Have you tried the Chicken Lettuce Wraps at P.F. Chang’s? I’ve got the best copycat recipe for you today! Finely diced chicken thighs are sautéed with shiitake mushrooms in a killer Asian-inspired sauce, then nestled into butter lettuce leaves and garnished with fried rice noodles. It is a super easy, fast, and TASTY weeknight meal. The perfect low-carb dinner! Originally published April 11, 2021.

Chicken lettuce wraps on plate.
Table of Contents
  1. Chicken lettuce wraps
  2. Chicken lettuce wraps recipe ingredients
  3. How to make lettuce wraps (PF Chang’s Style)
  4. What to serve with lettuce wraps
  5. How to store leftover lettuce wraps
  6. Asian lettuce wraps recipe FAQs
  7. More quick and healthy dinner ideas you are going to love!
  8. Chicken Lettuce Wraps (PF Chang’s Copycat) Recipe

The other day Eric was looking everywhere for his wallet. We hadn’t been anywhere recently and he was pretty sure it was at home, so I kept doing what I was doing (going through my closet, actually, a horrendous task indeed) and left him to it.

Eric’s parents were in town, and his dad joined him in the search. I heard them list off all the places they had looked: the car, under the bed, in the couch. I silently took note, and then when it seemed like they were getting desperate, I stepped in.

pf chang's lettuce wraps with fried rice noodles.

I found the wallet within 4 minutes of starting my search. Where was it? In the car, of course, the first place they had looked.

I mean, I don’t want to say out loud that men have absolutely no clue when it comes to searching for things….but okay, seriously, what is it with men having no idea where to find their own things? I’ve discussed this with many a girlfriend, I know I’m not alone here.

Lettuce wraps with Asian chicken.

I’m sitting here writing out this wallet story right now, and Eric is on the other end of the couch. I look over at him, and he looks up, gives me a face, and says, “You’re writing a story about me, aren’t you?” How did he know?? Was it the mischievous gleam in my eye?? The suppressed grin? Was it the “Why yes, I am throwing you under the bus right now” snicker??

Sorry, Eric. How many times has your dignity been sacrificed at the altar of the blog? My husband is actually a really cool human, guys ;) Not enough? How ’bout I make you dinner, Eric, hmm? Lettuce wraps sound good??

Chicken lettuce wraps

Have you tried the lettuce wrap appetizer at P.F. Chang’s? It is famous for a reason! Juicy chicken, shiitake mushrooms, and water chestnuts combined in a killer Chinese sauce, nestled in a lettuce leaf and garnished with fried rice noodles. Heaven!!

PF Chang's chicken lettuce wraps.

Most recipes I found online just didn’t look right. They all start off with ground chicken (or ground turkey, which is definitely not right.) If you look at P.F. Chang’s menu, you can tell from the picture that they are not using ground meat at all, instead, it looks like finely diced pieces of chicken. Texture is everything in this very simple dish, and ground meat just isn’t gonna cut it. (Of course, you CAN substitute ground chicken if you are in a rush. See note.)

bottles of hoisin sauce, aji mirin, oyster sauce, hot mustard, sesame oil, water chestnuts, and chili garlic sauce on a tray.

You need a few special ingredients to make this recipe, but it is a good excuse to outfit your pantry for Asian cooking anyway. Once you have these ingredients, you will be one step closer to making this Asian Pork Tenderloin, or this Asian Chicken with Green Beans, this Chinese Beef Broccoli Soup, or this 10 Minute Wonton Soup.

You also need shiitake mushrooms for this recipe. They are crucial for getting the flavor of these lettuce wraps just right. They are tricky to find at your regular grocery store, so I’m using dried mushrooms as a hack. I found them on the Asian aisle at my grocery store. (I’m sure if you ventured to an international market you could find fresh shiitake, I was just lazy.) If you can’t find dried or fresh shiitake, see the note for details; you can definitely use fresh mushrooms of a different variety as a substitute, so there’s no problem. The real key here is to chop whatever mushrooms you are using into small pieces. 

chicken lettuce wraps with fried rice noodles.

