Name: Easy Low-Carb Keto Lettuce Wraps with Chicken (PF Chang’s Copycat)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb ground chicken; 1 tbsp vegetable or peanut oil; ½ cup yellow or white onion, minced; 2 large garlic cloves, minced; 1 tsp fresh ginger, grated; Pinch of crushed red pepper flakes (optional); 8–10 cremini mushrooms, diced (optional); ½ cup diced water chestnuts; 2 tbsp sesame oil; 5 tbsp low-sodium soy sauce or coconut aminos; 2 tbsp rice wine vinegar; 2 tbsp hoisin sauce (low-sugar version if keto); 1½ tsp lime juice; Salt and pepper, to taste; Chopped green onions, sesame seeds, or peanuts for garnish; 1 head butter, bibb, or baby romaine lettuce, leaves separated

I make these low-carb chicken lettuce wraps when I want something flavorful, quick, and light. They’re packed with ground chicken, crunchy vegetables, and a savory sauce—all tucked into fresh, crisp lettuce leaves for the perfect handheld meal.

Why You’ll Love This Recipe

I love how these wraps satisfy cravings for takeout without the guilt. They’re fast to make, great for meal prep, and easy to customize. The flavor is bold and tangy with the right balance of heat and crunch—plus, it all comes together in one pan. Whether for lunch, dinner, or appetizers, these wraps never disappoint.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 lb ground chicken
• 1 tablespoon vegetable or peanut oil
• ½ cup yellow or white onion, minced
• 2 large garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• pinch of crushed red pepper flakes (optional)
• 8–10 cremini mushrooms, diced (optional)
• ½ cup diced water chestnuts
• 2 tablespoon sesame oil
• 5 tablespoon low-sodium soy sauce or coconut aminos
• 2 tablespoon rice wine vinegar
• 2 tablespoon hoisin sauce (choose a low-sugar version if keto)
• 1½ teaspoon lime juice
• salt and pepper, to taste
• chopped green onions, sesame seeds, or peanuts for garnish
• 1 head butter, bibb, or baby romaine lettuce, leaves separated

directions

I start by whisking soy sauce, rice vinegar, hoisin, sesame oil, garlic, ginger, and lime juice in a bowl.
I heat oil in a large skillet over medium-high heat, add the ground chicken, season it, and cook for about 3–5 minutes, breaking it up as it browns.
I push the chicken to one side and sauté the onions (and mushrooms if I’m using them) until soft.
I stir in garlic, ginger, and red pepper flakes, cooking for another minute.
Then I add the water chestnuts and pour in the sauce, letting it simmer on low heat for a couple minutes until slightly thickened.
I remove the pan from heat and serve the filling inside lettuce leaves, topped with green onions, sesame seeds, or peanuts.

Servings and timing

This recipe serves about 4 people as a main dish or 6 as an appetizer. I get around 12–16 lettuce wraps from one batch. Prep time is about 10 minutes, cook time is around 20 minutes, making it a quick 30-minute meal from start to finish.

Variations

Different proteins: I sometimes use ground turkey for a slightly leaner option.
Add crunch: Bell peppers or shredded carrots can replace mushrooms or water chestnuts.
Spicy twist: A little Sriracha or extra red pepper flakes give it a kick.
Sauce swap: Coconut aminos make it soy-free and lower in sodium.

storage/reheating

I store leftover filling in an airtight container in the fridge for up to 4 days. It reheats well in a skillet or microwave. I always keep the lettuce separate and assemble the wraps just before eating so the leaves stay fresh and crisp. If I freeze the filling, it lasts up to 3 months—just thaw it in the fridge before reheating.

FAQs

Can I make this completely keto-friendly?

Yes. I use a keto-friendly hoisin sauce and coconut aminos instead of regular soy sauce to cut down carbs and sugar.

What’s the best lettuce to use?

I like butter lettuce the most because of its soft, cup-shaped leaves. Romaine or iceberg also work if I want something with more crunch.

Can I meal prep this recipe?

Definitely. I often make the filling ahead of time and store it in the fridge. When I’m ready to eat, I just reheat the filling and serve with fresh lettuce.

What’s a good substitute for water chestnuts?

If I don’t have water chestnuts, I sometimes use finely chopped celery or diced bell peppers for that crunch factor.

How do I keep lettuce wraps from getting soggy?

I make sure the filling cools slightly before assembling and I never fill the wraps until just before serving. This keeps the lettuce nice and crisp.

Conclusion

These chicken lettuce wraps have become one of my favorite low-carb meals. They’re fast, tasty, and easy to make with pantry staples. Whether I’m watching carbs or just want something light but flavorful, this dish always delivers.