Description
These Low Carb Thai Chicken Lettuce Wraps are fresh, flavorful, and make a perfect light meal or appetizer. Packed with ground chicken, veggies, and a tangy Thai-inspired sauce, they’re wrapped in crisp lettuce leaves for a satisfying, low-carb bite.
Ingredients
For the Chicken Filling:
- 1 lb ground chicken
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, chopped
- 1/4 cup shredded carrots (optional for a bit of crunch)
For the Sauce:
- 3 tablespoons soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon peanut butter (or almond butter)
- 1 tablespoon Sriracha or chili garlic sauce (optional, for heat)
- 1 teaspoon erythritol or honey (if not strictly keto)
For Serving:
- Butter lettuce or romaine leaves
- Chopped peanuts or cashews (optional)
- Fresh cilantro and lime wedges
Instructions
-
Cook the Chicken:
Heat sesame oil in a skillet over medium heat. Add garlic and ginger, and cook for 30 seconds. Add ground chicken and cook until browned and crumbled, about 5–7 minutes. -
Add Veggies:
Stir in bell pepper, green onions, and carrots (if using). Cook for another 2–3 minutes until veggies are slightly tender. -
Make the Sauce:
In a small bowl, whisk together soy sauce, fish sauce, lime juice, peanut butter, sriracha, and sweetener until smooth. -
Combine:
Pour sauce into the skillet and stir to coat everything evenly. Let it simmer for a minute or two, then remove from heat.
-
Assemble Wraps:
Spoon the chicken mixture into lettuce leaves. Top with chopped peanuts, cilantro, and an extra squeeze of lime if you’d like.
Notes
For extra crunch, add water chestnuts or chopped cucumber.
Skip the carrots and sweetener to keep it more keto-friendly.
You can also meal prep the filling ahead and store it for up to 3 days.