low-fat vegan Asian chicken wraps (gluten-free, sugar free, oil-free, vegan keto TVP recipe)

My husband makes a vegan version of P.F. Chang’s Asian chicken lettuce wraps, sometimes referred to as lettuce cups. I like his lettuce wraps so much better than P.F. Chang’s, not just because they are healthier since they are vegan, but because they taste better.

This vegan version is low is calories, low in carbs, is gluten-free, has zero sugar and zero cholesterol. These vegan-keto mock chicken lettuce cups are made with TVP soy protein, which you can order online from

Asian vegan mock chicken lettuce wraps Ingredients:

  • 3 cups TVP
  • 3 cups filtered water
  • 3 T coconut aminos
  • 1 tsp sesame oil (optional)
  • 2 tsp red chili flakes
  • 1 tsp. powdered ginger
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 3/4 cup water chestnuts, diced
  • 3 large green onions,
  • chopped iceberg lettuce, washed and leaves separated
  • 1 red bell pepper, cored, seeded and cut into strips
  • 1 carrot, peeled and cut into julienne strips
  • 1/2 cucumber, peeled and cut into strips
  • handful of fresh cilantro
  • Sriracha sauce (optional)

Place the TVP in a large bowl and cover with water and mix until fully incorporated to rehydrate the TVP. Add coconut aminos, sesame oil (if using), and spices. Mix again, and place in refrigerator to firm up and absorb the flavors.

Forty minutes prior to when you want to eat, preheat oven to 375 degrees. On a parchment-lined baking sheet, spread out the TVP. With a spatula, flip “chicken” pieces every 10-minutes to cook, brown and crisp up, which takes about 30 minutes. On a large plate, add two large intact iceberg lettuce leaves. Fill the lettuce cups with the mock chicken. Top with red bell pepper, carrot, cucumber, cilantro and Sriracha sauce (optional, but highly recommended).

Watch the YouTube video below where my husband shows how he makes his high-protein, low-carb, ketogenic, oil-free, sugar-free vegan Asian chicken lettuce wraps, step-by-step.

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