Besides not using diced chicken, the other thing many recipes skip when they make this copycat dish is the fried rice sticks or rice noodles. Why, WHY??? They are a game changer!  I couldn’t believe how many copycat recipes I found that didn’t even touch on this! When you order this appetizer, you get a plate with 3 things on it: a half head of iceberg lettuce, a small bowl of dipping sauce, and the chicken filling….layered on top of a HUGE pile of fried rice noodles. It’s an essential element of the dish, in my opinion. They add so much interest and the perfect crunch. Plus, they are SUPER fun to make!

chicken lettuce wraps on platter.

To sum up: here’s what makes these lettuce wraps special and just like the ones at PF Chang’s:

  • Use diced chicken instead of ground meat
  • Use the right Chinese sauces (more on that below)
  • Find yourself some shiitake mushrooms
  • Don’t skip the fried rice noodles garnish

Featured Comment

“I absolutely love P.F. Chang’s chicken lettuce wraps, and this recipe was absolutely amazing!” – Elizabeth

See All Comments

Chicken lettuce wraps recipe ingredients

Don’t let this list scare you, now. Once you have these ingredients on hand, you will be prepared for all kinds of Asian cookery! A very exciting prospect indeed! See the recipe card below for the full ingredients and instructions!

  • oil (canola and sesame oil)
  • chicken thighs
  • salt and black pepper
  • dried shiitake mushrooms
  • water chestnuts
  • garlic
  • fresh ginger
  • green onions
  • Maifun rice sticks (totally optional)
  • soy sauce
  • oyster sauce
  • aji mirin (aka rice wine)
  • hoisin sauce
  • granulated sugar
  • cornstarch
  • rice vinegar
  • chili garlic sauce
  • sesame oil

How to make lettuce wraps (PF Chang’s Style)

Start out with some dried shiitake mushrooms. I used two 1-ounce packages.

dried shiitake mushrooms in a bag, then in a metal bowl of hot water.

Soak them in hot water for about 30 minutes. When you squeeze them out and chop them, you get about 1 and 3/4 cup, about 7-8 ounces. If you can find fresh shiitake mushrooms, just dice up 8 ounces and call it good. If you can’t find shiitake, fresh cremini mushrooms are the best substitute. You can use baby bellas or button mushrooms in a pinch though, too. Just make sure you chop them up.  

rehydrated shiitake mushrooms stemmed and then chopped with a knife on a cutting board.

Now for the chicken. I like to start with frozen chicken. (See, I told you this was a perfect weeknight meal! How many times have you forgotten to defrost the chicken??)

Completely thawed chicken is a nightmare to chop into small pieces. But half-frozen chicken works great. So, if you’ve got frozen chicken, pop it in the microwave for a minute or two. If you’ve got thawed-out chicken, toss it in the freezer for 20-30 minutes before starting your prep work for the recipe.

partially frozen chicken sliced and diced, then seared in a pan.
Don’t give up now. I know your hands are freezing and you want to quit, but keep going! Chop it all up before it starts to thaw and turns into a rubbery mess that is impossible to dice.

After dicing, wait a bit to make sure the chicken is completely thawed before you cook it. I stuck mine in a ziplock and put it in a bowl of water. Takes just a few minutes since the chicken is diced so small.

Sear your chicken in a HOT HOT pan. A wok is best because they get super duper hot. The next best is a cast iron skillet. If you don’t have one, use a regular large skillet and let it preheat on the stove on medium-high for at least 3 minutes before adding in the oil. Searing the chicken only takes a couple of minutes because the pan is so hot. Remove from the pan so it doesn’t get overcooked.

water chestnuts in a can, adding chestnuts and mushrooms to an oiled pan.

Next, chop up your water chestnuts. I found this 8-ounce can right in the Asian aisle of my grocery store. Add it to the pan with the mushrooms, then add in the garlic and ginger.

adding sauce to a pan of chicken and mushrooms.

