PF Chang’s Copycat Chicken Lettuce Wraps – Easy Recipe

Chicken Lettuce Wraps are a fan-favorite for a reason, and if you’ve ever savored those delightful bites at PF Chang’s, you know exactly what I’m talking about! The magic lies in the perfect balance of savory, slightly sweet, and umami-rich filling, all encased in crisp, cool lettuce cups. It’s that irresistible combination of textures and vibrant flavors that makes these PF Chang’s copycat chicken lettuce wraps so incredibly satisfying. They’re a lighter, healthier alternative to many restaurant appetizers, and honestly, they feel like such a treat! What makes them truly special is how customizable they are – you can adjust the spice level, add your favorite veggies, and get that signature restaurant taste right in your own kitchen. Get ready to impress yourself and your loved ones with this amazing recipe!

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about a PF Chang’s Chicken Lettuce Wrap. That perfect blend of savory, slightly sweet, and umami-rich filling, all cradled in a crisp, cool lettuce cup. It’s a light yet flavorful appetizer or even a main course, and the best part? You can absolutely recreate that magic in your own kitchen! This recipe aims to capture the essence of that beloved dish, bringin extractg that restaurant-quality taste right to your home without all the fuss. We’re going to focus on getting those flavors just right and keeping the process manageable.

Ingredients:

*A note on the dried shiitake mushrooms: These are crucial for that deep, savory flavor. Don’t skip them! You can usually find them in the international aisle of your grocery store or at Asian markets.

Cooking Instructions:

1. Prepare the Mushrooms and Chicken

The first step to building those delicious layers of flavor is to rehydrate our dried shiitake mushrooms. Place the dried mushrooms in a heatproof bowl and pour enough hot water over them to fully submerge. Let them soak for about 20-30 minutes, or until they are softened and pliable. Once rehydrated, drain them, reserving the flavorful soaking liquid if you wish to add it later for an extra boost of umami (strain it first to remove any grit). Finely chop the rehydrated mushrooms. While the mushrooms are soaking, prepare your chicken. It’s important to chop the chicken thighs into very small, bite-sized pieces. This ensures they cook quickly and evenly, and create that perfect texture in the wraps. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good pinch of black pepper.

2. Cook the Chicken and Aromatics

Now we’re going to start building the flavor base for our filling. 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. Cook the chicken, breaking it up with your spatula, until it’s browned on all sides and cooked through. This should take about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside. In the same skillet, add another tablespoon of canola oil and 1 teaspoon of sesame oil. Reduce the heat slightly to medium and add the minced garlic and gin extractger. Sauté for about 30 seconds until fragrant, being careful not to burn them. Then, add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts to the skillet. Stir and cook for another 2-3 minutes until slightly softened.

3. Combine and Finish the Filling

It’s time to bring everything together for our flavorful filling. Return the cooked chicken to the skillet with the mushrooms and water chestnuts. Add the soy sauce and 1 tablespoon of the chopped green onions (save the rest for garnish). Stir everything well to combine, ensuring the chicken and vegetables are evenly coated in the soy sauce and aromatics. Cook for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken. If you reserved the mushroom soaking liquid, you can add a tablespoon or two at this stage for an even richer flavor. Taste and adjust seasoning if needed, adding a little more salt or pepper if desired.

4. Prepare the Crispy Rice Sticks

This is where we add that signature crunch! Heat the 2 inches of frying oil in a deep pot or Dutch oven over medium-high heat until it reaches around 350 degrees Fahrenheit (175 degrees Celsius). You can test the oil by dropping a single rice stick in; it should sizzle and puff up immediately. Carefully add the maifun rice sticks to the hot oil, working in batches if necessary to avoid overcrowding the pot. They will puff up very quickly, usually within 10-20 seconds. Use a slotted spoon to remove them as soon as they are puffed and lightly golden. Place the puffed rice sticks on a plate lined with paper towels to drain off any excess oil. In a small bowl, whisk together the 1/4 cup of cold water with the remaining 1/2 tablespoon of canola oil and 1/2 teaspoon of sesame oil. Once the rice sticks are drained, drizzle this mixture over them and toss gently. This helps keep them from getting stnon-alcoholic ale and adds a subtle sheen.

5. Assemble and Serve

The final and most enjoyable step: assembly! Wash and separate the lettuce leaves, using the larger, outer leaves of iceberg or butter lettuce for your wraps. You want cups that are sturdy enough to hold the filling. Spoon a generous portion of the chicken and mushroom filling into each lettuce cup. Garnish with the remaining chopped green onions. Serve immediately with the crispy rice sticks on the side for scooping and adding extra texture. These are best enjoyed right away while everything is fresh and the lettuce is crisp. Enjoy your homemade PF Chang’s copycat chicken lettuce wraps – you’ve earned it!

Conclusion:

There you have it – a delicious and surprisingly easy way to recreate those irresistible PF Chang’s style Chicken Lettuce Wraps right in your own kitchen! This recipe is a winner because it delivers that perfect balance of savory, slightly sweet, and umami flavors, with a satisfying mix of textures from the tender chicken and crisp lettuce. It’s a fantastic option for a weeknight meal that feels special, or a crowd-pleasing appetizer for your next gathering. Don’t be intimidated by the ingredient list; most items are readily available, and the assembly is straightforward.

I love serving these with a side of steamed rice or a light Asian-inspired slaw. For variations, feel free to swap out the chicken for ground turkey or even finely chopped firm tofu for a vegetarian option. You can also adjust the spice level by adding more or less sriracha. Give these Chicken Lettuce Wraps a try – I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

What kind of lettuce is best for lettuce wraps?

The most common and effective lettuce for these wraps is iceberg lettuce. Its sturdy, cup-like leaves hold the filling beautifully and provide a satisfying crunch. You can also use butter lettuce or romaine hearts for a slightly different texture and flavor profile.

Can I make the chicken filling ahead of time?

Absolutely! The chicken filling can be made a day or two in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker when you’re ready to serve. You may want to gently reheat it before serving, though it’s also delicious at room temperature.

How can I make these wraps spicier?

To increase the heat, simply add more sriracha to the sauce mixture. You can also incorporate a pinch of red pepper flakes into the chicken as it cooks, or add some finely minced fresh jalapeño to the filling for an extra kick.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious copycat recipe for the popular PF Chang’s Chicken Lettuce Wraps, featuring tender chicken and savory mushrooms 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 the dried shiitake mushrooms by soaking them in hot water until softened. Squeeze out excess water, trim tough stems, and chop the mushroom caps finely.
2. Step 2
   In a bowl, season the chopped chicken thighs with kosher salt and black pepper. Toss to coat evenly.
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 stir-fry until browned and cooked through. Remove chicken from skillet 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 skillet. Add the minced garlic and ginger, and stir-fry until fragrant, about 30 seconds. Add the chopped rehydrated mushrooms and chopped water chestnuts. Stir-fry for 2-3 minutes.
5. Step 5
   Return the cooked chicken to the skillet. Add the soy sauce and about half of the chopped green onions. Stir to combine and cook for another 1-2 minutes.
6. Step 6
   Prepare the maifun rice sticks according to package directions, typically by soaking them in hot water. Drain well.
7. Step 7
   To assemble, spoon the chicken and mushroom mixture into fresh lettuce leaves. Garnish with the remaining chopped 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.