Lettuce Wraps

I’m not sure if PF Chang’s invented lettuce wraps or if they are just really good at making them, but pretty much everyone I know who like lettuce wraps first tried them at that restaurant and almost every lettuce wrap recipe you will find online states that they are trying to replicate the PF Chang’s wrap. Every recipe you find, as does mine, will include some combination of hoisin and soy sauce, rice vinegar, sesame oil, ginger, and green onions. I am not a great lover of ginger, so I go with just a half teaspoon of ground ginger, but if you are a ginger fan you can certainly grate up or cube some whole ginger, but I would argue that if you are having some picky eaters over for supper I would stick with just a little of the powder. Likewise, it is always a safe bet err on the side of too little sesame oil than too much. It is powerful stuff and if you use too much in this or any recipe it can quickly overwhelm all the other ingredients.


  • 4 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • Half teaspoon sesame oil
  • Half teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 1 cup water
  • Half dozen diced green onions
  • A pound or so of ground chicken
  • A head of lettuce (or a package or two of Belgian endives)
  • Couple tablespoon sriracha sauce


Fry the ground chicken in a large pan with a little olive oil. When the chicken is just about done, dump all of the ingredients except the green onions and sriracha sauce in a mason jar and give it a good shake before pouring it into the pan. Stir it around a few times so all of the meat gets coated in the sauce, then let it simmer on medium-low heat until the sauce reduces and thickens. While the sauce is simmering, break apart the lettuce into big leaves. When the sauce has reduced and thickened, toss in the green onions and give them a quick stir, then fill up the lettuce leaves with the filling and serve. Sriracha sauce makes a great topping but it isn’t for everyone, so serve it on the side so your guests can decide for themselves if they want it. There is plenty of flavour already built in so sriracha is by no means required. If you want to serve these as appetizer I would recommend using Belgian endives instead of lettuce if you can find them. They are naturally cup shaped so you can just fill them with a spoonful or two of the filling and people can eat them with one hand without making a godawful mess.