PF Chang’s Copycat Chicken Lettuce Wraps

Chicken Lettuce Wraps (PF Chang’s Copycat) are a flavor explosion waiting to happen, and I’m so excited to share my take on this iconic dish with you! There’s a reason these little parcels of deliciousness have captured so many hearts (and taste buds). The magic lies in the perfect balance of textures and tastes: the crisp, refreshing crunch of the lettuce cup, the savory, umami-rich filling of seasoned chicken, and that hint of sweetness that just ties it all together. It’s an appetizer that feels both light and satisfying, making it ideal for sharing or enjoying as a delightful meal on its own. What truly makes these Chicken Lettuce Wraps (PF Chang’s Copycat) special is their versatility and how incredibly easy they are to recreate at home. Forget the long wait for a restaurant table; we’re bringin extractg that fantastic PF Chang’s experience right into your kitchen tonight.

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about PF Chang’s lettuce wraps – the savory, flavorful filling nestled in crisp, cool lettuce cups. Recreating that magic at home can seem daunting, but I’m here to tell you it’s totally achievable! This recipe breaks down the process into simple, manageable steps, allowing you to enjoy this restaurant-favorite right in your own kitchen. The key is in the careful preparation of each component, from the perfectly cooked chicken to the aromatic sauce and the crispy rice noodles. Get ready to impress yourself and your loved ones with this delicious and healthy meal.

Ingredients:

Instructions:

Step 1: Prepare the Shiitake Mushrooms and Chicken

The first crucial step is to rehydrate your dried shiitake mushrooms. Place the 2 ounces of dried shiitake 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 fully softened and pliable. Once rehydrated, drain the mushrooms, gently squeeze out any excess water, and then finely chop them. Discard the tough stems. While the mushrooms are soaking, prepare your chicken. Take your 1 pound of chicken thighs and chop them into very small, bite-sized pieces. The smaller the pieces, the better they will mimic the texture of the restaurant version. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good pinch of black pepper. Ensure the seasoning is evenly distributed.

Step 2: Cook the Chicken and Aromatics

Heat 1 & 1/2 tablespoons of canola oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken. Cook the chicken, stirring frequently, until it’s browned on all sides and cooked through. This should take about 5-7 minutes. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. In the same skillet, add the remaining 1 tablespoon of canola oil and 1 & 1/2 teaspoons of sesame oil. Reduce the heat to medium and add the minced garlic and minced gin extractger. Stir them constantly for about 30 seconds until they are fragrant, being careful not to burn them. Add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts to the skillet. Cook for another 2-3 minutes, stirring to combine with the garlic and gin extractger.

Step 3: Combine and Create the Filling

Return the cooked chicken to the skillet with the mushroom and water chestnut mixture. Add half of the chopped green onions (save the other half for garnish). Now, it’s time to make the sauce. In a small bowl, whisk together the 2 tablespoons of soy sauce and 1/4 cup of cold water. Pour this mixture into the skillet with the chicken and vegetables. Stir everything together well to coat all the ingredients evenly. Let the mixture simmer for about 3-5 minutes, allowing the sauce to thicken slightly and the flavors to meld beautifully. Taste the filling and adjust seasoning if necessary, adding a little more salt or pepper if you prefer. The consistency should be moist but not soupy.

Step 4: Prepare the Crispy Rice Noodles

This step adds a delightful crunch and elevates the entire dish. You’ll need about 2 inches of frying oil (canola oil or vegetable oil works well) in a small saucepan or wok. Heat this oil over medium-high heat until it reaches about 350 degrees Fahrenheit (you can test this by dropping a single rice stick in; it should sizzle and puff up immediately). Carefully add a handful of the maifun rice sticks to the hot oil. They will puff up almost instantly. Fry them for just a few seconds until they are white and expanded. Do not let them brown. Using a slotted spoon or spider strainer, quickly remove the puffed rice noodles from the oil and place them on a plate lined with paper towels to drain. Repeat this process in batches until all your rice sticks are fried. Be cautious as the oil is very hot.

Step 5: Assemble and Serve

Once your chicken filling is ready and your rice noodles are crispy, you are ready to assemble. Take your large lettuce leaves (butter lettuce or iceberg lettuce are excellent choices). Wash them thoroughly and ensure they are dry. Arrange the lettuce cups on a platter. Spoon a generous amount of the savory chicken filling into each lettuce cup. Garnish with the remaining chopped green onions. Serve immediately with the crispy rice noodles on the side for topping. You can also offer additional soy sauce or a chili garlic sauce for those who like a little extra kick. Enjoy the explosion of textures and flavors!

Conclusion:

There you have it – your very own Chicken Lettuce Wraps, a delightful PF Chang’s copycat that brings vibrant flavors and a satisfying crunch right into your kitchen! This recipe is a winner because it’s not only incredibly delicious, mimicking that iconic restaurant taste, but it’s also surprisingly quick and easy to make, making it perfect for a weeknight meal or an impressive appetizer for guests. The savory, umami-rich filling paired with the crisp, refreshing lettuce cups creates a truly addictive bite that everyone will love. I truly encourage you to give this recipe a try – you won’t be disappointed!

Beyond the classic chicken filling, feel free to get creative! You can easily substitute the chicken with ground turkey, finely chopped mushrooms for a vegetarian option, or even shrimp. For extra heat, add a pinch of red pepper flakes to the stir-fry. Serve these wraps as a light lunch, a fun appetizer, or even as a main course with a side of brown rice or a simple Asian-inspired slaw. The versatility of these Chicken Lettuce Wraps makes them a staple you’ll want to return to again and again.

Frequently Asked Questions:

Can I make the filling ahead of time?

Absolutely! The filling for these Chicken Lettuce Wraps can be prepared a day in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker when you’re ready to serve. You might want to slightly reheat it before serving for the best texture.

What kind of lettuce is best for these wraps?

Butter lettuce or iceberg lettuce are the stars here! Their broad, cupped leaves are perfect for holding the filling. You can also use romaine lettuce hearts, just make sure to separate the leaves carefully.

How can I make these gluten-free?

This recipe is already quite adaptable! Ensure your soy sauce or tamari is gluten-free, and check that any other sauces or seasonings you use are certified gluten-free. The rest of the ingredients are naturally gluten-free.

Chicken Lettuce Wraps (PF Chang’s Copycat)

Flavorful chicken lettuce wraps with a savory filling, inspired by PF Chang’s popular dish.

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 for at least 30 minutes until rehydrated. Drain and finely chop.
2. Step 2
   In a bowl, toss chopped chicken with salt and pepper. Set aside.
3. Step 3
   Heat 1 tablespoon canola oil and 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook, breaking it up with a spoon, until browned and cooked through. Remove chicken from skillet and set aside.
4. Step 4
   Add remaining 1 & 1/2 tablespoons canola oil to the skillet. Add chopped mushrooms, water chestnuts, garlic, ginger, and the white and light green parts of the green onions. Stir-fry for 2-3 minutes until fragrant.
5. Step 5
   Return the cooked chicken to the skillet. Add soy sauce and the remaining 1 & 1/2 teaspoons sesame oil. Stir to combine and cook for another minute.
6. Step 6
   Meanwhile, prepare the rice sticks according to package directions. Drain and set aside. For serving, gently heat the frying oil in a small saucepan until hot. Fry the cooked rice sticks in batches until puffed and crispy.
7. Step 7
   Serve the chicken mixture in lettuce cups. Garnish with the reserved green parts of the green onions and top with crispy rice sticks.

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.