PF Chang’s Chicken Lettuce Wraps – Easy Copycat Recipe

Chicken Lettuce Wraps (PF Chang’s Copycat) are a truly delightful culinary experience that transports me straight back to those vibrant restaurant moments. Who doesn’t adore the addictive crunch of crisp lettuce cups cradling tender, savory chicken? It’s the perfect appetizer or a light, satisfying meal, and I understand exactly why these Chicken Lettuce Wraps have become a crowd-pleaser. What makes them so special, beyond their incredible flavor, is the interactive element – assembling your own perfect bite! The symphony of textures and the explosion of umami, sweet, and slightly spicy notes create a memorable dish. It’s that magical combination of fresh, healthy ingredients and bold Asian-inspired flavors that makes this PF Chang’s copycat recipe an absolute winner in my kitchen, and I’m so excited to share it with you.

Chicken Lettuce Wraps (PF Chang’s Copycat)

One of my absolute favorite things to order at PF Chang’s are their iconic lettuce wraps. The combination of savory, finely minced chicken, crisp water chestnuts, and that perfectly balanced sauce, all scooped into cool, crunchy lettuce cups, is simply divine. While dining out is a treat, I’ve been on a mission to recreate that magic in my own kitchen, and I’m thrilled to say I’ve finally cracked the code! This recipe delivers all the deliciousness of the restaurant version, with a few handy tips to make it even easier. Get ready to impress yourself and your loved ones with these incredibly satisfying copycat chicken lettuce wraps.

Ingredients:

Cooking Instructions:

Let’s get started on these flavorful lettuce wraps! The key to getting the texture just right is in the prep work and cooking method.

Preparing the Mushrooms and Chicken

The first step involves rehydrating those dried shiitake mushrooms. This is where a lot of the deep umami flavor comes from, so don’t skip it! 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 at least 20-30 minutes, or until they are soft and pliable. Once rehydrated, drain the mushrooms, reserving the soaking liquid if you like – you can strain it and add a bit to the sauce for extra depth, though I usually just discard it to avoid any grit. Finely chop the rehydrated mushrooms. You want them to be about the same size as your diced chicken.

While the mushrooms are rehydrating, it’s time to prep the chicken. I prefer using chicken thighs for their tenderness and flavor, but you can absolutely use chicken breast if you prefer. The crucial part is to chop the chicken into very, very small pieces. Aim for pieces that are roughly the size of a pea or even smaller. This ensures that the chicken cooks quickly and evenly, and also mimics the texture of the restaurant-style filling. Season your finely chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good pinch of black pepper. Toss everything together to make sure the seasoning is evenly distributed.

Cooking the Savory Filling

Now, let’s bring all those wonderful flavors together. Heat 1 tablespoon of the canola oil and 1 teaspoon of the sesame oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken. Cook the chicken, stirring frequently, until it’s browned and cooked through. This should only take about 5-7 minutes because the pieces are so small. Once the chicken is cooked, remove it from the skillet and set it aside in a bowl.

In the same skillet, add the remaining 1 & 1/2 tablespoons of canola oil and 1 & 1/2 teaspoons of sesame oil. Add your chopped rehydrated shiitake mushrooms and the chopped water chestnuts. Stir-fry for about 3-4 minutes until the mushrooms are slightly tender and the water chestnuts are heated through. Now, add the minced garlic and minced gin extractger. Stir-fry for another minute until fragrant, being careful not to burn the garlic. Add half of your chopped green onions (reserve the other half for garnish) and stir-fry for about 30 seconds more.

Return the cooked chicken to the skillet with the mushroom and water chestnut mixture. Pour in the 2 tablespoons of soy sauce. Stir everything together to coat the chicken and vegetables evenly. Let it cook for another minute or two, allowing the flavors to meld beautifully. This is your delicious, savory filling for the lettuce wraps.

Preparing the Crispy Rice Sticks

This next step is what really elevates these wraps to copycat status. It’s time to make those delightfully crispy rice sticks that add a wonderful crunch. You’ll need a small saucepan for this. Pour about 2 inches of frying oil into the saucepan. Heat the oil over medium-high heat until it reaches about 350 degrees Fahrenheit (175 degrees Celsius). If you don’t have a thermometer, you can test it by dropping a single rice stick into the oil; it should puff up and float to the surface immediately.

