PF Chang’s Chicken Lettuce Wraps – Easy Copycat Recipe

Chicken lettuce wraps are an absolute crowd-pleaser, and for good reason! If you’ve ever savored those flavorful, craveable bites at PF Chang’s, you know exactly the magic I’m talking about. This isn’t just another chicken dish; it’s a vibrant explosion of sweet, savory, and slightly spicy notes, all bundled up in crisp, refreshing lettuce cups. What makes these chicken lettuce wraps so special is their incredible versatility and the satisfying textural contrast between the tender, seasoned chicken and the cool, crunchy lettuce. They’re the perfect appetizer for a party, a light and healthy lunch, or even a fun weeknight dinner that everyone in the family will happily devour. Get ready to recreate that iconic PF Chang’s chicken lettuce wrap experience right in your own kitchen!

Ingredients:

Chicken Lettuce Wraps (PF Chang’s Copycat)

One of my absolute favorite restaurant appetizers is the savory and satisfying chicken lettuce wrap. It’s the perfect combination of tender, flavorful chicken, crisp lettuce, and a delightful sauce that coats everything beautifully. Recreating this at home felt like a culinary challenge I was ready to conquer, and I’m thrilled to share my success with you! This recipe aims to capture that authentic PF Chang’s flavor with accessible ingredients and straightforward steps. Get ready to impress yourself and your loved ones with these incredible copycat chicken lettuce wraps.

Preparing the Ingredients

Before we even think about cooking, it’s essential to get all our components ready. This dish comes together relatively quickly once you start the stir-frying process, so having everything prepped is key to a smooth and enjoyable cooking experience.

First, let’s tackle those dried shiitake mushrooms. They might not look like much in their dry state, but they hold a world of umami flavor. Place the dried mushrooms in a heatproof bowl and cover them generously with hot water. Let them soak for at least 20-30 minutes, or until they are softened and plump. Once rehydrated, gently squeeze out any excess water, then remove and discard the tough stems. Finely chop the mushroom caps. These will add a wonderful depth of flavor and a slightly chewy texture to our chicken filling.

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 the pieces, the better they’ll distribute throughout the filling and the quicker they’ll cook. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good pinch of black pepper. Make sure to evenly coat the chicken pieces.

Your water chestnuts should also be chopped. If you’re using canned, simply drain them and give them a good chop. The water chestnuts add a fantastic crunch, a refreshing contrast to the tender chicken and soft mushrooms. Mince your garlic and gin extractger as finely as possible. You can smash the garlic cloves before mincing to make it easier. Chop your green onions, separating the white and light green parts from the dark green tops. The whites and light greens will be cooked with the chicken, while the dark green tops will be used as a fresh garnish.

Cooking the Chicken Filling

Now, let’s get to the heart of the recipe – cooking that delicious chicken filling. This is where the magic happens!

1. In a large skillet or wok, heat 1 tablespoon of canola oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken. Spread the chicken in a single layer as much as possible to ensure even browning. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes. Don’t overcrowd the pan; if necessary, cook the chicken in batches to achieve a good sear rather than steaming it. Once cooked, remove the chicken from the skillet and set it aside.

2. To the same skillet, add another tablespoon of canola oil and 1 teaspoon of sesame oil. Add the chopped water chestnuts, minced garlic, minced gin extractger, and the white and light green parts of the green onions. Stir-fry for about 1-2 minutes until fragrant, being careful not to burn the garlic and gin extractger. You want to soften them slightly and release their aromatics.

3. Add the chopped rehydrated shiitake mushrooms to the skillet and cook for another 2 minutes, stirring frequently. Then, return the cooked chicken to the skillet. Pour in the soy sauce. Stir everything together to combine and allow the flavors to meld. Cook for an additional 1-2 minutes, ensuring the chicken is heated through and coated in the sauce. Taste and adjust seasoning if needed with a little more salt or pepper. Remove the chicken mixture from the skillet and set it aside.

Preparing the Crispy Rice Noodles

The crispy maifun rice sticks are a signature element of this dish, adding a wonderful textural contrast. This step is surprisingly simple and adds a gourmet touch.

