Chinese Chicken Lettuce Wraps

We recently went out to dinner to a very popular large Chinese food chain.  They are famous for their Chicken Lettuce Wraps.  Figured it out yet?  Ok, good.  Anyway, my kids had never had them before and they went BONKERS.  They loved them.  So I figured, like the Orange Chicken, I had better figure out how to make it at home.  The end result was given 5 stars by all, although I might change up the lettuce next time to a butter lettuce that has a little more oomph and can hold up to the juicy chicken mixture.

I also made unfried “green bean fries”.  As you can see in the picture above, I just parboiled them so that they were crisp tender and made a quick aioli from light mayo and sriracha sauce.  My green bean hater LOVED them.  I think she had a second helping, actually.  Kids!

I used the meat grinder for this recipe, but you could get the same results by chopping the chicken breasts into small dice.  I had just gotten the grinder in the mail earlier this day, so I had to play with the new “toy”.

This is 3 chicken breasts ground with the meat grinder.

You need to chop up 2 bunches of green onions, 2 cans of water chestnuts and one bunch of cilantro (leaves only).

Dice up 8 large white mushrooms.  I remove the stems because I’m weird like that, but feel free to chop stems if that’s how you roll!

In a large bowl, mix the ground chicken, green onions, water chestnuts, cilantro and mushrooms.

Preheat a large skillet to high and add 2 tablespoons of canola oil.  Add your chicken mixture and cook it as quickly as possible to retain the chickens juiciness.

Add 1/2 cup of Hoisin sauce, a tablespoon of Sriracha and 4 tablespoons of soy sauce and give it a stir.

The mixture got a bit juicy so we used a slotted spoon to serve.  The reserved juice was poured over the white rice.  YUM!

Chinese Chicken Lettuce Wraps

3 chicken breasts, boneless skinless, ground or small dice
2 bunches green onions, chopped small
2 cans water chestnuts, chopped small
1 bunch cilantro, chopped (leaves only)
8 large white mushrooms, chopped small
1/2 cup Hoisin sauce
1 tbsp Sriracha sauce
4 tbsp soy sauce, low sodium
2 tbsp canola oil
Iceberg Lettuce or other lettuce

1 Mix chicken, green onions, water chestnuts, cilantro and mushrooms in a large bowl.
2 Heat a large frying pan over high heat and add 2 tablespoons of canola oil.  Add the chicken mixture and fry until the chicken is just cooked through.  Add the hoisin, sriracha and soy sauce and stir to combine.  Fry for another 2 minutes and remove from the heat.
3 Serve the chicken mixture in lettuce cups with a side of steamed white rice and “unfried green bean fries” if desired.


  1. I’ve GOT to make these! Never been to PFC’s-they don’t have any in NH. In Boston a lot, but still, never been. Love your take on their popular dish!

  2. LOVE that you have demystified BF Wang’s Chicken Lettuce Wraps. Thank you! My son has been asking me to, right after I conquered NYPD Buffalo Wings.

  3. @Shawn – So glad you liked them! I have been craving them lately and should make them again soon! Thanks for your sweet comments.

    @Teresa – thanks girl! I love ya and miss you! We need to have lunch soon!

  4. Num Num YUMMY! I just made this for dinner—quick and easy! Love it. Love you for the introduction…I had already decided it was chicken breast for our meal tonight and checked out your site today and Wha La! I walked to the store for some mushrooms, Hoisin sauce, water chestnuts and chili sauce. Thanks for the help, Farmgirl Gourmet

  5. I am SO jealous of your meat grinder. It’s one of those things that I’ve never pulled the trigger on getting, but it would be so nice to have. Particularly when making things like these lettuce wraps. I have to admit that I am also a fan of said Chinese chain restaurant’s lettuce wraps, but making them at home is more up my alley.

  6. You had me until I saw the mushrooms! Yuck! Mine will be minus the shrooms, but I’m sure it will still be tasty!

    Thanks for sharing! Your posts always make me want to cook!

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