PF Chang’s Copycat Chicken Lettuce Wraps Recipe

Chicken lettuce wraps, especially those reminiscent of PF Chang’s, are a delightful culinary adventure that I absolutely adore! There’s something incredibly satisfying about the crisp, refreshing crunch of the lettuce cup cradling a flavorful, savory filling. It’s no wonder these PF Chang’s copycat chicken lettuce wraps have become a go-to for so many of us seeking a lighter yet intensely flavorful meal. What truly makes these chicken lettuce wraps so special is the perfect balance of textures and tastes – the tender, seasoned chicken, the vibrant crunch of water chestnuts and mushrooms, all brought together by an umami-rich sauce. They’re elegant enough for guests but easy enough for a weeknight treat, making them a truly versatile and beloved dish.

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about a perfectly executed lettuce wrap. The crisp coolness of the lettuce, the savory, flavorful filling, and the ability to customize each bite – it’s a winner for a weeknight meal or a crowd-pleasing appetizer. For years, I’ve been chasing that elusive PF Chang’s copycat flavor, and I think I’ve finally cracked the code! This recipe delivers those familiar, addictive tastes and textures right in your own kitchen. The key is in the careful layering of flavors and textures, from the rehydrated shiitake mushrooms to the perfectly cooked chicken and the satisfying crunch of water chestnuts.

Let’s get started on recreating this restaurant favorite!

Ingredients:

*Note on Shiitake Mushrooms: Using dried shiitake mushrooms is crucial for that authentic, umami-rich flavor. Fresh mushrooms won’t provide the same depth.

Preparing the Filling

The foundation of these delicious wraps lies in a well-prepared filling. We’ll start by getting our shiitake mushrooms ready.

1. Rehydrate the Shiitake Mushrooms: In a medium bowl, place your 2 ounces of dried shiitake mushrooms. Pour enough hot water over them to completely submerge the mushrooms. Let them soak for at least 20-30 minutes, or until they are soft and pliable. Once rehydrated, drain the mushrooms, squeezing out any excess water. Discard the soaking liquid. Finely chop the rehydrated mushrooms; you want them to be small enough to integrate seamlessly into the chicken mixture. This step is important because rehydrating concentrates their flavor and gives them a wonderfully chewy texture.

2. Season and Chop the Chicken: Pat your 1 pound of chicken thighs dry with paper towels. This helps with browning. Chop the chicken into very small, bite-sized pieces. The smaller the pieces, the better they’ll mimic the restaurant-style texture. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good amount of black pepper. Toss to ensure the seasoning is evenly distributed.

3. Sauté the Aromatics and Chicken: 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, stirring frequently, until the chicken is browned 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. Add the minced garlic and minced gin extractger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them. Add the chopped water chestnuts and the finely chopped rehydrated shiitake mushrooms. Cook for another 2-3 minutes, stirring occasionally, until the water chestnuts are slightly tender-crisp.

4. Combine and Flavor the Filling: Return the cooked chicken to the skillet with the aromatics and vegetables. Add the chopped white parts of 2 of the green onions (reserve the green tops for garnish). Pour in 2 tablespoons of soy sauce. Stir everything together well, allowing the flavors to meld for about 1-2 minutes. Taste and adjust seasoning if necessary. You want a savory, slightly sweet, and deeply flavorful filling.

Preparing the Rice Sticks and Assembly

While the filling rests and the flavors deepen, we’ll prepare the crunchy rice sticks and get everything ready for assembly.

5. Fry the Rice Sticks: This is the secret to that authentic crispy texture! In a separate, deep skillet or pot, heat 2 inches of frying oil (canola or vegetable oil) over medium-high heat until it reaches about 350-375°F (175-190°C). You can test the oil by dropping a tiny piece of noodle into it; it should sizzle immediately. Carefully add the maifun rice sticks to the hot oil, a handful at a time. They will puff up almost instantly. Fry for only about 10-15 seconds, just until they are puffed and lightly golden. Do not overcook, as they will burn quickly. Use a slotted spoon or spider strainer to remove the puffed rice sticks from the oil and drain them on a plate lined with paper towels. They will become incredibly crispy as they cool.

