PF Chang’s Copycat Chicken Lettuce Wraps – Easy Recipe

Chicken lettuce wraps have long been a beloved appetizer, and for good reason! They offer a delightful explosion of flavors and textures that’s both satisfying and refreshingly light. If you’ve ever found yourself at PF Chang’s, undoubtedly you’ve experienced the magic of their signature chicken lettuce wraps. That perfect balance of savory, sweet, and umami, nestled within crisp, cool lettuce cups, is truly addictive. What makes these PF Chang’s copycat chicken lettuce wraps so special is their ability to be both a crowd-pleasing appetizer and a healthy, customizable meal. You get that restaurant-quality taste without leaving your own kitchen, and the interactive element of assembling your own wrap makes it a fun dining experience. We’re going to break down how to recreate this iconic dish, ensuring you can enjoy these fantastic chicken lettuce wraps anytime the craving strikes.

Certainly! Here is the main content of a recipe article for P.F. Chang’s Copycat Chicken Lettuce Wraps, adhering to all your specifications.

Ingredients:

Crafting Your P.F. Chang’s Copycat Chicken Lettuce Wraps

One of my absolute favorite restaurant appetizers, and a dish I’ve spent ages trying to replicate at home, is the iconic chicken lettuce wrap from P.F. Chang’s. The perfect balance of savory, slightly sweet, and wonderfully textured filling, all cradled in crisp lettuce leaves, is pure genius. After many attempts, I’m thrilled to share my version that gets remarkably close to that beloved restaurant taste and experience. This recipe breaks down the process into manageable steps, ensuring you can create these delicious wraps in your own kitchen. Let’s get started!

Preparing the Flavorful Filling

The heart of these lettuce wraps lies in the incredibly flavorful chicken filling. It’s a combination of finely chopped chicken, earthy mushrooms, crunchy water chestnuts, and aromatic gin extractger and garlic, all brought together with a savory sauce.

1. Rehydrate the Shiitake Mushrooms: This is a crucial step for that authentic umami depth. Start by placing your 2 ounces of dried shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to completely submerge them. Let them soak for at least 30 minutes, or until they are tender and pliable. Once rehydrated, carefully lift the mushrooms out of the water, squeezing out any excess liquid. Discard the soaking liquid (or save it for another use, like a flavorful broth, if you’re feeling adventurous, but be sure to strain it well). Finely chop the rehydrated mushrooms. This process not only softens the mushrooms but also unlocks their rich, earthy flavor.

2. Prepare the Chicken: Take your 1 pound of boneless, skinless chicken thighs. The key here is to chop them into very small, almost minced pieces. This ensures that the chicken cooks quickly and evenly, and that each bite of the filling is perfectly balanced. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good pinch of black pepper. Toss everything together to ensure the seasoning is well distributed.

3. Sauté the Aromatics and Chicken: Heat 1 & 1/2 tablespoons of canola 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 only take a few minutes due to the small size of the pieces. Remove the cooked chicken from the skillet and set it aside in a clean bowl.

Now, add the remaining 1 tablespoon of canola oil and 1 & 1/2 teaspoons of sesame oil to the same skillet. Add the smashed and minced garlic, minced fresh gin extractger, and the white and light green parts of your 4 green onions. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Next, add your finely chopped rehydrated shiitake mushrooms and the chopped water chestnuts to the skillet. Cook for another 2-3 minutes, stirring frequently, until the vegetables are slightly tender.

Return the cooked chicken to the skillet with the vegetables. Add the 2 tablespoons of soy sauce and stir everything together to combine. Cook for another minute or two, allowing the flavors to meld beautifully. Taste and adjust seasoning if needed – you might want a touch more salt or pepper depending on your preference. This is where the magic really happens, as all these wonderful ingredients come together.

Creating the Crispy Rice Sticks

The crisp rice sticks are the unexpected textural delight that elevates these lettuce wraps beyond just the filling. They add a satisfying crunch that complements the tender chicken and vegetables perfectly.

1. Fry the Rice Sticks: Prepare a small pot or a deep skillet with about 2 inches of frying oil (canola or vegetable oil works well). Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test if the oil is hot enough by dropping a single grain of rice in; if it sizzles and floats immediately, it’s ready. Carefully add the maifun rice sticks to the hot oil, working in small batches to avoid overcrowding the pan. They will puff up almost instantly. Fry for only about 10-20 seconds until they are puffed and white, but not yet browned. Overcooking will make them tough and greasy.

