Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Chicken lettuce wraps, specifically those amazing PF Chang’s copycat versions, are a weeknight dinner dream come true! I’ve always been a huge fan of the vibrant flavors and satisfying crunch of these appetizers, and I’m so excited to share my take on how to recreate that magic in your own kitchen. There’s something incredibly appealing about the playful assembly of fresh, crisp lettuce cups filled with savory, tender chicken. People adore them because they’re light yet incredibly flavorful, making them a fantastic guilt-free indulgence. What truly makes these chicken lettuce wraps special is the perfect balance of sweet, savory, and a hint of umami, all brought together with a medley of aromatic ingredients. Forget the restaurant wait times and pricey bills; now you can enjoy this beloved dish anytime.

Ingredients:

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about a good lettuce wrap. The crisp crunch of the lettuce, the savory, flavorful filling, and the whole interactive experience of assembling your own perfect bite – it’s a winner every time. While PF Chang’s is known for its iconic chicken lettuce wraps, you can absolutely recreate that deliciousness right in your own kitchen. This recipe aims to capture that authentic flavor profile, focusing on fresh ingredients and a few key techniques to bring that restaurant-quality taste home. Get ready to impress yourself and anyone lucky enough to share these with you!

The secret to these wraps lies in the balance of textures and flavors. We’re going for tender, finely chopped chicken, the earthy depth of rehydrated shiitake mushrooms, the refreshing crunch of water chestnuts, and that irresistible sweet and savory sauce. Don’t be intimidated by the ingredient list; many are pantry staples, and the few special items are well worth the effort.

Preparing the Mushrooms and Chicken

The first crucial step is rehydrating your dried shiitake mushrooms. These little flavor bombs will add so much umami to our filling. Place your 2 ounces of dried shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to completely submerge them. You want the water to be hot, but not boiling – think hot tap water. Let them soak for at least 30 minutes, or until they are fully softened and pliable. Once rehydrated, drain them well, squeezing out any excess water. Then, you’ll want to remove and discard the tough stems, and finely chop the mushroom caps. This step is vital for achieving the right texture in your filling.

While the mushrooms are soaking, let’s get our chicken ready. For the best texture and flavor, I highly recommend using chicken thighs. They stay wonderfully moist and tender even when cooked quickly. Take your 1 pound of chicken thighs and chop them into very small, bite-sized pieces. The smaller the pieces, the better they’ll integrate into the filling and cook evenly. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good grinding of black pepper. Make sure to coat all the pieces evenly.

Cooking the Filling

Now, let’s get cooking! Heat 1 & 1/2 tablespoons of canola oil and 1 & 1/2 teaspoons of sesame oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add your seasoned chicken. Spread the chicken out in a single layer and let it cook undisturbed for a few minutes until it’s nicely browned on one side. Then, stir and continue to cook until the chicken is cooked through and no longer pink. This should only take about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside on a plate. Don’t clean the skillet just yet!

In the same skillet, add the remaining 1 tablespoon of canola oil and 1 & 1/2 teaspoons of sesame oil. Add your chopped water chestnuts, minced garlic, and minced gin extractger. Stir-fry for about 1-2 minutes until fragrant. You want to cook the aromatics until they’re softened and their fragrance really starts to bloom, but be careful not to burn them. Now, add your finely chopped rehydrated shiitake mushrooms and about half of your chopped green onions (save the rest for garnish). Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld beautifully.

Return the cooked chicken to the skillet. Add the 2 tablespoons of soy sauce. Stir everything well to coat the chicken and vegetables in the savory sauce. Let it simmer for a minute or two to allow the sauce to thicken slightly and for all the flavors to combine. Taste and adjust seasoning if necessary. If you like a little more saltiness, add a pinch more salt. If it needs a touch more depth, a tiny splash more soy sauce can work wonders.

Preparing the Crispy Rice Sticks

This is a fun step that adds a unique textural element to the wraps. You’ll need a shallow pan or pot that can hold about 2 inches of frying oil. Heat your frying oil (canola or vegetable oil works well) over medium-high heat until it reaches about 350-375 degrees Fahrenheit. You can test if it’s hot enough by dropping a tiny piece of noodle in – it should sizzle and puff up immediately.

