PF Chang’s Copycat Chicken Lettuce Wraps Recipe

Chicken Lettuce Wraps, specifically the iconic PF Chang’s copycat version, are a true crowd-pleaser for a reason. I’ve always adored the satisfying crunch of the crisp lettuce cups giving way to the savory, flavorful filling. There’s something undeniably special about this dish; it’s the perfect balance of textures and tastes, offering a lighter yet incredibly satisfying meal. Whether you’re looking for a healthy weeknight dinner, a fun appetizer to share with friends, or simply craving that unmistakable sweet and savory profile, these Chicken Lettuce Wraps deliver. They’re incredibly adaptable, allowing you to customize the spice level and ingredients to your heart’s content, making them a go-to in my kitchen. Get ready to recreate that beloved restaurant experience right in your own home!

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about PF Chang’s lettuce wraps. The crispy, savory chicken filling nestled inside crisp, cool lettuce cups is a flavor and texture combination that’s hard to beat. Recreating that magic at home might seem daunting, but I’m here to tell you it’s entirely achievable! This recipe will guide you through each step to achieve that signature sweet, savory, and slightly spicy kick that makes these wraps so addictive. We’ll focus on getting the chicken filling just right, rehydrating those flavorful shiitake mushrooms, and ensuring your rice sticks are perfectly crisp. Get ready to impress yourself and your loved ones with this restaurant-quality dish.

Ingredients:

*A note on the dried shiitake mushrooms: These are crucial for that authentic umami depth. Don’t skip them! You can usually find them in the international aisle of your grocery store or at an Asian market.

Preparing the Chicken Filling

The key to a fantastic chicken filling is in the preparation of the chicken itself and the proper cooking technique. We want small, uniform pieces that will cook quickly and absorb all those delicious flavors.

1. Start by preparing your chicken. Using boneless, skinless chicken thighs is highly recommended for their flavor and tenderness. Chop the chicken into very small pieces, aiming for about ¼-inch dice. Consistency is important here, as it ensures even cooking. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good grinding of black pepper. Toss everything together to make sure the chicken is evenly coated. Set this aside.

2. Next, let’s rehydrate those shiitake mushrooms. Place the dried shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to completely submerge them. Let them soak for about 20 to 30 minutes, or until they are softened and pliable. Once rehydrated, gently squeeze out any excess water from the mushrooms. Discard the soaking liquid (or save it for another use, like a flavorful broth, though be aware it might have some sediment). Finely chop the rehydrated mushrooms. You’ll also want to chop your water chestnuts if they aren’t already. Mince your garlic and gin extractger, and chop your green onions, remembering to divide them as we’ll use some for cooking and some for garnish.

Cooking the Filling

This is where the magic happens! We’ll stir-fry the ingredients in stages to ensure each component is cooked to perfection and develops the right flavors.

3. Heat a large wok or a large, deep skillet over medium-high heat. Add 1 & 1/2 tablespoons of canola oil and 1 teaspoon of sesame oil. Once the oil is shimmering, add the seasoned chicken to the wok. Spread the chicken out in a single layer as much as possible. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Don’t overcrowd the wok; if you need to cook the chicken in batches, do so to ensure proper browning. Remove the cooked chicken from the wok and set it aside on a plate.

4. Add the remaining 1 tablespoon of canola oil to the same wok (no need to wipe it out). Reduce the heat to medium. Add the minced garlic, gin extractger, chopped dried shiitake mushrooms, and the white and light green parts of your chopped green onions. Stir-fry for about 1-2 minutes until fragrant. Be careful not to burn the garlic. Then, add the chopped water chestnuts and cook for another minute, stirring. Pour in the soy sauce and the remaining 1 & 1/2 teaspoons of sesame oil. Stir well to combine.

5. Return the cooked chicken to the wok with the vegetable and mushroom mixture. Add the darker green parts of your chopped green onions. Stir everything together and cook for another 1-2 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary, adding a pinch more salt or pepper if desired. The filling should be savory, slightly sweet, and aromatic.

Preparing the Crispy Rice Sticks

These crispy rice sticks are an essential component for that authentic PF Chang’s experience. They add a delightful crunch that contrasts beautifully with the soft filling and crisp lettuce.

