PF Chang’s Copycat Chicken Lettuce Wraps-Easy Recipe
Chicken lettuce wraps, PF Chang’s copycat style, are a true crowd-pleaser, and for good reason! There’s something incredibly satisfying about the crisp, cool crunch of lettuce cups filled with savory, flavorful seasoned chicken. It’s a dish that manages to feel both incredibly healthy and utterly indulgent, making it a go-to for quick weeknight dinners, impressive appetizers, or even a lighter lunch option. What makes these chicken lettuce wraps so special? It’s that perfect balance of textures and tastes – the tender, juicy chicken coated in a rich, umami-packed sauce, all contrasted by the refreshing burst of fresh vegetables and herbs. You get a symphony of flavors in every bite, and the interactive nature of assembling your own wrap adds an element of fun to the dining experience. Recreating this beloved PF Chang’s classic at home is surprisingly simple and yields an incredibly rewarding result that will have everyone asking for seconds.
Chicken Lettuce Wraps (PF Chang’s Copycat)
Get ready to recreate a restaurant favorite right in your own kitchen! These P.F. Chang’s-style chicken lettuce wraps are incredibly satisfying, packed with flavor, and surprisingly easy to make. The combination of savory chicken, crisp vegetables, and a delightful umami sauce, all scooped into cool, crunchy lettuce cups, is simply irresistible. Whether you’re looking for a healthy lunch, a fun appetizer for a crowd, or a light dinner, these lettuce wraps are sure to be a hit.
The key to these copycat wraps is achieving that perfect balance of textures and tastes. We’ll be building layers of flavor, from the initial seasoning of the chicken to the quick stir-fry and the essential sauce that brings it all together. Don’t be intimidated by the ingredient list; most of these are pantry staples or easily found at your local grocery store. And for those shiitake mushrooms, a little effort goes a long way in boosting the depth of flavor. Let’s get cooking!
Ingredients:
*Note on Shiitake Mushrooms: Using dried shiitake mushrooms is crucial here for their concentrated flavor. You’ll want to rehydrate them before adding them to the stir-fry.
Cooking Instructions:
1.
Prepare the Mushrooms and Chicken
Begin extract by rehydrating your dried shiitake mushrooms. Place the dried mushrooms in a heatproof bowl and cover them with plenty of hot water. Let them soak for at least 20-30 minutes, or until they are fully softened and pliable. Once rehydrated, gently squeeze out any excess water and discard the tough stems. Finely chop the mushroom caps. Next, prepare your chicken. Ensure your chicken thighs are chopped into very small, bite-sized pieces. This is important for achieving the right texture in the finished wrap filling. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good grinding of black pepper. Toss to ensure each piece is evenly coated.
2.
Sear the Chicken and Sauté Aromatics
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. Avoid overcrowding the pan; cook in batches if necessary. Sear the chicken until it’s nicely browned on all sides and cooked through. This searing process locks in the juices and creates a delicious depth of flavor. Remove the cooked chicken from the skillet and set it aside. In the same skillet, add another 1 tablespoon of canola oil. Add the minced garlic and minced gin extractger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them. Add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts to the skillet. Sauté for another 2-3 minutes until they are slightly tender and fragrant.
3.
Cook the Rice Sticks
While your chicken and aromatics are cooking, it’s time to prepare the crispy rice sticks. This step adds a fantastic textural element to the wraps. Heat approximately 2 inches of frying oil (canola or vegetable oil) in a deep pot or Dutch oven over medium-high heat until it reaches about 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, becoming light and crispy. This only takes a few seconds. Using a slotted spoon or spider strainer, quickly remove the puffed rice sticks from the oil and drain them on a paper towel-lined plate. Be cautious as they cook very rapidly.
4.
