Chicken Lettuce Wraps (PF Chang’s Copycat) are a game-changer when you’re craving that delicious, slightly sweet, savory, and incredibly satisfying flavor without a trip to the restaurant. If you’ve ever found yourself dreaming about those perfectly seasoned morsels of chicken nestled in crisp lettuce cups, then you’re in the right place! People absolutely adore these wraps for so many reasons: they’re wonderfully light yet filling, bursting with Asian-inspired aromatics like gin extractger and garlic, and offer a delightful textural contrast. What truly makes this dish special is its incredible ability to be both a sophisticated appetizer and a wholesome, quick weeknight meal. Recreating these iconic Chicken Lettuce Wraps at home is easier than you think, and I’m thrilled to share my foolproof method with you.
Chicken Lettuce Wraps (PF Chang’s Copycat)
There’s something incredibly satisfying about a good lettuce wrap. It’s light, fresh, and packed with flavor. For years, I’ve been trying to recreate the magic of those restaurant-style chicken lettuce wraps, and I think I’ve finally cracked the code! This recipe aims to capture that signature sweet, savory, and slightly umami profile that makes them so addictive. It’s a fantastic appetizer or a lighter main course that’s surprisingly easy to make at home. Let’s dive in!
Ingredients:
*Note on dried shiitake mushrooms: These are crucial for that deep, earthy flavor. If you can’t find them, you could try fresh shiitakes, but you’ll need to adjust the cooking time as they won’t require rehydration and will release more water.
Preparing the Filling
The heart of these lettuce wraps lies in the flavorful chicken filling. We want to get all our ingredients prepped and ready to go before we start cooking, as the stir-frying process is quite fast.
1. Start by rehydrating your dried shiitake mushrooms. Place them in a heatproof bowl and pour enough hot water over them to cover completely. Let them soak for about 20-30 minutes, or until they are softened. Once rehydrated, drain the mushrooms, squeeze out any excess water, and then finely chop them. Reserve the soaking liquid – it’s full of flavor and we’ll use some of it later!
2. Next, prepare your chicken. We’re using boneless, skinless chicken thighs because they stay incredibly moist and tender when cooked. Chop them into very small, bite-sized pieces, almost like mince. This helps them cook quickly and evenly, and ensures they distribute nicely throughout the filling. Season the chopped chicken generously with kosher salt and black pepper.
3. Mince your garlic and gin extractger. For the garlic, smashing it first with the flat side of your knife helps to release its pungent oils and makes it easier to mince finely. The fresher your gin extractger, the more vibrant the flavor will be. Also, chop your green onions, separating the white and light green parts from the darker green tops. We’ll use them at different stages for maximum impact. Chop your canned water chestnuts; these will provide a wonderful crisp texture to contrast with the tender chicken.
Cooking the Filling
Now for the fun part – bringin extractg all these delicious ingredients together!
4. 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 pieces in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Sear the chicken for about 3-4 minutes per side, until it’s nicely browned and cooked through. Remove the chicken from the skillet and set aside.
5. Add the remaining 1 & 1/2 tablespoons of canola oil and 1 & 1/2 teaspoons of sesame oil to the same skillet. Add the chopped rehydrated shiitake mushrooms, chopped water chestnuts, minced garlic, minced gin extractger, and the white and light green parts of the green onions. Stir-fry for about 2-3 minutes until fragrant and the vegetables are slightly softened. Now, pour in about 1/4 cup of the reserved mushroom soaking liquid (strain it first to remove any grit) and the 2 tablespoons of soy sauce. Bring the mixture to a simmer and let it cook for another minute or two, allowing the flavors to meld and the sauce to thicken slightly. Return the cooked chicken to the skillet and stir everything together to coat the chicken evenly in the sauce. Cook for another minute until the chicken is heated through. Taste and adjust seasoning if needed.
Preparing the Crispy Rice Noodles
This step adds another layer of texture and is key to the PF Chang’s experience.
6. While the chicken filling is simmering, prepare the crispy rice noodles. In a small bowl, combine the maifun rice sticks with 1/4 cup of cold water. Let them soak for just about 30 seconds to soften slightly, then drain them very well. In a separate, clean skillet or wok, heat about 2 inches of frying oil (canola or vegetable oil works well) over medium-high heat until it reaches around 350-375 degrees Fahrenheit (175-190 degrees Celsius). You can test if it’s hot enough by dropping a single noodle in; it should puff up immediately. Carefully add the drained rice noodles to the hot oil in small batches, frying them for just a few seconds until they puff up and become crisp. They cook very quickly, so watch them closely to prevent burning. Use a slotted spoon or spider strainer to remove them from the oil and place them on a plate lined with paper towels to drain. They should be light and airy.
