This PF Chang’s Chicken Lettuce Wraps recipe is a copycat of a restaurant favorite. It’s fresh, flavorful with Asian inspired ingredients, and fast to make. This is perfect for an appetizer, lunch, or dinner!
Every now and again, I like to skip the buns and tortillas for a carb-free meal. These chicken lettuce wraps will leave you filling so satisfied and full.
The best part of it is that they’re made in your own kitchen, so there is no need to have to gather up the whole family for a trip out to a restaurant.
Your family will love these and your friends will beg you for the recipe! I guarantee it!
CHICKEN LETTUCE WRAPS
You can find all of the ingredients at your local grocery store. If you have a hard time finding any ingredients, look in the Asian Isle for them.
INGREDIENTS
MARINADE
- 1 tsp cornstarch
- 2 tsp sherry wine
- 2 tsp water
- 2 tsp soy sauce
- 1 tsp vegetable or peanut oil
FILLING INGREDIENTS
- 1 ½ lbs ground chicken breast or 3 large chicken breasts, diced small
- 5 TBSP Vegetable Oil or Peanut Oil
- 1 tsp Ginger, minced or grated
- 2 tsp Garlic, minced
- ½ cup Green onion, thin sliced
- 1 cup Fresh Shiitake mushroom, minced
- 1 8 oz can Water Chestnuts, minced
- *Optional-1, 6 oz package of Chinese cellophane noodles or Chinese Angel Hair noodles, cooked to package directions.
COOKING SAUCE
- 1 TBS Hoisin Sauce
- 1 TBS Soy Sauce
- 1 TBS Sherry Wine
- 2 TBS Oyster Sauce
- 2 TBS Water
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 2 tsp cornstarch
- Whole Lettuce Leaves washed and taken off the head of lettuce.
Gather and prep all of the ingredients. Measure out all of the liquid ingredients. Mince ginger, garlic, mushrooms, and water chestnuts. Slice up the green onions and prep your lettuce leaves.
Without further ado, let’s get started!
Firstly, make the cooking sauce. Mix all of the cooking sauce ingredients and set aside.
Then make the marinade.
In a medium mixing bowl, combine marinade ingredients and mix well. Add the chicken, stir to coat thoroughly with the marinade. Let sit for 15 minutes.
Heat Wok or large skillet over medium-high heat. Add 3 TBS oil, then add the chicken. Break up and stir-fry for about 10-12 minutes until well cooked. Transfer cooked chicken to a dish and set aside.
If you choose to serve the Chinese noodles with your dish, start boiling them at this point, following the package directions.
In the same pan, add 2 TBS oil and add ginger, garlic, green onion, and stir-fry for 2 minutes.
FYI…I did not add green onions to my chicken lettuce wraps this time, as you can see in the photos. My husband does not like green onions! However, PF Chang’s chicken lettuce wraps include them.
Add the mushrooms and chestnuts and stir-fry for an additional 2 minutes.
Return the chicken to the pan. Add the mixed COOKING SAUCE to the pan, stir, and mix well for 1-2 minutes until the mixture is thickened and hot. Remove from heat.
Break the cooked noodles into small pieces and cover the bottom of the serving dish with them. Then pour the chicken mixture on top of them.
Serve alongside lettuce leaves. Add a layer of noodles and spoon on the chicken, then roll into a wrap. [Like a burrito]
If you’d like to add extra sauce on your chicken lettuce wrap, make another portion of the cooking sauce and heat in a saucepan until thickened. Or you can try a peanut sauce here.
Enjoy!
RECIPE
Chicken Lettuce Wraps
Ingredients
MARINADE
- 1 tsp cornstarch
- 2 tsp sherry wine
- 2 tsp water
- 2 tsp soy sauce
- 1 tsp vegetable or peanut oil
FILLING INGREDIENTS
- 1 ½ lbs ground chicken breast or 3 large chicken breasts, diced small
- 5 TBSP Vegetable Oil or Peanut Oil
- 1 tsp Ginger, minced or grated
- 2 tsp Garlic, minced
- ½ cup Green onion, minced
- 1 cup Shiitake mushroom, minced
- 1 8 oz can Water Chestnuts, minced
- 1 6 oz package of Chinese cellophane noodles or Chinese Angel Hair noodles, cooked to package directions. *Optional
COOKING SAUCE
- 1 TBS Hoisin Sauce
- 1 TBS Soy Sauce
- 1 TBS Sherry Wine
- 2 TBS Oyster Sauce
- 2 TBS Water
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 2 tsp cornstarch
- Whole Lettuce Leaves washed and taken off the head of lettuce.
Instructions
- Mix all of the ingredients for the COOKING SAUCE and set aside.
- In a medium mixing bowl, combine marinade ingredients and mix well. Add the chicken, stir to coat thoroughly with the marinade. Let sit for 15 minutes.
- Heat Wok or large skillet over medium-high heat. Add 3 TBS oil, then add the chicken. Break up and stir-fry for about 10-12 minutes until well cooked. Transfer cooked chicken to a dish and set aside.
- If you choose to serve the Chinese noodles with your dish, start boiling them at this point, following the package directions.
- In the same pan, add 2 TBS oil and add ginger, garlic, green onion, and stir-fry for 2 minutes. Add mushrooms and chestnuts and stir-fry for an additional 2 minutes. Return the chicken to the pan. Add the mixed COOKING SAUCE to the pan, stir, and mix well for 1-2 minutes until the mixture is thickened and hot. Remove from heat.
- Break the cooked noodles into small pieces and cover the bottom of the serving dish with them. Then pour the chicken mixture on top of them.
- Serve alongside lettuce leaves. Add a layer of noodles and spoon on the chicken, then roll into a wrap. [Like a burrito] Enjoy!
Notes
TAKEAWAY
This PF Chang’s Chicken Lettuce Wraps recipe is a copycat of a restaurant favorite. It’s fresh, flavorful with Asian inspired ingredients, and fast to make. This is perfect for an appetizer, lunch, or dinner!
I promise this recipe will not disappoint you! Each bite is so delicious and moist with the cooking sauce. I doubt you will need extra sauce!
However if you like the extra sauce, just double up the sauce ingredients and there you have it!
Will Chicken Lettuce Wraps be on your menu tonight? Let me know in the comments below!
Don’t forget to Share, Pin, and tag a photo to #makesandmunchies on Instagram, if you try it! I’d love to see your results!
