PF Chang’s Copycat Chicken Lettuce Wraps Recipe

Chicken Lettuce Wraps, specifically the irresistible PF Chang’s copycat version, are a crowd-pleaser for so many reasons. I know I’m not alone when I say that the first bite of those savory, slightly sweet, and wonderfully textured chicken filling, nestled in cool, crisp lettuce cups, is pure bliss. What makes these Chicken Lettuce Wraps so incredibly special? It’s that perfect balance of flavors and textures – the tender, finely minced chicken, infused with aromatic gin extractger, garlic, and soy, meets the refreshing crunch of iceberg lettuce. It’s the ultimate light yet satisfying meal, perfect for a weeknight dinner that feels like a restaurant treat, or for impressing guests with minimal fuss. You get that addictive umami punch without feeling weighed down. Ready to recreate this iconic dish in your own kitchen? Let’s dive in!

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about PF Chang’s lettuce wraps. The crisp coolness of the lettuce, the savory, flavorful filling, and the delightful crunch – it’s a combination that’s hard to beat. Recreating that restaurant-quality experience at home can feel a bit daunting, but I’ve been working on this copycat recipe, and I’m thrilled to say it’s pretty darn close! This recipe is perfect for a lighter meal, a fun appetizer, or even a weeknight dinner when you’re craving something delicious and a little bit special. The key is in the balance of flavors and textures, and with a few simple steps, you’ll have these amazing wraps ready to impress.

Ingredients:

Instructions:

Prepare the Mushrooms and Chicken:

First things first, let’s get our mushrooms rehydrated. Place your dried shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to fully submerge. Let them soak for at least 20-30 minutes, or until they are plump and softened. Once rehydrated, carefully remove the mushrooms from the water, squeezing out any excess liquid. Discard the tough stems and finely chop the mushroom caps. Now, let’s prep the chicken. It’s crucial to chop the chicken thighs into very small pieces. The goal is for them to be almost minced. This ensures they cook quickly and evenly, mimicking the texture in the restaurant version. In a medium bowl, toss the chopped chicken with the kosher salt and a generous amount of freshly ground black pepper. Make sure the chicken is well-seasoned; this is your flavor base.

Cook the Chicken and Aromatics:

Heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken. Cook, stirring frequently, until the chicken is browned and cooked through. Don’t overcrowd the pan; you might need to cook the chicken in batches to ensure it browns properly. Once cooked, remove the chicken from the skillet and set it aside. Add the remaining 1 tablespoon of canola oil to the same skillet. Reduce the heat to medium and add the minced garlic, minced gin extractger, and the white parts of the chopped green onions. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

Assemble the Filling:

Return the cooked chicken to the skillet with the aromatics. Add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts. Stir everything together. Now, it’s time for the sauce. In a small bowl, whisk together the soy sauce and the remaining 1 & 1/2 teaspoons of sesame oil. Pour this mixture over the chicken and vegetable mixture in the skillet. Stir well to coat everything evenly. Continue to cook for another 2-3 minutes, allowing the flavors to meld together. You want the mixture to be savory and fragrant. Stir in half of the chopped green parts of the green onions.

Prepare the Rice Sticks:

While the filling is simmering, let’s get our rice sticks ready. These add a wonderful crisp texture to the wraps. In a medium bowl, combine the maifun rice sticks with the 1/4 cup of cold water. Let them soak for about 5-7 minutes, or until they are pliable but not mushy. Drain them very well. In a separate, clean skillet or a small saucepan, heat the 2 inches of frying oil over medium-high heat. You can test if the oil is hot enough by dropping in a single rice stick; it should puff up immediately. Carefully add the drained rice sticks to the hot oil, frying them in small batches. They will puff up and become crispy in just a few seconds. Don’t overcrowd the pan, as this will lower the oil temperature and result in greasy rice sticks. Once puffed and golden, remove them with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

Serve and Enjoy:

Now for the best part! Arrange the crisp, puffed rice sticks on a platter. Spoon the warm chicken filling into a serving bowl. Wash and separate about 8-10 large iceberg or butter lettuce leaves. You can trim the tough base of the lettuce leaves if needed. To assemble, take a lettuce leaf, add a spoonful of the chicken filling, and top with a few crispy rice sticks. Garnish with the remaining chopped green parts of the green onions. You can also serve this with a side of sweet chili sauce or sriracha for an extra kick. The combination of the cool, crisp lettuce, the savory chicken filling, and the crunchy rice sticks is absolutely delightful. This is a dish that’s perfect for sharing and always a crowd-pleaser. Enjoy your homemade PF Chang’s copycat chicken lettuce wraps!

