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Keto Thai Chicken Lettuce Wraps

Name: Keto Low-Carb Thai Chicken Lettuce Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack romaine lettuce heads; 3 Tbsp coconut oil (or other cooking oil); 1 large yellow onion (chopped); 2 Tbsp fresh ginger (finely chopped); 3 cloves garlic (minced); 2 lbs ground chicken; 1 tsp Braggs coconut aminos; 2 tsp lime zest; 3 Tbsp lime juice (freshly squeezed); 1/2 tsp red pepper flakes; 1/4 tsp He Shou Wu (Fo-Ti) powder (optional); 2 large scallions (white and green part); 1/2 cup fresh cilantro (chopped); 1/4 cup red bell pepper; 1/4 cup fresh mint (chopped); 1/4 cup chopped peanuts

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NUTRITION SUMMARY (PER SERVING)

Calories	Fat	Protein	Total Carbs	NET Carbs
499	33g	43g	9g	7g

I love Thai cuisine. More often than not, Thai takeout is loaded with tons of sugar and carbohydrates hidden in the sauces. This quick and easy, Thai takeout-inspired recipe, is perfect for a simple Keto dinner and the leftovers make the perfect grab and go lunch. You can throw it together in 30 minutes.

Scroll all the way down for the video!

Keto Low-Carb Thai Chicken Lettuce Wraps

I love serving Thai Chicken Lettuce Wraps on a night when friends come over. They are so flavorful and taste really fresh! A great way to impress your friends with your Thai inspired cooking skills. Definitely a crowd pleaser!

Course dinner, Main Course

Cuisine Thai

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 499 kcal

Ingredients

1 pack romaine lettuce heads
3 Tbsp coconut oil or other cooking oil
1 large yellow onion chopped
2 Tbsp fresh ginger finely chopped
3 cloves garlic minced
2 lbs ground chicken
1 tsp Braggs coconut aminos
2 tsp lime zest
3 Tbsp lime juice freshly squeezed
1/2 tsp red pepper flakes
1/4 tsp He Shou Wu (Fo-Ti) powder optional
2 large scallions white and green part
1/2 cup fresh cilantro chopped
1/4 cup red bell pepper
1/4 cup fresh mint chopped
1/4 cup chopped peanuts

Instructions

Remove several large leaves of romaine lettuce from the core and wash them. Pat dry and chill the lettuce in refrigerator until ready to serve.
Heat the coconut oil in a large pan and saute over medium heat. Add the red bell pepper, onion, and ginger; cook, stirring frequently for about 5 minutes. Add the garlic and cook 1 minute more.
Add the ground chicken and turn the heat up to high. Cook, stirring frequently until all the chicken is browned.
Add the coconut aminos, lime zest, lime juice, He shou Wu and red pepper flakes. Continue cooking, stirring frequently until the chicken is cooked through.
Turn off the heat, stir in the scallions, cilantro, and mint.
Fill lettuce leaves mixture and garnish with chopped peanuts.