Description
These Low Carb Thai Chicken Lettuce Wraps bring all the zesty Thai flavors you love without the carb guilt! Crispy, fresh, and packed with protein – they’re the 30-minute meal solution you’ve been craving.
Ingredients
Scale
- 1 lb (454g) ground chicken
- 2 tbsp (30ml) avocado oil
- 3 cloves garlic, minced
- 1 tbsp (15g) fresh ginger, grated
- 1 small red onion, finely diced
- 1 red bell pepper, diced small
- 2 tbsp (30ml) fish sauce
- 1 tbsp (15ml) coconut aminos or tamari
- 1 tsp (5g) Thai red curry paste
- 1 tbsp (15ml) fresh lime juice
- 2 tbsp fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 head butter lettuce or romaine hearts
- ¼ cup (30g) chopped roasted peanuts or cashews
- Fresh lime wedges for serving
- Optional: Thai basil, mint leaves, thinly sliced red chili for garnish
Instructions
- Wash and separate lettuce leaves, pat dry, and refrigerate until ready to use.
- Heat avocado oil in a large skillet over medium-high heat. Add garlic, ginger, and red onion, cooking for 2-3 minutes until fragrant and onions begin to turn translucent.
- Add ground chicken to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until no longer pink and beginning to brown.
- Stir in diced red bell pepper and cook for 2 minutes until slightly softened.
- Add fish sauce, coconut aminos, and Thai red curry paste. Stir well to combine and simmer for 3-4 minutes until sauce reduces slightly.
- Remove from heat and stir in lime juice, cilantro, and green onions.
- Spoon the warm chicken mixture into chilled lettuce cups.
- Top with chopped nuts and optional garnishes. Serve immediately with lime wedges.