This packed and flavourful salad is a fun take on the famous PF Chang’s Chicken Lettuce Wrap appetizer! It’s loaded to the brim with all the goods but without the work of having to stuff your own wraps. Win-win.
Ok. So you may have had the famous P.F. Chang’s Chicken Lettuce Wraps. But have you had them in salad form? I meaaaan, it’s basically a no brainer because you get all of the flavour without having to do any of the lettuce wrap stuffing work. And, if you know me in the slightest bit by this point, you know I’m alllllll for things that require minimal work. Especially when the reward for doing said minimal work far outweighs the work itself.
This chicken lettuce wrap salad is easy to make and big on flavour. There’s a reason why P.F. Chang’s chicken lettuce wraps are so popular and why I just know that this tasty salad will be, too!
If you’ve been here for a while, you’d know that I’m a big fan of huge salads. You know, the meal size ones. And yes, as shocking as it may sound, I (very often) feed my grown man of a boyfriend salad for dinner. Without complaints, to boot. I just make sure that they’re packed and loaded with veggies, some sort of protein and are nutritious enough to keep us satisfied and full for long periods of time.
This copycat P.F. Chang’s chicken lettuce wrap in salad form checks off all the boxes. It’s a great dinner all on it’s own and one that nobody around here is gonna be complaining about.
INGREDIENTS YOU’LL NEED TO MAKE THIS PF CHANG’S CHICKEN LETTUCE WRAP SALAD
Don’t be intimidated by what appears to be a long list of ingredients. Most of them are Asian pantry staples (that I’m a firm believer every home cook should have on hand anyway). This chicken lettuce wrap salad is super easy to make! Let’s discuss the exact ingredients you will need to make it in a little bit more detail down below:
- Lettuce: The base and bulk of our PF Chang’s chicken lettuce wrap salad. I used romaine lettuce but any type of green leafy lettuce will do the trick just fine. If you really want to give it true lettuce wrap vibes, Iceberg, Boston, and Bibb lettuce make great options.
- Ground Chicken: Adds protein, flavour, substance, and heartiness to this simple salad recipe. Since this salad is meant to mimic the famous P.F. Chang’s chicken lettuce wraps, ground chicken is the most classic and obvious choice. However, this loaded salad would also be great with ground turkey, beef, or pork instead.
- Water Chestnuts: Adds texture and crunch to this salad recipe.
- Mushrooms: Adds flavour and substance to this chicken lettuce wrap salad. I used white button mushrooms but you can use a different kind of mushroom (such as cremini or shiitake) instead, if you prefer.
- Garlic: Adds flavour and the perfect garlicky notes to the ground chicken. Fresh minced garlic works best in this recipe. However, if all you have on hand is garlic powder, use 1 teaspoon instead of the 4 fresh cloves.
- Ginger: Adds a pungent, Earthy, almost spicy bite to the ground chicken. Fresh minced ginger works best in this recipe. However, if all you have on hand is ground ginger, use 1 teaspoon instead of the 1-inch fresh knob.
- Green Onions: Adds flavour, texture and a pop of colour to this salad with ground chicken. Green onions work best in this recipe as they can be used as both a garnish as well as be mixed right into the meat.
- Rice Paper: Staying true to P.F. Chang, fried rice paper (or ‘sticks’ as they call them) adds texture and crunch to this salad recipe. You can use fried rice noodles instead, if you prefer.
- Soy Sauce: Adds colour and a salty kick to both the meat and dressing in this P.F. Chang’s chicken lettuce wrap salad. You can use coconut aminos or tamari instead, if you prefer.
- Sriracha: Adds a nice but subtle spicy bite to this salad recipe. Add more for extra spicy or omit completely for none at all. You can use sambal oelek or a different kind of hot sauce instead, if you prefer.
- Chili Oil: Adds an extra layer of flavour and kick to this chicken lettuce wrap salad.
- Rice Vinegar: Adds acidity to the dressing and balances out the flavours of the rest of the ingredients.
- Sesame Oil: Adds a toasty, nutty flavour to the dressing. Also used to fry the ground chicken giving it that extra boost of flavour.
- Hoisin: Adds a salty, tangy and slightly sweet taste to the ground chicken in this recipe. Try making your own homemade hoisin sauce from scratch.
- Oyster Sauce: Adds saltiness, sweetness and umami to this PF Chang’s chicken lettuce wrap salad.
- Mirin: Adds a bit of sweetness and tang to the dressing. If you don’t have any mirin on hand, add a teaspoon of sugar in its place instead.
- Avocado Oil: Not really part of the recipe, per se. Used for frying the rice paper or rice noodles. You can use a different oil instead, if you prefer. However, keep in mind that a neutral tasting, high heat oil will give you the best results.
HOW TO MAKE PF CHANG’S CHICKEN LETTUCE WRAP SALAD (KEY TIPS)
You can find full instructions for how to make this healthy chicken lettuce wrap salad in the recipe card down below, but here are a few quick tips to keep in mind:
- Use a salad spinner to dry your lettuce. Call me dramatic but there’s seriously nothing worse than wet lettuce in a salad. The dressing doesn’t stick to the leaves, it becomes soggy and mushy and it minimizes the entire flavour of the dish. Don’t do it!!! EXTRA TIP: Chop the lettuce into even bite size pieces. Ok, maybe I am being a little dramatic now. BUT uneven leaves and leaves that are too big ruin a good salad, IMHO. Don’t do it!!!!
