Copycat PF Chang’s Chicken Lettuce Wraps – Easy Recipe

Chicken Lettuce Wraps (PF Chang’s Copycat) are a crowd-pleasing appetizer that brings the delicious flavors of your favorite Asian restaurant right into your own kitchen. Who doesn’t love that irresistible combination of savory, slightly sweet chicken filling nestled in crisp, refreshing lettuce cups? It’s a dish that strikes the perfect balance – light yet satisfying, packed with vibrant tastes and textures that dance on your palate. What truly makes these Chicken Lettuce Wraps (PF Chang’s Copycat) so special is their versatility and the satisfying crunch of each bite. Whether you’re hosting a dinner party, looking for a healthy weeknight meal, or just craving that signature PF Chang’s experience, this copycat recipe delivers every time. Get ready to impress yourself and your guests with this easy-to-make yet incredibly flavorful favorite.

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about the PF Chang’s Chicken Lettuce Wraps. The perfect balance of savory, sweet, and a hint of spice, all wrapped up in crisp, cool lettuce leaves. Recreating this favorite at home might seem daunting, but I promise, it’s much more achievable than you think! This recipe will guide you through every step, ensuring your homemade version is just as delicious, if not more so. We’re aiming for that authentic PF Chang’s experience, with tender chicken, flavorful aromatics, and a sauce that sings.

One of the keys to achieving that authentic texture and flavor is using the right ingredients and paying attention to the details. Don’t shy away from mincing your garlic and gin extractger finely; this ensures they distribute their flavor evenly throughout the filling. And for the mushrooms, the dried shiitake are crucial for that deep, umami kick that makes these wraps so special.

Ingredients:

Cooking Instructions:

Let’s get started on creating these fantastic lettuce wraps. The process can be broken down into a few key stages: preparing the mushrooms, cooking the chicken mixture, and finally, preparing the crispy rice sticks and assembling.

Step 1: Rehydrating the Shiitake Mushrooms

The first thing you’ll want to do is rehydrate your dried shiitake mushrooms. This is where a lot of that deep, earthy flavor comes from. Place the dried mushrooms in a medium bowl and cover them completely with hot water. You want enough water to ensure they are fully submerged. Let them soak for at least 30 minutes, or until they are pliable and tender. Once rehydrated, drain the mushrooms, reserving the soaking liquid – this liquid is packed with flavor and can be strained and used in other dishes or even in the sauce if you wish, though for this recipe, we’ll stick to the specified ingredients to keep it simple. Discard any tough stems and finely chop the mushroom caps. This might seem tedious, but those small pieces will meld beautifully into the chicken filling.

Step 2: Preparing the Chicken and Aromatics

Next, we’ll focus on the star of our filling: the chicken. I highly recommend using chicken thighs for this recipe. They stay incredibly moist and tender, even when chopped into small pieces and cooked quickly. Trim any excess fat from the chicken thighs and then chop them into very small, bite-sized pieces. The smaller the pieces, the better they will distribute throughout the filling. Season the chopped chicken generously with kosher salt and freshly ground 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 seasoned chicken to the hot skillet in a single layer. Don’t overcrowd the pan; cook in batches if necessary to ensure the chicken sears properly rather than steaming. Cook the chicken, stirring occasionally, until it’s browned and cooked through, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.

Step 3: Building the Flavorful Filling

Now it’s time to build that incredible flavor base. In the same skillet (no need to wash it, the chicken bits add flavor!), add the remaining 1 & 1/2 tablespoons of canola oil and 1 & 1/2 teaspoons of sesame oil over medium-high heat. Add the minced garlic and minced gin extractger to the skillet and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic and gin extractger.

Add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts to the skillet. Stir-fry for another 2-3 minutes until the mushrooms have softened slightly and the water chestnuts are heated through. Now, add about three-quarters of your chopped green onions (save the rest for garnish). Stir everything together for about a minute to combine the flavors.

Return the cooked chicken to the skillet with the mushroom and water chestnut mixture. Add the soy sauce to the skillet. Stir everything well to coat the chicken and vegetables evenly with the sauce. Continue to cook for another 1-2 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed. This filling should be savory with a subtle sweetness and a wonderful umami depth from the mushrooms.

