Description
These low-carb chicken lettuce wraps are a quick, flavorful, and light meal inspired by PF Chang’s. Made with ground chicken, crunchy veggies, and a savory sauce, they’re perfect for lunch, dinner, or appetizers.
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
Instructions
- Whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and lime juice in a bowl.
- Heat oil in a large skillet over medium-high heat, add the ground chicken, season with salt and pepper, and cook for 3–5 minutes, breaking it up as it browns.
- Push the chicken to one side of the skillet and sauté the onions (and mushrooms if using) until soft.
- Stir in garlic, ginger, and red pepper flakes, and cook for another minute.
- Add water chestnuts and pour in the sauce, allowing it to simmer on low heat for a few minutes until slightly thickened.
- Remove from heat and serve the chicken mixture inside lettuce leaves, topped with green onions, sesame seeds, or peanuts.
Notes
- Use coconut aminos and low-sugar hoisin for a keto-friendly version.
- Store leftover filling separately from lettuce to maintain crispness.
- Add bell peppers or carrots for extra crunch.
- Can be made ahead and stored in fridge or freezer.
Nutrition
- Serving Size: 3–4 wraps
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