Combine and Sauce the Filling
Return the cooked chicken to the skillet with the sautéed mushrooms and water chestnuts. Add the white parts of the chopped green onions (reserve the green tops for garnish). In a small bowl, whisk together the remaining 1 & 1/2 tablespoons of canola oil, 1 & 1/2 teaspoons of sesame oil, 2 tablespoons of soy sauce, and 1/4 cup of cold water. Pour this sauce mixture over the chicken and vegetable mixture in the skillet. Stir everything together well, allowing the sauce to thicken slightly and coat all the ingredients. Cook for another 1-2 minutes, stirring constantly, until the sauce has reduced and is glossy. This will bring all the flavors together beautifully.
5.
Assemble the Lettuce Wraps
Now for the fun part! Wash and dry your lettuce leaves. Iceberg lettuce or butter lettuce are excellent choices for their crispness and ability to hold the filling. You can use whole leaves or tear them into more manageable sizes. To assemble, spoon a generous portion of the chicken and vegetable filling into the center of a lettuce cup. Top with some of the crispy puffed rice sticks for added crunch and a sprinkle of the reserved green parts of the green onions for a fresh, vibrant finish. Serve immediately and let everyone build their own delicious lettuce wraps! Enjoy this flavorful and healthy take on a classic favorite.
Conclusion:
There you have it – a delicious and surprisingly easy way to recreate those beloved PF Chang’s Chicken Lettuce Wraps right in your own kitchen! This recipe truly shines because it captures the authentic flavors and textures of the origin extractal, offering a satisfying and healthier alternative. The savory, slightly sweet filling paired with the crisp, refreshing lettuce cups is a winning combination that’s perfect for a light lunch, a fun appetizer, or even a weeknight dinner. I’ve found it’s a recipe that always impresses, and it’s incredibly adaptable, so don’t be afraid to experiment!
For serving, I love to lay out all the components – the prepared filling, washed lettuce cups, and all the garnishes – buffet-style. This allows everyone to customize their own wraps, making it a fantastic interactive meal. Consider serving alongside a simple steamed rice or some flavorful noodles to round out the meal. If you’re looking for variations, feel free to swap out the chicken for ground turkey, beef, or even a plant-based crum extractble for a vegetarian option. Adding finely diced water chestnuts or bamboo shoots can provide an extra crunch. I truly encourage you to give these Chicken Lettuce Wraps a try; I’m confident you’ll be delighted with the results!
Frequently Asked Questions:
Q: What kind of lettuce is best for these wraps?
A: While butter lettuce or iceberg lettuce are classic choices for their cup-like shape and crisp texture, you can also use romaine or even large Napa cabbage leaves. The key is to find leaves that are sturdy enough to hold the filling.
Q: Can I make the filling ahead of time?
A: Absolutely! The 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 eat. You might want to slightly reheat it before serving.
Q: What other toppings would work well?
A: Beyond the classic green onions and water chestnuts, consider adding shredded carrots, chopped peanuts, fresh cilantro, a drizzle of sriracha for heat, or a sprinkle of toasted sesame seeds for extra flavor and texture.
Chicken Lettuce Wraps (PF Chang’s Copycat)
Delicious copycat recipe for PF Chang’s Chicken Lettuce Wraps, featuring savory chicken and crisp water chestnuts in a flavorful sauce, served in fresh lettuce cups.
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
-
Step 1
Rehydrate dried shiitake mushrooms by soaking them in hot water for 20-30 minutes until softened. Drain, remove stems, and finely 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 the chicken and cook until browned and cooked through. Remove chicken from skillet and set aside. -
Step 3
In the same skillet, add the remaining 1 1/2 tablespoons of canola oil and 1 1/2 teaspoons of sesame oil. Add 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. -
Step 4
Add the rehydrated and chopped shiitake mushrooms and the cooked chicken back into the skillet. Stir in soy sauce and cook for another 2-3 minutes, allowing the flavors to meld. -
Step 5
Prepare the rice sticks according to package directions. Typically, this involves soaking them in hot water or boiling briefly. Drain and set aside. -
Step 6
To serve, spoon the chicken and mushroom mixture into individual lettuce cups. Garnish with the reserved green parts of the green onions. Serve with prepared rice sticks on the side.
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.
