Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Chicken lettuce wraps are a flavor-packed and incredibly satisfying meal that always seems to disappear in a flash at our house. It’s no wonder these PF Chang’s copycat chicken lettuce wraps are a fan favorite! We’re talking about tender, savory chicken, crisp vegetables, and a sauce that’s the perfect balance of sweet, salty, and tangy, all nestled into refreshing lettuce cups. What makes these chicken lettuce wraps so special is their delightful combination of textures and tastes. It’s a lighter, healthier alternative to traditional appetizers, offering a satisfying crunch from the lettuce and a burst of umami from the seasoned chicken and the incredibly addictive sauce. Making these PF Chang’s copycat chicken lettuce wraps at home is surprisingly easy, allowing you to enjoy this restaurant-quality dish without leaving your kitchen.

Chicken Lettuce Wraps (PF Chang’s Copycat)

One of my absolute favorite restaurant appetizers is the PF Chang’s Chicken Lettuce Wrap. The explosion of savory, slightly sweet, and crunchy flavors is simply irresistible. For years, I’ve been trying to recreate that magic in my own kitchen, and I think I’ve finally nailed it! This recipe brings you that same delicious experience, right at home. The key is in the careful preparation of the ingredients and the balance of flavors in the filling. Don’t be intimidated by the list of ingredients; it all comes together beautifully. We’ll rehydrate some mushrooms, chop everything finely, and create a sauce that perfectly coats the tender chicken and crisp vegetables. And the crispy rice sticks? They add that essential texture that makes these wraps so addictive.

Ingredients:

Preparing the Mushrooms and Chicken

The first crucial step is to rehydrate your dried shiitake mushrooms. This might seem like an extra step, but it’s essential for that authentic mushroom flavor and a pleasant chewy texture. Place the dried shiitake mushrooms in a medium bowl and cover them completely with hot water. Let them soak for at least 20 to 30 minutes, or until they are softened and pliable. Once rehydrated, drain the mushrooms, reserving about 2 tablespoons of the mushroom soaking liquid. You’ll want to remove the tough stems from the mushrooms before finely chopping the caps. Discard the stems.

Next, prepare your chicken. For the best texture and flavor, I highly recommend using boneless, skinless chicken thighs. Chop them into very small, bite-sized pieces. The smaller you chop the chicken, the more it will resemble the texture you find in restaurant versions. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good amount of black pepper. Make sure each piece is coated. This initial seasoning is key to ensuring the chicken is flavorful throughout.

Cooking the 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 to the hot skillet in a single layer. You might need to cook it in batches to avoid overcrowding the pan, which can lead to steaming instead of searing. Cook the chicken, stirring occasionally, until it’s browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken 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 the chopped rehydrated shiitake mushrooms and the chopped water chestnuts. Stir-fry for about 2-3 minutes until they are slightly tender. Now, add the minced garlic and minced fresh gin extractger to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic. It’s important to cook these aromatics briefly to release their flavors without them becoming bitter. Add half of the chopped green onions (save the other half for garnish) and stir to combine.

Return the cooked chicken to the skillet with the vegetables. In a small bowl, whisk together the soy sauce and the reserved mushroom soaking liquid. Pour this sauce over the chicken and vegetable mixture. Stir everything together to ensure the sauce coats all the ingredients evenly. Continue to cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if needed. You’re aiming for a savory, slightly sweet, and umami-rich filling.

Preparing the Crispy Rice Sticks

While the filling is simmering, it’s time to prepare the crispy maifun rice sticks. This is another element that adds so much to the overall experience, providing a delightful crunch that contrasts with the tender filling. Break the maifun rice sticks into smaller pieces, about 1-2 inches long.

Heat about 2 inches of frying oil (canola or vegetable oil works well) in a small, deep saucepan or a wok to around 350 degrees Fahrenheit. You can test if the oil is hot enough by dropping a single strand of rice stick into it; it should puff up immediately. Carefully add a handful of the broken rice sticks to the hot oil. They will puff up very quickly, usually within seconds. Fry them for about 15-20 seconds, or until they are white and puffy. Do not overcook them, or they will become brown and greasy. Use a slotted spoon to remove the puffed rice sticks from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining rice sticks.