Then add in the sauce. The smell is gonna knock you out! It’s so good! The sauce is a mixture of soy sauce, oyster sauce, aji mirin (rice wine), hoisin sauce, sugar, and a bit of cornstarch. You can find most of these ingredients in the Asian section of your grocery store. I found the aji mirin in the vinegar section. Aji mirin is a sweetened rice wine. If you can’t find it, you can use rice vinegar instead. See notes for details.

How to fry rice sticks for chicken lettuce wraps

Nowit’s rice noodle time. I’d never fried rice sticks at home before, and I thought it must be kind of a pain if almost every copycat recipe I see omits them. Or maybe they don’t add much to the dish?

package of rice noodles, pot of oil with a thermometer and rice noodles beginning to fry.

WRONG. They are everything. Seriously. I tried a few bites right after frying them and thought, meh, not worth it. Then I added it to my lettuce wrap with the chicken, and whoa. SO good. It adds the perfect crunch and texture. Such a unique thing.

Plus they are ridiculously fun to make. I know there are drawbacks to having to fry anything (hello, what do I do with you, giant vat of leftover oil) but I promise it’s super simple and only takes a few minutes. (I’ll walk you through the cleanup in the notes.)

rice noodles in a pot of oil, fried rice noodles on a plate.

You heat oil in a pot for a few minutes, then toss in a handful of noodles and KAZAAM. They explode into these super puffy birds-nest looking things. It is so fun to watch and happens so fast I could hardly get a picture of it.

What lettuce is best for chicken lettuce wraps?

Now it’s time to assemble these beauties into lettuce wraps! The only purposeful variation I’ve taken on this recipe is to use butter lettuce instead of iceberg lettuce. I’m convinced they only use iceberg in the restaurant because it’s so much cheaper. I love how soft and tender butter lettuce leaves are; iceberg brings in that irresistible CRUNCH. Either one will work great! Other lettuce options are romaine hearts or red leaf lettuce hearts.

how to core butter lettuce for lettuce wraps.
Here’s how to core a head of butter lettuce for lettuce wraps. Peel off the leaves and clean them well!

Finally, make sure you clean your lettuce leaves very well. Place a handful of fried rice noodles in the center of a lettuce leaf, then top with a generous amount of chicken and mushroom filling. Sprinkle with fresh green onions, dip in your sauce, and devour!

How to make lettuce wraps dipping sauce

The final touch you need for these wraps is a killer dipping sauce! My copycat version of the PF Chang’s Lettuce Wraps sauce is a little salty, a little spicy, a little tangy, and a lot delicious!The sauce is super easy to put together: you need a bit of soy sauce, rice vinegar, chili garlic sauce (I used Sambal Oelek), Chinese-style hot mustard, oyster sauce, and sesame oil. You can skip the hot mustard if it’s just one more thing to buy; add an extra bit of chili garlic sauce. Be sure to taste the sauce and adjust it however you like!

chicken lettuce wraps with sauce.

What to serve with lettuce wraps

I love to serve lettuce wraps with rice, cauliflower rice, or vegetables. Here are some ideas!

PF Chang's lettuce wraps.

How to store leftover lettuce wraps

Once your chicken lettuce wraps are assembled, they’re definitely best served right away. However, you can totally prep and store the different components until you’re ready to serve. 

The chicken and mushroom filling will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To serve, thaw in the fridge if frozen, then warm on the stove on low until heated through.

The sauce will last in an airtight container in the fridge for up to a week. You can also prep and wash a few lettuce leaves and have them ready to go in the fridge for a couple of days. Voila! Lunches done!

Asian lettuce wraps recipe FAQs

How many calories are in PF Chang’s Lettuce Wraps recipe?