6. While the chicken filling is simmering, prepare your crispy rice sticks. In a small bowl, combine the 1 (6.75-oz) package of maifun rice sticks with ¼ cup of cold water. Let them soak for just about 30 seconds to 1 minute, just until they are slightly softened but not mushy. Drain them very well, ensuring there’s no excess water.

7. Heat approximately 2 inches of frying oil (canola or vegetable oil) in a deep pot or wok over medium-high heat until it reaches around 350-375°F (175-190°C). You can test the oil by dropping a single rice stick in; if it fries up immediately, the oil is ready. Carefully add the drained rice sticks to the hot oil. Do this in batches to avoid overcrowding the pot, which can lower the oil temperature and result in greasy rice sticks. Fry for about 1-2 minutes, or until they are puffed up and golden brown and crispy. Use a slotted spoon or spider strainer to remove the crispy rice sticks from the oil and place them on a plate lined with paper towels to drain any excess oil. They will continue to crisp up as they cool.

Assembling and Serving

Now for the best part – assembling your delicious lettuce wraps!

8. To serve, arrange the crisp lettuce cups (such as iceberg or butter lettuce) on a platter. Spoon a generous portion of the savory chicken filling into each lettuce cup. Garnish with the reserved chopped green onions. Serve immediately with the crispy rice sticks on the side, for guests to add as they please. You can also offer additional soy sauce, sriracha, or a sweet chili sauce for those who want to customize their wraps further. Enjoy this delightful and healthy meal that tastes just like your favorite restaurant!

Conclusion:

And there you have it – your very own Chicken Lettuce Wraps, a delicious PF Chang’s copycat recipe that’s surprisingly easy to recreate in your own kitchen! This recipe is a winner because it delivers those signature savory, slightly sweet, and incredibly satisfying flavors we all love, all wrapped up in a fresh, crisp lettuce leaf. It’s a fantastic option for a healthy yet flavorful meal, perfect for weeknight dinners or even as an impressive appetizer for guests. Don’t be afraid to dive in and give this a try; you’ll be amazed at how authentic it tastes!

For serving, we love these as a complete meal with a side of jasmine rice, but they also shine as a light lunch or a fun party appetizer. Feel free to get creative with variations! You could easily swap the chicken for ground turkey or even finely chopped firm tofu for a vegetarian option. Amp up the spice with a pinch of red pepper flakes, or add a splash of extra hoisin sauce for a sweeter profile. I truly encourage you to make these Chicken Lettuce Wraps at home; I’m confident you’ll be making them again and again.

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 and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving. You’ll want to crisp up your lettuce leaves just before assembling for the best texture.

What kind of lettuce is best for lettuce wraps?

Iceberg lettuce is the classic choice for its crispness and sturdy, cup-like leaves that hold the filling perfectly. Butter lettuce or romaine also work well, offering a slightly different texture and flavor profile. Just ensure your leaves are well-washed and dried before filling.

Is this recipe very spicy?

The base recipe has a mild savory and slightly sweet flavor profile. If you prefer a spicier kick, you can add a pinch of red pepper flakes when sautéing the aromatics, or serve with a side of sriracha or chili garlic sauce for guests to add their own heat.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious copycat recipe for PF Chang’s famous chicken lettuce wraps, featuring savory chicken, crunchy water chestnuts, and shiitake mushrooms served in crisp lettuce cups.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 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 dried shiitake mushrooms by soaking them in hot water for at least 20 minutes, then drain and finely chop.
2. Step 2
   Season the chopped chicken thighs with kosher salt and black pepper. Set aside.
3. Step 3
   In a large skillet or wok, heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil over medium-high heat. Add the seasoned chicken and stir-fry until cooked through and lightly browned. Remove chicken from skillet 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 skillet. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the chopped rehydrated mushrooms and chopped water chestnuts, and cook for 2-3 minutes, stirring frequently.
5. Step 5
   Return the cooked chicken to the skillet. Add soy sauce and half of the chopped green onions. Stir to combine and cook for another minute.
6. Step 6
   Prepare the maifun rice sticks according to package directions. Usually this involves soaking in hot water. Drain well.
7. Step 7
   Heat frying oil in a separate pan or wok to approximately 375°F (190°C). Fry the maifun rice sticks in batches until puffed and crispy. Drain on paper towels.
8. Step 8
   Serve the chicken mixture in lettuce cups (such as iceberg or butter lettuce), garnished with the remaining chopped green onions and crispy fried rice sticks.

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.