Crunchy lettuce, warm filling, and a beautiful mixture of flavors make this a family favorite year-round and for any meal. You can have these Low Carb Keto Lettuce Wraps With Chicken on the table in no time, but don’t be surprised if the family sends you back in to make a second batch; they are that good!
A healthy lunch or dinner idea that even the most notorious picky eaters will love.
From all of the tasty lettuce wraps on this blog including Asian Wraps With Shrimps and Buffalo Chicken Lettuce Wraps, and juicy Beef Wraps, we definitely love this one the most (spoiler! it's the easiest of them all!)
Why It's Yummy
- This healthy, flavorful dish is cooked and prepared in just a few minutes. It is perfect for serving as an appetizer before a meal or for a party (watch how quickly they disappear) or as a light lunch or dinner. There is no bad time to whip up some of these amazingly delicious keto lettuce wraps.
- They are also very light, flavorful, low carb, keto, gluten-free and are packed with flavors! You name it!
- If you ever had Pf chang's lettuce wraps you'll know how addictive they are! But these lettuce wraps taste so much better and in fact, are healthier!
- Easily customizable for picky eaters - make it mild or spicy as you’d like. The recipe calls for red pepper flakes and you only need a pinch to get that smoky peppery flavor. Leave it out if serving for kids!
- Make a great ‘’quick snack solution’’ for feeding a crowd! This recipe can easily be doubled up, kept warm in the oven, and then served on lettuce wraps. Making ahead is even easier.
- For a wholesome Asian meal feast, serve these wraps with white or brown rice, Thai style soup, Miso Soup, Soba Noodles Stir Fry, Napa Cabbage, and Mushroom Stir Fry.
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Ground Chicken - This recipe calls for ground chicken which is lower in calories, fat, and cholesterol than some other ground meats. You can substitute it with ground turkey, ground pork, or beef.
- Bell Peppers - give this dish some bright color as well as some healthy vegetables. You can use a single color, or a little bit of red, orange, yellow, and green bell peppers depending on how colorful you want it to be. If you don’t like bell peppers you could easily replace them with some small diced carrots.
- Water Chestnuts - these can be found in Asian grocery stores or the ethnic food aisle of your regular grocery store. Water chestnuts come in a can and are not widely available in big chain stores. You can find these on Amazon, however, Asian stores will sell them for way cheaper. And of course, if you can’t find or don’t like water chestnuts you can substitute them with peanuts, or walnuts. The nuts are important in this dish as they give the lettuce wraps their crunchy texture (but water chestnuts do not have so much flavor though).
- Lettuce - is what is going to hold your filling and tie the whole dish together. For the best results use romaine or butter lettuce. They are healthier, taste better, and can hold up enough of the filling, especially if using two lettuce leaves per wrap. Although Iceberg lettuce leaves look more firm and thick they are not the best lettuce for wraps. Iceberg breaks very easily, especially when topped up with the filling all the way. I wouldn't recommend it for this dish (unless you make your wraps very small and light on filling).
- Soy sauce - it's made from the paste of fermented soybeans and it's flavor gives many Asian flavored dishes their umami and savory flavor. Make sure to look for gluten-free, low sodium soy sauce which should be located on the ethnic food aisle of your grocery store or at any Asian market.
- Tahini or Hoisin - Tahini is a paste made from sesame seeds, and hoisin is a sauce made from fermented soybeans (Be careful, and identify the gluten-free labeling on the package). The truth is that only a few Hoisin sauces are gluten-free, just like most of the store-bought sauces. Sometimes it is easier to make your own or substitute with something else, just like I did with Tahini in this recipe.
You can use either of these sauces in your chicken lettuce wraps, but you will find the Hoisin sauce is the more commonly used of the two for this recipe.
I personally love adding a little bit of both to find the right balance. Hoisin also tends to be high in sodium, and you may want to use less salt overall in the filling, especially when cooking the chicken.
In a small bowl mix the sauce ingredients: sesame oil, tahini, rice wine vinegar, gluten-free soy sauce, lime juice, salt, black pepper. Set aside.
Heat some cooking oil in a non-stick medium or large skillet over medium heat.
Saute bell peppers, and mushrooms, (over medium-high heat) until softened slightly, set aside (about 2-3 minutes).
In the same skillet add more oil and cook ground chicken until browned, halfway through cooking add the onions, garlic, and ginger.
Return the mushrooms and peppers to the skillet, add chopped water chestnuts, stir in the sauce, and simmer for a minute or 2.
Prepare the lettuce and add the filling (about 2 heaping tablespoons per wrap).
Add garnishes of your choice (I used white sesame seeds, chia seeds, green onion, black pepper) and serve immediately.
- You can easily scale the recipe to feed a large crowd. Double the ingredients and keep the filling mixture warm in the oven. Once ready to serve arrange on the lettuce wraps or leave it for the guest to assemble themselves by providing all the necessary tools, condiments (more sauce, nuts, seeds) for this.
- In many versions of the chicken lettuce wraps, they are served with mung beans or similar sprouts. They add an additional crunchy texture and can be served raw (but washed and rinsed thoroughly before). These can be found in most Asian supermarkets.
