Shredded Chicken Lettuce Wraps sport a spicy Asian filling in a crisp cup of Boston Bibb lettuce. They’re low carb, wholesome, and packed full of flavor! Plus, they’re a healthier option compared to the restaurant version!
Asian Lettuce Wraps garnered the world’s attention when P.F. Changs added them to their menu. This shredded version is less greasy, extremely tasty, and easy to make!
Unsolicited comment from Jeff: It’s been a while since someone posted here, but today (November 21, 2017) I found this recipe and we freaking loved it. We had about a pound of boiled chicken meat after having made chicken broth in preparation for making Thanksgiving gravy. What could we do with the boiled chicken?…We were blown away by how great this recipe is. Thank you for posting this. Great. Just great.
Low-Carb Shredded Chicken Lettuce Wraps
I’ve mentioned my issues with my blood sugar in a previous post. Upping my protein has helped immensely, but I’ve also veered away from high carb entrees. These Easy Asian Lettuce Wraps fit the bill. No buns, no tortillas, no pizza crusts. Low carb, low-calorie lettuce is the vehicle for the Asian spiced chicken.
Bill and Nick raised their eyebrows when I announced that dinner was shredded chicken lettuce wraps, so I offered them tortillas as an alternative. But on a sultry summer evening, I was thrilled with the cool crisp lettuce shells filled with flavorful shredded chicken.
P.F. Chang’s Lettuce Wraps Knock Off
Though P.F. Chang’s chicken lettuce wraps use ground chicken and seem to contain a heck of a lot more oil, they’re still memorable. I remember when Bill and I stopped for lunch when the restaurant was new in town. He’s not exactly into exotic food which includes curries and other Asian fare. But their dishes are designed for the American palate, and he enjoyed their Asian Lettuce Wraps.
I’ve made a copycat recipe in the past, pre-blog and it was quite tasty. But I’ve created this recipe more to my liking with shredded chicken instead of ground chicken and my own designer sauce. My version of Shredded Chicken Lettuce Wraps was extremely flavorful and healthier than P.F. Chang’s Lettuce Wraps.
Frequently Asked Questions
How Do You Make Lettuce Wraps?
- Lettuce wraps are very easy to make. First, a protein source, like chicken, pork, or beef, is selected. Often made with ground meat, shredded chicken, pork or beef are other tasty options.
- Next, the flavor profile is chosen. The inspiration for this recipe was Asian, so using Asian ingredients like garlic, fresh ginger, soy sauce, oyster sauce, sriracha, and more were added. Tex-Mex, Cajun, Italian, or any other cuisine could be selected.
- PRO-Tip: Since the lettuce offers little in regards to taste, the filling should be extremely flavorful.
- Saute any aromatics and chopped vegetables first, then add the sauces, and finally the cooked meat.
- If using ground chicken or beef, cook those with the aromatics and vegetables, then add the sauces.
- Choose your lettuce. I like using Butter Lettuce, as it naturally forms “cups” in which to hold the filling. See other options below.
- Place the lettuce cups across a serving dish. Fill the cups with your chicken or another filling.
- Garnish with cilantro, thinly sliced scallions, if desired, and serve.
- PRO-Tip: For a shortcut, shred some rotisserie chicken meat for the filling.
What Type of Lettuce is Used for Lettuce Wraps?
My preference is bibb lettuce as it forms cups as you peel individual leaves off the head. Plus, it easily folds without cracking. Bibb lettuce is also the perfect size when serving shredded chicken lettuce wraps as an appetizer. But Romaine lettuce and Iceberg lettuce will also work.
More Asian Inspired Recipes You’ll Love:
- Egg Rolls from Recipe Girl
- Asian Cabbage Slaw
- Stir-Fried Asian Asparagus
- Asian Green Beans
- Korean Flank Steak
- Asian Pork Tacos
- Grilled Thai Chicken
- Asian Beef with Peppers
- Slow-Cooked Asian Baby Back Ribs
- More Entree Recipes
- Plus, don’t forget dessert: No Bake Oatmeal Cookies are super easy and always a hit!
This post was first shared in July 2014. Photos and text were updated in 2019.
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 stalk of celery, diced
- 1/2 red bell pepper, diced
- 1 tablespoon. minced garlic
- 2 teaspoons minced fresh ginger
- 1 tablespoon low-sodium soy sauce (if using regular soy sauce, start with a teaspoon or it may make the chicken too salty, then adjust to taste)
- 1/4 cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1-2 teaspoons sriracha (adjust to your taste)
- 1 pound chicken breast, cooked and shredded
- 2 teaspoon sesame oil
- Salt to taste
- 2-3 green onions sliced
- Bibb, butter or iceberg lettuce, rinsed and dried
- Cilantro, optional to garnish
- Heat the oil in a saute pan over medium heat. Add the onion, celery and bell pepper and cook till soft. Add the garlic and ginger and saute for a minute or so till fragrant.
- Add the soy sauce, oyster sauce, vinegar, and sriracha, then the cooked chicken. Mix to coat all of the chicken.
- Cook until the chicken is hot, then stir in the sesame oil.
- Stir in the green onions, check for seasoning and add salt to taste.
- Arrange leaves of lettuce on a platter and fill with chicken. Garnish with cilantro leaves or chopped cilantro, if desired.
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Amount Per Serving: Calories: 303Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 104mgSodium: 958mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 37g