Chicken Lettuce Wraps (P.F. Chang's Copycat Recipe) (2024)

• Sesame oil- I used roasted pure sesame oil. It gives the dish a smoky flavor which goes well with the other sauces used in this lettuce wrap recipe. You can find Sesame oil in the Asian aisle of the grocery store.This one is my favorite! Olive oil, vegetable oil, or peanut oil can be used instead of sesame oil if desired.
• Ground chicken - any other protein like ground beef, ground turkey, or ground pork will work as well. Tofu can also be used as a vegetarian option.
• Onion- any variety will work. Shallots can also be used.
• Garlic
• Soy sauce- You can use either regular or low-sodium. For a gluten-free option use coconut aminos.
• Hoisin sauce- Gives this lettuce wrap recipe an authentic Asian flavor. There are gluten-free brands, be sure to read the label.
• Ginger
• Rice vinegar
• Sriracha sauce - any of your other favorite hot sauces will do. Note that Sriracha sauce is naturally gluten-free. Make this recipe kid-friendly and omit this ingredient if they do not like spicy!
• Water chestnuts- They are canned and you can get them whole or sliced. Sliced radish or jicama would be a great substitute in place of water chestnuts.
• Green onions
• Lettuce- Other types of green leafy lettuce like - Iceberg Lettuce, Romaine Hearts, Boston, and Butter Lettuce Leaves are all great options.
• Mung bean noodles (optional)- They are also known asBean Thread noodlesand are typically gluten-free. Cellophane noodles, vermicelli rice noodles, and glass noodles can also be used instead of mung bean noodles. These noodles are typically gluten-free. So be sure to read the label.

How to Make Chicken Lettuce Wraps

STEP 1: Add sesame oil to a medium skillet on medium-high heat. Add the ground chicken and cook until it is no longer pink.

STEP 2: In the same skillet, add the onion, garlic, and ginger and cook until soft and translucent.

STEP 3: Add soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce.

STEP 4: Fold in water chestnuts, green onion, and more sesame oil. You can stop right here, and start enjoying your chicken lettuce wraps if you wish. Steps 5 and 6 are for preparing the mung bean noodles if you want to add noodles to your lettuce wraps.

STEP 5: If stir-frying, first soak the noodles. Drain. Using the same skillet, add the noodles and stir-fry. Add a bit of water to scrape off bits from the pan.

STEP 6: Serve ground chicken mixture on a bed of stir-fried (or deep-fried) mung bean noodles and wrap it in a lettuce leaf. Garnish with sliced green onions and more sriracha sauce as needed.

How To Cook Mung Bean Noodles

You have theoption of stir-fryingthe noodlesordeep-fryingthem.

Some people like to deep fry the mung bean noodles because it gives an extra crunch to the dish. In my personal opinion, the water chestnuts give the lettuce wrap that crunches and it has flavor. Deep-fried mung beans don't have flavor by themselves. They need to be eaten with savory dishes.

I chose to stir-fry the noodles in this recipe because it gives the noodles more flavor and gives them a nice golden color. Stir-frying also eliminates the extra fat from deep-frying the noodles.

But you have options!

5. If stir-frying, first soak the noodles. Drain. Using the same skillet, add the noodles and stir-fry. Add a bit of water to scrape off bits from the pan.
   • If deep-frying put dry noodles in oil and cook until noodles puff up. Using a slotted spoon, remove the noodles from the pan and place them on a plate covered with a paper towel to help absorb the oil from the noodles.
   • NOTE: Whether stir-frying or deep-frying the mung bean noodles, cut them first so they're not too long and will be easier to eat.
6. Serve ground chicken mixture on a bed of stir-fried (or deep-fried) mung bean noodles and wrap it in a lettuce leaf. Garnish with sliced green onions and more sriracha sauce as needed.

*See the recipe card below this post for complete written instructions on making chicken lettuce wraps with noodles.

Fun Facts About P.F. Chang's Lettuce Wraps

Did you know lettuce wraps originated in Southeast Asia over a thousand years ago?

And did you also know that the name P.F. Chang originated from the names of the two guys who created the idea and the vision behind P.F. Chang's restaurant, named Philip Chang and Paul Fleming? Philip was born in Shanghai and came to the States with his mom Celia Chang. Philip started his own bistro and served small plate types of dishes, focusing on fresh ingredients.

One of his regular patrons, Paul Fleming, the co-owner of Ruth Chris Steakhouse, convinced Philip to open a restaurant specializing in Asian cuisine.

And the rest is history.

Can I make this dish ahead of time?

The filling for the chicken lettuce wraps is perfect to be made ahead of time. To save time, pre-cook the meat and the noodles, then assemble the lettuce wraps at dinner time.

How do I store any leftovers?

Promptly store any ground chicken mixture leftovers in an airtight container in the fridge. Store any leftover lettuce leaves separately in a resealable plastic container or bag. Good for 2 or up to 3 days in the fridge.

Can I freeze any of the leftovers?

While the ground chicken mixture may be frozen, some of its flavors will be lost, for this reason, I will not recommend freezing any of the leftovers. And lettuce leaves don't stand up well to freezing.

Servings: 4

Calories: 303.5kcal

Cost: $10

Nutrition

Calories: 303.5kcal | Carbohydrates: 16.3g | Protein: 22.6g | Fat: 17g | Saturated Fat: 3.8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7.1g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 693.1mg | Potassium: 889.5mg | Fiber: 2.9g | Sugar: 9.2g | Vitamin A: 713.1IU | Vitamin C: 9.9mg | Calcium: 51.6mg | Iron: 1.9mg