Let me just state publicly that I am a carb lover to the core. While I eat them in moderation and generally try to eat whole grains, I adore bread, pasta, baked goods, and all of their carb-laden relatives. If it were wise, I would totally eat them for every meal. Rarely will you find me looking for a way to substitute for them or omit them entirely, and when a recipe requires a bunch of mental or I suppose, culinary gymnastics to achieve low-carb status, it will most assuredly receive a major side eye from me.

However, I can definitely get on board with recipes that are naturally low carb and no worse off for it. I intermix those on our menu to keep things well balanced. This is one such recipe. I have made lettuce wraps before and they have been fine, but nothing I liked enough to continue making on a regular basis. However, this version has me hooked. I have made these a few times since we first tried them and I can sense that they are on their way to becoming a frequent staple meal for us. They are fresh, on the light side while still completely satisfying, and packed full of flavor. As written, they are on the spicy side and though the kids have eaten them this way every time, they do make some noise about it. You might consider dialing back the sriracha if you or your family is sensitive to spice.


For the sauce: 

  • 3 tbsp. Thai sweet chili sauce
  • 3 tbsp. hoisin sauce
  • 3 tbsp. reduced sodium soy sauce
  • 2 tbsp. sriracha
  • 2 tbsp. vegetable oil
  • 1 tsp. sesame oil
  • 1½ tbsp. rice vinegar
  • 2 tbsp. minced garlic
  • 1 tbsp. minced fresh ginger

For the filling:

  • 1 lb. ground chicken
  • 2 tbsp. vegetable oil
  • 6 scallions, sliced with green and white parts separated
  • 1 tbsp. minced garlic
  • 1 tbsp. minced fresh ginger
  • 8 oz. white mushrooms, chopped
  • ½ cup canned water chestnuts, drained and chopped
  • 1 small red bell pepper, seeded and chopped
  • 2  heads butter lettuce


  • 01

    To make the sauce, combine all ingredients in a small bowl. Whisk to blend well. Set aside.

  • 02

    In a large skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. When shimmering, add the chicken and cook, breaking up the meat, until browned. Stir in 2 tablespoons of the sauce while it is cooking. Once cooked through, transfer the meat to a plate and set aside.

  • 03

    Add the remaining 1 tablespoon of oil to the skillet, then add the scallion whites, garlic, and ginger. Cook for 1 minute. Add in the mushrooms and cook until they release their liquid, about 3-4 minutes. Return the chicken to the pan and stir in the water chestnuts, bell pepper, and the rest of the sauce. Cook until the liquid has reduced and thickened slightly, about 3-4 minutes. Stir in the scallion greens. Transfer the mixture to a serving bowl and serve with the lettuce leaves for wrapping.


  • Tracy

    These look great! Having. Slow carb meal weekly is a lot like meatless Monday, it adds variety to the routine!

  • Annie @ Annie’s Cooking Lab

    These look delicious. I’m a carb lover too, but it’s nice to change things up sometimes. I’m a vegetarian, but it looks like I could sub in some beans and still have a great meal.

  • Angela

    I love her cookbook. Your photos are fantastic.

  • Sherlie Magaret

    These look great and a wonderful idea. I love oriental lettuce wraps and I could totally do these being diabetic, counting carbs and not eating much wheat in my diet. I still eat some wheat products and use flour in homemade items as that doesn’t seem to bother me, but bread, rice and purchased pasta sends my blood sugar up and messes with my digestive system. I have found I can do homemade pasta as it is higher in protein with the eggs. Don’t eat it often but enough to satisfy my pasta craving. Thank you for sharing this recipe and reminding me about eating lettuce wraps.

  • Denise

    I think I’m an Annie’s Eats disciple! If you say I should make a recipe, then I do. :) But what is sriracha sauce? Is it the same as Tabasco sauce?

  • Annie

    I love to hear that! Sriracha is not quite the same as tabasco sauce. It is a type of hot sauce, but it has different qualities. I prefer it to tabasco. https://en.wikipedia.org/wiki/Sriracha_sauce

  • Alexa

    Made these for dinner tonight. A little messy but so good! Quick and easy. Will be doing again for a quick weeknight meal. Thanks, Annie!

  • Annie

    I forgot to mention that I usually double wrap mine for more structural integrity. Still messy, but not as bad. Just FYI. Glad you enjoyed them!

  • Amy

    Made these lettuce wraps last night and they were fantastic! My husband gave his approval, and the kids enjoyed them too. Thanks for all your wonderful recipes Annie. You’ve become my go to for recipes I can count on turning out every time!

  • Tara

    These are amazing! I dialed back the Sriracha a bit for the tiny human in our house, it was delicious and still had a nice kick. I think that is why I love Sriracha so much, a little bit goes a long way. Such a quick and easy weeknight meal, totally working this into our normal work week rotation! Thank you <3!!

  • Lea @ Healthy coconut

    What brand hoisin sauce do you use? I love eating lettuce wraps but there’s something in the hoisin sauce that gives me a slight headache. Just wondering if you found a hoisin sauce that is all natural or at least has better ingredients

  • Sasha

    I made them using ground turkey and they were delicious, but I think they contain quite a bit of sugar from the sauce, at least mine did, and sugar’s still a carbohydrate…

  • Annie

    I have always been a little iffy on hoisin myself but in this recipe it isn’t readily singled out because of all the other ingredients. I buy mine at Whole Foods but don’t know the exact brand.

  • Ludivine

    This recipe was AMAZING!! I did manage to sneak in some “riced cauliflower”to bulk it up and no one noticed…haha. My toddler gobbled it up and so did my husband! It also made for great leftovers at work :)

  • Danita Day

    Made this last night and it was very good. The sauce is fantastic.

  • Amber

    Made these and they were soooo delicious (though I did cut back on the sriracha to 1T because my little ones don’t like it too spicy)- and everyone else put theirs on top of rice to avoid the mess factor. So much for the low carb meal, right?! I loved the crunch the butter lettuce added to the chestnuts though! The family definitely decided it would need to be made a lot more often!

  • Shari

    This was so yummy a healthy, sauce is amazing!