I had to share my Low Carb Thai Chicken Lettuce Wraps after I realized they combine Thai flavours, a handful of veggies and pantry staples into a meal that clocks in at just 4 grams of carbs per serving.

Jump to Recipe

I love how Low Carb Thai Chicken Lettuce Wraps surprise you. I started fooling around with ground chicken, preferably thigh, and bright fresh lime juice because I wanted that punch without making it heavy, and somehow it just works.

The filling stays juicy, the lettuce keeps things light, and there’s little pops of flavor that make you stop and think, wait how did she do that. It’s the kind of meal I bring to weeknight chaos then tell myself I shouldnt admit how simple it is.

Low Carb Thai Chicken Lettuce Wraps

Ingredients

Print Recipe (No Advertisments)

Ground chicken, especially thigh, gives juicy protein and keeps wraps filling
Garlic adds savory punch, tiny carbs, and immune boosting compounds
Ginger brings bright warmth and helps digestion, low calorie and fresh
Fresh lime juice gives a tangy sour pop, adds vitamin C freshness
Fish sauce amps umami and salty depth, almost no carbs
Low sodium soy or tamari adds savory soy flavour, watch the salt
Toasted sesame oil adds nutty aroma, use sparingly it’s really potent
Butter lettuce is a crisp low carb cup, light and hydrating
Roasted peanuts give crunchy texture, healthy fats and extra protein
Cilantro brightens flavors with minimal calories, gives a herbal lift
Erythritol adds sweet balance without carbs impact, optional for keto

Ingredient Quantities

1 lb (450 g) ground chicken, preferably thigh, its juicier

1 tbsp avocado oil or any neutral oil

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 green onions, thinly sliced

1/2 red bell pepper, finely diced

2 tbsp low sodium soy sauce or tamari

1 tbsp fish sauce

2 tbsp fresh lime juice (about 1 lime)

1 tsp toasted sesame oil

1 tbsp erythritol or other keto friendly sweetener, optional

1 tsp sriracha or chili paste optional

8 to 12 butter lettuce leaves, washed and separated

1/4 cup fresh cilantro, chopped

1/4 cup roasted peanuts, chopped or crushed, optional for crunch

1/4 cup cucumber, diced, optional for extra crunch

Salt and black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first: mince garlic, grate ginger, thinly slice green onions, dice red pepper and cucumber, chop cilantro and peanuts, separate and dry 8 to 12 butter lettuce leaves so they dont tear, juice a lime.

2. Heat 1 tablespoon avocado oil in a large skillet over medium high heat until shimmering, add garlic and ginger and cook 30 seconds until fragrant but not brown.

3. Add 1 lb ground chicken (thigh if you have it, its juicier) and break it up with a spatula, cook until mostly browned and no longer pink.

4. Stir in the diced red pepper and most of the sliced green onions, cook 2 to 3 minutes until pepper softens but still has bite.

5. Pour in 2 tablespoons low sodium soy sauce or tamari, 1 tablespoon fish sauce, 2 tablespoons fresh lime juice, 1 teaspoon toasted sesame oil, and if using 1 tablespoon erythritol and 1 teaspoon sriracha. Stir well and simmer a minute so the flavors come together and any excess liquid reduces.

6. Taste and season with salt and black pepper, adjust lime or sweetener to your liking, if mixture seems too wet cook a little longer on higher heat to evaporate extra liquid.

7. Spoon warm chicken into lettuce leaves, top with chopped cilantro, the remaining green onion slices, chopped peanuts and diced cucumber for crunch, add extra sriracha or a lime wedge if you want more kick.

8. Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days. Tip: briefly warm lettuce leaves in a damp towel in the microwave for 10 seconds to make them more pliable, and always add sesame oil at the end for the best aroma.

Equipment Needed

1. Large skillet (nonstick or cast iron)
2. Sharp chef knife
3. Cutting board
4. Microplane or fine grater for the ginger
5. Silicone spatula or wooden spoon to break up the chicken
6. Measuring spoons and a tablespoon plus a liquid measuring cup
7. Small prep bowls for mise en place and a plate to hold the lettuce leaves
8. Citrus reamer or small juicer and a pair of tongs for serving

FAQ

Can I swap ground chicken for turkey or pork? Yes. Turkey works fine but it can be drier so use dark meat or add an extra tablespoon of oil, or a splash of chicken broth. Pork gives a richer flavor and needs no extra fat. Youll still follow the same cooking steps.

How do I make these milder or spicier? To tame the heat skip the sriracha and cut back on ginger. To amp it up add more sriracha, chopped Thai chiles, or a pinch of red pepper flakes. Taste as you go, lime juice also balances heat.

What can I use instead of butter lettuce? Try Napa or green cabbage leaves, collard greens, endive leaves, or even low carb tortillas if you need something sturdier. If using cabbage, blanch quickly in hot water so its easier to fold.

How should I store and reheat leftovers? Keep the cooked chicken mixture separate from the leaves. Store both in airtight containers in the fridge for 3 to 4 days. Reheat the meat in a skillet or microwave until hot. If frozen, place meat in freezer safe container up to 3 months and thaw overnight before reheating.

Can I make these ahead for a party? Yep. Cook the filling ahead and cool it. Reheat just before serving and set up an assembly station with washed leaves, herbs and toppings so guests can build their own. Keep crunchy toppings like peanuts and cucumber until the last minute so they stay crisp.

Are these low carb or keto friendly? Yes these are low carb, especially if you skip the optional sweetener. Tamari or low sodium soy sauce has a tiny amount of carbs. Watch portion of peanuts they add carbs and calories. For strict keto skip sweetener and use portion control on the extras.

