Keto Thai Chicken Lettuce Wraps

The Keto Thai Chicken Lettuce Wraps feature juicy ground chicken simmered in a bold, keto-friendly sauce made with coconut aminos, chili paste, garlic, and ginger for a savory, umami-packed filling. Served in crisp butter lettuce or romaine leaves, the wraps offer a satisfying crunch and refreshing contrast to the warm, flavorful chicken. Finished with optional lime juice, fresh cilantro, chopped peanuts or almonds, and sliced scallions, these wraps are a light yet filling low-carb meal that comes together quickly for easy weeknight dinners or meal prep.

Course Dinner, Lunch, Main Course

Cuisine Asian-Inspired, Keto, Thai

Keyword gluten free, keto lettuce wraps, keto thai, low carb chicken recipe, thai chicken lettuce wraps

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 340kcal

Equipment

large skillet
Mixing bowl
Cutting board
Chef's knife
measuring cups and spoons
Wooden spoon or spatula

Ingredients

For the Thai chicken filling

1 1/2 pounds ground chicken preferably dark meat for juiciness
2 tablespoons avocado oil or light olive oil
3 cloves garlic minced
1 tablespoon fresh ginger finely grated
1/4 cup coconut aminos or tamari, adjust salt to taste
1 tablespoon rice vinegar unsweetened
1 1/2 tablespoons chili garlic paste such as sambal oelek, to taste
1 tablespoon toasted sesame oil
1 tablespoon fish sauce look for a brand without added sugar
1/4 teaspoon kosher salt plus more to taste
1/4 teaspoon black pepper
1 cup finely diced red bell pepper about 1 small pepper
1/2 cup finely chopped green onions white and green parts divided

For serving

12 leaves butter lettuce or small romaine leaves, washed and patted dry
2 tablespoons fresh lime juice plus extra lime wedges for serving
1/4 cup fresh cilantro chopped
1/4 cup roasted peanuts or almonds chopped, unsalted or lightly salted
1 teaspoon sesame seeds optional, for garnish

Instructions

Add the coconut aminos, rice vinegar, chili garlic paste, toasted sesame oil, fish sauce, salt, and black pepper to a small bowl and whisk until the sauce is smooth and well combined.
Prep the garlic, ginger, red bell pepper, and green onions and pat the lettuce leaves dry so they are ready for serving.
Heat the avocado oil in a large skillet over medium to medium high heat until shimmering.
Add the ground chicken to the hot skillet and cook, breaking it up with a spatula, until the meat is cooked through and starting to brown in spots.
Stir in the minced garlic, grated ginger, diced red bell pepper, and the white parts of the green onions and cook until the vegetables are slightly softened and fragrant.
Pour the prepared sauce over the chicken mixture and cook, stirring frequently, until the sauce thickens slightly and clings to the chicken without pooling in the pan.
Remove the skillet from the heat and stir in the green parts of the green onions and the fresh lime juice, then taste and adjust seasoning with additional salt, lime, or chili paste if desired.
Arrange the lettuce leaves on a serving platter and spoon a portion of the warm Thai chicken mixture into each leaf.
Top the filled lettuce wraps with chopped cilantro, chopped peanuts or almonds, and sesame seeds, and serve immediately with extra lime wedges on the side.

Notes

To keep the lettuce crisp, store the cooled chicken filling separately from the leaves and assemble the wraps just before eating. For milder heat, reduce the amount of chili garlic paste and add more at the table if needed. If using tamari instead of coconut aminos, start with a smaller amount and adjust to taste because tamari is saltier. For strict keto, measure nuts carefully, since they add both healthy fats and some carbs. Leftover filling can be reheated gently in a skillet over low heat with a splash of water or coconut aminos to keep it moist.

Nutrition