Gluten Free Chicken Lettuce Wraps (P.F. Chang’s Copycat)
Almost everyone loves chicken lettuce wraps (except for vegetarians and vegans perhaps😉)! If you make Gluten Free Chicken Lettuce Wraps (P.F. Chang’s Copycat), you’ll have an instantaneous home run. Whether you serve it as an appetizer or main course, these wraps will get gobbled up…and fast!
Jump to RecipeThe Ingredients
Organize the ingredients – lettuce leaves, ground dark meat chicken, shiitake mushrooms, water chestnuts, garlic, ginger, rice vermicelli noodles, scallions, gfsoy sauce, gf hoisin, gf oyster sauce, unseasoned rice vinegar, sugar, neutral oil, and sesame oil.
Making the Puffed Rice Noodles
Carefully place a handful of rice vermicelli noodles into hot oil (350 degrees, use a thermometer if possible). Cook until noodles puff up. This will take less than 10 seconds and it’s amazing to watch happen! Remove noodles with tongs and place on a plate lined with a paper towel. Use your hands to break the noodles into the desired size.
Making the Chicken Filling
Heat a large non-stick pan over medium-high heat with a combination of neutral and sesame oil. Once heated, add ground chicken and use tongs or spatula to break the chicken into smaller pieces. Season chicken with kosher salt and pepper. Cook chicken for 2-3 minutes. (It won’t be cooked through all the way; that’s ok!) Then add mushrooms and water chestnuts and combine with the chicken. Cook for 2-3 minutes. Next add garlic and ginger, cook for 1 minute. Add soy sauce, oyster sauce, hoisin sauce (this is not used in P.F. Chang’s version but I think the hoisin adds great flavor), and sugar. Mix everything together and continue to cook for 1-2 minutes. Add scallions and turn off heat and move to another burner. Total cooking time 6-9 minutes.
Dipping Sauce (Short cut!)
For the dipping sauce, I use Gluten Free Soy Vay Veri Veri Teriyaki as a simple shortcut for the chicken lettuce wraps. Not all markets carry this product so if you’re having trouble finding it check out Amazon or go directly to the Soy Vay site to order some. It’s worth getting a couple of bottles because you’ll be using it often!
Gluten Free Chicken Lettuce Wraps
(P.F. Chang’s Copycat)
Arrange lettuce leaves on one side of a platter. Then carefully place the crispy rice vermicelli noodles on the other side of the platter. Spoon ground chicken filling on top of the noodles. Pour some gluten free Soy Vay Veri Veri Teriyaki into a small ramekin and serve!
Gluten Free Chicken Lettuce Wraps (P.F. Chang’s Copycat)
Ingredients
Chicken Filling
- 1 head butter or Iceberg Lettuce leaves separated, washed, and dried
- 1 lb. ground chicken dark meat only, or dark/white combination
- 2 1/2 tablespoons neutral oil such as canola or vegetable
- 2 1/2 tablespoons sesame oil
- 2 cups shiitake mushrooms stems removed, diced
- 1 can (8 oz) water chestnuts drained and chopped
- 2 cloves garlic minced
- 2 teaspoons fresh ginger grated or minced, I used Trader Joe’s frozen, crushed ginger
- 4 scallions trimmed and sliced into thin rounds
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons gluten free soy sauce I use San-J
- 2 tablespoons gluten free oyster sauce I use Panda
- 2 tablespoons gluten free hoisin sauce I use San-J, this is not used in P.F. Chang's version but I think the hoisin adds great flavor
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon sugar granulated
Puffed Rice Noodles
- handful of vermicelli broken in half
- 2 cups (approx.) neutral oil such as canola or vegetable
Dipping Sauce (Shortcut)
- Gluten Free Soy Vay Veri Veri Teriyaki Sauce I buy mine at Whole Foods Market, see NOTES section below for online links
Instructions
Chicken Filling
- Heat a large non-stick pan (or a wok) over medium-high heat with a combination of neutral and sesame oil. Once heated, add ground chicken, salt, pepper and use tongs or spatula to break the chicken into smaller pieces. Cook chicken for 2-3 minutes. (It won't be cooked through all the way; that's ok!) Then add mushrooms and water chestnuts and combine with the chicken. Cook for 2-3 minutes. Garlic and ginger get added next, cook for 1 minute. Add soy sauce, oyster sauce, hoisin sauce, and sugar. Mix everything together and continue to cook for 1-2 minutes. Add scallions and turn off heat and move to another burner. Total cooking time 6-9 minutes.
Puffed Rice Noodles
- While chicken is cooking, heat enough oil (approx. 2 cups) in a medium-sized saucepan over medium-high heat to allow the noodles to be fully submerged. Once oil is hot, approx. 350 degrees (use a thermometer if possible), carefully place a handful of rice vermicelli noodles into the oil. Cook until noodles puff up. This will take less than 10 seconds and it's amazing to watch happen! (If you don’t have a thermometer, you’ll know the oil is ready when the oil begins to bubble around the edges of the saucepan and if you place a noodle in it quickly puffs up). Remove noodles with tongs and place on a plate lined with a paper towel. Use your hands to break the noodles into the desired size.
Assembly
- Arrange lettuce leaves on one side of a platter. Then carefully place the crispy rice vermicelli noodles on the other side of the platter. Spoon ground chicken filling on top of the noodles. Pour some gluten free Soy Vay Veri Veri Teriyaki into a small ramekin and serve!
Notes
This recipe is a combination of a few recipes (The Food Charlatan, Damned Delicious, and Oh Sweet Basil) plus numerous phone calls to P.F. Chang’s.
If you like this GFchow recipe, you may also like these other recipes. Cashew Chicken with Asparagus, Vietnamese Chicken Noodle Bowls, and Asian Mushroom and Herb Noodle Soup.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