Low Carb Thai Chicken Lettuce Wraps Recipe Substitutions and Variations

Ground chicken substitutions
- Ground turkey (dark meat or a mix keeps it moist)
- Ground pork (richer, so you may need less oil)
- Shredded rotisserie chicken (quick, texture changes but still tasty)
- Plant based crumbles (for a vegetarian option)
Low sodium soy sauce or tamari substitutions
- Coconut aminos (gluten free, slightly sweeter)
- Bragg liquid aminos (similar salty umami)
- Regular low sodium soy diluted with a splash of water if too strong
Fish sauce substitutions
- Soy sauce + a tiny pinch of anchovy paste (keeps the savory umami)
- Coconut aminos + a spoon of miso or a little seaweed broth for a vegan swap
- Worcestershire sauce in small amounts (different but adds depth)
Butter lettuce leaves substitutions
- Romaine leaves (crisp and sturdy)
- Napa or green cabbage leaves (extra crunch, great for low carb)
- Collard greens or Swiss chard (more rustic, they hold up well)
- Iceberg lettuce (very crisp, milder flavor)

Pro Tips

– Use thigh meat if you can, pat it slightly dry first and get the pan good and hot so the meat actually browns. Let it sit a moment before you break it up, you want little crispy bits for flavor, not a stewed texture.

– Don’t let the garlic and ginger brown, they go bitter fast. Heat the oil, toss them in for just a few seconds, then add the meat. If the pan is screaming hot and the aromatics start to scorch, pull the pan off the heat for 10 seconds and then finish.

– Make the lettuce easy to work with: dry leaves really well or they’ll tear, warm them briefly in a damp towel if they feel stiff, or stack two smaller leaves if one rips. Also fill the cups when the chicken’s warm, not piping hot, so the lettuce stays crisp.

– Crank up the crunch and aroma: toast the peanuts quick in a dry pan, save some green onion and cilantro to sprinkle on top, and add the sesame oil right at the end for the best smell. If the filling looks watery, crank the heat for a minute to reduce it so the lettuce doesnt get soggy.

Low Carb Thai Chicken Lettuce Wraps Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

354

kcal

Equipment: 1. Large skillet (nonstick or cast iron)
2. Sharp chef knife
3. Cutting board
4. Microplane or fine grater for the ginger
5. Silicone spatula or wooden spoon to break up the chicken
6. Measuring spoons and a tablespoon plus a liquid measuring cup
7. Small prep bowls for mise en place and a plate to hold the lettuce leaves
8. Citrus reamer or small juicer and a pair of tongs for serving

Ingredients

1 lb (450 g) ground chicken, preferably thigh, its juicier
1 tbsp avocado oil or any neutral oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 green onions, thinly sliced
1/2 red bell pepper, finely diced
2 tbsp low sodium soy sauce or tamari
1 tbsp fish sauce
2 tbsp fresh lime juice (about 1 lime)
1 tsp toasted sesame oil
1 tbsp erythritol or other keto friendly sweetener, optional
1 tsp sriracha or chili paste optional
8 to 12 butter lettuce leaves, washed and separated
1/4 cup fresh cilantro, chopped
1/4 cup roasted peanuts, chopped or crushed, optional for crunch
1/4 cup cucumber, diced, optional for extra crunch
Salt and black pepper to taste

Directions

Prep everything first: mince garlic, grate ginger, thinly slice green onions, dice red pepper and cucumber, chop cilantro and peanuts, separate and dry 8 to 12 butter lettuce leaves so they dont tear, juice a lime.
Heat 1 tablespoon avocado oil in a large skillet over medium high heat until shimmering, add garlic and ginger and cook 30 seconds until fragrant but not brown.
Add 1 lb ground chicken (thigh if you have it, its juicier) and break it up with a spatula, cook until mostly browned and no longer pink.
Stir in the diced red pepper and most of the sliced green onions, cook 2 to 3 minutes until pepper softens but still has bite.
Pour in 2 tablespoons low sodium soy sauce or tamari, 1 tablespoon fish sauce, 2 tablespoons fresh lime juice, 1 teaspoon toasted sesame oil, and if using 1 tablespoon erythritol and 1 teaspoon sriracha. Stir well and simmer a minute so the flavors come together and any excess liquid reduces.
Taste and season with salt and black pepper, adjust lime or sweetener to your liking, if mixture seems too wet cook a little longer on higher heat to evaporate extra liquid.
Spoon warm chicken into lettuce leaves, top with chopped cilantro, the remaining green onion slices, chopped peanuts and diced cucumber for crunch, add extra sriracha or a lime wedge if you want more kick.
Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days. Tip: briefly warm lettuce leaves in a damp towel in the microwave for 10 seconds to make them more pliable, and always add sesame oil at the end for the best aroma.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 217g
Total number of serves: 4
Calories: 354kcal
Fat: 31.6g
Saturated Fat: 8.3g
Trans Fat: 0g
Polyunsaturated: 6.3g
Monounsaturated: 17.1g
Cholesterol: 90mg
Sodium: 512mg
Potassium: 387mg
Carbohydrates: 6.6g
Fiber: 1.9g
Sugar: 1.5g
Protein: 28.1g
Vitamin A: 1038IU
Vitamin C: 25mg
Calcium: 38.5mg
Iron: 1.2mg

Low Carb Thai Chicken Lettuce Wraps Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Low Carb Thai Chicken Lettuce Wraps Recipe Substitutions and Variations

Pro Tips