Copycat PF Chang’s™ Chicken Lettuce Wraps

Name: Copycat PF Chang’s™ Chicken Lettuce Wraps
Prep time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 tablespoons vegetable oil, divided; 1 lb ground chicken breast; 3/4 cup diced baby bella mushrooms; 1 can (8 oz.) water chestnuts, diced; 4 green onions, diced; 3 cloves garlic, diced; 2 teaspoons chili paste; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 2 teaspoons cornstarch; 1 teaspoon rice vinegar; 1 teaspoon sugar; 1 oz. rice noodles; Oil, for frying; Lettuce leaves; Soy sauce, for serving

Save Recipe

Prep 10 min
Total 20 min
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Don’t feel like making the drive out to your local P.F. Chang’s™ to enjoy their chicken lettuce wraps? Stay at home and whip up this easy taste-alike version of their signature dish instead. It’s crispy, flavorsome and fresh all at the same time. No wonder it’s a best-seller!

by: Buns In My Oven

Updated Nov 28, 2019

Save
Share
Keep Screen On

Ingredients

For the stir-fry

4 tablespoons vegetable oil, divided
1 lb ground chicken breast
3/4 cup diced baby bella mushrooms
1 can (8 oz.) water chestnuts, diced
4 green onions, diced
3 cloves garlic, diced
2 teaspoons chili paste
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon rice vinegar
1 teaspoon sugar

For the noodles

1 oz. rice noodles
Oil, for frying

For the wraps

Lettuce leaves
Soy sauce, for serving

Steps

1

Heat wok over high heat with 2 tablespoons vegetable oil. Add ground chicken and cook until no longer pink, breaking it up as it cooks. Remove chicken to a plate and set aside.
2

Add remaining 2 tablespoons oil to wok and heat over high heat. When oil is hot, add mushrooms, water chestnuts, green onions, garlic, and chili paste, stirring constantly as it cooks. Cook for 2 minutes. Return chicken to wok.
3

Stir together soy sauce, hoisin, cornstarch, vinegar and sugar in a small bowl and add to wok. Cook 1 more minute. Remove from heat and keep warm in wok while preparing crispy rice noodles.
4

Heat 1 inch of oil in a large skillet to 375° F. Break up rice noodles and drop into hot oil. Fry 1 minute or until crisp, but not browned. Remove to a paper towel-lined plate to drain.
5

Serve stir-fry with crispy rice noodles wrapped in lettuce leaves.

Expert Tips

tip 1
Have your ingredients ready before you heat up your wok, because once you start cooking, everything goes pretty quickly.
tip 2
Serve these P.F. Chang’s™ lettuce wraps with a bowl of egg drop ramen soup or a plate of kimchi fries for the full P.F. Chang’s™ experience.
tip 3
The best lettuce for making lettuce wraps are the flexible kinds. Use iceberg, Boston, green leaf or butter lettuce, as they’ll hold their shape as they are rolled up. Our favorite type is butter lettuce because not only do the leaves wrap nicely, but the flavor is mellow and almost sweet.
tip 4
Lettuce wraps are a great option if you’re looking to cut down on carbs, and we have plenty more lettuce wrap recipes where this one came from.

Nutrition Information

360 Calories, 21g Total Fat, 27g Protein, 16g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 360

Calories from Fat: 190

Total Fat: 21g; 32%

Saturated Fat: 3 1/2g; 19%

Trans Fat: 0g

Cholesterol: 70mg; 23%

Sodium: 650mg; 27%

Potassium: 420mg; 12%

Total Carbohydrate: 16g; 5%

Dietary Fiber: 2g; 8%

Sugars: 3g

Protein: 27g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 8%; 8%

Calcium: 4%; 4%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;