Keto PF Chang's Style Ground Chicken Lettuce Wraps
A healthier take on the restaurant favorite featuring seasoned ground chicken, mushrooms, and water chestnuts in a savory hoisin-soy glaze. The filling combines umami-rich ingredients with fresh herbs, creating a satisfying contrast of textures when wrapped in crisp butter lettuce cups. Perfect for appetizers, light dinners, or entertaining guests who want something flavorful yet refreshing. This homemade version delivers the same bold Asian flavors as the original while being easy to customize for dietary preferences.
Ingredients
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 8 oz white mushrooms, minced
- ¼ teaspoon salt
- 5 oz water chestnuts, drained and minced
- 1 lb ground chicken
- 1 tablespoon soy sauce
- 2 tablespoons Thai basil, chopped fresh
- 2 tablespoons cilantro, chopped fresh
- 1 head butter lettuce
- green onions, diced for garnish(optional)
Instructions
- 1
Whisk hoisin sauce, soy sauce, ginger, garlic, rice vinegar, water, cornstarch, and sesame oil in a small bowl until cornstarch dissolves, then set aside
- 2
Heat sesame oil in a large skillet over medium-high heat until fragrant
- 3
Add mushrooms to pan, season with salt, and saute for 5-7 minutes until moisture releases and cooks off
- 4
Add water chestnuts to pan, toss with mushrooms, and cook for 2 minutes more
- 5
Remove mushroom mixture from skillet and set aside
- 6
Add ground chicken to same skillet, breaking into small pieces with spatula
- 7
Cook chicken over medium-high heat, add soy sauce, and mix well
- 8
Cook chicken for 5-6 minutes until fully cooked
- 9
Return mushroom mixture to skillet and toss with chicken
- 10
Pour sauce over all ingredients and toss to combine
- 11
Heat mixture over medium-high heat, bring to gentle boil, and simmer for 2-3 minutes until sauce thickens
- 12
Remove from heat and fold in Thai basil and cilantro
- 13
Serve chicken mixture in lettuce cups garnished with diced green onions
Tips
Drain mushrooms well after cooking to prevent watery filling that won't hold together in lettuce cups.
Separate lettuce leaves carefully and choose cup-shaped outer leaves for the best wrapping vessels.
Make filling ahead and reheat gently, adding fresh herbs just before serving to maintain their bright flavor.
Good to Know
Refrigerate filling up to 3 days in airtight container. Store lettuce separately.
Prepare filling up to 1 day ahead. Reheat gently and add fresh herbs before serving.
Serve immediately while filling is warm and lettuce is crisp for best texture contrast.
Common Mistakes
Cook mushrooms long enough to remove excess moisture or filling will be watery.
Don't add herbs too early or they will wilt and lose bright color.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly as a substitute. Use the same cooking method and timing, though turkey may cook slightly faster so watch carefully to avoid overcooking.
How long does the filling keep in the refrigerator?
The cooked filling stays fresh for up to 3 days when stored in an airtight container. Reheat gently and add fresh herbs just before serving for best flavor.
What if I can't find butter lettuce?
Boston lettuce, iceberg lettuce cups, or even cabbage leaves work well as alternatives. Choose leaves that are cup-shaped and sturdy enough to hold the filling without breaking.