PF Chang’s Copycat Chicken Lettuce Wraps Recipe

Chicken lettuce wraps have long been a favorite for a reason, and if you’ve ever savored the iconic version from PF Chang’s, you know exactly what I’m talking about. There’s something incredibly satisfying about those crisp, cool lettuce cups filled with savory, flavorful chicken and a delightful mix of textures. It’s the perfect appetizer, light lunch, or even a fun dinner option that always feels a little bit fancy. What truly makes these chicken lettuce wraps special is their incredible balance of flavors – that perfect blend of sweet, savory, and a hint of umami that keeps you coming back for more. Forget the restaurant wait times and hefty bill; today, we’re diving into how to recreate these beloved chicken lettuce wraps right in your own kitchen, capturing that unmistakable PF Chang’s magic without leaving home.

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about a good lettuce wrap. It’s light, flavorful, and has that perfect crunch. And let’s be honest, the PF Chang’s version is legendary. Recreating that magic at home is totally achievable, and I’m here to guide you through it. These copycat chicken lettuce wraps are packed with deliciousness and are surprisingly easy to make. The key is in the preparation and a few simple, yet impactful, ingredients. Get ready to impress yourself and anyone you share these with!

Ingredients:

Preparation and Cooking

Let’s break down how to bring these fantastic lettuce wraps to life. The process involves a few distinct stages: preparing the mushrooms, cooking the chicken filling, and then making those wonderfully crispy rice sticks.

Rehydrating the Shiitake Mushrooms

The dried shiitake mushrooms are crucial for that deep, umami flavor. Don’t skip this step!

1. Start by placing your 2 ounces of dried shiitake mushrooms in a medium-sized bowl. You want them to have enough room to expand.
2. Pour enough hot water over the mushrooms to completely submerge them. You’ll want to use hot tap water or water that’s just been boiled and cooled slightly. This helps them rehydrate faster and more effectively.
3. Let the mushrooms soak for at least 20 to 30 minutes, or until they are plump and tender. Once rehydrated, drain the mushrooms, reserving the soaking liquid if you wish to add it to the filling for extra flavor (strain it first to remove any grit). Discard the tough stems and finely chop the mushroom caps.

Cooking the Chicken Filling

This is where all the savory goodness comes together. The small pieces of chicken cook quickly and absorb all the delicious flavors.

4. In a bowl, combine your 1 pound of chicken thighs, which have been chopped into very small pieces. This size is important for the texture of the wraps. Season generously with 1 & 1/2 teaspoons of kosher salt and a good pinch of black pepper. Toss to ensure the chicken is evenly coated.
5. Heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken. Stir-fry the chicken, breaking up any clumps, until it’s cooked through and lightly browned. This should only take about 5-7 minutes because the pieces are small. Remove the cooked chicken from the skillet and set it aside in a clean bowl.
6. Add another tablespoon of canola oil to the same skillet. Add the chopped water chestnuts, minced garlic, and minced fresh gin extractger. Stir-fry for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
7. Add the chopped rehydrated shiitake mushrooms and about half of your chopped green onions (reserve the other half for garnish). Stir-fry for another 2-3 minutes, allowing the flavors to meld.
8. Return the cooked chicken to the skillet. Add the 2 tablespoons of soy sauce and the remaining 1 & 1/2 tablespoons of canola oil, along with the remaining 1 & 1/2 teaspoons of sesame oil. Stir everything together well, ensuring the chicken and vegetables are evenly coated in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients. Taste and adjust seasoning if necessary.

Crispy Rice Sticks

These crispy bits are an absolute game-changer for texture and authenticity.

9. While the chicken filling is cooking, prepare your rice sticks. In a small bowl, combine the 1 (6.75-oz) package of maifun rice sticks with 1/4 cup of cold water. Let them soak for about 5 minutes until they are slightly softened.
10. In a separate pot or deep skillet, heat about 2 inches of frying oil (canola oil or vegetable oil) to around 350-375°F (175-190°C). You can test the oil by dropping a single rice stick in; it should sizzle and puff up immediately.
11. Carefully add the soaked rice sticks to the hot oil, working in batches if necessary to avoid overcrowding the pot. Fry for about 30-60 seconds, or until they puff up and become crispy and white. They cook very quickly, so watch them closely!
12. Using a slotted spoon or spider, remove the crispy rice sticks from the oil and transfer them to a plate lined with paper towels to drain any excess oil. They will continue to crisp up as they cool.

Assembly and Serving

The final step is bringin extractg it all together for that iconic lettuce wrap experience.

13. Arrange your clean butter lettuce or iceberg lettuce cups on a platter.
14. Spoon the warm chicken filling into the lettuce cups.
15. Top generously with the crispy fried rice sticks and the reserved chopped green onions.
16. Serve immediately and enjoy the delicious explosion of flavors and textures! You can also offer extra soy sauce or a drizzle of sriracha on the side for those who like a little heat.

These copycat chicken lettuce wraps are perfect for a light lunch, a fun appetizer, or even a weeknight dinner that feels a little special. The combination of savory chicken, crunchy water chestnuts, earthy mushrooms, and those delightful crispy rice sticks is truly irresistible. Enjoy making and devouring them!

Conclusion:

There you have it – a simple yet incredibly satisfying way to recreate that beloved PF Chang’s Chicken Lettuce Wrap experience right in your own kitchen! This recipe is a winner because it’s remarkably quick to prepare, packed with vibrant flavors, and offers a healthy, lighter alternative to traditional heavy meals. The satisfying crunch of fresh lettuce combined with the savory, slightly sweet filling is truly a delight. I really encourage you to give these Chicken Lettuce Wraps a try; they are perfect for a weeknight dinner, a fun appetizer for gatherings, or even a healthy lunch option.

Don’t hesitate to get creative with your serving! Beyond the classic lettuce cups, you can serve the filling over steamed rice or quinoa for a heartier meal. For variations, feel free to swap the ground chicken for ground turkey, or even finely chopped firm tofu for a vegetarian option. Adding a sprinkle of toasted sesame seeds or a drizzle of Sriracha before serving can elevate the flavor even further. Enjoy the process and savor every delicious bite!

Frequently Asked Questions:

Can I make the filling ahead of time?

Absolutely! The 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 on busy nights even faster.

What kind of lettuce is best for lettuce wraps?

Iceberg lettuce is the classic choice because its crisp texture and cup-like shape hold the filling perfectly. However, butter lettuce, romaine, or even large green cabbage leaves can also work wonderfully.

How can I make these spicier?

To add more heat, you can increase the amount of Sriracha in the sauce, add a pinch of red pepper flakes to the filling while cooking, or serve with extra Sriracha on the side for guests to customize their spice level.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious and easy copycat recipe for PF Chang’s famous chicken lettuce wraps.

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
   Soak dried shiitake mushrooms in hot water until rehydrated. Drain and finely chop. Reserve soaking liquid if desired for extra flavor.
2. Step 2
   In a bowl, combine chopped chicken thighs with 1 teaspoon kosher salt and black pepper. Set aside.
3. Step 3
   Heat 1 tablespoon canola oil and 1 teaspoon sesame oil in a wok or large skillet over high heat. Add chicken and stir-fry until cooked through and lightly browned. Remove chicken from wok and set aside.
4. Step 4
   Add remaining 1 1/2 tablespoons canola oil and 1 1/2 teaspoons sesame oil to the wok. Add chopped water chestnuts, minced garlic, minced ginger, and the white and light green parts of the green onions. Stir-fry for 1-2 minutes until fragrant.
5. Step 5
   Return cooked chicken to the wok. Add chopped rehydrated mushrooms, soy sauce, and remaining 1/2 teaspoon kosher salt. Stir well to combine and cook for another 2-3 minutes.
6. Step 6
   While chicken mixture is cooking, prepare the rice sticks. Boil water according to package directions. Cook rice sticks until tender, then drain. Rinse with cold water to prevent sticking.
7. Step 7
   Serve chicken mixture immediately with lettuce cups and prepared rice sticks. Garnish with the dark 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.