Have you tried the Chicken Lettuce Wraps at P.F. Chang’s? I’ve got the best copycat recipe for you today! These Chicken Lettuce Wraps (PF Chang’s Copycat) are a delightful balance of flavors and textures. The finely diced chicken thighs are sautéed with shiitake mushrooms in a delicious Asian-inspired sauce, then wrapped in fresh butter lettuce leaves and topped with crispy fried rice noodles. Perfect for a quick weeknight meal or as an appetizer for gatherings, this dish is an excellent low-carb option that’s bound to impress!
Why You’ll Love This Recipe
- Quick to Prepare: This recipe can be made in under an hour, making it perfect for busy weeknights.
- Flavorful Dish: The combination of chicken, mushrooms, and sauces delivers a robust flavor that will satisfy your taste buds.
- Low Carb Option: Perfect for those following a low-carb diet while still enjoying delicious meals.
- Customizable Ingredients: You can easily swap out ingredients based on your preferences or what you have on hand.
- Fun to Assemble: Let everyone customize their own wraps, making it a fun dining experience.
Tools and Preparation
Before diving into the cooking process, gather your essential tools. Having these handy will streamline the preparation of your Chicken Lettuce Wraps.
Essential Tools and Equipment
- Wok or large skillet
- Chef’s knife
- Medium bowl
- Measuring spoons and cups
- Thermometer (for frying)
- Cutting board
- Paper towels
Importance of Each Tool
- Wok or large skillet: Ideal for high-heat cooking, ensuring even cooking of your chicken and vegetables.
- Chef’s knife: A sharp knife makes chopping chicken and vegetables quick and easy.
- Thermometer: Ensures your frying oil is at the right temperature for perfectly crispy rice sticks.
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
- 2 tablespoons oyster sauce
- 2 tablespoons aji mirin (rice wine)
- 3 tablespoons hoisin sauce
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup warm water
- 2 tablespoons granulated sugar
- 3 tablespoons soy sauce
- 4 teaspoons rice vinegar
- 1 teaspoon chili garlic sauce (I used Sambal Oelek)
- 1/4 to 1/2 teaspoon Chinese-style hot mustard
- 1 to 2 teaspoons oyster sauce
- 1/2 teaspoon sesame oil
- 2 heads of butter lettuce (or iceberg)
How to Make Chicken Lettuce Wraps (PF Chang’s Copycat)
Step 1: Prep the Chicken
First things first, if you are using thawed chicken, place it in the freezer so that it is easier to chop later. If you have completely frozen chicken, take it out of the freezer to start thawing. You want to chop partially-thawed chicken.
Step 2: Rehydrate the Shiitake Mushrooms
Add the dried mushrooms to a medium bowl and cover them with very hot water. Let sit for about 30 minutes. Once they are softened, squeeze out as much water as you can and place them on a cutting board. Chop off the stems and discard them. Chop the mushrooms into small pieces; you should end up with about 7–8 ounces.
Step 3: Prepare the Vegetables
Drain the can of water chestnuts and chop them into small pieces. Smash and mince the garlic and peel a knob of ginger; mince it as well.
Step 4: Assemble the Filling Sauce
In a small bowl, combine cold water, soy sauce, oyster sauce, aji mirin, hoisin sauce, granulated sugar, and cornstarch. Stir together until well mixed.
Step 5: Chop the Chicken
Once your chicken is partially frozen, use a chef’s knife to chop it into very small pieces—aim for about 1/4 to 1/2 inch dice. Seal these pieces in a ziplock bag submerged in water until fully thawed.
Step 6: Fry the Rice Sticks
In a pot, heat frying oil until it reaches about 400 degrees F. Drop small handfuls of rice sticks into the hot oil; they will puff up quickly! Remove them once they rise to the surface.
Step 7: Cook the Filling
Heat your wok or skillet over medium-high heat. Drain any excess moisture from the chicken before adding it along with some neutral oil and sesame oil. Cook until thoroughly cooked through.
Step 8: Add Vegetables
Keep heating at medium-high and add rehydrated mushrooms along with chopped water chestnuts. Sauté until fragrant before adding garlic and ginger.
