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.
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 copycat version of P.F. Chang’s lettuce wraps served in the restaurant.
Here’s a list of what you need:
- Sherry or red wine
- Soy sauce
- Boneless skinless chicken breasts
- Vegetable or peanut oil
- Fresh ginger
- Green onions
- Shiitake mushrooms
- Bamboo shoots
- Water chestnuts
- Chinese cellophane noodles
- Hoisin sauce
- Oyster Sauce
- Sesame oil
- Iceberg or butter lettuce
How to Make PF Chang’s 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 oil to the chicken mixture and let sit for 15 minutes.
- Chop chicken into small pieces. Discard marinade.
- Heat 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 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 an additional 2 minutes.
- Return chicken to the wok. Add cooking sauce to the wok. Stir to combine.
- Cook until thickened and hot.
- Prepare noodles according to package instructions.
- 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.
Recipe Tips and Notes
- 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 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? Try these recipes!
Popular Asian Recipes
- Applebees Oriental Chicken Salad
- Best Sweet and Sour Chicken Recipe
- Chinese BBQ Ribs
- Crabmeat Casserole
- Egg Foo Yung
- Homemade Wontons
- Honey Walnut Shrimp
- Hunan Chicken Chinese
- Japanese Katsu
- Panda Express Chow Mein
And, I would love to hear what your favorite Thai dish is – feel free to drop me a line in the comments.
PF Chang’s Chicken Lettuce Wraps
- 1 teaspoon cornstarch
- 2 teaspoons sherry 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
- 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 head iceberg lettuce washed and leaves 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.