Kirbie's Cravings

Chicken Lettuce Wraps Meal Prep

P.F. Chang’s-style chicken lettuce wraps are a low carb, easy and delicious meal that can be made ahead of time for weekly meal prep.
photo of three Chicken Lettuce Wraps in a meal prep container

I love lettuce wraps, especially in the summer when I’m craving something lighter. So far we’ve done fajita lettuce wraps, chicken caesar lettuce wraps, and chicken lettuce wraps. We’ve especially been eating a lot of chicken lettuce wraps after I came up with my copycat version of P.F. Chang’s lettuce wraps.
overhead photo of four containers of Chicken Lettuce Wraps
When you store these, you should store the lettuce and filling separately. That way you can remove your lettuce leaves and reheat just the filling. I photographed the lettuce wraps already assembled because otherwise they don’t really look quite as nice when it’s just a pile of filling and a separate pile of leaves.

It also gave me an excuse to eat quite a few when I was done with my photos. This is a lunch I definitely look forward to! close-up photo of Chicken Lettuce Wraps

You might like my Easy Korean Beef Lettuce Wraps, too!

Chicken Lettuce Wraps Meal Prep

Servings: 5
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Dishes
Cuisine: Asian
P. F Chang's inspired lettuce wraps are a low carb and delicious weekly meal prep.
5 from 3 votes


  • 1 tbsp sesame oil
  • 1 1/4 lb ground chicken
  • 1 (8-oz) can water chestnuts, drained and diced
  • 3 oz shiitake mushrooms diced (see note)
  • scallions thinly sliced
  • 1 head of butter lettuce leaves removed and washed


  • 1/4 cup hoisin sauce
  • tbsp low sodium soy sauce
  • 1 tbsp regular soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 2 tsp lightly packed fresh grated ginger
  • 3 garlic cloves minced
  • 1 shallot diced (see note)


  • In a small bowl, add all sauce ingredients and whisk together.
  • In a large skillet, add 1 tbsp sesame oil and bring to medium high heat. Add in ground chicken and cook and stir until crumbled and browned. Add in water chestnuts and mushrooms.
  • Reduce heat to medium. Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. Cover skillet with lid to cook a few minutes and allow ingredients to absorb sauce. Remove lid, taste and make any adjustments as needed. If you prefer a little sweeter, you can add a little bit of brown sugar. If you prefer saltier, you can add a little more soy sauce. When finished, remove from heat.
  • Stack a few lettuce leaves on one side of your meal prep container. Place some scallions on the top lettuce leaf. Add chicken filling to the other side of your container. Seal containers and store in fridge. When ready to eat, remove stack of lettuce leaves and scallions. Heat the filling. Then assemble your lettuce wraps.


  • You can omit the mushrooms if you don't like the flavor of shiitake mushrooms but the PF Chang's version does use them.
  • You can also substitute the shallot with 1/4 of a small onion.
  • I use these Meal Prep Containers*
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).


Serving: 0.2of recipe, Calories: 275kcal, Carbohydrates: 16.8g, Protein: 22.2g, Fat: 13.9g, Saturated Fat: 3.3g, Sodium: 565.7mg, Fiber: 3.1g, Sugar: 7.1g, NET CARBS: 14

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
PF Chang's style Chicken Lettuce Wraps Meal Prep

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Recipe Rating

12 comments on “Chicken Lettuce Wraps Meal Prep”

  1. This was glorious. I used a fine grater for the ginger, garlic, and onion. Ground turkey was on sale so I swapped it instead of ground chicken. I did use fresh shiitake mushrooms. It was a decent amount of prep work with all the cutting and grating, but so worth it. We ate the whole batch between 3 of us. This recipe is for sure going into our regular rotation!!!

  2. Just made this for dinner and it was perfection. I doubled it which might’ve been too much for my pan but it still turned out great! I’m excited to hear it freezes well, so I’ll have to try that. Thanks! 

  3. I have made this recipe several times, but I’m trying it in the crockpot today-can’t wait to taste! I put whole chicken breasts in the crockpot, muxed up the sauce, poured it over the chicken and water chesnuts, and walked away. In a couple hours I will use my hand mixer to “shred” the chicken, stir, and serve.

    I think it’s going to be a huge time saver-meaning that I will likely make it more often!

  4. Can you store in freezer? 

  5. Oh man, how I miss PFChang while reading through your recipe ;). Look delicious.