Conclusion:

There you have it – a delicious and surprisingly easy way to recreate those beloved PF Chang’s chicken lettuce wraps right in your own kitchen! This recipe is a winner because it delivers that perfect balance of savory, slightly sweet, and umami flavors, all wrapped up in a crisp, refreshing lettuce cup. It’s a fantastic weeknight meal that feels special enough for guests, and the customizable nature makes it incredibly appealing. Plus, it’s a lighter alternative to many other Asian-inspired dishes, making it a healthier choice without sacrificing any flavor. I truly hope you give these chicken lettuce wraps a try; you won’t be disappointed!

These wraps are incredibly versatile. They’re fantastic as a light lunch or a satisfying appetizer. For a heartier meal, consider serving them with a side of steamed rice or a simple Asian-inspired slaw. Don’t be afraid to get creative with the variations! You could swap the chicken for ground turkey or even finely chopped firm tofu for a vegetarian option. Add a sprinkle of chopped peanuts for extra crunch, or a drizzle of sriracha for a spicy kick. Experimenting is part of the fun!

Frequently Asked Questions:

Can I make the filling ahead of time?

Absolutely! The filling for these chicken lettuce wraps can be made a day in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving. You may need to add a splash of water or soy sauce if it seems a little dry after refrigeration.

What kind of lettuce is best for lettuce wraps?

Iceberg lettuce is the classic choice for its crisp texture and cup-like shape, which holds the filling well. However, butter lettuce or even romaine hearts can also work beautifully, offering a slightly different texture but still providing a great vessel for the delicious chicken filling.

How can I make this recipe gluten-free?

To make these chicken lettuce wraps gluten-free, ensure you use tamari instead of soy sauce, as tamari is typically gluten-free. Also, check that any other sauces or ingredients you use are certified gluten-free. This is a simple substitution that allows everyone to enjoy this fantastic PF Chang’s copycat recipe!

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious and easy copycat recipe for PF Chang’s popular chicken lettuce wraps.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
4 servings

Ingredients

• 2 & 1/2 tablespoons canola oil (divided)
• 2 & 1/2 teaspoons sesame oil (divided)
• 1 pound chicken thighs (chopped into very small pieces)
• 1 & 1/2 teaspoons kosher salt (for seasoning chicken)
• black pepper (to season chicken)
• 2 ounces DRIED shiitake mushrooms*
• hot water (for rehydrating mushrooms)
• 1 (8-oz) can water chestnuts (chopped)
• 1 tablespoon garlic (smashed and minced)
• 1 tablespoon fresh ginger (minced)
• 4 green onions (chopped and divided)
• 2 inches frying oil (canola oil, vegetable, etc)
• 1 (6.75-oz) package maifun rice sticks
• 1/4 cup cold water
• 2 tablespoons soy sauce

Instructions

1. Step 1
   Rehydrate the dried shiitake mushrooms by soaking them in hot water for 20-30 minutes, or until softened. Drain, remove stems, and chop the caps into small pieces.
2. Step 2
   Season the chopped chicken thighs with kosher salt and black pepper. Set aside.
3. Step 3
   Heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through. Remove chicken from the wok and set aside.
4. Step 4
   Add the remaining 1 & 1/2 tablespoons canola oil and 1 & 1/2 teaspoons sesame oil to the same wok. Add the chopped water chestnuts, minced garlic, and minced ginger. Stir-fry for 1-2 minutes until fragrant.
5. Step 5
   Add the rehydrated and chopped mushrooms, cooked chicken, and half of the chopped green onions to the wok. Stir in the soy sauce and stir-fry for another 2-3 minutes until everything is well combined and heated through.
6. Step 6
   Prepare the maifun rice sticks according to package directions. This usually involves soaking them in hot water or boiling briefly. Drain well.
7. Step 7
   Serve the chicken mixture in large lettuce cups (such as butter or iceberg lettuce). Garnish with the remaining chopped green onions.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.