1. Heat about 2 inches of frying oil (canola or vegetable oil work well) in a medium saucepan or deep skillet over medium-high heat to approximately 350-375°F (175-190°C). If you don’t have a thermometer, you can test the oil by dropping a single rice stick into it. If it immediately puffs up and floats, the oil is ready.

2. Carefully add a small handful of the dry maifun rice sticks to the hot oil. They will puff up and expand almost instantly, turning crispy and white. This happens very quickly, so watch them closely. Fry for just a few seconds until they are puffed and light, then immediately remove them with a slotted spoon or spider strainer and drain them on a plate lined with paper towels. Repeat with the remaining rice sticks, working in small batches to avoid overcrowding the pan and lowering the oil temperature.

Assembling the Lettuce Wraps

This is the fun part where everything comes together! The beauty of lettuce wraps is that they are interactive and customizable.

1. Spoon the savory chicken and mushroom filling generously into the crisp butter lettuce cups. The cool, crisp lettuce provides a refreshing counterpoint to the warm, flavorful filling.

2. Sprinkle the crispy maifun rice sticks over the filling. This adds that delightful crunch and visual appeal.

3. Garnish with the reserved chopped dark green onion tops. For an extra layer of flavor, offer optional accompaniments like hoisin sauce for sweetness and depth, sriracha for a spicy kick, and chopped peanuts for added texture and nuttiness.

Now, gather your guests, explain how to assemble their own perfect bite, and enjoy the delicious fruits of your labor! These chicken lettuce wraps are a fantastic appetizer for a party or a light and healthy main course.

Conclusion:

I hope you’re as excited as I am to recreate these delicious Chicken Lettuce Wraps right in your own kitchen! This recipe truly captures the essence of the beloved PF Chang’s version, offering a delightful balance of savory, slightly sweet, and wonderfully textured filling all nestled in crisp lettuce cups. It’s a fantastic option for a healthy yet incredibly satisfying meal that’s surprisingly quick to prepare, making it perfect for busy weeknights or impressive entertaining. The aroma alone as it cooks is enough to make your mouth water!

For serving, I highly recommend a variety of fresh toppings to let everyone customize their perfect bite. Think shredded carrots, thinly sliced scallions, chopped peanuts or cashews for crunch, and a drizzle of your favorite chili sauce or Sriracha for an extra kick. You can also serve it with a side of jasmine rice for a more substantial meal. Don’t be afraid to get creative with variations either! Tofu or finely chopped mushrooms make excellent vegetarian substitutes, and a touch of gin extractger or lime juice in the sauce can offer exciting new flavor profiles. I truly encourage you to give these Chicken Lettuce Wraps a try; they are a guaranteed crowd-pleaser and a personal favorite!

Frequently Asked Questions:

Can I make the filling ahead of time?

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 is a great way to save time if you’re planning a gathering.

What kind of lettuce is best for lettuce wraps?

Iceberg lettuce is traditionally used and provides that satisfying crunch and cup-like shape. However, butter lettuce or even romaine hearts can also work wonderfully, offering a slightly different texture and flavor profile. Just ensure the leaves are large enough to hold the filling.

How can I make this recipe spicier?

To add more heat, you can increase the amount of Sriracha or chili garlic sauce in the filling. You could also add a pinch of red pepper flakes to the stir-fry or offer a spicier dipping sauce on the side, like a chili oil or a jalapeño-infused sauce.

Chicken Lettuce Wraps (PF Chang’s Copycat)

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

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 dried shiitake mushrooms by soaking them in hot water for at least 20 minutes. Drain, remove stems, and finely chop the mushroom caps.
2. Step 2
   In a bowl, toss the chopped chicken thighs with kosher salt and black pepper. Set aside.
3. Step 3
   Prepare the maifun rice sticks according to package directions. Typically, this involves soaking them in hot water. Drain well and set aside.
4. Step 4
   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 stir-fry until cooked through and browned. Remove chicken from skillet and set aside.
5. Step 5
   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, and minced ginger. Stir-fry for 2-3 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 in crisp lettuce cups (such as iceberg or butter lettuce). Garnish with the remaining chopped green onions and serve with the prepared rice sticks 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.