Assembling the Wraps

To serve, wash and dry your lettuce leaves. Iceberg lettuce is the classic choice for lettuce wraps because its cups are sturdy and hold the filling well. You can also use butter lettuce or romaine lettuce leaves. Arrange the lettuce cups on a platter. Spoon the warm chicken filling into the center of each lettuce cup. Garnish generously with the remaining chopped fresh green onions. Serve immediately and let everyone assemble their own wraps! The combination of the warm, savory filling, the crisp lettuce, and the crunchy rice sticks is truly a delight. Enjoy this taste of restaurant-style perfection in your own home!

Conclusion:

There you have it – your guide to recreating those incredibly satisfying PF Chang’s copycat Chicken Lettuce Wraps right in your own kitchen! This recipe is fantastic because it delivers that perfect balance of savory, slightly sweet, and wonderfully textured filling, all wrapped in crisp, refreshing lettuce. It’s a healthy, flavorful, and surprisingly quick meal that’s perfect for a weeknight dinner or a fun appetizer. I’ve found the combination of tender chicken, crunchy water chestnuts, and aromatic seasonings truly hits the spot every time.

Don’t be afraid to get creative with your serving suggestions! Beyond the classic lettuce cups, these wraps are also delicious served over a bed of steamed rice or even stuffed into warm tortillas for a unique taco night. For variations, consider swapping the chicken for ground turkey or even finely chopped firm tofu for a vegetarian option. You could also experiment with adding different vegetables like shredded carrots, bell peppers, or edamame for extra color and nutrition. I truly encourage you to give these PF Chang’s copycat Chicken Lettuce Wraps a try; I’m confident you’ll be delighted with the results and how easily they become a go-to favorite!

Frequently Asked Questions:

Q1: Can I make the chicken filling ahead of time?

Yes, absolutely! The chicken filling for these PF Chang’s copycat Chicken Lettuce Wraps can be prepared a day in advance and stored in an airtight container in the refrigerator. This makes assembly even faster when you’re ready to serve. You may need to gently reheat it on the stovetop or in the microwave before spooning into the lettuce cups.

Q2: What type of lettuce is best for these wraps?

Iceberg lettuce is the classic choice for its crisp texture and sturdy leaves that hold the filling well. However, butter lettuce (also known as Boston or bibb lettuce) offers a more tender and slightly sweet flavor, which also works beautifully. Both are excellent options for your delicious chicken lettuce wraps.

Chicken Lettuce Wraps (PF Chang’s Copycat)

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

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 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 about 20 minutes, or until softened. Drain and finely chop.
2. Step 2
   In a bowl, toss the chopped chicken thighs with 1 tablespoon of canola oil, 1 teaspoon of sesame oil, kosher salt, and black pepper. Marinate for at least 15 minutes.
3. Step 3
   Cook the maifun rice sticks according to package directions. Drain and rinse with cold water. Set aside.
4. Step 4
   Heat the frying oil and 1 tablespoon of canola oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through. Remove chicken from the wok and set aside.
5. Step 5
   Add the remaining 1/2 tablespoon canola oil and 1 1/2 teaspoons sesame oil to the wok. Add the chopped shiitake mushrooms, water chestnuts, minced garlic, minced ginger, and half of the chopped green onions. Stir-fry for 2-3 minutes until fragrant.
6. Step 6
   Return the cooked chicken to the wok. Add the soy sauce and toss to combine everything. Cook for another minute.
7. Step 7
   Serve the chicken mixture in large lettuce cups (such as butter or iceberg lettuce). Garnish with the remaining chopped green onions and the cooked maifun rice sticks. Drizzle with additional soy sauce or your favorite dipping sauce, if desired.

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.