5-Ingredient Keto Chicken Lettuce Wraps

These 5-ingredient keto chicken lettuce wraps feature juicy seasoned chicken breast cooked in soy sauce or coconut aminos for a savory umami kick, then spooned into crisp butter lettuce or romaine leaves for a light, hand-held meal. A drizzle of sesame oil adds nutty depth while fresh green onions provide a bright, crisp contrast. With no tortillas or grains, they stay low in carbs yet satisfying enough for quick dinners, packable lunches, or easy party appetizers.

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American, Asian-Inspired

Keyword 5-ingredient, Chicken, gluten free, keto, lettuce wraps, low-carb, quick

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 260kcal

Equipment

large skillet
Cutting board
Chef's knife
Mixing bowl
measuring spoons

Ingredients

For the chicken filling

1 pound boneless skinless chicken breast cut into small bite-size pieces or finely chopped
2 tablespoons soy sauce use coconut aminos for soy-free and to reduce carbs if desired
1 tablespoon sesame oil to cook the chicken and for flavor
2 tablespoons finely sliced green onions white and green parts, plus more for garnish if desired
1/4 teaspoon garlic powder optional, for extra flavor
1/4 teaspoon ground ginger optional, for extra flavor
1 tablespoon avocado oil or olive oil, only if needed for additional cooking fat

For assembling the lettuce wraps

8 large leaves butter lettuce or romaine leaves, rinsed and well dried
1 tablespoon sesame oil for drizzling over the finished wraps
1/2 medium avocado sliced, optional for extra keto-friendly fats

Instructions

Pat the chicken breast dry with paper towels and cut it into small bite-size pieces or finely chop it, then season lightly with a pinch of salt if desired.
Rinse the butter lettuce or romaine leaves, gently pat them very dry with a clean towel, and set them aside on a plate so they stay crisp.
In a small bowl whisk together the soy sauce or coconut aminos, garlic powder, and ground ginger until well combined, then set the sauce mixture aside.
Heat the sesame oil in a large skillet over medium heat, adding the avocado oil only if you need a bit more fat to coat the pan.
Add the chopped chicken to the hot skillet and cook, stirring occasionally, until the pieces are just cooked through and lightly browned on the edges.
Pour the sauce mixture over the cooked chicken and stir well, letting it simmer for a minute so the chicken absorbs the savory umami flavor.
Stir in the sliced green onions, reserving a small handful for garnish if you like, and cook for another minute to gently soften them.
Remove the skillet from the heat and let the chicken rest for a couple of minutes so the juices redistribute and the mixture cools slightly for easier wrapping.
Lay the lettuce leaves on a serving platter and spoon the warm chicken mixture into the center of each leaf, dividing it evenly among the leaves.
Drizzle the filled lettuce wraps with the remaining sesame oil, top with extra sliced green onions and avocado slices if using, then fold the leaves around the filling and serve right away.

Notes

For the lowest carb count use coconut aminos sparingly, as they are sweeter than soy sauce and slightly higher in natural sugars, and adjust salt to taste since coconut aminos are less salty. Keep the lettuce very dry to avoid soggy wraps, and assemble just before serving for the best texture. The cooked chicken mixture stores well in the refrigerator for up to 3 days and can be reheated gently in a skillet with a splash of water or extra sesame oil. To increase fat for keto macros, add more avocado slices or a drizzle of mayo or spicy mayo when assembling the wraps.

Nutrition