Step 9: Combine Everything
Return cooked chicken back into the pan with any juices collected on your plate. Pour in prepared sauce; lower heat slightly and cook for another couple of minutes before removing from heat.
Step 10: Make Dipping Sauce
In another bowl combine warm water with sugar, soy sauce, rice vinegar, chili garlic sauce, hot mustard, oyster sauce, and sesame oil; whisk together until smooth.
Step 11: Assemble Your Wraps
Carefully wash butter lettuce leaves removing cores if necessary; dry on paper towels. Layer fried rice sticks in each leaf followed by spoonfuls of warm filling topped with fresh green onions.
Enjoy every bite of these delightful Chicken Lettuce Wraps (PF Chang’s Copycat)!
How to Serve Chicken Lettuce Wraps (PF Chang’s Copycat)
Serving Chicken Lettuce Wraps is all about presentation and flavor. These wraps can be enjoyed in various ways that enhance their taste and appeal. Here are some serving suggestions to elevate your dining experience.
Fresh Garnishes
- Chopped Green Onions: Sprinkling fresh green onions adds a burst of color and flavor.
- Sesame Seeds: Toasted sesame seeds provide a delightful crunch and nutty taste.
- Sriracha Sauce: For those who enjoy spice, a drizzle of Sriracha can kick up the heat.
Accompanying Dips
- Peanut Sauce: A creamy peanut sauce pairs beautifully with the savory filling.
- Sweet Chili Sauce: This sweet and tangy dip complements the chicken wraps perfectly.
Presentation Ideas
- Serving on a Platter: Arrange the lettuce wraps on a large platter for a family-style meal.
- Individual Plates: Serve each wrap on individual plates for a more elegant touch.
Drink Pairings
- Iced Green Tea: A refreshing drink that balances the flavors of the dish.
- Sparkling Water with Lime: Adds a zesty twist that cleanses the palate.
How to Perfect Chicken Lettuce Wraps (PF Chang’s Copycat)
To ensure your Chicken Lettuce Wraps are as delicious as possible, follow these tips for perfection.
- Use Fresh Ingredients: Fresh vegetables and herbs significantly enhance flavor and texture.
- Adjust Seasoning to Taste: Don’t hesitate to tweak the seasoning based on your preferences.
- Control Cooking Time: Overcooking can make chicken tough; cook just until no longer pink.
- Layer Flavors: Incorporate different sauces gradually to build depth in flavor.
- Choose the Right Lettuce: Butter lettuce is ideal for wraps but iceberg can work if you prefer extra crunch.
Best Side Dishes for Chicken Lettuce Wraps (PF Chang’s Copycat)
Pairing side dishes with your Chicken Lettuce Wraps adds variety and balance to your meal. Here are some great options to consider.
- Steamed Jasmine Rice: Fluffy rice complements the savory filling of the wraps perfectly.
- Asian Slaw: A tangy slaw made with cabbage and carrots adds crunch and freshness.
- Edamame Pods: Lightly salted edamame offers protein and pairs well with Asian flavors.
- Cucumber Salad: A refreshing salad with sliced cucumbers in rice vinegar dressing enhances the meal.
- Miso Soup: This light soup provides warmth and umami, making it an excellent starter.
- Vegetable Spring Rolls: Crisp spring rolls offer a satisfying crunch alongside your wraps.
Common Mistakes to Avoid
Making Chicken Lettuce Wraps (PF Chang’s Copycat) can be simple, but avoiding common mistakes will ensure your dish turns out perfectly.
- Improper chicken preparation: If the chicken is not partially frozen, it may be hard to chop into small pieces. Always freeze the chicken slightly for easier chopping.
- Skipping the mushroom rehydration: Dried shiitake mushrooms need to be rehydrated for optimal texture and flavor. Don’t skip this step; let them soak in hot water for at least 30 minutes.
- Not seasoning adequately: Neglecting to season the chicken can lead to bland wraps. Use kosher salt and pepper generously while cooking.
