PF Chang’s Chicken Lettuce Wraps-Copycat Recipe

Chicken Lettuce Wraps (PF Chang’s Copycat) are a culinary revelation, and for good reason! Who doesn’t love the exciting burst of flavor and satisfying crunch that comes with these vibrant bites? We’ve all been there, craving that addictive sweet, savory, and slightly spicy filling encased in crisp, cool lettuce leaves. It’s the perfect appetizer, light lunch, or even a fun dinner for a crowd. What truly sets these chicken lettuce wraps apart is their incredible versatility and the delightful textural contrast. Each bite is a miniature explosion of taste and texture, making it impossible to have just one. Recreating that magic at home, the kind you’d expect from a restaurant like PF Chang’s, is surprisingly achievable, and I’m thrilled to share my secret for making these copycat chicken lettuce wraps that taste just like the real deal.

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about a vibrant, flavorful dish that’s also relatively healthy and fun to eat. These Chicken Lettuce Wraps, inspired by the beloved PF Chang’s classic, hit all those marks. The combination of savory, finely chopped chicken, crisp water chestnuts, earthy mushrooms, and a wonderfully aromatic sauce, all bundled up in cool, crisp lettuce cups, is simply delightful. They make for a fantastic appetizer or a light, engagin extractg main course. Making them at home is surprisingly straightforward, and you get to control every ingredient. Let’s dive in and recreate this restaurant favorite in your own kitchen!

Ingredients:

Cooking Instructions:

The magic of these lettuce wraps lies in the texture and the meld of flavors. We’ll start by preparing our mushrooms, then move on to the savory chicken filling, and finally, crisp up those delightful rice sticks.

Preparing the Mushrooms and Chicken

The first step is to rehydrate our dried shiitake mushrooms. These impart a wonderful umami depth to the filling. Place the dried mushrooms in a heatproof bowl and cover them completely with hot water. Let them soak for about 20-30 minutes, or until they are softened and plump. Once rehydrated, gently squeeze out any excess water from the mushrooms, and then finely chop them. Discard the tough stems.

While the mushrooms are rehydrating, let’s prepare the chicken. For the best texture and flavor, I highly recommend using chicken thighs. They stay moist and tender even when finely chopped. Trim any excess fat from the chicken thighs and then chop them into very, very small pieces. You’re aiming for a texture similar to ground meat, but with distinct little morsels. Season the chopped chicken generously with kosher salt and black pepper.

Cooking the Chicken Filling

Now, let’s get cooking! Heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook, breaking it up with a spoon, until it’s browned and cooked through. This should take about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside in a bowl.

In the same skillet, add another tablespoon of canola oil. Add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts. Stir-fry for about 2-3 minutes until they are lightly softened and fragrant. Now, add the minced garlic and minced gin extractger to the skillet. Cook for another minute until they are aromatic, being careful not to burn them. It’s crucial to have your garlic and gin extractger minced finely so they distribute evenly and don’t overpower the dish. Add half of the chopped green onions (reserving the other half for garnish) and stir for about 30 seconds.

Return the cooked chicken to the skillet with the vegetables. Add the soy sauce and the remaining 1 & 1/2 teaspoons of canola oil and 1 & 1/2 teaspoons of sesame oil. Stir everything together to combine, allowing the flavors to meld. Cook for another 2-3 minutes until the sauce has thickened slightly and everything is well coated. Taste and adjust seasoning if needed, adding a pinch more salt or pepper. This filling is packed with savory goodness!

Crisping the Rice Sticks

This step adds a wonderful textural element, reminiscent of the crispy noodles often served with lettuce wraps. In a separate pot or deep skillet, heat about 2 inches of frying oil (canola or vegetable oil works well) over medium-high heat until it reaches around 350-375 degrees Fahrenheit. You can test if it’s hot enough by dropping a single rice stick in; it should puff up and fry immediately.

Carefully add a small handful of the maifun rice sticks to the hot oil. They fry very quickly, puffing up almost instantly. Fry for just a few seconds until they are light and crispy, then use a spider strainer or slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain. Work in batches to avoid overcrowding the pot, which can lower the oil temperature and result in soggy noodles. You want them light and airy, not greasy.

Assembling Your Lettuce Wraps

Now for the best part – assembling! Take your Boston or butter lettuce leaves and gently separate them, washing and drying them thoroughly. These will serve as your edible cups. Spoon a generous portion of the savory chicken filling into each lettuce cup. Top with a sprinkle of the crispy maifun rice sticks and the reserved chopped green onions. The crunch of the rice sticks against the tender filling and crisp lettuce is pure perfection.

Serve immediately and enjoy the fun of building your own perfect bite. This recipe is not only delicious but also a fantastic way to get everyone involved in the meal. The interplay of textures and flavors is truly what makes these PF Chang’s copycat chicken lettuce wraps so special. Enjoy every flavorful, satisfying mouthful!

Conclusion:

I hope you’ve enjoyed learning how to recreate those delicious PF Chang’s Chicken Lettuce Wraps right in your own kitchen! This recipe truly delivers on its promise of a vibrant, flavorful, and satisfying meal that feels both healthy and indulgent. The perfect balance of savory chicken, crisp lettuce, and aromatic seasonings makes these wraps a guaranteed crowd-pleaser. They’re fantastic for a quick weeknight dinner, a fun appetizer for guests, or even a lighter lunch option.

To serve, simply arrange the warm chicken filling alongside crisp iceberg or butter lettuce cups. Offer additional toppings like chopped peanuts, water chestnuts, shredded carrots, or a drizzle of sriracha for an extra kick. Don’t be afraid to experiment with variations! Swap chicken for ground turkey or even firm tofu for a vegetarian twist. You can also adjust the spice level to your preference. I really encourage you to give these PF Chang’s Chicken Lettuce Wraps a try – they’re surprisingly simple to make and incredibly rewarding!

Frequently Asked Questions:

Can I make the chicken filling ahead of time?

Absolutely! The chicken filling can be prepared a day in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving. This makes assembly even quicker!

What kind of lettuce is best for the wraps?

Iceberg lettuce is the classic choice due to its sturdy, cup-like shape and refreshing crunch. Butter lettuce also works beautifully and offers a slightly softer texture.

Can I add other vegetables to the filling?

Yes, you can! Diced water chestnuts add a delightful crunch, and finely chopped carrots or bell peppers can be stirred in for extra color and nutrients. Just be sure to cook them until tender.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A copycat recipe for the popular PF Chang’s chicken lettuce wraps, featuring a savory filling served in crisp lettuce cups.

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 placing them in a bowl and covering with hot water. Let soak for about 20 minutes, or until softened. Drain, remove stems, and chop finely.
2. Step 2
   Season the chopped chicken thighs with kosher salt and black pepper. In a large skillet or wok, heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Step 3
   In the same skillet, add the remaining 1 & 1/2 tablespoons canola oil and 1 & 1/2 teaspoons sesame oil. Add the chopped rehydrated mushrooms, chopped water chestnuts, minced garlic, and minced ginger. Stir-fry for 2-3 minutes until fragrant.
4. Step 4
   Add the cooked chicken back to the skillet along with the chopped green onions (reserving some for garnish). Stir in the soy sauce and cook for another 1-2 minutes to combine flavors.
5. Step 5
   Cook the maifun rice sticks according to package directions. Drain and set aside.
6. Step 6
   To serve, spoon the chicken mixture into crisp lettuce cups (such as butter lettuce or iceberg lettuce). Garnish with reserved 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.