The Esports Kitchen: Keto Chicken Lettuce Wraps

Pharmanaut Labs Chicken Lettuce Wraps

Chicken lettuce wraps are a great summer option when you want something lighter. This is a perfect recipe to scale up if you want to make a huge batch, and the ingredients are fairly inexpensive. If you don’t have things like sesame oil and hoisin sauce in your pantry, a bottle of each will last a while. 

For storage, keep the meat separate from the lettuce. Otherwise the lettuce will wilt and nobody wants wilted lettuce. In a pinch, you can use tortillas, but then the recipe is no longer keto. 



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


  • 1/4 cup hoisin sauce
  • 1  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. If you’ve gotten this far, you’re off to a strong start! 

Next, find a large skillet - like 12”. In that skillet, add 1 tbsp sesame oil and bring to medium high heat. Let it heat up for about a minute, then add in ground chicken and cook and stir until crumbled and browned. Add in water chestnuts and mushrooms.

Reduce heat to medium and pour in sauce and stir into ingredients until ingredients are evenly coated. Cover skillet with lid to cook a few minutes and allow ingredients to absorb sauce. Remove lid, taste and make any adjustments as needed. You can add some brown sugar if you need to add a little sweetness. If you prefer saltier, you can add a little more soy sauce. When finished, remove from heat.

To take this on the road, stack a few lettuce leaves on one side of your meal prep container, then 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.

  • If you don’t like mushrooms, feel free to leave them out.