There are dozens of copycat PF Chang’s lettuce wraps recipes, but this one is the best chicken lettuce wrap recipe you’ll find. The crunchy fried rice noodles are the secret that takes these wraps from good to crave‑worthy. Juicy ground chicken, bright garlic and ginger, and a simple bold sauce make these irresistible.
We used to load homemade versions with every Asian pantry item we could think of — hoisin, oyster sauce, shredded carrots, mushrooms, water chestnuts. While tasty, it wasn’t close to the PF Chang’s flavor. After studying the restaurant version, we discovered the magic is in simplicity: a handful of ingredients, no extra veg, and crisp rice noodles on top. Stripping the recipe back produced a version that’s simple, bold, and much closer to the original.
Ingredients for Asian Chicken Lettuce Wraps Recipe
If long, hard‑to‑find ingredient lists intimidate you, this recipe will be a relief. It uses familiar, easy ingredients you likely already have or can find at any grocery store. You will need:
- Rice Noodles: Fry them briefly to create that addictive crunch for topping the wraps.
- Oil: Neutral vegetable or canola oil works well for frying and sautéing.
- Ground Chicken: Lean ground chicken keeps these wraps light and healthy; see the notes below for substitutes.
- Vegetable Oil + Sesame Oil: A combination of neutral oil and toasted sesame oil builds the right flavor base.
- Garlic: Fresh garlic adds savory depth to the filling.
- Green Onions: For freshness and mild onion bite.
- Soy Sauce: Low sodium lets you control saltiness; substitute coconut aminos for gluten‑free.
- Fresh Ginger: Fresh grated ginger is preferred for the best bright flavor; dried can work in a pinch.
- Iceberg or Butter Lettuce: Both are sturdy and crisp for wrapping. Romaine hearts can work but are harder to fold.
Exact measurements are listed in the recipe card below.
Protein Substitutes
Ground chicken is convenient because it cooks quickly and breaks into small pieces easily. If you prefer, chop chicken thighs or breasts into small pieces; thighs have more flavor but require a few extra minutes of cooking. Other options include ground turkey, ground pork, ground beef, or firm tofu for a vegetarian version.
How to Make Lettuce Wraps
This recipe delivers restaurant‑quality flavor with minimal fuss. It comes together quickly and is perfect for weeknight dinners or casual entertaining.
- Fry the rice noodles: Heat oil in a small saucepan over medium heat until hot. Add a small handful of thin rice noodles — they will puff and crisp quickly. Flip once, remove immediately, and drain on a napkin‑lined plate.
- Brown the chicken: Heat a large skillet over medium‑high. Add vegetable oil and sesame oil, then add the ground chicken. Cook, stirring and crumbling, until almost cooked through.
- Add flavor: Stir in minced garlic, grated ginger, chopped green onions, and soy sauce. Cook briefly until fragrant, then remove from heat.
- Assemble: Spoon the chicken mixture into crisp lettuce leaves and top with the fried rice noodles. Serve with sweet chili sauce or sriracha for heat, if desired.
How to Peel Fresh Ginger
Peeling fresh ginger is easier and less wasteful than you might think. Rather than a paring knife, use the edge of a spoon to scrape off the skin after trimming the ends. For grating, a microplane or the finest side of a box grater produces a near‑paste that blends into the dish.
What to Serve with These Lettuce Wraps
These wraps are great as an appetizer or light main. For a larger meal, pair them with sticky ribs, braised short ribs, or simple shrimp noodles. For sides, an Asian cucumber salad, ham fried rice, sticky rice, or cauliflower rice (for a lower‑carb option) all complement the wraps well.
Make Ahead and Storage Instructions
The chicken filling can be made 2–3 days ahead, making this recipe excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat gently on the stovetop or in the microwave. Keep the filling separate from the lettuce until just before serving so the leaves remain crisp.
This filling also freezes well. Cool completely, freeze in a freezer‑safe container, thaw overnight in the fridge, and reheat on the stovetop before serving with fresh lettuce cups.
Now you’re ready to make this delicious chicken lettuce wrap recipe inspired by PF Chang’s at home. Simple ingredients, bold flavor, and that crunchy rice noodle finish make them a repeat favorite.
More Easy Asian Recipes:
- Asian Steak Marinade
- 15‑Minute Chicken Stir Fry
- Simple Asian Shrimp Noodles
- Asian Chicken Skewers with Honey Garlic Sauce
- Pork Dumplings
Watch How This Recipe Is Made…
Asian Chicken Lettuce Wraps
Ingredients
Rice Noodles
- ½ Package Rice Noodles
- Oil for frying
Lettuce Wraps
- 1 Pound Ground Chicken
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Sesame Oil
- 3 Cloves Garlic, minced
- 2 teaspoon Ginger, fresh grated
- 2 Green Onions, minced
- 2 Tablespoons Soy Sauce (low sodium preferred)
- 6-8 Leaves Iceberg or Butter Lettuce
- Sweet Chili Sauce, optional
Instructions
Rice Noodles
- Heat oil in a small saucepan over medium heat. Once hot, add a small handful of thin rice noodles; they will fry and puff instantly. Flip, remove, and drain on a napkin‑lined plate.
Lettuce Wraps
- Heat a large skillet over medium‑high. Add the vegetable and sesame oils, then add the ground chicken. Cook, stirring and breaking up the meat, until almost cooked through.
- Add the garlic, ginger, green onions, and soy sauce. Stir well and cook just until fragrant, then remove from heat.
- Spoon the chicken mixture into crisp lettuce leaves and top with the fried rice noodles. Serve with sweet chili sauce or sriracha if desired.
Recipe Notes
Nutrition
Nutrition information is an approximation.
