Copycat PF Chang’s Lettuce Wraps Recipe

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Quick Facts

• Difficulty: Medium
• Servings: 4 as an appetizer, 2 as a main course
• Cuisine Type: Asian-Fusion

PF Chang’s chicken lettuce wraps are one of those restaurant appetizers that disappear from the table before the main course arrives. This copycat recipe features savory, Asian-spiced stir-fried chicken with water chestnuts, shiitake mushrooms, and bamboo shoots, all served in cool, crisp lettuce cups. It recreates the restaurant’s signature balance of umami-rich sauces and varied textures using simple pantry ingredients. This is a fast meal it comes together in 35 minutes, so it works equally well as a quick weeknight dinner or a starter for guests.

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PF Chang’s chicken lettuce wraps are a Chinese-American restaurant classic that puts warm, savory stir-fry filling against the cool crunch of fresh lettuce. The filling combines diced chicken breast with earthy shiitake mushrooms, bamboo shoots, and firm water chestnuts, all coated in a layered sauce built from hoisin, oyster sauce, soy sauce, and sesame oil.

The dish is served as an interactive appetizer: a mound of seasoned filling arrives on a bed of cellophane noodles, surrounded by lettuce leaves for wrapping. Each person scoops the filling into their own leaf, making it a natural choice for entertaining.

Why this recipe works

The depth of flavor here comes from layering multiple sources of umami. Hoisin sauce contributes sweetness and complexity, oyster sauce adds richness, and soy sauce provides the savory backbone. A small amount of sesame oil, added at the sauce stage, carries an aroma that ties the flavors together without overpowering them.

Texture is equally important. Water chestnuts stay crisp through the stir-fry and contrast against the soft chicken. Bamboo shoots add a second layer of crunch, and shiitake mushrooms bring a meaty chew. The cellophane noodles underneath absorb extra sauce and add one more textural element to each bite.

Ingredients

• Lettuce – Creates the fresh, crisp vessels for serving
• Boneless skinless chicken breasts – Provides lean protein that takes on flavors beautifully
• Cornstarch – Tenderizes chicken and thickens the sauce
• Sherry or red wine – Adds depth and acidity to balance the savory flavors
• Soy sauce – Creates the umami foundation of the dish; you can use low-sodium soy sauce
• Vegetable or peanut oil – High smoke point oil perfect for stir-frying
• Fresh ginger – Adds aromatic warmth and distinctive Asian flavor
• Garlic cloves – Provide essential aromatic base notes
• Green onions – Contribute fresh, mild onion flavor and color
• Shiitake mushrooms – Deliver a meaty texture and earthy flavor
• Bamboo shoots – Adds unique crunch and subtle flavor
• Water chestnuts – Creates a signature crunch that contrasts with the soft filling
• Chinese cellophane noodles – Adds interesting texture and helps absorb sauce
• Hoisin sauce – Provides sweet and savory complexity
• Oyster sauce – Contributes rich umami depth
• Sesame oil – Adds nutty aroma and authentic Asian flavor
• Sugar – Balances the savory elements with subtle sweetness

What lettuce do you use for lettuce wraps?

Any variety of lettuce with a mild flavor and large leaves is suitable for this recipe.

Butter lettuce’s round, bowl-like leaves and mild flavor make it almost perfect. However, if you can’t find Butter lettuce, another good option is iceberg lettuce, with its large and very bland leaves

How to make PF Chang Lettuce Wraps

1. In a small bowl, combine hoisin sauce, soy sauce, sherry, oyster sauce, water, sesame oil, sugar, and cornstarch.

2. In a medium bowl, combine cornstarch, sherry, soy sauce, and water. Add chicken and stir to coat thoroughly.
3. Stir in 1 teaspoon of oil to the chicken mixture and let sit for 15 minutes.

4. Chop chicken into small pieces. Discard marinade.
5. Heat a wok or large skillet over medium-high heat.
6. Add 3 tablespoons of oil to the wok and then add the chicken and stir-fry for about 3-4 minutes.

