Low Carb Chicken Lettuce Wraps

You’ll love the crunch of the lettuce, the slight saltiness of the soy sauce, and the ever so sweet richness of the hoisin sauce and ginger, in these tasty wraps.  They make a great appetizer or light main course lunch or dinner. I’ve made them skinny by browning the chicken without oil and draining the fat after browning.  To cut the sodium, I used reduced-sodium soy sauce and rinsed the water chestnuts in water to remove most of the sodium.  The rest of the ingredients are mostly the same as a regular recipe. Each wrap has only 62 calories, 2 grams of fat.  Enjoy 3 of them for dinner at 186 calories, 6 grams of fat  It’s a real keeper!
Low Carb Chicken Lettuce Wraps

Helpful Tips About this Recipe

Food Fact
P.F. Chang’s Chicken in Soothing Lettuce Wraps has become their signature dish.

Healthy Benefit
Whenever a recipe calls for browning ground chicken, turkey or beef follow this easy step.  After browning the meat, pour into a colander in the sink and drain off the fat.  Just using this simple step will cut the calories and fat way down.  It won’t compromise the taste either.
This lettuce wrap is a perfect low carb dish.

Shopping Tips

To save time. I like to use ginger, in a jar, and garlic, in a jar.  Both can be found in the produce section of the supermarket.
Hoisin sauce can be found in the Asian section of most supermarkets.

Serving Tip

If you want to serve these delectable wraps as the main course, here are the points:
WW Freestyle SmartPoints for 3 lettuce wraps: 5-Blue
WW SmartPoints for 3 lettuce wraps: 5 Green
WW Freestyle SmartPoints for 1 lettuce wrap: 2-Blue
WW SmartPoints
for 1 lettuce wrap: 2-Green
SKINNY FACTS: for 1 lettuce wrap with 1 teaspoon dipping sauce
62 calories, 2g fat, 1g sat.fat, 8g prot, 4g carbs, 1g fiber, 405mg sodium, 2g sugar


Low Carb Chicken Lettuce Wraps

Low Carb Chicken Lettuce Wraps

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine Asian
Servings 16
Calories 62 kcal


Ingredients for Wraps:

  • 1 pound ground chicken or ground turkey
  • 8 scallions, white and green part chopped
  • 1 (8oz) can water chestnuts, drained, rinsed and chopped fine
  • 1 red bell pepper, chopped fine
  • ¼ cup reduced-sodium soy sauce
  • tablespoons hoisin sauce, see shopping tips
  • 1 tablespoon ginger (from a jar) or freshly grated ginger, see shopping tips
  • 1 tablespoon water
  • 2 teaspoons sesame oil
  • 1 large head butter lettuce, wash, dried and leaves separated

Ingredients for Dipping Sauce:

  • ¼ cup reduced-sodium soy sauce (Tamari for gluten-free)
  • 2 tablespoons seasoned rice vinegar or rice vinegar
  • 1 tablespoon sugar
  • ½ tablespoon ginger (from a jar) or fresh minced ginger
  • 1 teaspoon sesame oil
  • ½ teaspoon garlic (from a jar) or fresh minced garlic


  • In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces.  Pour into a colander, in the sink, and drain fat.  Return chicken to pan.  When cool enough to handle, break up the chicken pieces until minced.
  • Add scallions, water chestnuts, red pepper, soy sauce, hoisin sauce, ginger, water and sesame oil.  Cook for a few minutes until the scallions and red pepper are soft.  Keep warm.
  • In a small bowl, add all the dipping sauce ingredients and mix well.
  • To assemble each chicken wrap: Spoon about ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side.  This sauce is quite strong.  You’ll only need 1 teaspoon of sauce per wrap.  You can also set up the components on individual plates and serve family style.  Let everyone make their own wrap.


Serving: 1wrapCalories: 62kcalCarbohydrates: 4gProtein: 8gFat: 2gSaturated Fat: 1gSodium: 405mgFiber: 1gSugar: 2gBlue Smart Points: 2Green Smart Points: 2Plus Points: 2
Tried this recipe?Let me know how it was!



  1. Best recipe ever! Better than P.F. Chang’s ! I followed it exactly, no tweaking necessary

  2. I have made this recipe several times and everyone always loves it! Today I am going to make it with tempeh as I am now vegetarian. I can’t wait to taste it!

  3. I bet it will taste great Jennifer. I’d love to hear how it turned out! It would also taste good with teriyaki glazed pan fried tofu.
    My best,

  4. I’m delighted to hear you enjoyed these lettuce wraps. I still make them often.
    Thanks for sharing, Kelly!
    My best,

  5. I’m so impressed that your daughter made dinner while you worked out!
    Thanks for sharing Melissa.
    She’s a keeper!
    All the best,

  6. I’m excited to make this for our Friday nite dinner today. The reviews make it sound extra yummy.
    The only thing I don’t see are the value of WW Purple points. I know I could put the recipe into the recipe creator, but just thought you may have that number on hand. Thanks.

  7. This is such an easy, yummy recipe. I hope you thoroughly enjoy it, Cynthia!
    I’m sorry, but I’m only including Blue and Green points. For all of these years, I use a different program than WW to input all of my recipes to do the nutrition facts and points.
    I have hundreds of recipes and don’t have the time to input them into WW to make the calculations for the purple plan.
    My best,

  8. No problem. I had a feeling there might be an issue so I went ahead and put your recipe into the WW recipe creator. Using 99% turkey each 1/3 cup serving comes to 1 Purple point. I’m over the moon about that!

    I currently weigh 184, down from 300 pounds. I began 2021 with a new mantra…”A Better Year, A Better Me!” This is my first week on the purple plan, trying to change things up a bit. I look forward to more of your recipes as I continue on my “Better Me” journey.

  9. Wow, Cynthia…Congratulations on your weight loss success!!! That’s so great!
    Wishing you all the very best,

  10. I have been making this recipe for a few years now and it is still one of my favorites! My son who will barely eat vegetables even loves it. Super yummy and healthy!

  11. Dawn, I’m so glad you and your son still love this recipe.
    Thanks so much for letting me know! I created this recipe so many years ago and my family still enjoys it, too.
    All the best,

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