Calories schmalories 😉 Okay fine, I know you’re here for low-carb diet days. I’ve been there. There are about 550 calories in one serving of these chicken lettuce wraps, without the fried rice sticks. The serving size is pretty large because I figure most of you are going to be eating this as a main dish, not an appetizer. These wraps are loaded with lean protein, healthy veggies, and tons of flavor. Skip the frying if you are counting!

What is the sauce served with P.F. Chang’s lettuce wraps?

It´s basically the same as mine.  Their sauce is typically made from a combination of soy sauce, rice vinegar, hoisin sauce, sesame oil, and a touch of sugar for balance. To add a bit of heat and complexity, chili paste (like sambal oelek or chili garlic sauce) is mixed in, along with some mustard for a subtle tang.  Also, at the restaurant, you can customize the sauce by adding more chili paste or mustard, so please do the same here! Make it your own.

What is the crunchy stuff in P.F. Chang’s lettuce wraps?

The crunchy stuff in P.F. Chang’s lettuce wraps is fried rice sticks! These delicate, crispy noodles are made by quickly frying thin rice vermicelli, which puff up almost instantly when they hits the hot oil. They add that perfect crunch to balance the soft, savory chicken filling and crisp lettuce. It’s a small detail, but it makes a big difference in texture. Don´t skip this!

More quick and healthy dinner ideas you are going to love!

Facebook | Pinterest | Instagram

Want to save this recipe?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!
logo

Chicken Lettuce Wraps (PF Chang’s Copycat)

4.90 from 106 votes
Prep: 20 minutes
Cook: 10 minutes
Sitting Time: 30 minutes
Total: 1 hour
Servings: 4
chicken lettuce wraps on a plate near dipping sauce.
Have you tried the Chicken Lettuce Wraps at P.F. Chang's? I've got the best copycat recipe for you today! Finely diced chicken thighs are sautĂŠed with shiitake mushrooms in a killer Asian-inspired sauce, then nestled into butter lettuce leaves and garnished with fried rice noodles. It is a super easy, fast, and TASTY weeknight meal. The perfect dish for when you are going low carb!

Ingredients

For the chicken filling

  • 2 & 1/2 tablespoons canola oil, divided
  • 2 & 1/2 teaspoons sesame oil, divided
  • 1 pound chicken thighs, chopped into very small pieces
  • 1 & 1/2 teaspoons kosher salt, for seasoning chicken
  • black pepper, to season chicken
  • 2 ounces DRIED shiitake mushrooms*
  • hot water, for rehydrating mushrooms
  • 1 (8-oz) can water chestnuts, chopped
  • 1 tablespoon garlic, smashed and minced
  • 1 tablespoon fresh ginger, minced
  • 4 green onions, chopped and divided

For frying rice sticks

  • 2 inches frying oil, canola oil, vegetable, etc
  • 1 (6.75-oz) package maifun rice sticks

For the sauce to go in chicken filling

  • 1/4 cup cold water
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons aji mirin, rice wine**
  • 3 tablespoons hoisin sauce
  • 1 tablespoon granulated sugar
  • 1 teaspoon cornstarch

For the dipping sauce

  • 1/4 cup warm water
  • 2 tablespoons granulated sugar
  • 3 tablespoons soy sauce
  • 4 teaspoons rice vinegar
  • 1 teaspoon chili garlic sauce, I used Sambal Oelek
  • 1/4 to 1/2 teaspoon Chinese-Style Hot Mustard
  • 1 to 2 teaspoons oyster sauce
  • 1/2 teaspoon sesame oil

