A copycat recipe made low carb, these Keto PF Chang's Chicken Lettuce Wraps are made with a secret blend low carb hoisin sauce, fresh garlic, water chestnuts, and spices, nestled on a Boston bib lettuce leaf.
Once you try this recipe you will want to make this on rotation. It's an easy, throw-everything-in-one-pan recipe and you will have a delicious meal the whole family will love.
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I am a huge fan of Asian-inspired dishes especially when I don't have to worry about the carbs and sweet sugary sauces. You don't need any rice for these keto chicken lettuce wraps but you will need your appetite because I doubt you can have just one.
Why you'll love keto PF Changs chicken lettuce wraps?
- Super easy to make with just one pan and lettuce leaves as the vessel.
- It's keto, low carb and diabetic friendly with only 4 total carbs per chicken lettuce wrap.
- The whole family will love them and you can add more spice to it after the kids are served.
- Super tasty and customizable ingredients, use beef, turkey, pork or even tofu instead of chicken.
- Great for meal prep, save the chicken in an airtight container and take it to go. Simply microwave and serve on lettuce wraps.
Other Asian-inspired recipes you might enjoy
- Low Carb Asian BBQ Brussel Sprouts
- Keto Bourbon Chicken
- Low Carb Hoisin Beef Bowl
- Vegetable Stir Fry
- Keto Beef and Broccoli
Main ingredients used
You will likely have most of these ingredients in your pantry except the water chestnuts which are definitely a must in this recipe.
- Ground Chicken: if you want to stay true to the recipe make it with ground chicken but other ground meats can be swapped like ground beef, turkey or pork.
- Low Carb Hoisin Sauce: ok this is not really a secret sauce, in fact, it's a simple recipe on the blog you can find here.
- Sesame Oil: adds a nutty, toasty flavorful aroma to this recipe.
- Rice Wine Vinegar: adds a little bit of sweetness and acidity to these keto lettuce wraps.
- Soy Sauce: giving these low carb lettuce wraps more color and depth of flavor.
- Garlic, Ginger and Onion
- Water Chestnuts: canned water chestnuts in water were used for this recipe.
- Boston Lettuce also called Butter Lettuce
See the recipe card for quantities and a complete list of ingredients.
Steps by step instructions
How to make keto chicken lettuce wraps?
Before you get started you will want to make this Low Carb Hoisin Sauce recipe.
STEP 1: Using a skillet over medium heat, add the oil and once warm add the ground chicken. Once browned add the onions and cook until softened.
Next, create a well in the center of the pan and add the sesame oil, garlic, ginger rice wine vinegar and soy sauce. Mix until all ingredients are well combined.
STEP 2: add the low carb hoisin sauce, taste and add more if desired. Mix through until well combined.
STEP 3: This is optional but I added about 2 tablespoons of sriracha sauce. Mix through until well combined. It truly adds a lot of flavors and I don't find it too spicy for me. Leave it out if spicy is not your thing or if your kids don't like it spicy, serve them first and then add the heat.
- STEP 4: once the sauce has thickened add the water chestnuts and green onions. Mix and cook just until warmed through.
STEP 5: Remove the skillet from the heat and allow to slightly cool, serve on lettuce wraps. Garnish the keto chicken lettuce wraps with more sliced green onions and sriracha.
What type of lettuce should I use for the wraps?
I enjoy these low-carb chicken lettuce wraps on Boston lettuce because they are wide enough to carry a good amount. Although they are kind of flimsy and so it might be a two-handed meal.
Other lettuce you can use is sturdy romaine or iceberg.
Recipe tips
Here are some tips on how to make these keto lettuce wraps.
Top Tip: allow the chicken to slightly cool otherwise your lettuce wrap may become soggy and hard to handle if it's too hot.
Meal Prep: Save it for later in the week! Store it in an airtight container in the fridge for up to 4 days. When ready to consume, remove the amount you need for your meal, warm it up in the microwave for about a minute and serve it on fresh lettuce wraps. Also great to take with you for lunch (assuming you have someplace to warm up the chicken)
Serving: keto PF Changs lettuce wraps are great served with one or more of the following:
- Crunchy Coleslaw
- Air Fryer Crispy Green Beans
- Roasted Cauliflower
- BBQ Brussel Sprouts
Recipe variations
There are many variations of Asian chicken lettuce wraps when it comes to protein. Plus a few other suggestions.
- Lettuce Wraps - Boston bib (also called butter lettuce), romaine, iceberg, swiss chard, kale, cabbage or jicama wraps
- Low Carb Tortillas - swap the lettuce with a low-carb tortilla
- Protein - use ground turkey, beef, and pork instead of chicken
- Vegan - make it a vegan lettuce wrap and swap out the meat and use lentils, firm tofu, riced cauliflower, seitan, tempeh or beans.
See this Vegan Sugar Free Banana Popsicle recipe.
Frequently asked questions
This chicken lettuce wrap is keto friendly as it is made with low carb ingredients and used a low-carb hoisin sauce recipe. A serving is only 4g total carbs and is likely to fit into your daily macros if you are following a ketogenic diet.
Yes, similar to the above question, this recipe is made without using any sugar and may be suitable for people with diabetes. However, all foods affect people differently, please monitor your blood sugars to see how it affects you personally.
Swapping a carb-heavy tortilla with a lettuce wrap will definitely lower the number of carbohydrates in this recipe. We also swapped out the sugary hoisin sauce and use my low carb hoisin sauce recipe.
PF Changs Keto Chicken Lettuce Wraps
Equipment
Ingredients
- 1 tablespoon cooking oil avocado, olive, coconut
- 1 lb ground chicken
- 1 small onion diced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger or 2 tablespoon fresh minced ginger
- 3 minced garlic cloves
- 2 tablespoon rice wine vinegar
- 6 tablespoon low carb hoisin sauce recipe
- 2 tablespoon sriracha optional
- ½ cup diced water chestnuts
- 2 sliced green onions scallions
- 8 lettuce wraps
Instructions
- Using a skillet over medium heat, brown the ground chicken and then add the onions and cook until softened.1 tablespoon cooking oil, 1 lb ground chicken, 1 small onion
- Create a well in the centre of the pan and add the following ingredients: combine well and cook for a couple minutes, lower the heat if needed:1 tablespoon sesame oil, 1 teaspoon ground ginger, 3 minced garlic cloves, 2 tablespoon rice wine vinegar, 1 tablespoon soy sauce
- Next add the low carb hoisin sauce, taste and use more if desired. Mix through until well combined.6 tablespoon low carb hoisin sauce recipe
- Add the sriracha sauce (optional)2 tablespoon sriracha
- Add the water chestnuts and green onions, mix through until warm and then remove the skillet from the heat.½ cup diced water chestnuts, 2 sliced green onions
- Serve on lettue wraps and garnish with more sliced green onions and sriracha sauce if using.8 lettuce wraps
Nutrition
Notes
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Disclosure
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
DZ
Great recipe- I added cilantro and some bell pepper. Didn’t use the hoisin or sriracha as I didn’t have it on hand and was very tasty.
Brenda Watt
OMG….I have missed Asian food so very much and this recipe was so satisfying.
I added diced red bell pepper in with the diced small onion, and Thai basil at the end with the green onions and water chestnuts.
Thank you!
Oscar Chimenti
Oh yes. Sounds delicious. Glad you liked it.