PF Chang’s Chicken Lettuce Wraps Copycat Recipe

Chicken Lettuce Wraps (PF Chang’s Copycat) – these are the vibrant, craveable starters that have people buzzing at PF Chang’s, and for good reason! If you’ve ever savored those delightful, savory morsels tucked into crisp lettuce cups, you know exactly the magic we’re talking about. They’re incredibly refreshing, bursting with flavor, and offer a fantastic balance of textures. What makes these chicken lettuce wraps so special? It’s that irresistible combination of tender, seasoned ground chicken, the delightful crunch of water chestnuts and celery, and the zing of a perfectly balanced sauce, all served in cool, crisp lettuce. Forget the wait and the restaurant bill, because today, I’m going to show you how to recreate these iconic chicken lettuce wraps in your own kitchen. Get ready for a flavor explosion that’s both healthy and utterly satisfying!

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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 gin extract extractger (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

Preparing the Filling

Let’s start by getting our delicious filling ready. The key to truly authentic lettuce wraps lies in the meticulous preparation of each component, ensuring a symphony of flavors and textures in every bite. First, we need to rehydrate our dried shiitake mushrooms. This is a crucial step as it brings back their wonderful earthy aroma and chewy texture. Place the dried mushrooms in a bowl and cover them generously with hot water. Let them soak for at least 30 minutes, or until they are fully softened. Once rehydrated, gently squeeze out any excess water and then finely chop them. Don’t discard the soaking liquid just yet – we might use a bit of it later to enhance the sauce!

While the mushrooms are soaking, we can move on to preparing the chicken. I prefer using chicken thighs for this recipe because they stay incredibly moist and tender, even when chopped into very small pieces. Finely chop your pound of chicken thighs. The smaller you chop them, the more they will resemble the texture of the origin extractal restaurant version. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good amount of freshly ground black pepper. Ensure each piece is coated evenly.

Next, let’s prepare our aromatics. Smash and mince 1 tablespoon of garlic. Mincing it finely will ensure its flavor distributes evenly throughout the stir-fry. Similarly, mince 1 tablespoon of fresh gin extractger. The combination of garlic and gin extractger is a classic flavor base that will provide a fantastic aroma and depth to our filling. Chop your 4 green onions, making sure to separate the white and light green parts from the dark green tops. We’ll use the whites and light greens in the stir-fry and reserve the vibrant green tops for garnish. Chop your 8-ounce can of water chestnuts. These add a delightful crunch that is essential for the lettuce wrap experience.

Cooking the Filling

Now that all our ingredients are prepped, it’s time to bring them together in a hot wok or a large skillet. Heat 1 tablespoon of canola oil and 1/2 teaspoon of sesame oil over medium-high heat. Once the oil is shimmering, add the seasoned chopped chicken. Stir-fry the chicken until it’s browned and cooked through. This should only take about 5-7 minutes, depending on how small you’ve chopped the chicken. Once cooked, remove the chicken from the wok and set it aside.

In the same wok, add another tablespoon of canola oil and 1/2 teaspoon of sesame oil. Add the minced garlic, minced gin extractger, and the white and light green parts of the chopped green onions. Stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic! Then, add the rehydrated and chopped shiitake mushrooms and the chopped water chestnuts to the wok. Stir-fry for another 2-3 minutes, allowing the mushrooms to soften slightly and the water chestnuts to heat through.

Return the cooked chicken to the wok. Now it’s time to create our flavorful sauce. In a small bowl, whisk together the 2 tablespoons of soy sauce with 1/4 cup of cold water. If you like a little extra mushroom flavor, you can add a tablespoon or two of the reserved mushroom soaking liquid here, but be sure to strain it to remove any sediment. Pour this sauce mixture over the chicken and vegetables in the wok. Stir everything together to coat. Continue to cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat all the ingredients beautifully. Stir in the remaining 1/2 tablespoon of canola oil and 1 & 1/2 teaspoons of sesame oil for an extra sheen and burst of flavor. Taste and adjust seasoning if necessary, perhaps with a touch more salt or pepper. Remove from heat.

Preparing the Rice Sticks and Assembly

While our filling is simmering, let’s get the maifun rice sticks ready. These are delicate rice noodles that will add a delightful textural element to our wraps. Follow the package instructions for preparing your 1 (6.75-oz) package of maifun rice sticks. Typically, this involves soaking them in hot water for a few minutes until they are pliable, then draining them. You can also choose to deep-fry them for an extra crispy texture.

To deep-fry, heat about 2 inches of frying oil (canola oil or vegetable oil) in a pot or deep skillet over medium-high heat until it reaches around 350 degrees Fahrenheit (175 degrees Celsius). Carefully add small handfuls of the soaked and drained rice sticks to the hot oil. They will puff up almost immediately. Fry for just a few seconds until golden brown and crispy, then quickly remove them with a slotted spoon and drain on paper towels. Be very careful when deep-frying as oil can splatter.

Finally, it’s time to assemble our PF Chang’s Copycat Chicken Lettuce Wraps! Wash and separate the leaves from a head of iceberg lettuce. These will serve as our edible cups. Spoon a generous amount of the savory chicken and vegetable filling into the center of each lettuce leaf. Sprinkle the reserved chopped dark green onion tops over the filling for a fresh, vibrant garnish. Serve immediately and enjoy the incredible flavors and textures! These are perfect for a fun and interactive meal that everyone will love.

Conclusion:

There you have it – our foolproof guide to recreating those irresistible PF Chang’s Chicken Lettuce Wraps right in your own kitchen! This recipe is fantastic because it delivers that signature sweet, savory, and slightly spicy flavor profile with a satisfying crunch, all while being surprisingly quick and easy to make. It’s the perfect appetizer or light meal that always impresses, and now you can enjoy it anytime you crave it. Don’t be intimidated by the ingredient list; most are pantry staples or readily available at your local grocery store.

We love serving these as a fun, interactive appetizer where everyone can assemble their own perfect wrap. For a more substantial meal, consider pairing them with a side of steamed rice or a simple cucumber salad. Feel free to get creative with variations! Swap out the chicken for ground turkey or even crum extractbled tofu for a vegetarian option. You can also adjust the spice level to your preference by adding more or less Sriracha. We highly encourage you to give this PF Chang’s copycat recipe a try – we’re confident it will become a go-to favorite in your home!

Frequently Asked Questions:

What makes these chicken lettuce wraps so special?

These chicken lettuce wraps are special because they perfectly replicate the beloved sweet, savory, and umami-rich flavors of the PF Chang’s classic. The combination of tender, seasoned ground chicken, crunchy water chestnuts, and a flavorful sauce, all scooped into crisp lettuce cups, creates a delightful textural and taste experience that’s both refreshing and satisfying. They’re incredibly versatile and a guaranteed crowd-pleaser.

Can I make the filling ahead of time?

Absolutely! The delicious chicken filling for these wraps can be made a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the filling on the stovetop or in the microwave until warmed through. This is a great way to save time when entertaining or for a quick weeknight meal.

What type of lettuce is best for lettuce wraps?

The best lettuce for these chicken lettuce wraps are varieties with large, sturdy leaves that can hold the filling without tearing easily. Iceberg lettuce is the classic choice and provides that perfect crispiness. Other excellent options include butter lettuce, romaine, or even large Napa cabbage leaves.

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