PF Chang’s lettuce wraps are one of those restaurant dishes that seem impossible to recreate at home until you actually try. Finely diced chicken thighs, savory shiitake mushrooms, and crunchy water chestnuts come together in a bold Asian-inspired sauce, all nestled in tender butter lettuce leaves with crispy fried rice noodles on top. I made these on a Friday night when my kids were begging for takeout, and honestly, they liked this version even better
The secret that most copycat recipes miss is two things: diced chicken instead of ground meat, and those fried rice noodles that give each bite that signature crunch. Once I figured that out, this became one of our most requested dinners. The sauce is a little salty, a little sweet, and deeply savory in a way that makes you keep going back for another wrap. It comes together in about an hour including mushroom soaking time, but the actual hands-on cooking is only about 10 minutes. You are in for a treat!
Table of Contents
Ingredients for PF Chang’s Lettuce Wraps
I always use chicken thighs over chicken breast for this recipe because they stay juicier when cooked over high heat and chop more easily when partially frozen. Having all your sauces premixed before you start cooking is the move here.
For the Chicken Filling:
- 2 and 1/2 tbsp canola oil, divided
- 2 and 1/2 tsp sesame oil, divided (I recommend toasted sesame oil for the best flavor)
- 1 lb chicken thighs, chopped into 1/4 to 1/2 inch pieces (partially freeze for easier dicing)
- 1 and 1/2 tsp kosher salt
- Black pepper to taste
- 2 oz dried shiitake mushrooms, rehydrated (or 8 oz fresh shiitake, cremini, or baby portabella)
- 1 can (8 oz) water chestnuts, drained and chopped
- 1 tbsp garlic, smashed and minced (about 4 to 5 cloves)
- 1 tbsp fresh ginger, minced (pro tip: peel it with a spoon for the easiest prep)
- 4 green onions, chopped and divided
For the Filling Sauce:
- 1/4 cup cold water
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp aji mirin or rice wine (sub 2 tbsp rice vinegar plus 1 extra tsp sugar)
- 3 tbsp hoisin sauce
- 1 tbsp granulated sugar
- 1 tsp cornstarch
For the Dipping Sauce:
- 1/4 cup warm water
- 2 tbsp granulated sugar
- 3 tbsp soy sauce
- 4 tsp rice vinegar
- 1 tsp chili garlic sauce or Sambal Oelek
- 1/4 to 1/2 tsp Chinese-style hot mustard
- 1 to 2 tsp oyster sauce
- 1/2 tsp sesame oil
For the Rice Sticks and Assembly:
- 1 package (6.75 oz) maifun rice sticks (my preference for the most authentic crunch)
- 2 inches frying oil in a 3-quart pot (canola or vegetable oil)
- 2 heads butter lettuce or iceberg lettuce
Step-by-Step Instructions
I recommend reading through all the steps once before starting since there are a few things happening at once. In my experience, having the sauce premixed and the mushrooms soaking before you touch the chicken makes the whole process much smoother.
Step 1: Place dried shiitake mushrooms in a bowl and cover with very hot water. Let soak for 30 minutes until fully softened. Squeeze out all excess water, trim and discard the tough stems, then chop into small pieces. You should get about 1 and 3/4 cups. Set aside.
Step 2: While mushrooms soak, place thawed chicken thighs in the freezer for 20 to 30 minutes to firm up. If starting with frozen chicken, let it partially thaw. Partially frozen chicken is much easier to dice small. Once at the right texture, dice into 1/4 to 1/2 inch pieces. Seal in a zip-lock bag and place in a bowl of water to finish thawing, about 10 to 20 minutes. Do not cook chicken until fully thawed.
Step 3: Mix all filling sauce ingredients in a small bowl, stirring until the cornstarch fully dissolves. Set aside. Drain and chop the water chestnuts. Mince the garlic and ginger. Set all aside.
Step 4: For the fried rice sticks, heat 2 inches of oil in a 3-quart pot to 400 degrees F. Break off a small handful of rice sticks and carefully drop into the hot oil. They will puff up dramatically within 2 to 3 seconds. Remove to a paper towel-lined plate immediately. Repeat in batches. Set the pot of oil aside to cool completely before handling.
Step 5: Heat a wok, cast iron skillet, or large skillet over medium-high heat until very hot. Add 1 and 1/2 tbsp canola oil and 1/2 tsp sesame oil. Drain the chicken well and add to the pan. Stir constantly and cook for 2 to 3 minutes until fully cooked through. Season with salt and pepper. Remove chicken to a plate.
Step 6: Keep heat at medium-high. Add the remaining 1 tbsp canola oil and 1 tsp sesame oil to the pan. Add the mushrooms and water chestnuts and saute for 2 to 3 minutes. Add the garlic and ginger and cook 1 more minute until very fragrant.
Step 7: Return the chicken to the pan. Pour in the prepared filling sauce. Reduce heat to medium and cook for 2 minutes, stirring to coat everything evenly. Add most of the green onions, reserve some for garnish, and saute 1 to 2 more minutes. Remove from heat.
Step 8: Whisk all dipping sauce ingredients together in a small bowl. Taste and adjust heat or saltiness as you like.
