clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole30 + Keto Thai Chicken Lettuce Wraps

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x



Thai Sauce:


  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2” piece of fresh ginger, peeled and chopped, about 1/4 cup
  • 12” long piece of fresh lemongrass, chopped
  • 2 cloves of garlic
  • 1/2 teaspoon salt + 1/2 teaspoon pepper
  • 1 pound ground chicken
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro



Making the Thai Sauce:

  1. In a small bowl, make the sauce by combining the coconut aminos, fish sauce, rice wine vinegar and sesame seed oil. Stir to combine. Set aside.

Making the Filling:

  1. Heat a large skillet over medium heat. Add the olive oil and cook the onions, ginger, lemon grass,  garlic, salt + pepper until softened and translucent, stirring occasionally, about 10 minutes.
  2. Add the ground chicken, and cook until no longer pink and cooked through, stirring occasionally, about 5-8 minutes.
  3. Add the Thai Sauce to the chicken mixture, turn the heat up to high, and cook until the sauce is almost completely absorbed, about 5 minutes.
  4. Remove from heat and allow to cool for 2-3 minutes (mixture will be very hot). Add the shredded carrots and chopped cilantro, stir to combine.


  1. Serve warm scooped onto butter lettuce and topped with roasted cashews and my herby green dressing.
  2. Leftovers will keep in an airtight container for 5 days.