7. Remove chicken to a plate or bowl and set aside.
8. Add 2 tablespoons of oil to the wok or large pan.
9. Add ginger, garlic, and onion, and stir-fry for a minute or so.
10. Add mushrooms, bamboo shoots, and water chestnuts. Stir-fry for an additional 2 minutes.

11. Return the chicken to the wok. Add cooking sauce to the wok. Stir to combine.

12. Cook until thickened and hot. You may want to taste these and see if you need to season them with salt or additional soy sauce.
13. Prepare noodles according to package instructions.
14. Remove the lettuce leaves from the core while the noodles are cooking.

15. Break cooked cellophane noodles into small pieces and cover the bottom of the serving dish with them.
16. Pour the chicken mixture over the noodles.
17. Serve with lettuce leaves.

If you are planning to serve this to guests as an appetizer, I recommend using smaller lettuce leaves, such as butter lettuce. This way, guests will be limited to spooning less filling.

Tips for copycat PF Changs Lettuce Wraps

• Make Ahead of Time – You can easily make this recipe in advance. Go ahead and make the filling up to two days before then reheat it in the microwave or a large skillet.
• Reheating the Filling – From fresh: Sprinkle a little bit of water on the filling, then reheat in the microwave for 2-3 minutes, stirring halfway through. You can also reheat it on the stovetop in a skillet for 3-4
  minutes. From frozen: Let the filling defrost in the fridge overnight, then follow the same instructions above. Add to fresh lettuce and enjoy!
• Storing Leftovers – The leftovers from this recipe will last up to five days in the fridge. But don’t save leftover filling on the lettuce because the lettuce will get soggy.
• Freezing the Filling – You can freeze the filling in glass containers for up to three months.
• Taking it to Work – A good idea is to store the filling in the bottom of a mason jar and then add chopped lettuce on top so that the two ingredients stay separated. Have a yummy Thai lunch at your desk.

How do you serve lettuce wraps? 

When you serve these copycat PF Chang Lettuce Wraps, keep the lettuce and warm chicken filling separate to prevent the leaves from wilting. Let your guests roll their own wraps, and don’t forget to provide some extra hoisin, duck, and chili sauces for people who want to add a little more flavor. May want to serve this with the PF Chang’s Chang Mai Tai and the PF Changs Orange Chicken.

Variations and Substitutions

Protein Options:

• Ground chicken – For a texture closer to the restaurant version
• Ground turkey – A leaner alternative that works well
• Tofu – For a vegetarian version, use extra-firm tofu crumbled

Vegetable Options:

• Bell peppers – Add color and crunch
• Carrots – Contribute sweetness and texture
• Jicama – Provides a water chestnut-like crunch if unavailable

Dietary Modifications:

• Gluten-free – Use tamari instead of soy sauce and check hoisin sauce for gluten
• Lower-carb – Skip the cellophane noodles and reduce or omit the sugar
• Spicy version – Add sriracha or chili garlic sauce to taste

Storing and Serving

• Meal prep: Store filling in the bottom of a mason jar with chopped lettuce on top for work lunches
• Make ahead: Prepare filling up to two days in advance and reheat before serving
• Storage: Keep refrigerated in an airtight container for up to 5 days
• Freezing: Freeze filling in sealed containers for up to 3 months
• Reheating: Sprinkle with water before microwaving for 2-3 minutes, stirring halfway through

Love yummy Thai food? Try these recipes!

• Instant Pot Yellow Curry
• Thai Shrimp Pasta
• CPK Thai Chicken Pizza

Popular Asian recipes

• Applebee’s Oriental Chicken Salad
• Best Sweet and Sour Chicken Recipe
• Chinese BBQ Ribs
• Crabmeat Casserole
• Egg Foo Young
• Homemade Wontons
• Honey Walnut Shrimp
• Japanese Katsu
• Panda Express Chow Mein
• PF Chang’s Orange Chicken

Be sure to check out more of my easy Asian recipes and the best restaurant copycat recipes here on CopyKat.com!

And, I would love to hear what your favorite Thai dish is – feel free to drop me a line in the comments.

Thanks to MarcyG76 for sharing this recipe.