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Kevin Curry

Copy Cat Pf Chang’s Lettuce Wraps Recipe

Copy Cat Pf Chang’s Lettuce Wraps Recipe

Ingredients for 4 Lettuce Wraps servings

  • Sauce
    • ¼ cup lukewarm water
    • 2 tablespoons low sodium tamari (gluten free) or soy sauce
    • 2 tablespoons oyster
    • 2 tablespoons mirin (or rice wine)
    • 3 tablespoons hoisin
    • 1 tablespoon coconut sugar
    • 1 teaspoon arrowroot (or cornstarch)
  • Fried rice noodles (OPTIONAL but included in macros)
    • 1oz rice noodles
    • 1/3 cup avocado oil for frying
  • 1 ½ lb chicken thighs, diced into ¼-½inch pieces
  • pinch of sea salt & pepper
  • spray avocado oil
  • 1 tablespoon avocado oil (or other neutral flavored oil)
  • 1 tablespoon sesame oil
  • 8oz canned water chestnuts, drained and diced into ¼-inch pieces
  • 2 cups portobella mushrooms, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (OPTIONAL)
  • 3 stalks green onion, diced
  • 1 or 2 heads of butter lettuce (or Romaine if unavailable), core removed


Step 1

Add all the ingredients for the sauce in a bowl. Whisk and set aside.

Step 2

(OPTIONAL STEP) If you would like the vibrant white crispy noodles like the traditional recipe, then set a small pot on medium high heat and add about 1/3 cup oil, or enough that the oil will cover 1oz of dry noodles when added. Once the oil is hot (350F-365F), add the noodles a little bit at a time – you may need to break them up – and keep them no more than 5 seconds as the noodles will expand and cook IMMEDIATELY in 1 – 2 secs.  Remove the noodles using a fork or spider ladle.

Step 3

Set a large wok on medium high heat. Once hot, spray with avocado oil, then add the finely diced chicken thighs.  As the chicken sears and cooks, add a few pinches of sea salt & pepper.  Cook the chicken until is it done, about 8 – 10 minutes for all of it.  Remove from the wok and set aside.  PRO-TIP: I would consider cooking the chicken in batches so that you do not have too much moisture/liquid in the skillet which makes searing more challenging, especially if you are using previously frozen chicken.

Step 4

Place the wok back on the heat and add avocado oil and sesame oil, then add chestnuts and mushrooms. Cook for 2 – 3 minutes, enough for the mushrooms to reduce in size some, then add garlic and ginger.  Toss everything together.

Step 5

Add the chicken (and its juices) back to the wok and continue tossing everything together for a minute. REDUCE the heat to medium – you may need to take the wok OFF the heat in order to drop the temperature faster – then add pour in the sauce and continuously stir as the sauce thickens.  As soon as it thickens, REMOVE it from the heat so the sauce doesn’t become slimy.

Step 6

Build the wraps! Take a leaf of lettuce, add a tablespoon of crispy noodles, add 1 – 2 tablespoons of chicken mix and enjoy!  These make great appetizers for a party or can be a low-carb entrée.

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About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!