PF Chang’s Chicken Lettuce Wraps-Copycat Recipe

Chicken lettuce wraps are a weeknight dinner game-changer, offering a burst of flavor and satisfying crunch in every bite. If you’ve ever savored those incredible PF Chang’s chicken lettuce wraps, you know exactly what I’m talking about. They strike that perfect balance between savory, sweet, and a hint of spice, all wrapped up in crisp, cool lettuce cups. It’s no wonder these are a fan favorite! What makes them so special? It’s the way the tender, savory chicken, infused with a delicious umami-rich sauce, contrasts with the refreshing crispness of the lettuce. Plus, they’re remarkably healthy and customizable, making them an ideal choice for a lighter meal without sacrificing taste. Get ready to recreate that restaurant magic right in your own kitchen with this easy PF Chang’s copycat chicken lettuce wraps recipe!

Chicken Lettuce Wraps (PF Chang’s Copycat)

One of my absolute favorite restaurant meals is the chicken lettuce wraps at PF Chang’s. The combination of savory, slightly sweet chicken filling with the crisp crunch of the lettuce is just perfection. For years, I thought I’d only be able to enjoy this treat when dining out, but after a little experimentation, I’ve come up with a copycat recipe that truly captures the essence of the origin extractal. It’s surprisingly easy to make at home, and I love that I can control the ingredients. This recipe is perfect for a weeknight meal that feels a little special, or even for entertaining guests. The best part? It’s healthy, customizable, and incredibly satisfying. Let’s get cooking!

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 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

Butter lettuce or iceberg lettuce leaves (for serving)

Optional: hoisin sauce, sriracha, peanuts for garnish

Preparing the Ingredients

The first step to achieving that authentic flavor is to get all your ingredients prepped and ready. This is a stir-fry, so having everything chopped and measured before you start cooking will make the process much smoother.

Rehydrating the Mushrooms:

Begin extract by rehydrating your dried shiitake mushrooms. Place the dried mushrooms in a heatproof bowl. Pour enough hot water over them to completely submerge them. Let them soak for at least 20-30 minutes, or until they are soft and pliable. Once rehydrated, drain them well, squeezing out any excess water. Remove and discard the tough stems, then finely chop the mushroom caps. This step is crucial for adding that deep, umami flavor that is characteristic of the PF Chang’s wraps.

Preparing the Chicken and Vegetables:

Pat your chicken thighs dry with paper towels. Chop the chicken into very small, bite-sized pieces. This ensures they cook quickly and evenly. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good pinch of black pepper. In a separate bowl, chop your water chestnuts if they aren’t already. Mince your garlic and gin extractger. Wash and chop your green onions, making sure to separate the white/light green parts from the dark green tops, as they will be added at different times.

Cooking the Chicken and Filling

Now it’s time to bring all those flavors together! We’ll cook the chicken first, then build the delicious filling.

Cooking the Chicken:

Heat 1 & 1/2 tablespoons 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. Avoid overcrowding the pan; cook in batches if necessary to ensure the chicken browns nicely rather than steaming. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden-brown color. Remove the cooked chicken from the skillet and set it aside on a plate.

Creating the Savory Filling:

Add the remaining 1 tablespoon of canola oil and 1 & 1/2 teaspoons of sesame oil to the same skillet. Add the minced garlic and gin extractger to the hot oil and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic. Add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts to the skillet. Stir-fry for another 2-3 minutes, allowing them to soften slightly and their flavors to meld. Now, add the white and light green parts of the chopped green onions and stir-fry for another minute.

Bringin extractg it all Together:

Return the cooked chicken to the skillet with the vegetables. Add the 2 tablespoons of soy sauce. Stir everything together well to combine and coat the chicken and vegetables evenly with the sauce. Let it simmer for a minute or two, allowing the flavors to deepen. Taste and adjust seasoning if needed, adding a pinch more salt or pepper if desired. This is your delicious, savory filling!

Preparing the Rice Sticks and Assembling the Wraps

The final touches involve preparing the crispy rice sticks and then assembling your beautiful lettuce wraps.

Frying the Rice Sticks:

This step is key to replicating the texture of the restaurant-style wraps. Heat about 2 inches of frying oil (canola or vegetable oil) in a deep pot or Dutch oven over medium-high heat to around 350°F (175°C). Carefully add the maifun rice sticks to the hot oil, a few at a time. They will puff up almost immediately. Fry for only about 10-15 seconds, until they are puffed and slightly golden. Do not overcook them, as they can become burnt quickly. Use a slotted spoon or spider strainer to remove the puffed rice sticks from the oil and drain them on paper towels. They should be light and crispy.

Assembling the Lettuce Wraps:

Wash and separate your butter lettuce or iceberg lettuce leaves. These will serve as your edible wrappers. Arrange the crispy puffed rice sticks on a serving platter. Spoon the warm chicken filling into the prepared lettuce cups. Garnish with the reserved dark green tops of the green onions.

To serve, guests can scoop a spoonful of the chicken filling onto a lettuce leaf, add some crispy rice sticks, and top with extra green onions. Offer optional garnishes like hoisin sauce, sriracha for a bit of heat, or chopped peanuts for added crunch. Enjoy your homemade PF Chang’s-style chicken lettuce wraps! They are a delightful and healthy meal that you’ll be making again and again.

Conclusion:

There you have it – your very own PF Chang’s-style Chicken Lettuce Wraps, right in your kitchen! We hope you’ll agree that this recipe is a winner. It’s incredibly flavorful, surprisingly quick to whip up, and offers a delightful balance of textures with the tender chicken and crisp lettuce. Plus, it’s a fantastic way to enjoy a restaurant-quality meal that feels both satisfying and relatively healthy. Don’t hesitate to give these Chicken Lettuce Wraps a try; they’re perfect for a weeknight dinner or a fun appetizer when entertaining guests.

When it comes to serving, I love to present all the components separately: the warm, savory filling, a bowl of crisp lettuce cups, and a selection of optional toppings. This allows everyone to build their own perfect bite. Consider adding a drizzle of sriracha for a spicy kick, some chopped peanuts for extra crunch, or a sprinkle of fresh cilantro for brightness. For variations, feel free to swap the chicken for ground turkey or even a plant-based crum extractble. You can also experiment with different vegetables; finely diced water chestnuts or bamboo shoots are excellent additions to the filling.

Frequently Asked Questions:

Can I make the filling ahead of time?

Absolutely! The chicken filling can be prepared a day 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 lettuce wraps?

Butter lettuce, also known as Boston or Bibb lettuce, is ideal. Its large, pliable leaves are perfect for scooping up the filling without tearing. Iceberg lettuce can also work, though its leaves are a bit more brittle.

Are there gluten-free options for this recipe?

Yes! Most of the ingredients are naturally gluten-free. Ensure your soy sauce or tamari is certified gluten-free. Otherwise, this recipe is easily enjoyed by those avoiding gluten.

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