Copycat PF Chang’s Chicken Lettuce Wraps Recipe
Chicken Lettuce Wraps (PF Chang’s Copycat) are a dinnertime dream come true for so many of us. Who doesn’t love that irresistible combination of savory, slightly sweet, and wonderfully spiced ground chicken piled high into crisp, refreshing lettuce cups? It’s the perfect appetizer or light meal that feels both indulgent and healthy. I know I’ve spent many evenings craving that signature PF Chang’s experience, and the beauty of these chicken lettuce wraps is that we can recreate that magic right in our own kitchens. What truly makes these chicken lettuce wraps so special is the balance of textures and flavors – the tender, flavorful filling contrasting with the cool crunch of the lettuce is simply divine. Get ready to impress yourself and anyone lucky enough to share these with you!
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Ingredients:
Instructions:
Prepare the Mushrooms and Chicken
The first step to recreating those amazing PF Chang’s flavors at home is to get our key ingredients prepped. Start by rehydrating your dried shiitake mushrooms. Place the dried mushrooms in a heatproof bowl. Carefully pour enough hot water over them to completely submerge them. You’ll want to let these soak for about 20-30 minutes, or until they become nice and pliable. Once rehydrated, drain the mushrooms, reserving about 2 tablespoons of the mushroom soaking liquid for later – this liquid is full of earthy flavor! Discard the rest of the soaking liquid, and then finely chop the rehydrated mushrooms. Don’t worry about making them perfectly uniform; a bit of texture is good here.
Next, let’s turn our attention to the star of the show: the chicken. I prefer using chicken thighs for this recipe because they stay incredibly moist and flavorful, even when chopped into small pieces. Trim any excess fat and then chop the chicken thighs into very small, bite-sized pieces. The smaller you chop them, the more they’ll resemble the restaurant-style filling. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good pinch of black pepper. Make sure to toss it all together so every piece of chicken is coated. This seasoning is crucial for building flavor from the ground up.
Crispy Rice Sticks
While our mushrooms are rehydrating and our chicken is seasoned, we can get a head start on the crispy rice sticks. These add a wonderful crunchy element to our lettuce wraps. In a medium bowl, combine the maifun rice sticks with the 1/4 cup of cold water. Let them soak for about 5 minutes, or until they are slightly softened but not mushy. They should still have a bit of firmness to them.
After soaking, drain the rice sticks thoroughly. It’s important to get as much excess water out as possible. Now, it’s time to fry them. Heat your frying oil (about 2 inches worth) in a wok or a deep, heavy-bottomed pot over medium-high heat until it reaches around 350-375°F (175-190°C). If you don’t have a thermometer, you can test the oil by dropping a single strand of rice stick in; it should sizzle vigorously immediately. Carefully add the drained rice sticks to the hot oil in small batches, being careful not to overcrowd the pot. They will puff up and turn golden brown very quickly, usually within 30-60 seconds. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess grease. They will become super crispy as they cool. Set these aside once they are done.
Sautéing the Filling
Now for the main event: cooking the chicken and vegetable filling. Heat 1 & 1/2 tablespoons of the canola oil and 1 & 1/2 teaspoons of the sesame oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces. Spread them out in a single layer as much as possible to ensure even cooking. Cook the chicken, stirring occasionally, until it’s browned and cooked through, which should take about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of canola oil and 1 teaspoon of sesame oil. Add the chopped rehydrated shiitake mushrooms, chopped water chestnuts, minced garlic, and minced gin extractger. Stir-fry these ingredients for about 2-3 minutes, until they are fragrant and slightly softened. You want to develop that wonderful aromatic base. Now, add about half of the chopped green onions (save the rest for garnish) to the skillet and stir-fry for another minute.
Finally, return the cooked chicken to the skillet with the vegetables. Add the 2 tablespoons of soy sauce and the reserved 2 tablespoons of mushroom soaking liquid. Stir everything together to coat the chicken and vegetables evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and all the flavors to meld together. Taste and adjust seasoning if needed – you might want a touch more salt or pepper.
Assembly and Serving
The final step is to assemble your delicious chicken lettuce wraps! Arrange the crispy rice sticks on a platter. Spoon the warm chicken and vegetable filling into a serving bowl. Wash and separate your lettuce leaves. Butter lettuce or iceberg lettuce works wonderfully here; the leaves should be large enough to hold the filling. I like to have a bowl of the filling and a stack of lettuce leaves ready for everyone to build their own.
To serve, take a large lettuce leaf, spoon some of the chicken filling into it, and then top with a sprinkle of the crispy rice sticks for that amazing crunch. You can also add some of the remaining chopped green onions for a fresh, oniony bite. These are best enjoyed immediately, so gather your friends and family for a fun and interactive meal. Enjoy your authentic-tasting PF Chang’s copycat chicken lettuce wraps!
Conclusion:
Making these PF Chang’s copycat chicken lettuce wraps at home is truly a rewarding experience. The explosion of savory, slightly sweet, and crunchy textures is incredibly satisfying, and it’s a dish that feels both healthy and indulgent. The vibrant medley of ingredients, from the juicy ground chicken to the crisp water chestnuts and the fresh crunch of lettuce, makes each bite exciting. This recipe is fantastic because it’s relatively quick to prepare, perfect for a weeknight meal that feels special, and it’s a crowd-pleaser for all ages. You’ll be amazed at how close you can get to that restaurant favorite in your own kitchen!
Serve these delightful chicken lettuce wraps as a light appetizer, a fun lunch, or even a complete dinner. They are wonderfully adaptable. For a vegetarian twist, simply swap the chicken for finely crum extractbled firm tofu or finely chopped mushrooms. If you crave a bit more heat, feel free to add a pinch of red pepper flakes to the filling. And don’t hesitate to experiment with different nuts, like cashews, for an added layer of texture. I highly encourage you to give these chicken lettuce wraps a try – you won’t be disappointed!
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, 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 makes assembly even quicker!
What kind of lettuce is best for these wraps?
Crisp, large lettuce leaves are ideal for holding the filling. Butter lettuce (also known as Boston or Bibb lettuce) is a classic choice due to its tender texture and cup-like shape. Iceberg lettuce also works well for its crunch, though its leaves are often larger and may need to be torn slightly.
Are these chicken lettuce wraps spicy?
The base recipe is typically mild and flavorful, with the hoisin and soy sauce providing the primary savory notes. If you prefer a spicier kick, you can add minced fresh chili peppers, sriracha, or a sprinkle of red pepper flakes to the filling to adjust the heat level to your preference.
Chicken Lettuce Wraps (PF Chang’s Copycat)
A delicious copycat recipe for PF Chang’s famous chicken lettuce wraps, featuring savory chicken, crisp water chestnuts, and earthy mushrooms, served in cool 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 or vegetable oil)
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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
Place dried shiitake mushrooms in a bowl and cover with hot water. Let sit for 20 minutes, then drain and chop. -
Step 2
Season chopped chicken thighs with kosher salt and black pepper. In a large skillet or wok, heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside. -
Step 3
Add the remaining 1 1/2 tablespoons of canola oil and 1 1/2 teaspoons of sesame oil to the same skillet. Add chopped mushrooms, chopped water chestnuts, minced garlic, and minced ginger. Stir-fry for 2-3 minutes until fragrant. -
Step 4
Add the cooked chicken back to the skillet along with the soy sauce and half of the chopped green onions. Stir to combine and cook for another minute. -
Step 5
Meanwhile, cook maifun rice sticks according to package directions. Drain and rinse with cold water. Add to the chicken mixture and toss to combine. -
Step 6
Serve the chicken mixture in fresh lettuce cups, garnished 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.
