PF Chang Chicken Wrap Recipe: Copycat Crispy Sesame Chicken Roll

I’ve recreated P.F. Chang’s signature crispy sesame chicken wrap with a method that delivers restaurant-quality results at home. The key is achieving that perfect crispy texture while maintaining all the authentic flavors.

This copycat version captures the essence of the original with a golden-brown exterior and tender chicken filling. The sesame-soy sauce and fresh vegetable mix create that unmistakable P.F. Chang’s taste profile.

Each bite offers the satisfying crunch of the wrap, the savory chicken, and the fresh vegetables that make this dish so popular. The sesame seeds add that final signature touch.

Serve with sweet chili sauce or your favorite dipping sauce for the complete experience.

Ingredients for Pf Chang Chicken Wrap

Crispy chicken, fresh veggies, and that signature sesame flavor—just like the restaurant.

The chicken needs to be thinly and evenly sliced—about ¼-inch thick strips cook up perfectly crispy. For the tortillas, burrito-size flour gives you that sturdy wrap that won’t fall apart. I grab mine from the refrigerated section at Whole Foods (they’re softer than shelf-stable). The sesame oil is key here—Kadoya brand has the best toasted flavor, found in the Asian aisle at most supermarkets.

No rice vinegar? Apple cider vinegar at half the amount works in a pinch. Swap brown sugar for honey or agave if that’s what you’ve got. For extra crunch, add shredded cabbage or bean sprouts. The cornstarch can be replaced with arrowroot powder in equal amounts, but don’t skip it—this is what gives the chicken that restaurant-style texture.

Prep the filling ahead and store it in the fridge for up to 2 days. Assemble wraps right before serving to keep them crispy. Leftover wraps can be refrigerated for 1 day, but they’re best eaten fresh (the tortilla softens over time).

Step-by-Step Instructions for Crispy Sesame Chicken Wraps

This method delivers that signature crispy texture and bold sesame flavor you expect from the restaurant favorite.

Step 1: Marinate and Coat the Chicken

Cut the 1.5 lb boneless skinless chicken breasts into thin strips. In a bowl, whisk together the 0.33 cup soy sauce, 1 tbsp sesame oil, 2 tbsp rice vinegar, 2 tbsp brown sugar, minced 3 cloves garlic cloves, and grated 1 tbsp fresh ginger. Add the chicken strips and toss to coat evenly.

Let the chicken marinate for 15-20 minutes at room temperature. Meanwhile, spread the 0.25 cup cornstarch on a plate. After marinating, dredge each piece of chicken in the cornstarch, pressing gently to ensure an even coating. This dual-step process guarantees that crispy exterior and juicy interior.

Step 2: Fry the Chicken to Golden Perfection

Heat the 1 cup vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the coated chicken strips. Fry for 3-4 minutes per side until they’re golden brown and cooked through.

Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil. The cornstarch coating will create a delicate, crispy crust that stays crunchy even after assembly. Keep the fried chicken warm while you prepare the remaining ingredients.

Step 3: Prepare the Fresh Vegetable Filling

Shred the 2 cups green leaf lettuce thinly. Julienne or shred the 1 whole carrots and thinly slice the 1 whole red bell pepper. Thinly slice the 3 whole green onions, separating the white and green parts.

Combine the lettuce, carrots, red bell pepper, and the white parts of the green onions in a large bowl. This mix provides the fresh crunch that balances the richness of the crispy chicken. Toast the 2 tbsp sesame seeds in a dry pan over low heat for 1-2 minutes until fragrant, then set aside for garnish.

Step 4: Assemble and Serve the Wraps

Warm the 4 pieces large flour tortillas in a dry skillet over medium heat for 20-30 seconds per side to make them pliable. Lay a tortilla flat and layer it with a generous portion of the vegetable mix, followed by several pieces of crispy chicken.

Drizzle with any remaining marinade from the bowl for extra flavor. Sprinkle with the toasted sesame seeds and the green parts of the green onions. Fold the sides of the tortilla inward, then roll tightly from the bottom up to form a wrap. Slice in half diagonally for presentation and serve immediately while the chicken is still crispy.

Make-Ahead Tips for pf chang chicken wrap

Prep the Filling

You can chop all your veggies the night before—2 cups lettuce, 1 carrot, and 1 bell pepper—and store them in an airtight container with a damp paper towel to keep them crisp. This saves 20 minutes on wrap day. 💡

Marinate Ahead

Mix the marinade with the chicken strips in the morning and refrigerate. This lets the flavors develop deeper. Just

Crispy Chicken Storage

If you must prep chicken early, fry as directed, then cool completely on a wire rack. Store in a single layer in the fridge for up to 24 hours. Re-crisp in a 375°F oven for 5-7 minutes before assembling.

Tortilla Prep

Warm tortillas just before assembly—they’ll stay pliable. I stack mine between damp paper towels and microwave for 30 seconds. Keep them covered with a clean towel until ready to use to prevent drying out.

Assembly Timing

Assemble wraps no more than 30 minutes before serving. The tortilla will soften over time. For parties, keep fillings separate and let guests build their own for maximum freshness. 🥗

Sauce Strategy

Make the sesame-soy sauce up to 3 days ahead. Store in a jar in the fridge. Give it a good shake before using, as the sesame oil may separate. This actually tastes better after sitting overnight.

Frequently Asked Questions