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Low Carb PF Chang’s Lettuce Wraps - A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground chicken (or ground turkey)
  • 1 tablespoon avocado oil (or light olive oil)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup mushrooms, finely chopped (optional but great for umami)
  • 1/2 cup water chestnuts, diced small (check labels; many are low carb)
  • 2 green onions, sliced
  • 1 head butter lettuce or 2 heads baby gem/romaine, leaves separated
  • 3 tablespoons soy sauce or tamari (use coconut aminos if gluten-free, but note it’s slightly sweeter)
  • 1 tablespoon rice vinegar
  • 1–1.5 tablespoons sugar-free sweetener (like allulose or erythritol blend), to taste
  • 1 tablespoon hoisin-style sauce (use a low carb hoisin or sub 1 tsp miso + 1 tsp sesame oil + 1/2 tsp sweetener)
  • 1–2 teaspoons sriracha or chili-garlic sauce (adjust to heat preference)
  • 1/2 teaspoon toasted sesame oil
  • 1–2 tablespoons water, as needed to thin
  • Sesame seeds (optional)
  • Lime wedges (optional)
  • Fresh cilantro (optional)

Method
 

  1. Prep the lettuce. Gently separate the leaves, rinse, and pat dry. Keep them chilled so they stay crisp.
  2. Whisk the sauce. In a small bowl, mix soy sauce, rice vinegar, sweetener, hoisin (or substitute), sriracha, sesame oil, and water. Taste and adjust sweetness and heat.
  3. Sauté aromatics. Heat oil in a large skillet over medium-high. Add onion and mushrooms; cook 3–4 minutes until softened. Stir in garlic and ginger for 30 seconds, just until fragrant.
  4. Brown the chicken. Add ground chicken, breaking it into small crumbles. Cook until no longer pink and lightly browned, about 5–7 minutes. Don’t overcrowd—let some bits crisp for better texture.
  5. Add crunch. Stir in water chestnuts and half the green onions. Cook 1 minute.
  6. Sauce it up. Pour in the sauce and toss to coat. Simmer 1–2 minutes until slightly thickened and glossy. If it seems dry, add a splash of water; if too thin, let it cook another minute.
  7. Taste and tweak. Add more soy for salt, more sweetener for balance, or more sriracha for heat. Finish with a sprinkle of sesame seeds and remaining green onions.
  8. Assemble and serve. Spoon the warm filling into lettuce cups. Garnish with cilantro and a squeeze of lime if you like. Serve immediately while crisp and hot.