- Make it hot! - Overall, these flavorful wraps are not spicy. I added a pinch or two of red pepper flakes which gives that light smoky-spicy flavor, and without overpowering heat in your mouth. If you use more ginger, this will also make your wraps spicy (a different spicy kick though!). Use your best judgment here and it is always better to use less and then add more later. Or just serve these wraps with a spicy sauce such as Sriracha sauce (or any) on the side.
- Make it vegetarian - tofu, beans are high in protein and can easily be used instead of chicken in those wraps.
- The sauce is enough to coat 1 pound of ground chicken fully, but feel free to increase all the ingredients 1.5 times if you would like more sauce. I usually do, which means I sometimes may need to use 2 lettuce slices for each wrap, to hold up the filling.
- I serve these keto chicken lettuce wraps with boiled or fried veggies, white or brown rice, wonton or miso soup, spring rolls, egg rolls, Asian Napa Cabbage Salad, Oriental Slaw With Creamy Thai Peanut Dressing, and more same-themed appetizers.
- As the wraps contain plenty of protein and some veggies, ideally for a wholesome meal you’d need to add grains and possibly another side of steamed or stir-fried veggies.
- Have you tried these wraps with Thai Peanut Sauce? This sauce is the best for ANYTHING!
Storing, Reheating and Freezing Instructions
Lettuce wraps that have been assembled should be consumed right away. These will not keep and hold their shape after a while, at room temperature, or in the fridge for a long time.
The sauce will moisten the lettuce and it will easily break.
However, if the chicken filling and the lettuce are kept separately in the fridge and in an airtight container, they can be served fresh the next day or should be consumed within 2-3 days.
Freezing - The filling can be frozen for 2-3 months and stored in an airtight container or ziplock bag sealed tightly.
Reheating - if frozen, let thaw overnight in the fridge, and reheat on the skillet with some extra sauce, and a little bit of water to return its initial texture.
Firm crisp lettuce with bigger leaves is perfect for making wraps. You might consider making these wraps with bibb lettuce, butter lettuce, Boston lettuce, or romaine lettuce. You'll want a deep leaf that is wide, and sturdy enough to hold the filling.
Yes, lettuce wraps are healthier than bread and contain fewer calories. If you are trying to lose weight, swapping lettuce wraps for bread can be an easy and tasty way to lower your calorie intake. Lettuce Wraps With Chicken are gluten-free, low carb, keto. Don’t forget to check the nutrition information down below in the recipe card.
If your grocery store doesn’t carry cremini mushrooms, you can also use shiitake mushrooms or diced white button mushrooms.
Easy Asian Style Recipes
If you are a frequent visitor at the Yummy Bowl, you've probably noticed that my favorite cuisines of all time are Mexican and Asian/Indian fusion dishes.
I try to make easy, affordable, still relatively healthy, beginner recipes to any taste. I think these dishes are nutritious, very fulfilling, and are good for comfort food.
Also, at the Yummy Bowl, you'll find plenty of tasty chicken recipes that are very popular as well.
For more easy gluten-free Chicken recipes please take a look at my Chicken recipe index here.
💗I hope you'll enjoy this low carb keto lettuce wraps recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗
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Easy Low Carb Keto Lettuce Wraps With Chicken (Healthy PF Chang's Copycat Recipe)
Chicken Lettuce Wraps
- 1 pound ground chicken (or substitute with ground turkey, ground beef, or ground pork)
- 1 tablespoon vegetable or peanut oil
- ½ cup bell peppers (one color or mixed colors, diced (you could also substitute with your favorite diced vegetable))
- ½ cup yellow onion (minced)
- 2 large garlic cloves (minced)
- 1 pinch of crushed red peppers
- 8-10 mushrooms (cremini or similar, diced)
- 8 oz whole water chestnuts (drained and diced (found in Asian/Chinese grocery stores, or you can substitute them with peanuts or walnuts. Chestnuts are softer than regular nuts but do give that crunchiness needed in a wrap))
- 1 heaping teaspoon ginger (grated (gives a spicy kick and a little zing, but you can leave it out or reduce the amount))
- 1 head butter lettuce (baby Romaine lettuce, or similar (but I don’t recommend Iceberg lettuce which breaks easily))
- 5 tablespoons low sodium & GF soy sauce or coconut aminos
- 1 tablespoon sesame oil (toasted)
- 2 tablespoons rice wine vinegar
- 2 tablespoons tahini (or hoisin, texture same but flavor different, and hoisin more popular in other recipes)
- 1 ½ teaspoons lime juice
- Salt and pepper to taste
- Optional: Garnish with ground pepper (green onions, sesame seeds, peanuts)
- In a small bowl mix the sauce ingredients. Set aside.
- Heat some cooking oil in a non-stick medium or large skillet over medium heat. Saute bell peppers, and mushrooms, (over medium-high heat) until softened slightly, set aside (about 2-3 minutes).
- In the same skillet add more oil and cook ground chicken until browned, halfway through cooking add the onions, garlic, and ginger.
- Return the mushrooms and peppers to the skillet, add water chestnuts, stir in the sauce, and simmer for a minute or 2.
- Prepare the lettuce and add the filling (about 2 heaping tablespoons per wrap). Add garnishes of your choice and serve immediately.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)