PF Chang’s Copycat Chicken Lettuce Wraps Recipe

Chicken Lettuce Wraps are a culinary sensation, and for good reason! If you’ve ever found yourself craving that vibrant, savory, and satisfying experience from PF Chang’s, you’re in the right place. These Chicken Lettuce Wraps are my go-to for a quick, healthy, and incredibly delicious meal that always impresses. What’s not to love? They offer a delightful textural contrast with the crisp lettuce cups cradling the flavorful, umami-rich filling. This dish is special because it’s so versatile and incredibly fun to eat. You get to assemble your own perfect bite every time! My copycat recipe aims to capture all the authentic flavors and textures that make the origin extractal so beloved, bringin extractg that restaurant-quality magic right into your own kitchen. Get ready to ditch the takeout menu; these homemade Chicken Lettuce Wraps are about to become your new favorite weeknight wonder.

Chicken Lettuce Wraps (PF Chang’s Copycat)

Who doesn’t love those delicious, savory chicken lettuce wraps from PF Chang’s? They’re a perfect appetizer, a light lunch, or even a fun dinner that everyone can assemble themselves. Recreating that signature flavor at home might seem daunting, but trust me, it’s surprisingly achievable! This recipe aims to capture that perfect balance of savory, slightly sweet, and wonderfully textured filling, all cradled in crisp lettuce cups. The key is in the preparation of the ingredients and the layering of flavors. We’ll be rehydrating shiitake mushrooms to get that deep umami, mincing aromatics to a fine consistency, and ensuring our chicken is chopped small enough to be a perfect bite.

Let’s get started on making these fantastic copycat chicken lettuce wraps that will impress your friends and family.

Ingredients:

Instructions:

1. Prepare the Mushrooms and Chicken:

First things first, let’s get those shiitake mushrooms rehydrated. Place the dried shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to completely submerge the mushrooms. Let them soak for about 20-30 minutes, or until they are softened and pliable. Once rehydrated, carefully lift the mushrooms out of the water, squeezing out any excess liquid. Discard the soaking liquid (it can be a bit gritty). Finely chop the rehydrated mushrooms. Now, let’s move on to the star of our filling: the chicken. Take your pound of boneless, skinless chicken thighs and chop them into very small, bite-sized pieces. The smaller the better for that classic PF Chang’s texture. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good amount of freshly ground black pepper. Toss it all together to ensure the seasoning is evenly distributed.

2. Cook the Chicken Filling:

In a large skillet or wok, heat 1 tablespoon of canola oil and 1 teaspoon of sesame 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 encourage even browning. Cook the chicken, stirring occasionally, until it’s cooked through and nicely browned, which should take about 5-7 minutes. Don’t overcrowd the pan; if necessary, cook the chicken in batches to achieve good browning. Once cooked, remove the chicken from the skillet and set it aside in a bowl.

3. Sauté the Aromatics and Vegetables:

Now, we’ll build our flavorful base. In the same skillet (no need to wash it!), add the remaining 1 & 1/2 tablespoons of canola oil and 1 & 1/2 teaspoons of sesame oil. Heat over medium-high heat. Add the smashed and minced garlic and the minced fresh gin extractger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them. Next, add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts. Stir-fry for another 2-3 minutes until the mushrooms have softened slightly and the water chestnuts are heated through. Now, add about half of your chopped green onions (reserve the rest for garnish) to the skillet and stir-fry for another minute.

4. Combine and Flavor the Filling:

It’s time to bring everything together! Return the cooked chicken to the skillet with the sautéed vegetables. Add 2 tablespoons of soy sauce to the skillet. Stir everything well to combine and coat the chicken and vegetables evenly with the soy sauce. Let this mixture simmer for about 2-3 minutes, allowing the flavors to meld together. You’re looking for a glossy, savory, and deeply aromatic filling. Taste and adjust seasoning if necessary, though the soy sauce usually provides enough saltiness.