Step 4: Crafting the Crispy Rice Sticks

The crispy rice sticks are a fun and textural element that really elevates these lettuce wraps. You’ll need to prepare your maifun rice sticks according to package directions, which typically involves boiling them for a few minutes until tender. Once cooked, drain them well.

Now, for the frying. In a separate, deep skillet or a small pot, heat about 2 inches of frying oil (canola or vegetable oil works well) to around 350-375°F (175-190°C). This temperature is crucial for achieving a nice crisp without the rice sticks becoming greasy. Carefully add the cooked and drained rice sticks to the hot oil, working in small batches. They will puff up and become crispy very quickly. This usually takes about 30-60 seconds per batch. Use a spider strainer or slotted spoon to remove the crispy rice sticks from the oil and transfer them to a plate lined with paper towels to drain off any excess oil. They should be light, airy, and wonderfully crunchy.

Step 5: Assembly and Serving

The final step is assembly! Have your crisp lettuce leaves ready. Large, sturdy leaves like iceberg or butter lettuce are ideal for holding the filling. Spoon a generous portion of the savory chicken and mushroom mixture into each lettuce leaf. Top with a sprinkle of the reserved chopped green onions for a burst of fresh flavor and color. Serve immediately with the crispy rice sticks on the side. You can either mix some of the crispy rice sticks into the filling just before serving or offer them as a crunchy topping. Enjoy the delightful contrast of textures and flavors with every bite! These are perfect as an appetizer or a light and healthy main course.

Conclusion:

I hope you’re as excited as I am to recreate these delicious PF Chang’s copycat chicken lettuce wraps at home! This recipe is a winner because it delivers that authentic, savory, and slightly sweet flavor profile we all love, without the restaurant price tag or the wait. It’s a fantastic weeknight meal that’s surprisingly quick to prepare and endlessly customizable. The crunch of the water chestnuts, the tender chicken, and the crisp lettuce cups create a truly satisfying culinary experience.

For serving, I highly recommend garnishing with fresh cilantro, chopped peanuts, and a drizzle of sriracha for an extra kick. You can also serve these alongside a simple side of jasmine rice or some steamed edamame. 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. You could also experiment with different vegetables like finely diced bell peppers or peas. Don’t be afraid to adjust the soy sauce and hoisin sauce to your personal taste preferences. Give these chicken lettuce wraps a try – I promise you won’t be disappointed!

Frequently Asked Questions:

What kind of lettuce is best for lettuce wraps?

Bibb or butter lettuce are ideal for these chicken lettuce wraps because their leaves are large, soft, and hold their shape well. Iceberg lettuce is another popular choice if you prefer a more crisp texture.

Can I make the chicken mixture ahead of time?

Yes, absolutely! You can prepare the chicken filling up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving.

What can I do if I don’t have all the sauce ingredients?

If you’re missing an ingredient, don’t worry! For the sauce, you can often substitute regular soy sauce for the low-sodium if that’s all you have. If you don’t have hoisin sauce, you can try a mix of soy sauce, a touch of molasses or brown sugar, and a dash of rice vinegar to mimic its sweetness and depth.

Chicken Lettuce Wraps (PF Chang’s Copycat)

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

Prep Time
20 Minutes

Cook Time
20 Minutes

Total Time
40 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)
• 1 (6.75-oz) package maifun rice sticks
• 1/4 cup cold water
• 2 tablespoons soy sauce

Instructions

1. Step 1
   Place dried shiitake mushrooms in a bowl and cover with hot water. Let soak for 20 minutes, or until softened. Drain, remove stems, and finely chop the mushrooms.
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 of canola oil and 1 & 1/2 teaspoons of sesame oil to the same skillet. Add the chopped rehydrated shiitake mushrooms, chopped water chestnuts, minced garlic, minced ginger, and the white and light green parts of the green onions. Stir-fry for 3-4 minutes until fragrant.
5. Step 5
   Return the cooked chicken to the skillet. Add the soy sauce and stir to combine. Cook for another 1-2 minutes, allowing the flavors to meld.
6. Step 6
   Meanwhile, prepare the maifun rice sticks according to package directions. Drain and set aside.
7. Step 7
   Serve the chicken mixture in crisp lettuce cups (such as iceberg or butter lettuce), topped with the prepared maifun rice sticks and the reserved green parts of the 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.