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Easy Chinese Chicken Low-Carb Lettuce Wraps

This flavor-packed P.F. Chang’s copycat Chinese Chicken, Low-Carb Lettuce Wrap recipe was originally taken from our sister website, Living Well Spending Less, and has long been a family favorite (even for people who eat carbs!) Now that we’ve adapted it to be a great, low carb dinner option by cutting out some of the sugary sauce, it’s a great low carb dinner option that everyone will love!

Save on time during the week by preparing the chicken in the marinade ahead of time, then freezing or refrigerating until needed. You can even double or triple the recipe to keep on hand!

INGREDIENTS:

  • 2 lbs skinless boneless chicken thighs
  • 1 tbsp. dried parsley
  • ¼  cup olive oil
  • ¼  cup soy sauce
  • ¼  cup rice vinegar
  • 1 tbsp. brown sugar substitute (such as Swerve)
  • ½ tbsp. freeze dried or fresh grated ginger
  • 1 tbsp. sesame oil
  • 1 ½ tsp. minced garlic
  • 1 – 8 oz can water chestnuts chopped
  • ¼ cup shredded carrot
  • ¼ cup green onions, chopped
  • 1 tablespoons sesame seeds
  • 1 head iceberg lettuce

STEP 1: Cut chicken into small strips; set aside. 

STEP 2: Whisk together olive oil, soy sauce, rice vinegar, brown sugar, ginger, sesame oil, garlic, water chestnuts, carrots, green onions, and sesame seeds.

low-carb lettuce wrap

STEP 3: Place chicken into gallon size freezer bags (If freezing, be sure to label bags first.) Pour sauce mixture over top chicken.  Marinate for 30 minutes or overnight, or else freeze for later.

low-carb lettuce wrap

STEP 4: Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked.

low-carb lettuce wrap

Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.

low-carb lettuce wrap

STEP 5: Serve with lettuce leaves.

low-carb lettuce wrap
low-carb lettuce wrap

CHICKEN LETTUCE WRAPS

4.67 from 3 votes
Print Pin Rate
Course: Appetizer, Lunch, Main Course
Cuisine: Chinese
Keyword: Keto, low carb
Cook Time: 5 hours
Marinate: 32 minutes
Total Time: 5 hours 32 minutes
Servings: 4 servings
Calories: 376kcal
Author: Thinlicious.com

Equipment

  • Crockpot

Ingredients
  

  • 2 lbs skinless boneless chicken thighs
  • 1 tbsp. dried parsley
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • 1 tbsp. brown sugar substitute such as Swerve
  • ½ tbsp. freeze dried or fresh grated ginger
  • 1 tbsp. sesame oil
  • 1 ½ tsp. minced garlic
  • 1 – 8 oz can water chestnuts chopped
  • ¼ cup shredded carrot
  • ¼ cup green onions chopped
  • 1 tbsp. sesame seeds
  • 1 head iceberg lettuce

Instructions

  • Cut chicken into small strips; set aside.
  • Whisk together olive oil, soy sauce, rice vinegar, brown sugar, ginger, sesame oil, garlic, water chestnuts, carrots, green onions, and sesame seeds.
  • Place chicken into gallon size freezer bags (If freezing, be sure to label bags first.) Pour sauce mixture over top chicken. Marinate for 30 minutes or overnight, or else freeze for later.
  • Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)
  • Serve with lettuce leaves.

Nutrition

Calories: 376kcalCarbohydrates: 12.5gProtein: 48.5gFat: 14.6gFiber: 3.4g

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