Step 9: Separate, wash, and dry the lettuce leaves carefully. Place a handful of fried rice sticks in each leaf. Spoon warm chicken filling on top. Garnish with reserved green onions and serve with dipping sauce on the side.
Best Sides to Serve with PF Chang’s Lettuce Wraps
These PF Chang’s lettuce wraps pair best with sides that are light, fresh, or rice-based to complement the bold savory filling without competing with it.
Chicken Rice Bowls with Creamy Garlic Sauce: A bowl of seasoned rice makes an excellent base to turn your lettuce wraps into a more substantial dinner. The garlic notes in this rice recipe pair naturally with the Asian-inspired flavors in the wraps.
Egg Roll in a Bowl: The cabbage, ginger, and sesame flavors in this dish are a natural match for PF Chang’s lettuce wraps. Serve it alongside for a low-carb dinner spread that covers all the bases.
Broccoli and Mushroom Stir Fry: A simple veggie stir fry adds color, nutrition, and a satisfying crunch to the table. The umami from the mushrooms echoes the shiitake filling beautifully.
Buffalo Chicken Lettuce Wraps: If you love the lettuce wrap format and want to try a bold American-inspired spin on the same concept, this buffalo version is a great companion recipe to have in your rotation.
Skinny Sesame Chicken and Broccoli: The sesame and soy flavors in this lighter chicken and broccoli dish make it one of the best sides for lettuce wraps when you want a heartier spread for the whole family.
Keeping It Fresh: Storage and Make-Ahead Tips
Store the chicken and mushroom filling in an airtight container in the refrigerator for up to 3 to 4 days. Keep it separate from the lettuce leaves and dipping sauce. The filling can also be frozen for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat the filling, warm it gently in a skillet over low heat until heated through. I recommend avoiding the microwave if you can because the chicken can dry out quickly. The dipping sauce keeps well in the fridge for up to 1 week in a sealed container.
Pro tip: you can prep the lettuce leaves, dipping sauce, and even the filling up to 2 days ahead and store them separately. When it is time to eat, just reheat the filling, fry your rice sticks fresh, and assemble. It makes this feel like a breeze even on a school night.
Frequently Asked Questions
Can I use ground chicken instead of diced chicken thighs?
Yes, ground chicken works as a quick substitute. The flavor will be the same but the texture will be softer and less chunky. Diced chicken is what makes this version closer to the restaurant original.
What if I cannot find dried or fresh shiitake mushrooms?
Cremini mushrooms are the best substitute, followed by baby portabella or button mushrooms. Chop any fresh mushroom variety into small pieces and add them at the same stage you would add rehydrated shiitake in the recipe.
Are these lettuce wraps low carb?
Yes, if you skip the fried rice sticks, these PF Chang’s lettuce wraps are naturally low in carbs. Each serving contains about 43 grams of carbs with the rice sticks included. Without them, the carb count drops significantly, making it a solid option for low-carb dinner nights.
Conclusion
These PF Chang’s lettuce wraps bring all the bold flavors and satisfying textures of the restaurant original straight to your kitchen. The recipe takes a little more prep than a standard weeknight meal, but the results are worth every minute. Make a batch this week and watch it disappear from the table.
Chicken Lettuce Wraps (PF Chang’s Copycat)
Ingredients
Equipment
Method
- Soak dried shiitake mushrooms in very hot water for 30 minutes. Squeeze out excess water, remove and discard stems, and chop into small pieces. You should yield about 1 and 3/4 cups. Set aside.
- Place thawed chicken in the freezer for 20 to 30 minutes to firm up for easier dicing. Once partially frozen, dice into 1/4 to 1/2 inch pieces. Seal in a zip-lock bag, place in a bowl of water, and let thaw fully, about 10 to 20 minutes. Do not cook until completely thawed.
- Mix all filling sauce ingredients (cold water, soy sauce, oyster sauce, aji mirin, hoisin sauce, sugar, cornstarch) in a small bowl until cornstarch dissolves. Set aside. Drain and chop water chestnuts. Mince garlic and ginger. Set aside.
- Heat 2 inches of oil in a 3-quart pot to 400 degrees F over just above medium heat. Drop a small handful of rice sticks into the oil. They will puff up within 2 to 3 seconds. Remove immediately to a paper towel-lined plate. Repeat in batches. Set pot aside to cool completely.
- Heat a wok or cast iron skillet over medium-high until very hot. Add 1 and 1/2 tbsp canola oil and 1/2 tsp sesame oil. Drain chicken well and add to the pan. Stir constantly and cook 2 to 3 minutes until fully cooked. Season with salt and pepper. Remove to a plate.
- Keep heat at medium-high. Add remaining 1 tbsp canola oil and 1 tsp sesame oil. Add mushrooms and water chestnuts. Saute for 2 to 3 minutes. Add garlic and ginger and cook 1 more minute until very fragrant.
- Return chicken to the pan. Pour in filling sauce. Reduce heat to medium and cook for 2 minutes, stirring to coat evenly. Add most of the green onions and saute 1 to 2 more minutes. Remove from heat.
- Whisk all dipping sauce ingredients together in a small bowl. Taste and adjust.
- Separate, wash, and dry lettuce leaves. Place a handful of fried rice sticks in each leaf. Top with warm chicken filling. Garnish with reserved green onions. Serve with dipping sauce on the side.
