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Whole30 + Keto Thai Chicken Lettuce Wraps


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

Ingredients

Scale

Thai Sauce:

Filling:

  • 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

Serving:


Instructions

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.

Serving:

  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.