While the oil is heating, prepare your maifun rice sticks. Break the package of maifun rice sticks into smaller, manageable pieces. In a separate bowl, combine the broken rice sticks with 1/4 cup of cold water. Let them soak for just a minute or two – they soften quickly. Drain them very well.

Carefully add a small handful of the drained rice sticks to the hot oil. They will puff up almost instantly, turning golden brown and crispy. This happens very fast, so be ready! Fry them in batches, being careful not to overcrowd the pan, which can lower the oil temperature and lead to greasy noodles. Once they are puffed and golden, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. They should be light and crispy.

Serving Your Copycat Lettuce Wraps

To assemble, simply spoon a generous amount of the chicken and mushroom filling into the crisp lettuce cups. Garnish with the remaining chopped green onions. The crisp rice sticks can be served on the side for an extra textural crunch, or you can gently crum extractble them over the filling before serving. I love having them on the side so everyone can add their own perfect amount. These are best enjoyed immediately while the filling is warm and the lettuce is crisp. Enjoy your homemade PF Chang’s copycat chicken lettuce wraps!

Conclusion:

I hope you’re as excited as I am to recreate these delicious Chicken Lettuce Wraps at home! This PF Chang’s copycat recipe truly delivers on flavor, offering that perfect balance of savory, slightly sweet, and umami notes that make it so irresistible. It’s a fantastic option for a healthy and satisfying meal, packed with protein and fresh ingredients. The crisp lettuce cups provide a refreshing contrast to the tender, flavorful chicken filling, making each bite a delightful experience.

These wraps are incredibly versatile. Serve them as a light lunch, an impressive appetizer for your next gathering, or even as a complete dinner with a side of steamed rice or a simple Asian-inspired salad. Feel free to get creative with your own variations! You can easily swap the chicken for ground turkey or even finely chopped firm tofu for a vegetarian option. Adding a sprinkle of toasted sesame seeds or chopped peanuts just before serving can add another layer of texture and flavor. I genuinely encourage you to give these Chicken Lettuce Wraps a try. They’re simpler to make than you might think and the payoff in taste is enormous!

Frequently Asked Questions:

What kind of lettuce is best for lettuce wraps?

Iceberg lettuce is the classic choice because its large, sturdy leaves hold the filling well and offer a satisfying crunch. Butter lettuce or romaine lettuce can also work, though butter lettuce leaves might be a bit more delicate.

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 weeknight meal prep even easier!

Are there any ways to make the filling spicier?

Certainly! For a spicier kick, you can add a pinch of red pepper flakes to the filling as it cooks, or a drizzle of sriracha sauce over the finished wraps. You could also finely mince a fresh chili pepper (like a jalapeño or serrano) and sauté it with the aromatics.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious copycat recipe for PF Chang’s popular chicken lettuce wraps, featuring savory chicken and crisp water chestnuts in a flavorful sauce, served in cool 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 the dried shiitake mushrooms by placing them in a bowl and covering them with hot water. Let them soak for about 15-20 minutes, then drain and finely chop.
2. Step 2
   In a bowl, toss the chopped chicken with 1 tablespoon of canola oil, 1 teaspoon of sesame oil, kosher salt, and black pepper. Set aside.
3. Step 3
   Heat the frying oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and stir-fry until cooked through and lightly browned. Remove chicken from the wok 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 wok. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
5. Step 5
   Add the rehydrated mushrooms, chopped water chestnuts, and half of the chopped green onions to the wok. Stir-fry for 1-2 minutes.
6. Step 6
   Return the cooked chicken to the wok. Add the soy sauce and stir to combine. Cook for another minute.
7. Step 7
   Cook the maifun rice sticks according to package directions. Drain and rinse with cold water. You can either serve them on the side or toss them gently with the chicken mixture.
8. Step 8
   Serve the chicken mixture with crisp lettuce leaves (such as butter or iceberg lettuce) and the remaining chopped green onions as a garnish. Spoon the chicken mixture into the lettuce cups to create wraps.

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.