Make these P.F. Chang’s Chicken Lettuce Wraps at home. This recipe delivers the famous savory, crunchy filling in crisp lettuce cups, perfect for a quick, low-carb weeknight dinner or appetizer.
Author:Leo
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 small onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 cup water chestnuts, drained and chopped
1/4 cup sliced green onions, for garnish
1 head butter lettuce, leaves separated and washed
Instructions
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the ground chicken to the skillet. Break it up with a spoon and cook until browned through, about 5 to 7 minutes. Drain off any excess fat.
Add the minced garlic and diced onion to the skillet with the chicken. Cook for 2 minutes until the onion softens.
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and sesame oil.
Pour the sauce mixture over the chicken and stir to coat everything evenly. Cook for 1 minute until the sauce thickens slightly.
Stir in the chopped water chestnuts. Cook for 1 more minute.
Remove the skillet from the heat. Stir in half of the sliced green onions.
Arrange the washed lettuce leaves on a platter. Spoon the chicken filling into the center of each lettuce cup.
Garnish the filling with the remaining green onions before serving.
Notes
For a keto lettuce wraps chicken version, check your hoisin sauce label, as some contain added sugar.
You can substitute ground turkey for ground chicken if desired.
Serve these as an appetizer or a light, low carb chicken wraps main dish.