To assemble

  • 2 heads butter lettuce, or iceberg

Instructions

  • Prep the chicken. First things first, if you are using thawed chicken, place it in the freezer so that it is easier to chop later. If you have completely frozen chicken, take it out of the freezer to start thawing. You want to chop partially-thawed chicken.
  • Rehydrate the shiitake mushrooms.* Add 2 ounces DRIED mushrooms to a medium bowl and cover with very hot water. Let sit for 30 minutes. Once they are softened, squeeze out as much water as you can and place on a cutting board. Chop off the stems and discard (they are too tough). Chop the mushrooms into small pieces, see photos. You should end up with about 1 and 3/4 cup mushrooms, about 7-8 ounces. Set aside.
  • Prepare the vegetables. Meanwhile, drain the 8 ounce can of water chestnuts and chop them into small pieces. Smash and mince 1 tablespoon garlic. Peel a knob of ginger with a spoon (it’s easier than a peeler) and mince 1 tablespoon. Set aside.
  • Assemble the filling sauce. In a small bowl add 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin**, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Stir together and set aside.
  • Chop the chicken.
    Once your chicken is partially frozen (if it's still rock hard, you can put it in the microwave in 30-second increments until it is chop-able), use a chef's knife to chop the chicken into very small pieces. Smaller than you have ever chopped chicken before, probably. See photos. You want them to be about 1/4 to 1/2 inch dice. It doesn't need to be perfect, but the smaller your chicken pieces, the more homogenous your wrap filling will be. It's all about the texture in this recipe. Seal the still-partially frozen chicken pieces in a ziplock, place in a medium bowl, and cover with water. The chicken should be thawed out within 10-20 minutes. Do not cook the chicken until it's completely thaw.
  • While the chicken thaws, fry the rice sticks. This step is optional but delicious. In a 3 quart pot, heat 2 inches frying oil to about 400 degrees (I set my burner to just above medium heat.) It will take several minutes for the oil to come to temperature. Use a thermometer to see the temperature.
  • Break off a small handful of rice sticks and carefully drop it into the oil. Within 2-3 seconds, they will rise to the top of the oil. They will be puffy and huge compared to what you dropped in. It’s so fun! Remove the puffed rice sticks to a paper towel lined plate and set aside. Continue the process until you have as much as you think you will want to eat on your wraps. Set the oil on a back burner to cool.***
  • Cook the filling.
    Heat a wok (best), cast iron skillet (better), or large skillet (ok) over medium high heat. (You want to cook over very high heat; woks are best for this. I don't have one, so I used cast iron). Drain the chicken well. Once the pan is very hot, add 1 and 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil.
  • Drain the chicken. Add the diced chicken and stir constantly until thoroughly cooked. Season with 1 and 1/2 teaspoons kosher salt, and black pepper to taste. It will only take 2-3 minutes to cook. Remove the chicken to a plate.
  • Keep the heat on medium high. Add another 1 tablespoon neutral oil and 1 teaspoon sesame oil. When hot, add in the mushrooms and water chestnuts. Saute for 2-3 minutes. Add in 1 tablespoon garlic and 1 tablespoon ginger and saute for another 1 minute.
  • Return the chicken and any juices to the pan. Add the prepared sauce to the chicken and mushrooms. Lower the heat to medium and cook for another 2 minutes.
  • Chop 4 green onions. Set aside a small amount to add as a fresh garnish to each wrap. Add the remaining green onions to the pan and saute for another 1-2 minutes. Remove from heat.
  • Make the dipping sauce. In a small bowl, combine 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese hot mustard, 1 to 2 teaspoons oyster sauce (taste it!) and 1/2 teaspoon sesame oil. Whisk it together.
  • Assemble the wraps. Carefully remove the core of the butter lettuce from the head, and clean each butter lettuce leaf. There is a LOT of debris in butter lettuce, so take your time washing each leaf. Lay on paper towels to dry. (You can also try iceberg lettuce.)
  • Place a handful of fried rice sticks in each lettuce leaf. Top with a spoonful of warm chicken and mushroom filling. Sprinkle with fresh green onions.  Devour!