Assembling and Serving
The final step is bringin extractg it all together for the ultimate enjoyment!
7. To serve, wash and separate the large lettuce leaves from your head of iceberg or butter lettuce. Spoon a generous amount of the savory chicken filling into the center of each lettuce leaf. Sprinkle with the reserved chopped dark green parts of the green onions and top with a small nest of the crispy fried rice noodles. Fold the lettuce leaf around the filling, like a taco or a little package, and enjoy! The combination of the warm, flavorful filling, the cool crisp lettuce, and the crunchy noodles is truly a delight.
Conclusion:
There you have it – a delicious and surprisingly simple way to recreate those beloved PF Chang’s chicken lettuce wraps right in your own kitchen! What makes this recipe so fantastic is its perfect balance of savory, slightly sweet, and umami flavors, all wrapped up in crisp, refreshing lettuce cups. It’s a lighter yet incredibly satisfying meal that’s perfect for a weeknight dinner or a fun appetizer for guests. The aroma as it cooks is truly enticing, and the final result is always a crowd-pleaser. Don’t be afraid to get creative with your serving suggestions!
I love serving these with extra chopped peanuts and a drizzle of sriracha for those who enjoy a bit more heat. You can also set up a “wrap bar” with a variety of toppings like shredded carrots, diced water chestnuts, cilantro, and lime wedges, allowing everyone to customize their own perfect bite. For variations, feel free to swap out the chicken for ground turkey or even finely chopped firm tofu for a vegetarian option. Experiment with different sauces too – a touch of hoisin or a splash of chili garlic sauce can add exciting new dimensions. I truly encourage you to give this PF Chang’s copycat chicken lettuce wrap recipe a try. You won’t be disappointed!
Frequently Asked Questions:
Can I make the chicken mixture ahead of time?
Absolutely! The chicken mixture 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.
What type of lettuce is best for lettuce wraps?
Iceberg lettuce is the classic choice for its crisp texture and sturdy cups. However, butter lettuce or even large romaine leaves can also work beautifully.
Can I add other vegetables to the filling?
Definitely! Finely diced water chestnuts, bell peppers, or mushrooms are excellent additions that add extra texture and flavor to your chicken lettuce wraps.
Chicken Lettuce Wraps (PF Chang’s Copycat)
A delicious copycat recipe for the popular PF Chang’s chicken lettuce wraps, featuring savory chicken, crunchy water chestnuts, and earthy shiitake mushrooms served in crisp lettuce cups.
Ingredients
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2 & 1/2 tablespoons canola oil (divided)
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2 & 1/2 teaspoons sesame oil (divided)
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1 pound chicken thighs (chopped into very small pieces)
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1 & 1/2 teaspoons kosher salt (for seasoning chicken)
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black pepper (to season chicken)
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2 ounces DRIED shiitake mushrooms
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hot water (for rehydrating mushrooms)
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1 (8-oz) can water chestnuts (chopped)
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1 tablespoon garlic (smashed and minced)
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1 tablespoon fresh ginger (minced)
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4 green onions (chopped and divided)
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2 inches frying oil (canola oil, vegetable, etc)
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1 (6.75-oz) package maifun rice sticks
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1/4 cup cold water
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2 tablespoons soy sauce
Instructions
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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 minutes, then drain, discard the stems, and finely chop the mushroom caps. -
Step 2
Season the chopped chicken thighs with kosher salt and black pepper. In a large skillet or wok, heat 1 tablespoon of canola oil and 1/2 teaspoon of sesame oil over medium-high heat. Add the chicken and cook until browned and cooked through. Remove chicken from the skillet and set aside. -
Step 3
In the same skillet, add the remaining 1 & 1/2 tablespoons canola oil and 2 teaspoons sesame oil. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the chopped rehydrated mushrooms, chopped water chestnuts, and the white and light green parts of the chopped green onions. Stir-fry for 2-3 minutes until slightly softened. -
Step 4
Return the cooked chicken to the skillet. Add the soy sauce and stir to combine everything. Cook for another 1-2 minutes until heated through. -
Step 5
While the filling is cooking, prepare the rice sticks. Bring a pot of water to a boil and cook the maifun rice sticks according to package directions. Drain and rinse with cold water. Toss with the 1/4 cup cold water to prevent sticking. -
Step 6
Serve the chicken mixture alongside the cooked rice sticks and fresh lettuce cups (like butter lettuce or iceberg lettuce). Garnish with the dark green parts of the 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.
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