Copycat P.F. Chang’s Chicken Lettuce Wraps with Fried Rice Noodles

It’s Taco Tuesday and I’m serving a healthy twist on tacos tonight!

These delicious low carb lettuce wraps are filled with chicken, veggies, mushrooms, and water chestnuts, and topped with flavorful sauce and crispy rice noodles.

They taste just like my favorite restaurant version at PF Chang’s!

Print Recipe

P.F. Chang's Copycat Lettuce Wraps

Makes 4 servings

Ingredients

• 1 lb ground chicken
• 1/3 cup 1/2 can water chestnuts, drained and diced
• 1/2 cup mushrooms diced
• 1 tbsp sesame oil
• 1 cup P.F. Chang's Sesame or Teriyaki sauce divided
• 1 head butter lettuce leaves pulled apart
• 1/2 cup green onions diced
• 1/2 cup carrots julienned or shredded
• 1 1/2 cups cooked jasmine rice for serving
• 1/2 cup crispy rice noodles for serving

For the crispy rice noodles:

• 1/2 package 4oz Thai Rice Noodles
• 1 cup vegetable oil for frying
• pinch of salt

Instructions

• Heat a large skillet over medium heat, spray with non stick spray, and add ground chicken.
• Cook until browned, breaking apart and crumbling. Drain any excess fat and then add sesame oil.
• Add diced mushrooms and water chestnuts and cook for about 4 minutes until soft.
• Now pour in 1/2 cup of the sauce. I like to use P.F. Chang's Sesame or Teriyaki bottled sauce.
• Mix well and heat for another 2 minutes.
• Remove from heat and add chicken mixture to a serving plate.
• Add lettuce leaves, green onions, carrots and rice to a platter along with a bowl of crispy rice noodles and the remaining 1/2 cup of sauce.
• Let everyone assemble their own lettuce wraps with the plated ingredients. Enjoy!

For the crispy rice noodles:

• Break the rice noodles in half or thirds.
• Heat a small pot over medium heat and add oil.
• Add a handful of noodles at a time to the oil and fry until they puff up, about 5 seconds. Don't let them get brown or burn.
• Scoop out with a slotted spoon and add to a paper towel lined plate to drain.
• Repeat with remaining noodles until all are fried.
• Sprinkle on salt and add to a bowl to serve as a lettuce wrap topping (or snack).

Heat a large skillet over medium heat, spray with non stick spray, and add ground chicken.

Cook until browned and drain any fat.

Now you will need 1 tbsp sesame oil along with diced mushrooms and water chestnuts. 

Add them to the skillet and cook until softened. 

You can use any Asian sauce for these wraps but I personally like to use P.F. Chang’s Sesame or Teriyaki bottled sauce.

Pour in 1/2 cup sauce and mix well. Heat for a couple more minutes. Remove from heat.

Now for the crispy rice noodles: I use stir fry rice noodles found in the Asian section of the grocery store.

Break them in half or thirds. You can make as many or little as you like. I did a small bowl full. 

Heat a small pot over medium heat and add oil.

Add a handful of noodles at a time to the oil and fry until they puff up, about 5 seconds. 

Don’t let them get brown or burn. As you can see below my oil was too hot and some browned quickly.

They only took about 2 seconds. 

Scoop out with a slotted spoon and add to a paper towel lined plate to drain.

Repeat with remaining noodles until all are fried.
Sprinkle on salt and add to a bowl to serve as a lettuce wrap topping (or snack). 

Add lettuce leaves, green onions, carrots and rice to a platter along with a bowl of crispy rice noodles and the remaining 1/2 cup of sauce.
Let everyone assemble their own lettuce wraps with the plated ingredients. Enjoy!

Make this healthy and flavorful copycat recipe for dinner this week.

My kids eat every single bite every time and I bet yours will too!