Carefully add the maifun rice sticks to the hot oil. Be sure not to overcrowd the pan; fry them in batches if necessary. The rice sticks will puff up and turn opaque very quickly, usually within 10-20 seconds. As soon as they puff up and turn white, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. They will become very crispy as they cool.

Assembling and Serving Your Wraps

Now for the fun part – assembling your PF Chang’s copycat chicken lettuce wraps! Wash and separate your lettuce leaves. Iceberg lettuce is traditionally used for its crispness and ability to hold the filling, but butter lettuce or romaine can also work well. Choose the best-looking, most intact leaves for serving.

To serve, spoon the savory chicken filling into the crisp lettuce cups. Sprinkle generously with the reserved chopped green onions for a fresh, oniony bite and a pop of color. You can also serve this with a side of your favorite Asian-inspired dipping sauce, like a sweet chili sauce or a hoisin-based sauce, if you like. Enjoy the delightful contrast of textures and flavors with every single bite! These are best enjoyed immediately while the lettuce is crisp and the filling is warm.

Conclusion:

So there you have it – your guide to recreating those irresistible PF Chang’s Chicken Lettuce Wraps right in your own kitchen! This recipe truly shines because it balances those classic savory, slightly sweet, and umami-rich flavors with a delightful freshness from the crisp lettuce cups. It’s a wonderfully light yet satisfying meal that feels incredibly gourmet, making it perfect for a weeknight dinner or a fun appetizer for guests. The simplicity of the preparation, combined with the readily available ingredients, means you can achieve authentic-tasting results without a fuss. I encourage you all to give these chicken lettuce wraps a try; I’m confident you’ll be just as thrilled with the outcome as I am!

For serving, beyond the traditional lettuce cups, consider offering extra toppings like chopped peanuts, cilantro, or a drizzle of sriracha for personalized heat. If you’re looking for variations, feel free to swap out the chicken for ground turkey or even finely chopped firm tofu for a vegetarian option. Adding finely diced water chestnuts or bamboo shoots to the filling can also introduce an extra layer of texture. Don’t hesitate to experiment and make these PF Chang’s copycat chicken lettuce wraps your own!

Frequently Asked Questions:

What is the best type of lettuce to use for lettuce wraps?

Iceberg lettuce is the classic choice for its sturdy, cup-like leaves and mild crunch, which holds up well to the filling. Butter lettuce is another excellent option, offering a softer texture and a slightly sweet flavor.

Can I make the chicken filling ahead of time?

Yes, absolutely! The chicken filling 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. This makes assembly on serving day even quicker!

My sauce seems too thin. How can I thicken it?

If your sauce isn’t as thick as you’d like, you can easily thicken it by creating a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the simmering sauce and cook for another minute or two until it thickens to your desired consistency.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A copycat recipe for the popular PF Chang’s Chicken Lettuce Wraps, featuring savory ground chicken and crunchy water chestnuts, served in crisp lettuce cups.

Prep Time
25 Minutes

Cook Time
20 Minutes

Total Time
45 Minutes

Servings
4-6 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: Place dried mushrooms in a bowl, cover with hot water, and let soak for 20-30 minutes, or until softened. Drain, discard stems, and finely chop the mushroom caps.
2. Step 2
   Prepare the chicken: Season the chopped chicken thighs with kosher salt and black pepper. Set aside.
3. Step 3
   Cook the rice sticks: Bring 4 cups of water to a boil in a medium saucepan. Add rice sticks and cook according to package directions (usually 3-5 minutes). Drain and rinse with cold water to prevent sticking. Set aside.
4. Step 4
   Stir-fry the filling: Heat 1 & 1/2 tablespoons 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 browned and cooked through. Remove chicken from skillet and set aside.
5. Step 5
   Sauté aromatics and vegetables: Add the remaining 1 tablespoon canola oil and 1 & 1/2 teaspoons sesame oil to the same skillet. Add the chopped mushrooms, water chestnuts, minced garlic, and minced ginger. Stir-fry for 2-3 minutes until fragrant.
6. Step 6
   Combine and finish filling: 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. Remove from heat.
7. Step 7
   Assemble the wraps: Separate the crisp lettuce leaves. Spoon the chicken filling into the lettuce cups. Garnish with the remaining chopped green onions. Serve immediately with the prepared 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.