Video

Notes

*Shiitake mushrooms are a key flavor element in PF Chang’s lettuce wraps. They can be tough to find in the US. I used DRIED shiitake mushrooms that I rehydrated, as described in the recipe. If you can find fresh shittake mushrooms, use 8 ounces. Chop them into small pieces. If you can’t find fresh or dried shiitake, buy cremini mushrooms. If you can’t find those, buy baby portabellas.  If you are using any type of fresh mushroom, you will need about 8 ounces, chopped into small pieces. Add them to the recipe as you would if you had rehydrated shiitake mushrooms, in step 10.
**If you can’t find aji mirin (which is rice wine), you can use rice vinegar, which is widely available. Use 2 tablespoons rice vinegar. Add 1 teaspoon extra sugar to your filling sauce to make up for the lack of sweetness in the vinegar.
***You can save cooled frying oil to use another time. Save the oil container that it originally came in. Place a funnel on top, and a mesh strainer over that to catch any large bits. Have someone help you pour the (completely cooled) oil back into the container. Label it “fry oil” and use it next time you want to fry something. I usually use my oil 2-3 times before returning to the container and tossing it in the trash.
Note on the chicken: you can substitute 1 pound ground chicken for the finely diced chicken thighs! So many recipes call for this and it’s totally delicious. The flavor will be the same, it will just be lacking in texture. But it is so much easier that I’m not judging you ;)

Nutrition

Serving: 1serving | Calories: 552kcal | Carbohydrates: 43g | Protein: 25g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Potassium: 867mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2908IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 4mg
Course: Main Course
Cuisine: Asian
Calories: 552
Keyword: chicken, Copycat, lettuce wrap, P.F. Chang’s
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Categorized as , , , , , ,

Hi! I'm Karen

Isn't eating just so much fun?
But listen, I'm no chef.
Fake it til you make it, I say!

Click on my nose to read more!

You May Also Like...

Comments

  1. 5 stars
    Tried other copies and this is the closest, since these same fillings are in P.F. Chang’s video. Many recipies skip stuff (the shitake mushrooms – no!) or add stuff making it not the same.
    I don’t know why the chicken is cooked separately here (other recipies pile everything together) but the texture turned out right also. We liked very much.

    Reply

  2. 4 stars
    The seasoning in this recipe is phenomenal!  My husband loved this recipe and he doesn’t even care  for  Asian food. 

    My dish would have turned out better if I would have drained the chopped chicken prior to cooking it. 

    Thank you for this great recipe!

    Reply

    1. I’m so glad it was a hit Deb! Thank you for the note about drying the chicken. I’ve updated the recipe. Thank you for reviewing!

      Reply

  3. 4 stars
    I tried this recipe and it was so delicious. It was a lot more prep work than I expected and took longer than I thought it would.. lol. Let me also say that the smell of those mushrooms is overwhelming.. I probably will use one bag or maybe even half of one bag..due to strong flavor they give off. Also I’m not big on a strong ginger flavor so I will also use half a tablespoon next time. The dipping sauce is seriously amazing .. I saved what was leftover.. couldn’t let any of it go to waste. 

    Reply

    1. Great tips Michelle, thanks for the feedback! If the dried mushrooms are too much for you, you can definitely sub fresh mushrooms. So glad you loved the sauce, I always save it too!

      Reply

  4. 5 stars
    Far and away the best recipe out there! I’ve made several other versions and none have come even close to yours. Honestly this is much better than P.F. Chang’s! I’ll be making a double batch for our upcoming Super Bowl party. Thanks so much for this truly incredible recipe!

    Reply

  6. 5 stars
    Made these with ground pork (I had a lot on hand and I wanted to use it up) for New Years dinner last night and they were fantastic!! I had forgotten how much I loved these as it has been a long while since I have been to PF Chang’s.

    The sauce is delicious and perfectly balanced. I did make a small addition of a small amount dark soy sauce right at the end to give the filling a darker colour. Other than that I wouldn’t change a thing.

    Thank you for the great recipe

    Reply

  7. Thank you for this recipe, I have been making them with ground chicken and thought the texture of PF Chang’s is different so I am excited to make this and the sauces sound delicious. I suppose you use boneless skinless chicken thighs of course, I have bone in skin on but I think I will pick up boneless and skinless and put them in my freezer 

    Reply

    1. Hi Sherry, yes I used boneless but either kind if fine! It will be much more annoying to chop if there are bones though. Enjoy!!

