PF Chang’s Chicken Lettuce Wraps

PF Chang’s Chicken Lettuce Wraps are a wonderful appetizer or light meal. Asian spiced chicken is stir-fried with vegetables and served with cool lettuce cups. If you can find mung bean noodles you will want to fry those up and serve them with these.

thai chicken lettuce wraps

P.F. Chang’s Chicken Lettuce Wraps are wonderful as appetizers or for a light meal. Asian spiced chicken is stir-fried with vegetables and served with fresh lettuce cups. If you can find mung bean noodles, you will want to fry those up and serve them with these yummy Thai lettuce wraps.

The food at P.F. Chang’s is incredibly good, but you may not live near one. However, now you can make these Thai wraps in your own kitchen. These chicken lettuce wraps are savory and delicious. What’s more, they don’t pile on the
calories. They’re high in protein and low in carbs. Healthy AND delicious food is such a win. This recipe is a copykat version of P.F. Chang’s lettuce wraps served in the restaurant.

If you are planning to serve this for guests as an appetizer, I recommend going with smaller leaves of lettuce, such as butter lettuce. This way, guests will be restricted to spooning a lesser amount of filling.

  • Making Ahead of Time – You can easily make this recipe in advance. Go ahead and make the filling up to two days before then reheat 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 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 then add chopped lettuce on top so that the two ingredients stay separated. Have a yummy Thai lunch at your desk.

Love yummy Thai food?

Here are three more copykat Thai recipes for you to try – plus a bonus link. And, I would love to hear what your favorite Thai dish is – feel free to drop me a line in the comments.

  • Instant Pot Thai Chicken Curry With Vegetables
  • Planet Hollywood Thai Shrimp Pasta
  • California Pizza Kitchen Thai Chicken Pizza</li>
  • 16 Healthy Lettuce Wraps for Low-Carb Lunches
  • Thai chicken lettuce wraps

    thai chicken lettuce wraps

    PF Chang’s Chicken Lettuce Wraps

    PF Chang's Chicken Lettuce Wraps are delicious, healthy, and full of Asian flavors. Find out how make them at home with this easy copycat recipe.
    5 from 1 vote
    Print Pin Rate Add to Collection
    Course: Main Course
    Cuisine: Chinese
    Keyword: Chicken, Copycat recipe, Mushrooms, PF Changs
    Servings: 4
    Calories: 619kcal



    • 1 teaspoon cornstarch 

    • 2 teaspoons Sherry wine or red wine
2 teaspoons water 

    • 2 teaspoons soy sauce

    Filling Ingredients for Lettuce Wraps

    • 1 1/2 pounds boneless skinless chicken breasts
5 tablespoons vegetable oil or peanut oil
    • 1 teaspoon minced ginger
2 teaspoons minced garlic
    • 1/2 cup minced green onions
1 cup minced shiitake mushrooms
    • 8 ounces minced bamboo shoots
    • 8 ounces minced water chestnuts
    • 6 ounces Chinese cellophane noodles

    Cooking Sauce

    • 1 tablespoon Hoisin sauce
1 tablespoon Soy sauce 

    • 1 tablespoon Sherry wine or red wine 

    • 2 tablespoons oyster sauce 

    • 2 tablespoons water
    • 1 teaspoon sesame oil 

    • 1 teaspoon sugar
2 teaspoons cornstarch
    • 1 head iceberg lettuce s, washed and taken off the head but left whole


    • Mix all ingredients for "cooking sauce" and set aside. In a medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. 
    • Stir in 1 teaspoon oil and let sit for 15 minutes. Heat wok or large skillet over medium-high heat. Chop chicken into small pieces. Add 3 tablespoons oil, then add chicken and stir-fry for about 3-4 minutes. Set aside. Add 2 tablespoons oil to the pan. 
    • Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and water chestnuts stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. 
    • Cook until thickened and hot. Break cooked cellophane noodles into small pieces and cover bottom of serving the dish with them. Then pour chicken mixture on top of noodles. Serve alongside lettuce leaves, allowing everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually. Thanks to MarcyG76 for sharing this recipe.


    Calories: 619kcal | Carbohydrates: 60g | Protein: 41g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 108mg | Sodium: 961mg | Potassium: 1147mg | Fiber: 5g | Sugar: 9g | Vitamin A: 850IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 3.4mg
    Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Tracey

    I see that you have a Houston’s soup receipe, is there anyway for you to copykat their tortilla soup receipe? It is the best out there, as well as their chicken tenders – I hear that Houstons is notorious for keeping thier receipes a secret – but as a good cook, we can uncover the secrets!!


  2. Jeff Smith

    This is a nice recipe. I have made this several times for the family and for other events. I now do a double mix (separately) for chicken and beef using all the same ingredients. For the noodles, I don’t get picky down to using Ramen with (2) packs cooked and (1) crushed to add a little crunch to the mix. Not sure about the ‘canned shiitakes’, I can only say, fresh produce is the way to go. For the chicken, simple as picking up a rotisserie cooked ready to go at your local grocery store, strip the skin, meat and dice up (And you can skip the step for cooking the meat but, I do still add the marinade, oil and let rest for awhile in the fridge while prepping the other items.). For the beef, I purchase (1) pound of thin sliced sirloin and dice up per the recipe, the marinade and cooking is the same. You can figure at least two heads of lettuce per recipe and double that if you do both chicken and beef. A tip for doing it the first time, clean up and put up as you go due to once you start cooking, it’s fast paced and you’re done.

    My layout for cooking the double mix:

    Chicken or beef in a bowl for each with marinade sitting in fridge
    Cooking sauce for each meat in a separate bowl
    Garlic in a separate bowl for each
    Ginger and Green Onions in a bowl for each
    Shiitake, Bamboo Shoots, Water Chestnuts in a bowl for each

    You can have your dish ready with the noodles, cook each meat per recipe, clean out the wok and do it one more time.

    I don’t get picky on the condiments. I serve low sodium soy sauce plain and for a little more heat, I dice up a habanero and mix with the soy sauce.

    Have fun!

  3. Berrett911

    This recipe was ok. Don’t use canned Shitake mushrooms. They make the recipe too mushy. If I try it again, I’ll use fresh or another type of mushrooms.

  4. Rosanna (Ro-ro)

    Exellent recipe! I’ve made this many, many times for my family. Just an FYI, I buy my Malfun noodles already prepared at the chinese restaurant. They are cheap to buy and you don’t get oil splatter all over the kitchen!

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