If you love PF Chang’s Lettuce Wraps, this simple copycat recipe made in the slow cooker is perfect! Lettuce wraps are an easy weeknight dinner the whole family will love!
Make it a complete meal and serve your lettuce wraps with some Chicken Fried Rice. Love using your slow cooker? Make our Slow Cooker Orange Chicken recipe next!
Easy Lettuce Wraps
My husband HATES mushrooms, and since PF Chang’s lettuce wraps are 99% mushroom, I had to figure out a replacement, and fast!
Well, I did it! And, the best part, it simmers all day in the slow cooker (totally easy), and when you are ready to serve, you just scoop it into your lettuce leaf!
- Healthy, flavorful meal (low-carb, too)
- Hands-off slow cooker dinner
- Copycat PF Chang recipe- save money and stay home!
If you love copycat recipes, be sure to try our Copycat Panera Mac and Cheese next!
Ingredient Notes
- Ground Turkey – You can swap out ground chicken for the ground turkey or even use mushrooms instead.
- Hoisin Sauce – This is a sweet and spicy red sauce made with soybeans. Imagine a thick bbq sauce for Chinese cooking!
- Soy Sauce – You can opt for a low-sodium soy sauce if you want to control the amount of sodium in these lettuce wraps.
- Hot Chili Oil – This adds some extra flavor to the recipe but isn’t super spicy.
- Canned Foods – You can find cans of bamboo shoots, water chestnuts and bean sprouts in the international or Asian section of most grocery stores.
- Iceberg Lettuce – This is traditional for lettuce wraps and has great crunch, but you could also try using butter lettuce if you prefer.
How to Make Lettuce Wraps
Step 1. Brown Meat: In a large skillet, brown the ground turkey (or chicken) and cook over medium high heat with the chopped onion until fully cooked. Drain off excess liquid.
Step 2. Slow Cook: Add cooked turkey and onion to slow cooker along with celery, ½ cup hoisin sauce, soy sauce, water, garlic, ginger, brown sugar, sesame oil, chili oil, bamboo shoots and water chestnuts. Cover and cook on low for 6 hours in the slow cooker.
Step 3. Garnish: Before serving, mix in a can of bean sprouts and the chopped cilantro. Serve by scooping a spoonful of the turkey mixture into the lettuce leaves. Drizzle with the remaining ¼ cup hoisin sauce. Enjoy!
Tips and Tricks
- Be sure to finely chop the onion and celery so they incorporate well with the rest of the ingredients.
- You’ll use 1/2 cup of hoisin sauce in the slow cooker and reserve the remaining 1/4 cup called for in the recipe to drizzle on top of your lettuce wraps when serving. It’s the perfect topping!
- Cilantro adds a great bit of freshness and brightness to the turkey mixture, but if you are a hater, you can simply skip it.
- Many new models of crockpots and slow cookers have a saute function, eliminating the need to dirty another dish. Might be time for an upgrade!
- You can also make this recipe stove top instead of in the slow cooker. See below for details.
Recipe FAQs
Yes! Brown the meat and onion in a large skillet until cooked through. Add the celery, ½ cup hoisin sauce, soy sauce, water, garlic, ginger, brown sugar, sesame oil, chili oil, bamboo shoots and water chestnuts and cook over medium heat, stirring frequently, for about 10 minutes.
Add in the bean sprouts and cilantro and stir until warmed. Serve in lettuce leaves, drizzled with the extra 1/4 cup of hoisin sauce.
Leftovers of the ground turkey mixture, once cooled, can be stored in the refrigerator for up to 4-5 days. Reheat in a skillet over medium low heat or in the microwave until warmed through. Serve in lettuce leaves and drizzle with hoisin sauce.
Yes. Once cooled, transfer the ground turkey mixture to a freezer-safe container or ziplock bag. Freeze for up to 3-4 months. Let defrost in the refrigerator overnight and then reheat and serve in lettuce leaves.
More Easy Dinner Recipes
- Sesame Chicken
- Instant Pot Beef Broccoli
- Oven Baked Pork Chops
- Sausage Egg Roll Skillet
- Panda Express Orange Chicken
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Lettuce Wraps Recipe
Ingredients
- 2 pounds ground turkey
- 1 medium onion finely chopped
- 3 stalks celery finely chopped
- ¾ cup hoisin sauce divided (8oz jar)
- ¾ cup soy sauce
- ¼ cup water
- 3 cloves garlic minced
- 1 Tablespoon fresh ginger grated
- 2 Tablespoons brown sugar
- 1 Tablespoon sesame oil
- 1 Tablespoon hot chili oil
- 5 ounce can bamboo shoots drained, finely chopped
- 8 ounce can water chestnuts drained, finely chopped
- 14 ounce can bean sprouts drained
- ¼ cup fresh cilantro snipped
- 12 crisp iceberg lettuce leaves
Instructions
- Brown ground turkey with chopped onion. Drain off excess liquid.