2. Drain and Season: Using a slotted spoon or spider strainer, carefully remove the puffed rice sticks from the oil and place them on a plate lined with paper towels to drain any excess oil. While they are still warm, you can lightly sprinkle them with a tiny pinch of salt if you like, but they are quite delicious plain. These will be used to garnish your lettuce wraps, adding that essential crunch.

Assembling Your Delicious Wraps

Now for the fun part – assembling your P.F. Chang’s copycat chicken lettuce wraps!

1. Prepare the Lettuce Cups: Gently separate the leaves from your butter or iceberg lettuce. You want whole, intact leaves that can hold the filling. Rinse them under cold water and gently pat them dry with paper towels. If any leaves are too large, you can trim them to a more manageable size.

2. Serve and Enjoy: Spoon a generous portion of the flavorful chicken filling into each lettuce leaf. Sprinkle some of the crispy rice sticks over the filling for that delightful crunch. Garnish with the reserved chopped green onions. Serve immediately and let everyone create their own perfect lettuce wrap. The combination of the warm, savory filling and the cool, crisp lettuce is simply irresistible. I love to have a small bowl of extra soy sauce or a sweet chili sauce on the side for dipping, though they are perfectly delicious on their own. Enjoy this taste of your favorite restaurant, right at home!

Conclusion:

I hope you’re as excited as I am about recreating these incredible PF Chang’s copycat chicken lettuce wraps in your own kitchen! This recipe truly captures the essence of that restaurant favorite, offering a delightful balance of savory, sweet, and slightly spicy flavors with a wonderfully satisfying texture. It’s a quick, healthy, and delicious meal that’s perfect for a weeknight dinner or a fun appetizer for guests. The fresh, crisp lettuce cups are the perfect vessel for the flavorful, tender chicken filling, making each bite a burst of deliciousness.

I highly encourage you to give these chicken lettuce wraps a try. They are surprisingly simple to make and the results are so rewarding. Don’t be afraid to experiment with the ingredients to make them your own! Serve them as a light lunch, a starter for a larger meal, or even as a build-your-own-station for a casual get-together. For variations, consider swapping the chicken for ground turkey or even finely chopped firm tofu for a vegetarian option. You can also adjust the spice level by increasing or decreasing the Sriracha. Enjoy the process and the fantastic meal!

Frequently Asked Questions:

Can I make the chicken filling ahead of time?

Absolutely! The chicken filling can be made a day in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker when you’re ready to serve. You may need to gently reheat it on the stovetop or in the microwave before spooning it into the lettuce cups.

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, you can also use butter lettuce or even large romaine leaves if you prefer. Just make sure the leaves are large enough to create a good vessel for the delicious chicken filling.

How can I make these chicken lettuce wraps spicier?

To increase the heat, you can add more Sriracha to the sauce mixture. You could also add a pinch of red pepper flakes to the cooking chicken or finely mince a fresh chili pepper (like a jalapeño or Thai chili) and sauté it with the aromatics for an extra kick.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious copycat recipe for PF Chang’s famous chicken lettuce wraps, featuring savory chicken, water chestnuts, and shiitake mushrooms served 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 for about 20 minutes, or until softened. Drain, remove stems, and chop finely.
2. Step 2
   Season the chopped chicken thighs with kosher salt and black pepper. Set aside.
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 chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
4. Step 4
   Add the remaining 1 & 1/2 tablespoons canola oil and 1 & 1/2 teaspoons sesame oil to the same skillet. Add the chopped shiitake mushrooms, chopped water chestnuts, minced garlic, minced ginger, and the white and light green parts of the green onions. Stir-fry for 2-3 minutes until fragrant.
5. Step 5
   Return the cooked chicken to the skillet. Add the soy sauce and stir to combine. Cook for another minute.
6. Step 6
   Prepare the rice sticks according to package directions. Typically, this involves soaking them in hot water for a few minutes until softened, then draining. You may also need to pan-fry them in hot oil until puffed and crispy.
7. Step 7
   Serve the chicken mixture in large lettuce cups (such as butter or iceberg lettuce). Top with the prepared rice sticks and the reserved green parts of the 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.