- Overcooking the filling: Cooking the filling too long can dry it out. Aim for a quick sauté to maintain moisture and keep flavors vibrant.
- Ignoring the dipping sauce: The dipping sauce adds essential flavor that complements the wraps. Make sure to prepare and serve it alongside your Chicken Lettuce Wraps.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep the filling separate from lettuce leaves to maintain crispness.
Freezing Chicken Lettuce Wraps (PF Chang’s Copycat)
- Freeze the chicken filling in an airtight container or freezer bag for up to 3 months.
- Store lettuce leaves separately in a sealed bag with a paper towel to absorb moisture.
Reheating Chicken Lettuce Wraps (PF Chang’s Copycat)
- Oven: Preheat oven to 350°F and warm the filling for 10-15 minutes until heated through.
- Microwave: Place filling in a microwave-safe bowl and heat in 30-second intervals until warm, stirring in between.
- Stovetop: Heat a skillet over medium heat and add a splash of water. Stir-fry the filling until heated thoroughly.
Frequently Asked Questions
Here are some common questions about making Chicken Lettuce Wraps (PF Chang’s Copycat).
Can I use other types of meat?
You can substitute ground turkey or tofu if you’re looking for alternatives to chicken. Both options work well with similar cooking techniques.
How do I make Chicken Lettuce Wraps (PF Chang’s Copycat) spicier?
To increase heat, add more chili garlic sauce or diced fresh chilies during cooking. Adjust according to your spice preference.
What kind of lettuce works best?
Butter lettuce is ideal due to its cup-like shape, but you can also use iceberg lettuce for a crunchier texture.
Can I make this recipe ahead of time?
Yes! You can prep the filling ahead of time and store it in the refrigerator. Just assemble with fresh lettuce when ready to eat.
Final Thoughts
Chicken Lettuce Wraps (PF Chang’s Copycat) are not only delicious but also customizable. You can adjust ingredients based on your preferences, making them a versatile choice for any meal. Whether you’re craving something light or looking for a quick weeknight dinner, this recipe is sure to satisfy!
Chicken Lettuce Wraps (PF Chang’s Copycat)
Chicken Lettuce Wraps (PF Chang’s Copycat) are a delicious and healthy alternative to traditional wraps, packed with flavor and perfect for any occasion. This easy recipe combines finely diced chicken thighs sautéed with shiitake mushrooms and fresh vegetables, all enveloped in crisp butter lettuce leaves. Topped with crispy fried rice noodles, these wraps make for a satisfying low-carb meal that’s quick to prepare, making them ideal for busy weeknights or as an impressive appetizer for gatherings. Customize each wrap to your taste, and enjoy the delightful balance of flavors and textures!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (8 wraps total) 1x
- Category: Appetizer/Entree
- Method: Stir-frying
- Cuisine: Asian
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
- 2 tablespoons oyster sauce
- 2 tablespoons aji mirin (rice wine)
- 3 tablespoons hoisin sauce
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup warm water
- 2 tablespoons granulated sugar
- 3 tablespoons soy sauce
- 4 teaspoons rice vinegar
- 1 teaspoon chili garlic sauce (I used Sambal Oelek)
- 1/4 to 1/2 teaspoon Chinese-style hot mustard
- 1 to 2 teaspoons oyster sauce
- 1/2 teaspoon sesame oil
- 2 heads of butter lettuce (or iceberg)
Instructions
- Prepare the chicken by partially freezing it before chopping into small pieces.
- Rehydrate dried shiitake mushrooms in hot water for 30 minutes, then chop.
- Drain and chop water chestnuts; mince garlic and ginger.
- Mix a sauce of soy sauce, hoisin sauce, and cornstarch in a bowl.
- Heat oil in a wok or skillet and cook chicken until no longer pink.
- Add mushrooms, water chestnuts, garlic, and ginger; sauté until fragrant.
- Stir in the sauce mixture and cook until thickened.
- Fry rice sticks in hot oil until puffed and crispy.
- Serve filling wrapped in butter lettuce leaves topped with fried rice noodles.
Nutrition
- Serving Size: 2 wraps (approximately 180g)
- Calories: 290
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
