I remember the first time I tried the famous lettuce wraps at PF Chang’s — I was just out of high school, feeling very “grown-up” ordering appetizers instead of just a main. They came out steaming, with that sweet, sticky sauce and crisp lettuce, and I thought they were perfect… until I learned how much sugar they actually had.
These days, I still love the flavors, but I make them at home so I can control the carbs and the calories. My version swaps out the sugar-heavy hoisin sauce for a homemade one sweetened with monkfruit. The taste? Still rich and savory with a little kick — but way friendlier to anyone watching their carbs.
Why This Recipe Works in My Kitchen
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Quick to make – Once you chop the veggies and mix the sauce, the filling cooks in minutes.
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Flexible – I’ve made it with chicken, turkey, and even ground beef.
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Low-carb without feeling like “diet food” – The sauce still has that depth you get from the restaurant version.
It’s one of those recipes I can make on a weeknight without stressing, but it’s still nice enough to serve when friends pop over.
The Secret to a Low-Carb Sauce
The biggest carb culprit in the original is the hoisin sauce — most recipes use a quarter cup or more, which alone can pack in over 30g of carbs. Instead, I make my own by blending natural peanut butter, soy sauce, a little sesame oil, monkfruit sweetener, garlic powder, and a dash of Sriracha.
This way, I still get that deep, savory flavor without the sugar crash later. If you don’t have monkfruit, erythritol works too, but I find monkfruit tastes closer to regular sugar.
Choosing the Best Lettuce for Wraps
I’ve tried just about every lettuce for wraps, and here’s what I’ve learned:
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Bibb/Butter Lettuce – Soft, round leaves that look just like the restaurant version. Great for appetizers, but smaller.
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Romaine – My go-to for main dish wraps. Bigger leaves, sturdier, and less likely to tear when loaded with filling.
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Iceberg – Crisp and refreshing, but a little more fragile. Works well if you want crunch above all else.
When I’m making this for dinner, romaine wins every time — it’s easier to fill generously without worrying about leaks.
Tips and Tricks I’ve Learned
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Chop water chestnuts small so they blend into the filling but still add crunch.
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Don’t skip the resting step – letting the filling cool just slightly before scooping into lettuce keeps the leaves from wilting.
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Batch cook the filling – it reheats beautifully for quick lunches during the week.
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Taste your sauce before adding – peanut butter brands vary, so you may need a splash more soy or vinegar.
Make Ahead Advice
You can cook the filling up to two days ahead and store it in the fridge. Keep the lettuce leaves unwashed until the day you serve, then rinse and dry them right before eating so they stay crisp.
The sauce can be made in advance, too — just whisk it again before adding to the pan.
Serving Suggestions
Most nights, I just serve these as-is for a light, filling dinner. But if I want to stretch the meal, I’ll:
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Add a side of cauliflower fried rice.
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Serve with cucumber salad tossed in rice vinegar.
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Put out extra sauce and chopped peanuts so everyone can dress theirs up.
Storage
Leftovers keep well if stored properly:
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Filling: in an airtight container in the fridge for up to 3 days.
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Lettuce: washed and wrapped in a paper towel inside a zip bag.
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Reheat the filling gently on the stove — the microwave can dry it out.
Keto Lettuce Wraps (PF Chang Inspired)
A lighter, keto-friendly spin on PF Chang’s famous lettuce wraps. Tender ground chicken is sautéed with aromatics, tossed in a quick homemade hoisin sauce, and served inside crisp lettuce leaves for a fresh, flavorful, low-carb meal.
Ingredients
Filling:
- 1 lb ground chicken
- 1 cup chopped onion
- Salt and pepper, to taste
- ½ cup canned water chestnuts, chopped (omit for strict keto)
- 2 green onions, chopped
- 1 head butter or bibb lettuce (or large romaine leaves)
Homemade Hoisin Sauce:
- 5 tablespoons low-sodium soy sauce (or coconut aminos / liquid aminos)
- 2 tablespoons natural peanut butter
- 2 garlic cloves, minced
- 1 teaspoon hot sauce or Sriracha
- 2 teaspoons sesame oil
- 2 teaspoons unseasoned rice wine vinegar
- 1 tablespoon zero-calorie sweetener
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Make the Hoisin Sauce: In a small bowl, whisk together all hoisin sauce ingredients until smooth. Set aside.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and cook for 3–4 minutes, breaking it apart with a spatula, until browned. Drain excess fat if needed.
- Add the Vegetables: Stir in the chopped onion and cook for 2 minutes until fragrant. Add water chestnuts, green onions, and the prepared hoisin sauce. Cook 1–2 more minutes, stirring to coat.
- Assemble the Wraps: Spoon the chicken mixture into lettuce leaves. Garnish with extra green onions if desired. Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 249Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 86mgSodium: 655mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 21g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I freeze the filling?
Yes — let it cool completely first, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
What’s the best peanut butter for the sauce?
Natural peanut butter without added sugar. Stir well before using so it blends smoothly.
Can I make it spicier?
Absolutely. Add more Sriracha or toss in minced fresh chili with the filling.
Try other Keto recipes:
