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picture of chicken lettuce wraps stacked together on a blue plate

Easy Low Carb Keto Lettuce Wraps With Chicken (Healthy PF Chang's Copycat Recipe)

Julia | The Yummy Bowl
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 chicken lettuce wraps 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!
5 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 12 servings
Calories 158 kcal


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.




Calories: 158kcalCarbohydrates: 11.4gProtein: 12.8gFat: 6.7gSaturated Fat: 1.4gCholesterol: 34mgSodium: 288mgSugar: 1gCalcium: 29mgIron: 1mg
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