Go Back
+ servings
sriracha beef lettuce wraps drizzled with sauce and served on a white plate with a cup of soy sauce
Print Recipe
No ratings yet

Sriracha Beef Lettuce Wraps

Sriracha beef lettuce wraps are a PF Chang's copycat recipe that's easy to whip up at home. A savory Asian-flavored beef base is spooned into crisp green lettuce leaves for a deliciously low carb alternative to sandwiches.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch, Snack
Cuisine: American, Asian
Servings: 4


  • 2 tsp peanut oil
  • 1 lb. lean ground beef
  • 1 tbsp Hoisin sauce
  • 1-2 tbsp Sriracha Sauce depending on how much heat you want
  • 1 tbsp water
  • zest from one lemon
  • juice from one lemon about 1 1/2 tbsp juice
  • 1/4 cup thinly sliced green onion or double that amount if you’re not using the cilantro
  • 1/2 cup chopped cilantro
  • 1-2 heads artisan romaine or iceberg lettuce


  • Heat the oil in a heavy frying pan, then saute the beef until it’s cooked through and starting to brown, breaking apart with a turner as it cooks.
  • While beef cooks, mix together the Hoisin sauce, Sriracha Sauce, and water in a small bowl.  Zest the skin of the lemon and squeeze the juice.  Thinly slice the green onions and chop the cilantro.  (Most iceberg lettuce doesn’t need washing, but if yours does break the heads apart gently and wash and dry the lettuce.)
  • When the beef is done, add the Sriracha Sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat.  Turn off the heat and stir in the lemon zest, lemon juice, sliced green onions, and chopped cilantro.
  • Serve meat mixture with iceberg, or artisan romaine,  lettuce leaves to fill with meat and wrap around it, to be eaten with your hands.
  • This was definitely still good when the meat mixture was kept in the fridge and reheated for a very short time in the microwave, but I still liked it best freshly made.