Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Chicken lettuce wraps (PF Chang’s copycat) are a delightful explosion of flavor and texture that many of us have come to adore. If you’ve ever found yourself craving that perfect balance of savory, slightly sweet, and refreshingly crisp, then you know exactly what I’m talking about. There’s something incredibly satisfying about spooning that flavorful ground chicken mixture into cool, crunchy lettuce cups. It’s not just a meal; it’s an interactive dining experience that feels both healthy and indulgent. What makes these chicken lettuce wraps so special, beyond their irresistible taste? It’s their versatility and the sheer joy of building your own perfect bite, customizable with your favorite toppings. We’re going to recreate that magic right here in your own kitchen, capturing the essence of the beloved restaurant classic without the wait or the bill.

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about a delicious, restaurant-quality dish that you can recreate in your own kitchen. These Chicken Lettuce Wraps, inspired by the popular PF Chang’s version, are exactly that! They’re fresh, flavorful, and fun to eat, making them perfect for a weeknight meal or a casual get-together. The tender, savory chicken filling, packed with umami and a hint of sweetness, is cradled in crisp lettuce cups, creating a delightful textural contrast. And the best part? You can customize them to your liking! Let’s get started on making these addictive wraps.

Ingredients:

Instructions:

The key to these amazing lettuce wraps is getting the chicken filling just right, and then assembling everything to perfection. We’ll tackle it in a few stages to make it manageable and ensure a fantastic outcome.

1. Prepare the Shiitake Mushrooms

First things first, let’s get our dried shiitake mushrooms ready. These little flavor bombs are crucial for that authentic, savory depth. Place the dried mushrooms in a heatproof bowl. Pour enough hot water over them to completely submerge. You want the water to be hot, but not necessarily boiling – just hot enough to encourage them to rehydrate quickly. Let them soak for at least 30 minutes, or until they are tender and plump. Once rehydrated, gently squeeze out any excess water from the mushrooms. You can discard the soaking liquid, or if you’re feeling adventurous, strain it and use it in another broth for extra flavor! After squeezing, finely chop the rehydrated mushrooms. Set them aside.

2. Prepare the Chicken Filling

Now, let’s get our chicken ready. For this recipe, I prefer chicken thighs because they stay incredibly moist and flavorful, even when cooked quickly. However, you can absolutely use chicken breast if that’s your preference, just be mindful not to overcook it. Ensure your chicken thighs are chopped into very small, bite-sized pieces. This is important for even cooking and for the texture of the final filling. In a medium bowl, toss the chopped chicken with 1 & 1/2 teaspoons of kosher salt and a generous pinch of black pepper. Make sure each piece is well-seasoned.

In a large skillet or wok, heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the skillet in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Cook the chicken, stirring occasionally, until it’s browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside in a clean bowl.

3. Sauté the Aromatics and Vegetables

In the same skillet (no need to wash it!), add another 1 tablespoon of canola oil and the remaining 1 & 1/2 teaspoons of sesame oil over medium-high heat. Add the chopped water chestnuts, minced garlic, minced gin extractger, and the white and light green parts of 3 of the green onions. Sauté for about 2 minutes, until fragrant and slightly softened. Be careful not to burn the garlic. Now, add the finely chopped rehydrated shiitake mushrooms to the skillet. Cook for another 2-3 minutes, stirring frequently, allowing the flavors to meld together.

4. Combine and Finish the Filling

Return the cooked chicken to the skillet with the sautéed vegetables. Add the 2 tablespoons of soy sauce. Stir everything together well, ensuring the chicken is coated in the savory sauce. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to fully integrate. Taste and adjust seasoning if needed – you might want a touch more salt or pepper. Finally, stir in most of the chopped dark green parts of the green onions, reserving some for garnish. This brings a fresh, vibrant onion flavor to the filling. Remove the skillet from the heat.