5. Prepare the Crispy Rice Noodles:

This is the secret to that delightful crunch often found in restaurant versions. In a separate small saucepan or pot, heat 2 inches of frying oil (canola or vegetable oil works well) over medium-high heat until it reaches about 350-375 degrees Fahrenheit (175-190 degrees Celsius). You can test the oil by dropping a tiny piece of rice noodle in; it should puff up immediately. Carefully add the maifun rice sticks to the hot oil, a handful at a time. They will puff up very quickly, usually within seconds. Fry them for just 10-15 seconds until they are puffed and white. Immediately remove them with a slotted spoon and drain them on paper towels. These crispy noodles add a fantastic textural contrast to the soft chicken filling.

6. Assemble and Serve:

To serve your delicious copycat chicken lettuce wraps, wash and separate the lettuce leaves. Butter lettuce or iceberg lettuce works wonderfully as they hold their shape well. Arrange the cooked chicken filling in a serving bowl. Place the crispy fried rice noodles in a separate bowl or sprinkle them over the chicken filling just before serving for maximum crispiness. Garnish with the remaining chopped green onions. To eat, guests can spoon a generous amount of the chicken filling into a lettuce cup, top it with some crispy noodles and a sprinkle of fresh green onions, and enjoy their homemade creation. It’s a fun, interactive, and incredibly tasty meal!

Conclusion:

And there you have it! You’ve learned how to recreate those irresistible PF Chang’s Chicken Lettuce Wraps right in your own kitchen. The beauty of this recipe lies in its incredible flavor balance – savory chicken, crisp lettuce, and a hint of sweetness – all coming together in a delightfully fresh and light package. It’s a fantastic option for a healthy lunch, a fun appetizer, or even a weeknight dinner that feels special. Don’t be afraid to experiment and make these your own!

For serving, presentation is key. Arrange the crisp lettuce cups on a platter alongside the flavorful chicken filling. Offer a variety of toppings to let everyone customize their own wraps – think chopped peanuts, fresh cilantro, julienned carrots, or a drizzle of sriracha for a kick. You can easily adapt this recipe by swapping chicken for ground turkey or even finely chopped tofu for a vegetarian option. The sauce is also incredibly versatile; feel free to adjust the soy sauce, hoisin, or water to your preference.

I truly encourage you to give these PF Chang’s copycat chicken lettuce wraps a try. They are surprisingly simple to make, incredibly satisfying, and guaranteed to impress your family and friends. Enjoy the delicious results!

Frequently Asked Questions:

What kind of lettuce is best for lettuce wraps?

The most popular and best lettuce for these wraps is iceberg lettuce. Its large, sturdy leaves hold their shape well and provide a satisfying crunch. Butter lettuce or romaine hearts are also good alternatives that offer a slightly different texture.

Can I make the chicken filling ahead of time?

Absolutely! The chicken filling can be prepared a day in advance and stored in an airtight container in the refrigerator. You can gently reheat it on the stovetop or in the microwave before serving, making assembly even quicker.

How can I make the sauce spicier?

If you love a bit of heat, you can easily make the sauce spicier by adding a pinch of red pepper flakes to the stir-fry while cooking the chicken. Alternatively, you can increase the amount of sriracha you use as a topping or stir a little bit directly into the chicken mixture.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious copycat recipe for PF Chang’s famous chicken lettuce wraps, made with tender chicken, savory mushrooms, and crisp water chestnuts.

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 about 20-30 minutes until softened. Squeeze out excess water and chop finely.
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 until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Step 4
   Add the remaining 1 & 1/2 tablespoons canola oil and 1 & 1/2 teaspoons sesame oil to the same skillet. Add the chopped water chestnuts, rehydrated shiitake mushrooms, minced garlic, and minced ginger. Stir-fry for 2-3 minutes until fragrant.
5. Step 5
   Add the cooked chicken back to the skillet along with the soy sauce and half of the chopped green onions. Stir well to combine and heat through.
6. Step 6
   Cook the maifun rice sticks according to package directions. Drain and rinse with cold water. Toss with 1/4 cup cold water to prevent sticking.
7. Step 7
   Serve the chicken mixture in lettuce cups (such as butter or iceberg lettuce) with the cooked rice sticks and the remaining chopped green onions as a garnish.

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.