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Gluten Free Chicken Lettuce Wraps (P.F. Chang's Copycat)

Prep Time30 minutes
Cook Time9 minutes
Total Time39 minutes
Course: Appetizer, dinner
Cuisine: asian fusion
Keyword: butter lettuce, garlic, ginger, gluten free, gluten free hoisin sauce, gluten free oyster sauce, gluten free soy sauce, granulated sugar, ground chicken, neutral oil, P.F. Chang's, scallions, sesame oil, shiitake mushrooms, soy vay gluten free veri veri teriyaki, unseasoned rice vinegar, water chestnuts
Servings: 4 people
Author: GFchow @ gfchow.com

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

Ground turkey and firm tofu can be substituted for chicken. 
Do NOT use ground white meat chicken breast. The chicken filling will be dry! 😩
Boneless, skinless chicken thighs can be used in place of ground chicken. Trim chicken and cut into very small pieces.
This recipe can be either served as an appetizer or main course. You decide. I figure approx. 1 wrap/person as an appetizer and 2-4 wraps/person as an main course.
If you can't find gluten free Soy Vay Veri Veri Teriyaki sauce in your local market, you can order it online at Amazon or on the Soy Vay website.