- In large Crock-Pot combine cooked turkey and onion with celery, ½ cup hoisin sauce, soy sauce, water, garlic, ginger, brown sugar, sesame oil, chili oil, bamboo shoots and water chestnuts. Cover and cook on low for 6 hours.
- Before serving, mix in a can of bean sprouts and cilantro. Serve by scooping a spoonful in the lettuce, drizzle with the leftover (¼ cup) hoisin sauce. Enjoy!
Notes
- Be sure to finely chop the onion and celery so they incorporate well with the rest of the ingredients.
- You’ll use 1/2 cup of hoisin sauce in the slow cooker and reserve the remaining 1/4 cup called for in the recipe to drizzle on top of your lettuce wraps when serving. It’s the perfect topping!
- Cilantro adds a great bit of freshness and brightness to the turkey mixture, but if you are a hater, you can simply skip it.
- Many new models of crockpots and slow cookers have a saute function, eliminating the need to dirty another dish. Might be time for an upgrade!
- You can also make this recipe stove top instead of in the slow cooker. See below for details.
Thank you for making this without mushrooms. I am sure I am fatally allergic to them, and just to be sure, shouldn’t ever eat one LOL. Is your husband the same?
an amazing recipe for sure! my family has enjoyed this several times since we first discovered it. makes a ton. leftovers are awesome. we fry some rice noodles so we have the frizzles that they serve them with at PFC. we also each customize a sauce with rice vinegar, soy sauce, dry mustard powder and sriracha. wonderful. thanks so much for sharing!
Kari, first let me say, I love mushrooms, remember it’s Michael who hates them. hehe. I would take out half the meat, and substitute mushrooms instead. I would probably buy whatever is on sale *usually button mushrooms* maybe add in another variety with the button. I would chop them very fine like the other veggies and toss them in the crockpot probably near the end of the cooking time (and hour left or so). Could you make it and let me know 🙂 thanks!
Aimee – if you DID like mushrooms, what kind/how much would you add? I want to make these but we love mushrooms so I kinda want them in there if they are supposed to be. THANKS!
I made these tonight, and they were fantastic! EVERYONE loved them…we’ll definitely make them again. (I did add the mushrooms, though!) 🙂
Thanks for a great recipe, and I really like that it was for the crock pot, I am always looking for something new to make in it!
are you serious!?!?! okay my life is ruined! I too love PF Changs lettuce wraps, but despise mushrooms! ohhhh it’s a sad, sad day.
These look delicious! I’m going to have to try them since I have some lettuce (for once).
YU-UM
Amazing how they love something until their brain tells them otherwise (sigh)
Sounds great! I love lettuce wraps of any kind – mushrooms or not. Thanks for linking this up to my slow cooker round up 🙂
I’m a big PF Chang fan! I heard about these lettuce wraps on line. Got to try them! Thanks for adding this to Melt in Your Mouth Monday!
Thanks for linking to Creative Juice Thursday. Hope to see you back this week.
I too love PF Changs lettuce wraps… definitely have to try these!
I’m chinese and it’s fun seeing people enjoy chinese food too! and in fact, my mum loves using the crockpot. asians often have slow-cooked soups on the dinner table, and the crockpot is great for drawing out the flavours slowly from the food! yum!
http://mummyicancook.blogspot.com/2011/01/gamjatang-korean-pork-bone-soup.html
I just love that your filling goes in the Crock Pot. What a great way to feed a crowd Lettuce Wraps. Great recipe! Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
love crockpot recipes and love that this is just a bit different than the ordinary thanks for sharing come see me at http://shopannies.blogspot.com
You had me at crockpot. These recipe looks delectable.
Pinning you in my recipes folder…
{I can’t do soy, but I have a good substitute}
If you have a moment today, please share this with my readers @Creative Juice Thursday. Hope to see yours among all the amazing projects!
I’ve told my husband not to tell me what is in lettuce wraps because I’m sure I won’t like half the ingredients =) This recipe sounds great. I’m definitely going to try it.
I know Jeff! How can you eat something, rave about how delicious it is, and then say you don’t like it when you find out the ingredients. Purely psychological (or psycho)!! 🙂
You mean to tell me Michael has been eating these mushrooms all this time without knowing it? Hahaha. This from the guy who couldn’t use the same fork at Dawns wedding because it touched the mushroom chicken.
Oh you must have known how much I love using my Crock Pot!
So glad to see you here again.
🙂