6. Assemble and Serve: Wash and separate the leaves of your lettuce. Iceberg or butter lettuce works best for this recipe as the leaves are sturdy and hold the filling well. Arrange the lettuce cups on a platter. Spoon the warm chicken filling into the lettuce cups. Drizzle with the remaining 1 teaspoon of sesame oil and sprinkle with the reserved green parts of the green onions. Serve immediately with the crispy fried rice sticks on the side, allowing everyone to top their wraps as they please. The contrast of the warm, savory filling with the cool, crisp lettuce and the airy crunch of the rice sticks is what makes these lettuce wraps so irresistible. Enjoy every bite!

Conclusion:

There you have it – your guide to recreating those iconic, savory chicken lettuce wraps at home! This PF Chang’s copycat recipe truly delivers on flavor, offering a delightful balance of tender chicken, crisp vegetables, and a wonderfully umami-rich sauce. It’s a dish that feels both indulgent and healthy, making it perfect for a weeknight meal or an impressive appetizer. The versatility of this recipe is one of its greatest strengths; feel free to experiment with different vegetables or even swap the chicken for ground turkey or tofu for a vegetarian twist.

I genuinely encourage you to give these chicken lettuce wraps a try. They are incredibly satisfying to make and even more enjoyable to eat. Serve them with a side of your favorite Asian-inspired dipping sauces, or alongside some fluffy rice for a more substantial meal. Don’t be afraid to adjust the spice level to your preference – a little more chili garlic sauce can add a welcome kick!

Frequently Asked Questions:

Can I make the chicken filling ahead of time?

Absolutely! The chicken filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving. This is a great way to save time when you’re ready to assemble your lettuce wraps.

What kind of lettuce is best for these wraps?

Iceberg lettuce is the classic choice for its sturdy, cup-like leaves that hold the filling well. However, butter lettuce or even romaine lettuce can also work beautifully. Look for large, intact leaves that are easy to scoop.

How can I make this recipe spicier?

To increase the heat, you can add more chili garlic sauce to the chicken mixture. Another option is to finely mince a fresh red chili pepper and sauté it with the aromatics, or sprinkle some red pepper flakes over the finished wraps before serving.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious copycat recipe for PF Chang’s famous chicken lettuce wraps, featuring savory chicken, crunchy water chestnuts, and shiitake mushrooms, all served in crisp lettuce cups.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 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 20-30 minutes, or until softened. Drain the mushrooms, remove and discard the tough stems, and chop the caps finely.
2. Step 2
   Season the chopped chicken thighs with kosher salt and black pepper. In a large bowl, combine the seasoned chicken, chopped shiitake mushrooms, chopped water chestnuts, minced garlic, minced ginger, and about half of the chopped green onions. Add 1 tablespoon of canola oil, 1 teaspoon of sesame oil, and 1 tablespoon of soy sauce. Mix well to combine.
3. Step 3
   Prepare the rice sticks according to package directions. Typically, this involves soaking them in hot water until softened, then draining. Set aside.
4. Step 4
   Heat the remaining 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. Add the chicken mixture and stir-fry for 8-10 minutes, or until the chicken is cooked through and slightly browned. Stir in the remaining 1 tablespoon of soy sauce.
5. Step 5
   While the chicken is cooking, heat about 2 inches of frying oil in a separate pot or deep skillet over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the softened rice sticks in batches, frying for about 30-60 seconds, or until puffed and crispy. Remove with a slotted spoon and drain on paper towels.
6. Step 6
   Serve the chicken mixture immediately with the crispy rice sticks and lettuce cups (like butter lettuce or iceberg lettuce). 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.