is enough to fry up the noodles. Otherwise, the noodles won't fry and you do need oil unfortunately.
Lance says
Flavor was excellent! I think I would cut the salt back a little the next time but five Star for sure! Enjoy
Herman says
Thank so much and so glad you liked this recipe! yes please adjust salt to your taste
Yuree Simone says
Closest dupe to P.F. Chang's Lettuce wraps, but better! Recipe is perfect. Not sure why I never figured out I could make those noodles at home lol. I used to look for them at the stores when I would go shopping instead of my pantry! Now I know : )
Herman says
Ah thanks so much! love this recipe too and yes the crispy rice noodles are so easy to make at home 🙂
Madison says
My boyfriend asks me to make this all the time, it’s such a go to delicious recipe!
Herman says
It's so so good, thank you!