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P.F. Chang's Copycat Lettuce Wraps

Makes 4 servings


  • 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


  • 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).