5. Prepare the Crispy Rice Sticks and Assemble

Now for the fun part – getting those crispy rice sticks! Carefully pour the 2 inches of frying oil into a small, deep saucepan or wok. Heat the oil over medium-high heat until it reaches about 350 degrees Fahrenheit (175 degrees Celsius). You can test if it’s hot enough by dropping a single grain of rice in; it should sizzle and float to the surface immediately. In a small bowl, combine the maifun rice sticks with 1/4 cup of cold water. Let them soak for just 30 seconds to 1 minute until they are slightly softened but not mushy. Immediately remove the rice sticks from the water and shake off any excess moisture. Carefully add a small handful of the softened rice sticks to the hot frying oil. They will puff up almost instantly! Fry for just a few seconds until they are crispy and lightly golden. Use a slotted spoon to quickly remove them from the oil and drain them on a paper towel-lined plate. Repeat with the remaining rice sticks.

To serve, arrange the crisp lettuce cups (I like using butter lettuce or iceberg lettuce for their sturdy shape) on a platter. Spoon a generous portion of the chicken filling into each lettuce cup. Top with the crispy fried rice sticks and the reserved chopped green onions.

Enjoy your delicious homemade PF Chang’s-style Chicken Lettuce Wraps! They’re a fantastic way to enjoy a flavorful and healthy meal.

Conclusion:

There you have it! A delicious and surprisingly simple way to recreate those beloved Chicken Lettuce Wraps from PF Chang’s right in your own kitchen. This recipe truly shines because it captures that perfect balance of savory, slightly sweet, and wonderfully fresh flavors, all without requiring a trip to a restaurant. The crisp lettuce cups provide a light and refreshing contrast to the flavorful ground chicken filling, making it a fantastic option for a healthy and satisfying meal. I’m confident you’ll love how quickly this comes together, making it perfect for a weeknight dinner or even a fun appetizer for guests.

Feel free to serve these up with extra hoisin sauce or sriracha on the side for those who like a little extra kick. Don’t be afraid to get creative with variations! If you’re not a fan of chicken, ground turkey or even finely chopped firm tofu work beautifully. For a vegetarian option, consider using crum extractbled tempeh. The possibilities are endless, and the joy of making these yourself is immense. So, gather your ingredients and give these PF Chang’s copycat chicken lettuce wraps a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Q: Can I make the 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 even quicker when you’re ready to eat.

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

Iceberg lettuce is the classic choice for its crisp texture and sturdy cups that hold the filling well. However, butter lettuce or even romaine lettuce can also be used if you prefer a slightly different leaf. Just ensure the leaves are large enough to act as a vessel.

Q: I’m allergic to soy. Can I still make these?

You can adapt this recipe to be soy-free. Look for coconut aminos as a substitute for soy sauce. Ensure your oyster sauce (if using) is also soy-free. Many brands now offer soy-free versions of these ingredients, making it entirely possible to enjoy these delicious wraps without soy.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious and easy copycat recipe for PF Chang’s famous chicken lettuce wraps, featuring flavorful chicken and crisp vegetables.

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 soaking them in hot water until softened. Squeeze out excess water and chop finely.
2. Step 2
   In a bowl, toss the chopped chicken thighs with kosher salt and black pepper. Set aside.
3. Step 3
   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, stirring occasionally, until browned and cooked through. Remove chicken from the 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 the chopped rehydrated mushrooms, chopped water chestnuts, minced garlic, and minced ginger. Stir-fry for 2-3 minutes until fragrant.
5. Step 5
   Add the cooked chicken back to the skillet along with the soy sauce and half of the chopped green onions. Stir to combine and cook for another 1-2 minutes.
6. Step 6
   Meanwhile, cook the maifun rice sticks according to package directions. Drain and rinse with cold water. Toss with the 1/4 cup cold water.
7. Step 7
   Serve the chicken mixture in lettuce cups with the cooked rice sticks and the remaining chopped green onions on the side.

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.