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Chicken Lettuce Wraps (PF Chang’s Copycat)

Chicken Lettuce Wraps (PF Chang's Copycat)
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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!

Ingredients

Scale
  • 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

  1. Prepare the chicken by partially freezing it before chopping into small pieces.
  2. Rehydrate dried shiitake mushrooms in hot water for 30 minutes, then chop.
  3. Drain and chop water chestnuts; mince garlic and ginger.
  4. Mix a sauce of soy sauce, hoisin sauce, and cornstarch in a bowl.
  5. Heat oil in a wok or skillet and cook chicken until no longer pink.
  6. Add mushrooms, water chestnuts, garlic, and ginger; sauté until fragrant.
  7. Stir in the sauce mixture and cook until thickened.
  8. Fry rice sticks in hot oil until puffed and crispy.
  9. Serve filling wrapped in butter lettuce leaves topped with fried rice noodles.

Nutrition

Find it online: https://moreana.org/chicken-lettuce-wraps-pf-changs-copycat/