- Marinate the ground chicken and chopped veggies for at least 15 minutes to allow the flavours to mingle. I like getting this part ready first. That way, it can marinate while I’m chopping the lettuce and making the dressing.
- Drain the liquid/grease from the ground chicken before adding it on to the lettuce. The last boost of flavour will come from the dressing. Any extra/unneeded liquid will makes the leaves wilt and the salad soggy.
- Allow the meat to cool for a few minutes before piling it onto the lettuce. If it’s too hot and directly out of the pan, the heat will wilt the lettuce and make it unpleasant to eat.
- When frying the rice paper noodles or strips, be sure to fry them entirely. If they’re not fully fried all the way through, they won’t crunch up and will ruin the texture of the salad. They should be firm, breakable and crunchy and not look or taste like plastic. The best way to achieve this is to not overcrowd the pan as each part needs to hit the oil in order for them to crisp up properly. Work in batches and avoid piling the rice paper or noodles on top of each other or they’ll stick/clump together.
- Make sure you combine the dressing ingredients well before pouring it onto the salad. You don’t want all the spice and flavour to end up in one place! EXTRA TIP: Only dress the salad right before you’re going to eat it. The longer the dressing sits on the salad, the soggier it will become.
- Mix the salad up while you’re eating it! I don’t know why I feel compelled to mention that this salad is best enjoyed when it’s well coated in the dressing and you get a bite of everything all at once. It’s probably the fact that I had to cringely watch my very own boyfriend eat it unmixed. Don’t do that. Don’t be like my boyfriend. Mix your dang salad and enjoy the bursts of flavour in every bite!
FREQUENTLY ASKED QUESTIONS
According to the menu on their website, P.F. Chang’s chicken lettuce wraps are their signature dish. It’s a family recipe with ingredients such as ground chicken, scallion, sesame oil, iceberg lettuce, and crispy rice sticks. The vegetarian version has minced vegetables so I thought it would be fun to combine the two for the salad version of the popular dish.
Not necessarily. I mean, it really depends on your diet and personal preference. There are some really great breads out there with clean and fresh ingredients. Making your own bread at home is always a great way to ensure that the bread you’re eating isn’t full of crap. It’s no doubt, though, that lettuce wraps are lighter, have fewer calories than bread and are a great way to sneak in some extra greens.
You can definitely make all the different components in advance. Such as chop the lettuce, make the dressing, and marinate/brown the meat. However, I recommend holding off on dressing the salad until just before you’re ready to eat it. Adding the dressing too soon will wilt the leaves and result in a mushy/soggy salad.
RECIPE NOTE: This P.F. Chang’s chicken lettuce wrap salad is best eaten fresh. Leftovers (unless kept separate from the dressing) won’t keep very well.
MORE FILLING SALAD RECIPES THAT EVEN GROWN MEN WILL EAT 😉
GRILLED CHICKEN SALADS (TWO WAYS)
ROASTED BUTTERNUT SQUASH SALAD WITH CRISPY BACON
SALMON COBB SALAD WITH JAMMY EGGS
SPINACH SALAD WITH PEARS, WALNUTS AND BLUE CHEESE
LOVE THIS RECIPE? PIN IT FOR LATER!
PF CHANG’S CHICKEN LETTUCE WRAP SALAD
Ingredients
FOR THE DRESSING
- 4 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 1 tbsp Mirin (or 1 tsp Sugar)
- 2 tsp Sriracha or Sambal Oelek
- 1 tsp Chili Oil
FOR THE CHICKEN
- 1 pound Ground Chicken
- 4 Cloves Garlic minced
- 4 oz. Mushrooms chopped
- 3 Green Onions thinly sliced
- 1 1-inch knob Ginger minced
- 1 (227ml can) Water Chestnuts minced
- 2 tbsp Soy Sauce
- 2 tbsp Hoisin Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Sesame Oil for frying
FOR THE SALAD
- 1 head Romaine Lettuce chopped
- 3 Green Onions thinly sliced
- 2 sheets Rice Paper cut into thin strips (or Rice Noodles)
- Avocado Oil for frying
Instructions
- In a large bowl, add the ingredients for the chicken (except the tbsp of sesame oil meant for frying).
- Mix until well combined. Set aside to marinate for 15 minutes, as you prepare the remaining ingredients.
- In a small bowl, combine the ingredients for the dressing. Set aside until ready to use.
- In a small fry pan over medium heat, add enough avocado oil to coat the bottom of the pan. Working in batches, add the rice noodles or strips and fry until crisp, a minute or two. Make sure each one is fried all the way through for best results.
- Transfer to a paper towel lined plate to drain the grease.
- Heat 1 tbsp of sesame oil in a large skillet. Add the ground chicken mixture and cook until browned all the way through, 8-10 minutes. Make sure you use your spatula to break it up into smaller pieces.
- Drain the excess grease and allow to cool for a couple of minutes before assembling the salad.
- Divide the chopped lettuce amongst 4 bowls then evenly distribute the ground chicken mixture over top. Garnish with sliced green onions, crispy rice sticks, and the dressing.
Video
Nutrition
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