The Best Crockpot PF Changs Lettuce Wraps Recipe

If you love PF Changs Lettuce Wraps, this simple copycat recipe made in the slow cooker is perfect! 

Lettuce wraps filled with crockpot meat, one a white plate.

I love Chinese food. I especially love P.F. Changs. And I REALLY love lettuce wraps.

However, I ruined my own life. I informed my husband that the lettuce wraps were about 80% mushrooms.

I mean, come on, everyone knew that, right? I just wanted to PROVE to him that he likes mushrooms. After all, he LOVED lettuce wraps.

Until I told him they are made of mushrooms. Totally don’t understand that. You eat the whole order of lettuce wraps, and suddenly you don’t like it?

So, I had to create lettuce wraps with NO mushrooms. What???? I just told you the PF Chang copycat recipe is 80% mushroom!

I did it. And oh my word, this is good. It tastes great folks, trust me. 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 on your lettuce leaf!

Are you a doubter? Let me PROVE it to you. Try this recipe. ASAP.

Crockpot filled with pf change homemade lettuce wrap ingredients.

How to make PF Changs Lettuce Wraps

STEP 1: In a large skillet, brown ground turkey (or chicken and cook) over medium high heat with chopped onion until fully cooked. Drain off excess liquid.

PRO TIP: 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!

STEP 2: Add cooked turkey and onion to slow cooker 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: Before serving, mix in a can of bean sprouts and chopped cilantro. Serve by scooping a spoonful in the butter lettuce or any style lettuce leaves. Drizzle with the leftover (¼ cup) hoisin sauce. Enjoy!

STEP 4: Top with green onions if desired. 

If desired, you can swap out the ground turkey for mushrooms (or even ground chicken). 

Step by step photo collage to make homemade lettuce wraps in the crockpot.

What is Hoisin Sauce?

It’s a sweet and spicy red sauce made with soybeans. Imagine a thick bbq sauce for chinese cooking!

Can I make Lettuce Wraps on the Stove Top?

Absolutely. In twenty minutes you can have dinner on the table!

Start by browning your meat with the onion in a large skillet. 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. 

Remove from heat and serve in lettuce leaves. Drizzle extra hoisin sauce on top for garnish!

White bowl filled with lettuce wrap filling, with lettuce in background.

What to serve with PF Changs Lettuce Wraps

Forget the Chinese takeout, make your own Sausage Egg Roll Skillet at home! It’s low carb and the perfect, easy weeknight dinner recipe!

You can’t have Chinese Food without having Fried Rice! Looking for an easy, family friendly meal idea? Look no further! This Chicken Fried Rice takes minutes to cook, and is kid approved!

Looking for the perfect potluck recipe? This Chinese Coleslaw with ramen noodles is crunchy and sweet and irresistible.

More Dinner Recipes:

Yield: 6-8 servings

Crockpot Lettuce Wraps

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

If you love PF Changs Lettuce Wraps, this simple copycat recipe made in the slow cooker is perfect!


  • 2 lb 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 Tbsp fresh ginger, grated
  • 2 Tbsp brown sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp hot chili oil
  • 5 oz can bamboo shoots, drained, finely chopped
  • 8 oz can water chestnuts, drained, finely chopped
  • 14 oz can bean sprouts, drained
  • ¼ cup fresh cilantro, snipped
  • 12 crisp iceberg lettuce leaves


  1. Brown ground turkey with chopped onion. Drain off excess liquid.
  2. 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.
  3. 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!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 657Total Fat: 39gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 121mgSodium: 2062mgCarbohydrates: 44gFiber: 4gSugar: 13gProtein: 36g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe originally published April 27, 2011. Photos updated 2019


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 6, 2019

Comments & Reviews

  1. Made it today for dinner for the first time. I used chicken breasts and a store brand sauce though. I also added extra veggie toppings like green onions and purple cabbage. It looks delicious! I’ll try to post photos on IG tonight. Thanks y’all!!!

  2. I’ll be on the lookout for a new slow cooker this weekend. That saute option sounds fantastic. These will be so perfect to serve at any party.

  3. These are also great made with ground pork, in the UK they are known as Yuk Sung, I usually chop the water chestnuts and bamboo shoots in the food processor it is much quicker than using a knife, I also add some oyster sauce.

  4. I don’t like bean sprouts (I love PF Chang’s lettuce wraps….please don’t tell me that bean sprouts are in their?? I guess that I’m like Michael); will I change the flavor profile if I omit them…..what would you suggest as a substitution??

  5. We love this recipe. We made it last week with 1lb gr turkey, and followed the directions for everything else. Then with 1.5 hrs left to cook, we added 2 portabella mushrooms (sm dice) and continued cooking. It was great! Next time, I will try 100% mushroom and reduce the cooking time.

  6. 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?

  7. 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!

  8. 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!

  9. 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!

  10. 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!

  11. 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.

  12. Sounds great! I love lettuce wraps of any kind – mushrooms or not. Thanks for linking this up to my slow cooker round up 🙂

  13. 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!

  14. Thanks for linking to Creative Juice Thursday. Hope to see you back this week.

  15. 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!

  16. 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!

  17. love crockpot recipes and love that this is just a bit different than the ordinary thanks for sharing come see me at

  18. 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!

  19. 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.

  20. 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)!! 🙂

  21. 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.

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