PF Chang’s Chicken Lettuce Wraps are a wonderful appetizer or light meal. Asian spiced chicken is stir-fried with vegetables and served in cool lettuce cups. This copycat recipe for Asian lettuce wraps is made with boneless skinless chicken breasts and a delicious savory sauce. The first time you will try this recipe, you will want to make it again and again.
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PF Changs Lettuce Wraps
P.F. Chang’s Chicken Lettuce Wraps are a tasty appetizer 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 calories. They’re high in protein and low in carbs. Healthy AND delicious food is such a win.
This recipe is a copycat version of P.F. Chang’s lettuce wraps served in the restaurant.
What Makes the PF Changs Lettuce Wraps So Good?
These days, everyone wants to eat better, but no one wants to sacrifice fantastic flavor in order to save a few calories. That’s one problem you won’t have to worry about when you make Chicken Lettuce Wraps.
With this PF Changs Lettuce Wraps recipe, you get all the taste of your favorite eggroll without the fat and grease that comes with deep frying.
Why This Is the Recipe You Must Try For Copycat PF Changs Lettuce Wraps.
This recipe doesn’t skimp when it comes to the filling. It is chockfull of different kinds of veggies, cellophane noodles, crunchy water chestnuts, and, of course, chunks of perfectly seasoned chicken.
Try this homemade version of PF Changs Chicken Lettuce Wraps, and you may find that you like it a whole lot better than the ones they serve at the restaurant. This chicken has so much flavor, you are going to love this copycat version of the lettuce wraps.
What are PF Chang’s Lettuce Wraps Made Of?
Here’s a list of ingredients you need to make this PF Chang lettuce wrap recipe:
- Sherry or red wine
- Soy sauce – you can use low-sodium soy sauce
- Boneless skinless chicken breasts – you could use ground chicken if desired. ground turkey will work in a pinch
- Vegetable or peanut oil
- Fresh ginger
- Garlic cloves
- Green onions
- Shiitake mushrooms
- Bamboo shoots
- Water chestnuts
- Chinese cellophane noodles
- Hoisin sauce
- Oyster Sauce
- Sesame oil
- Sugar – brown sugar is a nice substitute
- Lettuce – you can use a head of butter lettuce, or regular iceberg lettuce, both work well.
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 taste make this type of lettuce just about 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
- In a small bowl, combine hoisin sauce, soy sauce, sherry, oyster sauce, water, sesame oil, sugar, and cornstarch.
- In a medium bowl, combine cornstarch, sherry, soy sauce, and water. Add chicken and stir to coat thoroughly.
- Stir in 1 teaspoon of oil to the chicken mixture and let sit for 15 minutes.
- Chop chicken into small pieces. Discard marinade.
- Heat a wok or large skillet over medium-high heat.
- Add 3 tablespoons oil to the wok and then add chicken and stir-fry for about 3-4 minutes.
- Remove chicken to a plate or bowl and set aside.
- Add 2 tablespoons of oil to the wok.
- Add ginger, garlic, and onion, and stir-fry for a minute or so.
- Add mushrooms, bamboo shoots, and water chestnuts. Stir-fry for an additional 2 minutes.
- Return the chicken to the wok. Add cooking sauce to the wok. Stir to combine.
- 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.
- Prepare noodles according to package instructions.
- Remove the lettuce leaves from the core while the noodles are cooking.
- Break cooked cellophane noodles into small pieces and cover the bottom of serving the dish with them.
- Pour chicken mixture on top of noodles.
- Serve with lettuce leaves.
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.
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.
What To Serve With This PF Chang’s Lettuce Wraps Recipe
One or two of these lettuce wraps per person is plenty as an appetizer portion, while you should plan on serving five or six lettuce wraps per person for a light meal.
Although you can easily get away without any side dishes, mixed vegetables, fried rice, or pickled daikons, all go incredibly well with these copycat PF Changs Lettuce Wraps.
How To Store This PF Changs Lettuce Wrap Recipe
Keep the chicken filling in an airtight container in the fridge. Help the lettuce stay fresh for longer by wrapping it in a paper towel and putting it in the crisper.
Be sure to change the paper towel if you notice it is getting damp. You can store the chicken filling for up to four days, and the lettuce will keep for up to three weeks.
PF Chang Lettuce Wrap Recipe FAQs
Why Are There So Many Carbs in PF Changs Lettuce Wraps?
At 77 grams of carbs per platter, as served at the restaurant, these lettuce wraps are definitely not low-carb. The high carb count is not just because of the cellophane noodles. Hoisin sauce, water chestnuts, cornstarch, sugar, and even shiitake mushrooms all have carbs.
How Many Calories Are in PF Changs Lettuce Wraps?
According to a nutritional menu, the chicken lettuce wraps have 710 calories as served at the restaurant, with 210 of those calories coming from fat.
Are Lettuce Wraps Gluten-Free?
Yes, based on PF Chang’s website, the chain’s chicken lettuce wraps are considered to be gluten-free.
Love yummy Thai food? Try these recipes!
Popular Asian Recipes
- Applebees 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.
PF Changs Lettuce Wraps
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon sherry or red wine
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon cornstarch
- 2 teaspoons sherry or red wine
- 2 teaspoons water
- 2 teaspoons soy sauce
- 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 prepared according to package directions
- 1 head iceberg lettuce washed and leaves taken off the head but left whole
- Mix all the ingredients for the cooking sauce and set aside.
Marinade and Filling
- In a medium bowl, combine the marinade ingredients and mix well.
- Add the chicken and stir to coat thoroughly.
- Stir in 1 teaspoon oil and let it sit for 15 minutes.
- Remove the chicken from the bowl and chop into smaller pieces.
- Heat a wok or large skillet over medium-high heat. Add 3 tablespoons oil.
- When the oil is hot, add the chicken and stir-fry for about 3 to 4 minutes. Remove the chicken from the pan and set aside.
- Add 2 tablespoons oil to the pan. When it is hot, add the ginger, garlic, and green onions, and stir-fry for a minute or so.
- Add the mushrooms, bamboo shoots, and water chestnuts, and stir-fry for an additional 2 minutes.
- Return the chicken to the pan along with the cooking sauce. Cook until thickened and hot.
- Break the cooked cellophane noodles into small pieces and cover the bottom of a serving dish with them.
- Scoop the chicken mixture on top of noodles.
- Serve the lettuce leaves alongside, allowing everyone to take what they want, individually spooning the filling into the lettuce leaves and rolling them up like a burrito.
Thanks to MarcyG76 for sharing this recipe.
I love the chicken lettuce wraps. They are so so good.I love copycat.com
Yummm I can’t wait to try this ????
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!!
Do you have the recipe for Panda express walnut shrimp
I am working on this one!
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.
Can’t add to Pinterest, can’t add to Recipe Box.
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.
how aboout the dipping sauces?
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!
There is a resturaunt in Seattle Washinton call the Fisherman Rest. They make a to die for clam chowder. Do you have the recipe?
I do not have this recipe at this time. Please check back again later!