      Reply

  8. Making this tomorrow, can’t wait! Is it possible to make the sauces ahead of time, my schedule is just so very busy??

    Reply

  9. Made this last night to combat a hot evening and it was perfection! Well balanced seasoning, textures, flavors and a better rendition than PF.  Will put this in regular summer menu rotation!
    Great post

    Reply

  10. Made this today for dinner, so good! Thank you for the recipe:)! I added black soy sauce like half tablespoons:) and chicken cube (a little). So yummy!❤️

    Reply

    1. I’ve been wanting to try this with black soy sauce!! Thanks for testing and sharing Trisha, I’m going to try it!

      Reply

  11. YES! I love that you included the fried rice sticks! It took me years to figure out what those were and how to prepare them.

    I usually reuse my cooking oil the next morning to make “cheater-ism donuts;” fry refrigerator biscuits (you can cut a hole out if you want them to look more authentic) for a few minutes each side, then toss them in powdered sugar, cinnamon sugar (I usually add a dash of cardamom to this to give it a more exotic flavor), or use a glaze/frosting of your choice.

    Reply

    1. I LOOOOVE cheater donuts!! why don’t I leave my oil out every time I fry something for dinner and make donuts the next day??? you’re a genius. New life mission, donuts every morning after making PF chang’s lettuce wraps. I mean, low carb dinner deserves high carb breakfast right?? ;) SO good to hear from you Kelly!! I miss you!

      Reply

  12. Made lettuce cups…delish… would use dried mushrooms as recommended next time…fresh ones were a little wet. Also, garnished w cashews to lower carb count…awesome dish…hubby loved!!!

    Reply

    1. That is a great idea to use cashews as a garnish Eleanor! Love that twist. Thanks for the info about the fresh mushrooms! Thank you for leaving a review!

      Reply

  13. I made it!! I have 3 teenagers who eat crazy, so I increased to 4lb chicken. OMG!!! THE SAUCE!!!!! The sauce was the bomb!!!!! Thank you so much for the recipe :) We all LOVED it and this is definitely a keeper!!!!!

    Reply

    1. Hooray! I’m so glad the recipe was a hit! Great idea increasing the chicken. Thank you so much for taking the time to review! :)

      Reply

    2. 5 stars
      I never leave comments on recipes, but after making these more times than I can remember in 3 months, I just want to say thank you. These are so spot on it is crazy. The dried shitaki mushrooms are very important if you want a true copycat. The only change I make is I use LaChoy thin Asian style crunchy noodles, because I’m too lazy to deal with frying noodles. Thank you!

      Reply

      1. WHY have I never thought of this Lyndsy! That is such a great idea to add in the necessary crunch but not have to deal with frying!! You are a genius! So glad you’re enjoying the recipe, thanks so much for taking the time to comment and review, means the world to me! 🖤

        Reply

  14. I call that ‘male pattern refrigerator blindness’. It applies to everything, though, not just “Where’s the ketchup?” that is staring them in the face. It is also why I am known as ‘Mummy, finder of lost things.’

    Reply

    1. Male pattern refrigerator blindness!!!!! I’m so glad we have a diagnosis for this Lisa. haha!!! That is so funny. And it’s true, all mums should have that descriptor just past their name. Totally accurate ;)

      Reply

  15. I should not be reading this on fast Sunday. My mouth is watering readin this recipe. Yum. 

    I could swear that the first time I had these at PF Chang’s  they used butter lettuce. I think it was the first time I’d ever eaten or seen it. But this was many many years ago. I could be wrong. 😳

    Putting this on the menu. 

    Reply

    1. I wonder if it’s regional, or seasonal Kris? Maybe the restaurant just uses whatever is available. Honestly it’s good on whatever type of lettuce you put it on…it’s all about the filling :) Enjoy the recipe! I know you will love these!

      Reply
4.90 from 106 votes (91 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.