PF Chang’s Copycat Chicken Lettuce Wraps Recipe

Chicken lettuce wraps, especially those that mimic the beloved PF Chang’s version, are a universally adored appetizer for a very good reason. Who doesn’t crave that perfect bite of savory, slightly sweet, and incredibly flavorful chicken nestled into a crisp, cool lettuce cup? It’s a dish that manages to be both incredibly satisfying and refreshingly light, making it ideal for sharing or enjoying as a lighter meal. The magic of these chicken lettuce wraps lies in the harmonious blend of textures and tastes: the tender ground chicken, the satisfying crunch of water chestnuts, the aromatic kick of gin extractger and garlic, and that irresistible umami-rich sauce. It’s no wonder we’re all on a quest to recreate that signature PF Chang’s experience at home. Today, I’m going to share my tried-and-true method for making these fantastic chicken lettuce wraps, so you can ditch the takeout menu and impress yourself (and anyone you share them with!).

Chicken Lettuce Wraps (PF Chang’s Copycat)

Welcome to a culinary adventure that’s surprisingly simple to recreate at home: the iconic PF Chang’s Chicken Lettuce Wraps! If you’ve ever savored those delightful pockets of savory chicken and crunchy vegetables nestled in crisp lettuce cups, you’re in for a treat. This recipe aims to capture that same irresistible flavor and texture, allowing you to enjoy this restaurant favorite without leaving your kitchen. It’s a dish that’s both satisfying and relatively healthy, perfect for a weeknight meal or an impressive appetizer for guests. We’ll be working with some fantastic ingredients to bring that authentic taste to your table. Let’s get started!

Ingredients:

Preparing the Foundations: Mushrooms and Chicken

The journey to delicious lettuce wraps begin extracts with a few key prep steps. First, we need to rehydrate our dried shiitake mushrooms. This might seem like an extra step, but it’s crucial for infusing that deep, umami flavor that makes these wraps so special. Place your 2 ounces of dried shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to completely submerge the mushrooms. Let them soak for about 20-30 minutes, or until they are softened and pliable. Once rehydrated, drain the mushrooms, reserving the flavorful soaking liquid if you wish to add it to your sauce later (strain it first to remove any grit). Finely chop the rehydrated mushrooms.

While the mushrooms are soaking, let’s turn our attention to the star of the show: the chicken. For the best texture and flavor, we’re using chicken thighs. Chop the 1 pound of chicken thighs into very small pieces. This is important because it helps the chicken cook quickly and evenly, and it mimics the texture you’d find in restaurant versions. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good pinch of black pepper. Toss it all together to ensure each piece is coated.

The Savory Filling: Stir-Frying to Perfection

Now for the exciting part – bringin extractg all those wonderful ingredients together! We’ll start by stir-frying our seasoned chicken. 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 in a single layer. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside on a plate.

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 3-4 minutes, until the mushrooms are tender and the water chestnuts have a slight crispness. Now, it’s time to introduce the aromatics. Add the smashed and minced garlic and the minced fresh gin extractger to the skillet. Stir-fry for another minute until fragrant, being careful not to burn the garlic.

Return the cooked chicken to the skillet with the vegetables. Add half of your chopped green onions (save the rest for garnish). Stir everything together to combine. In a small bowl, whisk together the 2 tablespoons of soy sauce with the remaining 1 & 1/2 teaspoons of canola oil and 1 & 1/2 teaspoons of sesame oil. Pour this sauce over the chicken and vegetable mixture. Stir well to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.

Crispy Rice Sticks and Assembly

The final touch to make these wraps truly exceptional is the crispy rice sticks. This element adds a delightful crunch and a touch of authenticity. In a small bowl, combine the 1 (6.75-oz) package of maifun rice sticks with 1/4 cup of cold water. Let them soak for just 2-3 minutes, or until they are slightly softened but not mushy.

Now, heat approximately 2 inches of frying oil in a medium saucepan over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a single rice stick in; it should puff up immediately. Carefully add the soaked rice sticks to the hot oil, working in batches to avoid overcrowding the pan. Fry for about 30-60 seconds, or until they are puffed up and golden brown. Use a slotted spoon to remove the crispy rice sticks and drain them on a plate lined with paper towels.

To serve, wash and separate the leaves of a head of iceberg lettuce. These will be your “wraps.” Spoon the savory chicken and vegetable filling into the lettuce cups. Garnish with the remaining chopped green onions and serve immediately with the crispy rice sticks on the side. You can also offer extra soy sauce or a drizzle of sriracha for those who like a little heat. Enjoy your delicious homemade PF Chang’s copycat chicken lettuce wraps!

Conclusion:

There you have it – your ultimate guide to recreating those delicious PF Chang’s Chicken Lettuce Wraps right in your own kitchen! This recipe is a winner because it delivers that signature sweet, savory, and slightly spicy flavor profile with a fantastic textural contrast. The tender, flavorful chicken filling paired with crisp lettuce cups makes for a healthy, satisfying, and incredibly fun meal. It’s perfect for a weeknight dinner when you want something a little special without a lot of fuss, or for entertaining guests who will be impressed by your culinary skills. I truly encourage you to give these copycat chicken lettuce wraps a try; you won’t be disappointed!

For serving, present the filling and lettuce leaves separately so everyone can assemble their own perfect wrap. You can also offer extra toppings like slivered almonds, fresh cilantro, or a drizzle of sriracha for those who like a little extra kick. Want to mix things up? Try this recipe with ground turkey or even finely chopped firm tofu for a vegetarian option. Experimenting with different hoisin sauces or adding a touch of sesame oil can also create subtle variations in flavor.

Frequently Asked Questions:

Q: Can I make the chicken filling ahead of time?

Absolutely! The chicken filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving. This is a great way to save time on busy days.

Q: What kind of lettuce is best for lettuce wraps?

Butter lettuce or iceberg lettuce are ideal because their large, cupped leaves hold the filling well and offer a satisfying crunch. You can also use romaine hearts or even Napa cabbage leaves if you prefer.

Q: How can I make the chicken filling spicier?

For a spicier kick, you can increase the amount of sriracha in the sauce, add a pinch of red pepper flakes to the cooking mixture, or even finely mince a fresh chili pepper (like a jalapeño or Serrano) and sauté it with the aromatics.

Chicken Lettuce Wraps (PF Chang’s Copycat)

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

Prep Time
25 Minutes

Cook Time
15 Minutes

Total Time
40 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 sit for 20-30 minutes until softened, then drain and finely chop.
2. Step 2
   Season the chopped chicken thighs with kosher salt and black pepper. In a bowl, toss the chicken with 1 tablespoon of canola oil and 1 teaspoon of sesame oil.
3. Step 3
   Prepare the rice sticks according to package directions, usually by soaking them in hot water until softened. Drain and set aside.
4. Step 4
   Heat 2 tablespoons of canola oil and 1 & 1/2 teaspoons of sesame oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
5. Step 5
   Add the frying oil to the same skillet. Add the minced garlic, minced ginger, chopped rehydrated mushrooms, and chopped water chestnuts. Stir-fry for 1-2 minutes until fragrant.
6. Step 6
   Return the cooked chicken to the skillet. Add the soy sauce and half of the chopped green onions. Stir to combine and cook for another minute.
7. Step 7
   Serve the chicken mixture immediately with the prepared rice sticks and fresh lettuce cups. 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.